Save A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
I first tasted shakshuka during a trip to Morocco, where the locals enjoyed it straight from the pan with warm bread. Ever since, it has become a staple in my kitchen for its vibrant colors and simple preparation.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g/14 oz) or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt and black pepper: to taste
- Sugar: 1 teaspoon (optional, to balance acidity)
- Eggs: 4 large
- Fresh parsley or cilantro: chopped (optional, for garnish)
- Crusty bread: for serving (optional)
Instructions
- Sauté vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 5 minutes until softened.
- Add garlic:
- Add minced garlic and cook for 1 minute, stirring frequently.
- Add spices:
- Stir in ground cumin, sweet paprika, and ground cayenne pepper (if using). Cook for 30 seconds until fragrant.
- Simmer sauce:
- Add diced tomatoes (with juice), season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Add eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Garnish and serve:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Save I love making this for my family on slow weekend mornings. We gather around the table and scoop straight from the pan, always reaching for more warm bread.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board
Allergen Information
Contains eggs. If serving with bread, check for allergens. Recipe is dairy-free and nut-free.
Nutritional Information
Per serving: Calories: 210, Total Fat: 11 g, Carbohydrates: 17 g, Protein: 10 g
Save Enjoy shakshuka hot straight from the pan for the best flavor. Leftovers can be gently reheated for a quick, satisfying meal.
Recipe FAQ
- → What spices are used in this dish?
The dish features ground cumin, sweet paprika, and optionally cayenne pepper for a subtle heat.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh ripe tomatoes can be chopped and used as a substitute for canned diced tomatoes.
- → How long does it take to cook the eggs properly?
After cracking the eggs into the sauce, cook covered for 6-8 minutes until the whites are set and yolks remain soft.
- → What types of oil work best for sautéing the vegetables?
Vegetable oil works well, but you can also use olive oil or any neutral-flavored oil.
- → Are there any recommended garnishes?
Fresh parsley or cilantro adds a nice herbal note and freshness when sprinkled on top before serving.
- → Can this dish be customized with other vegetables?
Yes, you can swap bell peppers for other colors or add ingredients like spinach or beans for added texture.