Save Few things wake up a table like a bubbling pan of Shakshuka. The skillet comes out in a swirl of bright tomato sauce, runny poached eggs, and a fragrant blend of peppers, cumin, and smoked paprika. This is the dish I crave for a slow weekend brunch or a quick weeknight supper comforting and full of personality, yet incredibly simple to make at home.
I started making Shakshuka on busy evenings, and it quickly turned into a mainstay whenever we need a fuss-free meal that still feels special. It never fails to impress, especially when the eggs are perfectly runny and there is bread sizzling for dipping.
Ingredients
- Olive oil: brings a rich base and helps carry the spices' aroma so quality extra virgin olive oil is ideal if you have it
- Large onion: adds sweetness and structure look for one that feels heavy and firm
- Red and yellow bell peppers: give vibrancy and a slight natural sweetness glossy skin means freshness
- Garlic cloves: bring depth and essential savory flavor plump and unblemished ones are best
- Fresh chili: optional for a little kick use ripe and firm chili for the best flavor
- Diced tomatoes: canned or fresh give sauciness choose high quality if using canned tomatoes for richer taste
- Ground cumin: earthy and warm buy from a source with high turnover so it is fresh
- Smoked paprika: adds a deep smoky note opt for a Spanish style smoked paprika for bold flavor
- Ground coriander: brightens the sauce check for a fresh, citrusy scent
- Cayenne pepper: optional for heat use sparingly for those sensitive to spice
- Salt and black pepper: adjust for personal taste freshly cracked black pepper is best
- Sugar: optional to balance acidity a pinch can mellow tart tomatoes
- Large eggs: the fresher the eggs, the better the poaching
- Fresh cilantro or parsley for garnish: adds herbaceous brightness choose leaves with no wilting
- Crumbled feta cheese: optional for tangy creaminess choose a creamy, briny feta
- Warm crusty bread or pita for serving: seek bakery-fresh or heat bread till crisp
Instructions
- Prepare the Base:
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook slowly for about five minutes until translucent and softened but not browned. This slow start unlocks sweetness in the onion and forms the flavor foundation for your sauce.
- Soften the Peppers:
- Add the diced red and yellow bell peppers. Cook for another five minutes, stirring occasionally, until they're soft and glossy. Properly softened peppers melt into the sauce while keeping their color.
- Build the Aromatics:
- Stir in minced garlic and sliced fresh chili if using. Sauté for about one minute until fragrant. The moment the garlic hits the pan, you will notice a shift as the kitchen fills with warmth.
- Toast the Spices:
- Sprinkle the ground cumin, smoked paprika, coriander, and cayenne pepper into the pan. Stir constantly for one minute to bloom their flavors. You will see the oil turning orange and smell their bold aroma.
- Simmer the Sauce:
- Pour in the diced tomatoes with their juice and add sugar if needed. Season with salt and black pepper. Allow the mixture to simmer uncovered for ten to twelve minutes, stirring now and then, until it thickens like a rich pasta sauce. Pause to taste for seasoning sharper tomatoes may need a tick more sugar.
- Adjust and Nest the Eggs:
- Taste and adjust the sauce for salt, pepper, and spice. Use the back of a spoon to make four small wells in the thickened sauce. Crack one egg into each well, keeping the yolks intact for that signature runny finish.
- Poach the Eggs:
- Reduce the heat to low and cover the skillet with a lid. Let the eggs cook gently for six to eight minutes, watching that the whites set but the yolks stay runny. The steam ensures they cook evenly without toughening.
- Finish and Serve:
- Take the skillet off the heat. Sprinkle generously with chopped cilantro or parsley and crumbled feta cheese if desired. Serve directly from the pan with lots of warm, crusty bread for scooping up every drop.
Save Shakshuka always reminds me of summer weekends when we linger around the kitchen island. I love adding a sprinkle of smoked paprika at the end because its depth ties all the flavors together. My kids will hover beside the skillet waiting for the eggs to get just the right wobble before we dig in together.
Storage Tips
Shakshuka sauce keeps beautifully in the fridge for up to three days stored in an airtight container. To reheat, simply warm the sauce in a skillet and add fresh eggs as directed. If you have extra cooked eggs, store them separately and slide them onto the sauce once both are hot to keep the yolks soft.
Ingredient Substitutions
If bell peppers are not on hand, zucchini or even eggplant makes a lovely stand-in. For the tomatoes, both canned and fresh work well just adjust simmer time to reach the right thickness. For a dairy-free version, skip the feta or try crumbled vegan cheese. For more protein, cooked chickpeas add body and substance.
Serving Suggestions
Shakshuka is made for sharing right out of the pan. Besides bread or pita, pair it with a light salad of cucumber and mint. A spoonful of Greek-style yogurt or a wedge of lemon adds a cool finish. Toppings like sliced avocado, olives, or a swirl of harissa bring a distinctly personal touch.
Save Enjoy this Shakshuka with plenty of bread for scooping, and feel free to experiment with spices or vegetables you have on hand. It is a vibrant meal that brings people together every time.
Recipe FAQ
- → What is the best type of pan for making shakshuka?
A large skillet or sauté pan with a lid works best, allowing even cooking and space for eggs to poach without crowding.
- → Can I make shakshuka dairy-free?
Absolutely. Simply skip the feta cheese garnish for a dairy-free version while still enjoying the robust flavors.
- → How can I adjust the spiciness?
Modify the amount of chili and cayenne pepper according to your taste. Omit for a milder dish or add more for extra heat.
- → Is shakshuka suitable for gluten-free diets?
Yes, if served without bread or with gluten-free bread, it's naturally gluten-free. Always check labels on canned goods and spices.
- → What can I add to make shakshuka more hearty?
Try adding sautéed spinach or chorizo before the tomatoes. Avocado or olives on top also make a delicious addition.
- → Can shakshuka be served for dinner?
Certainly! Its wholesome ingredients and rich flavors make it versatile for breakfast, brunch, or a light evening meal.