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Shakshuka

Shruthi
Shakshuka is a flavorful dish of eggs gently poached in tomato sauce.Sweet bell peppers and onions create the foundation of the sauce.Garlic, cumin, paprika, and chili add warmth and aromatic depth.Eggs are cracked directly into the simmering sauce and cooked until set.Fresh herbs provide a bright finish to the rich tomato mixture.Serve hot with crusty bread for scooping up every delicious bite.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Main Course
Cuisine Middle Eastern, North African
Servings 4
Calories 350 kcal

Ingredients
  

For the Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 yellow or green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked or sweet paprika
  • ½ teaspoon chili flakes
  • ¼ teaspoon ground coriander, optional
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • ½ cup water
  • ½ teaspoon black pepper
  • ½ teaspoon sugar, optional

For the Eggs

  • 6 large eggs
  • Salt, to taste
  • Freshly ground black pepper

For Garnishing

  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons crumbled feta, optional
  • Extra-virgin olive oil
  • Chili flakes or paprika

For Serving

  • Crusty bread
  • Pita bread
  • Flatbread
  • Toasted sourdough

Instructions
 

Prepare the Vegetables

  • Peel and finely chop the onion.
    Dice the bell peppers.
    Mince the garlic.
    Keeping the vegetables relatively small helps create a cohesive sauce.

Heat the Olive Oil

  • Place a large, deep skillet over medium heat.
    Add the olive oil and allow it to warm.

Cook the Onion

  • Add the chopped onion.
    Cook for approximately 5–6 minutes, stirring occasionally, until softened and translucent.

Add the Peppers

  • Add the diced bell peppers.
    Cook for another 6–8 minutes until tender.
    Allowing the peppers to soften properly brings out their natural sweetness.

Add the Garlic

  • Stir in the minced garlic.
    Cook for approximately 30–60 seconds until fragrant.
    Do not let the garlic burn.

Add Tomato Paste

  • Stir in the tomato paste.
    Cook for approximately 1–2 minutes.
    This helps caramelize the tomato paste slightly and gives the sauce a deeper flavor.

Simmer the Sauce

  • Bring the mixture to a gentle simmer.
    Reduce the heat to medium-low.
    Cook uncovered for approximately 15–20 minutes, stirring occasionally.

Create Egg Wells

  • Use the back of a spoon to make 6 small wells in the tomato sauce.
    Space them evenly throughout the skillet.

Cover and Cook

  • Cover the skillet with a lid.
    Cook over medium-low heat for approximately 5–8 minutes.
    The whites should become set while the yolks remain soft if desired.

Garnish

  • Turn off the heat.
    Sprinkle the Shakshuka with fresh parsley and cilantro.
    Add crumbled feta, chili flakes, or a drizzle of olive oil if desired.

Serve Immediately

  • Bring the skillet directly to the table.
    Serve with warm pita, flatbread, or crusty bread.
    Use the bread to scoop up the eggs and rich tomato sauce.

Notes

  • Tomatoes: Canned crushed tomatoes provide consistent results, especially when fresh tomatoes are out of season.
  • Peppers: Bell peppers provide sweetness, while chili peppers can increase the heat.
  • Spices: Cumin and paprika provide the characteristic warm flavor.
  • Eggs: Add the eggs only after the sauce has thickened.
  • Yolks: Cooking time determines whether the yolks are runny, jammy, or firm.
  • Feta: Cheese is optional but pairs beautifully with the tomato sauce.
  • Herbs: Parsley and cilantro add freshness.
  • Skillet: A wide skillet provides enough room to cook the eggs evenly.

 

Keyword Easy Shakshuka, eggs in tomato sauce, Middle Eastern Eggs, North African Breakfast, shakshuka, Shakshuka Recipe