Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs; Salt and pepper, to taste; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped

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If you’ve never tried shakshuka before, you’re in for a flavorful, comforting treat that feels like a warm hug on a plate. This Shakshuka Recipe is a vibrant one-pan dish brimming with tender eggs poached in a spicy tomato and pepper sauce, infused with aromatic spices and fresh herbs. It’s perfect for breakfast, lunch, or dinner, and offers a beautiful balance of tangy, smoky, and mildly spicy flavors that make it a beloved favorite around the world.

Ingredients You’ll Need

A close-up view of a shiny silver frying pan on a gas stove with blue flame visible below. Inside the pan, there are finely chopped white onions mixed with small pieces of bright red bell pepper spread evenly over the base. A silver slotted spoon rests inside the pan, positioned diagonally from the back left to the front right. In the blurred background, there are fresh green herbs in glass jars and some brown ingredients on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Shakshuka Recipe lies in its simplicity—each ingredient plays a crucial role in bringing the dish to life, whether through flavor, texture, or color. Here’s what you’ll gather:

2 tablespoons olive oil: Adds richness and helps sauté the vegetables to tender perfection.
1 medium onion, diced: Brings a subtle sweetness that balances the spices beautifully.
1 red bell pepper, seeded and diced: Offers a touch of sweetness and a vibrant pop of color.
4 garlic cloves, finely chopped: Infuses the sauce with its unmistakable fragrant warmth.
2 teaspoons paprika: Adds a smoky depth and a gentle kick.
1 teaspoon cumin: Creates an earthy undertone that’s essential to authentic shakshuka.
¼ teaspoon chili powder: Gives just enough heat without overpowering the dish.
1 (28-ounce) can whole peeled tomatoes: Forms the luscious, tangy base of the sauce with natural sweetness.
6 large eggs: The stars of the dish, poached to soft, creamy perfection right in the sauce.
Salt and pepper, to taste: Enhances all the flavors and balances the sauce.
1 small bunch fresh cilantro, chopped: Adds brightness and a fresh finish.
1 small bunch fresh parsley, chopped: Brings a clean, herbaceous note to every bite.

How to Make Shakshuka Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Once shimmering, add the diced onion and red bell pepper. Cook them gently until softened and slightly caramelized, about 5-7 minutes. This base layer is where much of the flavor begins to build—soft vegetables release their natural sweetness and mellow in the oil.

Step 2: Add Garlic and Spices

Throw in the finely chopped garlic, paprika, cumin, and chili powder, stirring frequently for about 1-2 minutes. The warm spices bloom in the hot oil, waking up their aroma and infusing every inch of the pan with a smoky, earthy character that defines this Shakshuka Recipe.

Step 3: Pour in the Tomatoes

Carefully add the entire canned tomatoes along with their juice, breaking them up with your spoon to create a chunky yet saucy mixture. Bring this to a simmer and let it thicken gently for 10-15 minutes. The sauce should reduce and concentrate its sweetness while absorbing the spices and aromatics.

Step 4: Season and Prepare Eggs

Taste your sauce and add salt and pepper as needed. Then, create shallow wells in the sauce and carefully crack the eggs into each space. Cover the skillet with a lid and cook for about 6-8 minutes, or until the egg whites are set but yolks remain luscious and slightly runny.

Step 5: Finish with Fresh Herbs

Once the eggs are perfectly poached in the simmering sauce, sprinkle your chopped cilantro and parsley generously over the top. These herbs add a burst of freshness and vibrant green color, lifting the whole dish.

How to Serve Shakshuka Recipe

The image shows a silver frying pan on a black stove with a cooking mixture inside. The mixture has a thick red sauce layer full of small orange and red diced vegetables, forming the base. On top of the sauce, there are five raw egg yolks evenly spaced, bright yellow and sitting on a glossy surface of the sauce. The sauce looks rich and chunky, with some lightly cooked white areas where egg whites blend into the sauce. In the background, there are broken brown egg shells and a blurred green plant, all set against a white marbled surface. The lighting is soft and natural, highlighting the colors of the dish well. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this dish truly shine, consider topping it with a dollop of creamy yogurt or crumbled feta cheese for a tangy contrast. A sprinkle of extra fresh herbs or a drizzle of good-quality olive oil can elevate every bite even further.

Side Dishes

Serving shakshuka with crusty bread or warm pita is essential—you’ll want something sturdy to scoop up every last bit of that divine tomato sauce and runny yolk. Simple roasted potatoes or a light cucumber salad can also complement the meal beautifully without competing with the rich flavors.

Creative Ways to Present

Try making individual shakshuka portions in small cast-iron skillets or even muffin tins for brunch parties; it’s both charming and practical. Another fun twist is adding other vegetables like spinach or feta-stuffed peppers right into the mix, personalizing the Shakshuka Recipe to your tastes.

Make Ahead and Storage

Storing Leftovers

Store any leftover shakshuka in an airtight container in the refrigerator for up to three days. The tomato sauce and spices hold up well, though the eggs may become firmer as they chill.

Freezing

While the sauce freezes beautifully on its own, the eggs do not fare as well. If you want to freeze shakshuka, it’s best to freeze the sauce separately and add fresh eggs when reheating.

Reheating

Gently reheat the sauce on the stovetop over low heat, stirring occasionally. If you stored the eggs with the sauce, you might want to crack in some fresh eggs and cook briefly to restore that iconic runny yolk experience.

FAQs

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spicy tomato and pepper sauce, seasoned with aromatic spices like cumin and paprika. It’s cherished for its rich flavor and comforting texture.

Can I make shakshuka without eggs?

Absolutely! The sauce itself is incredibly flavorful and can be enjoyed on its own with bread or even topped with cheese or vegetables if you prefer a vegetarian version without eggs.

What bread pairs best with shakshuka?

Crusty bread like a baguette or rustic country loaf works wonderfully since it can soak up the sauce. Alternatively, soft pita or challah also complements the dish nicely for different textures.

Is shakshuka spicy?

Shakshuka typically has a mild to moderate spice level thanks to paprika and chili powder. You can always adjust the amount of chili to make it as mild or as spicy as you like.

Can I add other vegetables to the recipe?

Yes! Spinach, zucchini, or even mushrooms can be added for extra nutrition and texture. Just sauté them with the onions and peppers before adding the tomatoes to maintain the balance of flavors.

Final Thoughts

This Shakshuka Recipe is more than just a meal; it’s an experience of warmth, color, and incredible taste that invites you to slow down and savor every bite. Whether you’re cooking for yourself or sharing it with loved ones, this dish promises satisfaction and smiles all around. Give it a try—you might just discover your new favorite go-to for any time of day!