Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
Spices & Tomatoes
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
Other
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat the oil and sauté aromatics: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and red bell pepper, cooking until softened and fragrant, about 5-7 minutes.
- Add garlic and spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for another 1-2 minutes to allow the spices to bloom and release their flavors.
- Add tomatoes and simmer sauce: Pour in the canned whole peeled tomatoes, breaking them up with a spoon. Simmer the sauce over medium heat for 10-15 minutes until it thickens slightly. Season with salt and pepper to taste.
- Create wells and add eggs: Make six small wells in the tomato sauce using a spoon. Crack an egg into each well, being careful not to break the yolks.
- Cook the eggs: Cover the skillet with a lid and cook on low heat until the egg whites are set but yolks remain runny, about 6-8 minutes. You can cook longer if you prefer firmer yolks.
- Garnish and serve: Remove the skillet from heat. Sprinkle chopped fresh cilantro and parsley over the top. Serve hot, ideally with crusty bread to soak up the delicious sauce.
Notes
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- Use fresh tomatoes when in season for a lighter taste, but canned tomatoes work well year-round.
- If you don’t have fresh herbs, dried parsley and cilantro can be substituted but add near the end of cooking.
- Shakshuka can be made vegan by omitting eggs and adding chickpeas for protein.
- Leftovers reheat well on the stovetop or microwave; add a splash of water if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Gluten Free
