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The Best Shakshuka Ever Recipe

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4.3 from 273 reviews

This classic Shakshuka recipe delivers a rich and flavorful North African and Middle Eastern dish where eggs are poached in a vibrant, spiced tomato and pepper sauce. Enhanced with aromatic spices like paprika, cumin, and chili powder, this one-pan meal is perfect for breakfast, brunch, or a comforting dinner. Topped with fresh cilantro and parsley, it’s hearty, healthy, and full of zest.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped

Spices

  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder

Other Ingredients

  • 2 tablespoons olive oil
  • 1 (28-ounce) can whole peeled tomatoes
  • 6 large eggs
  • Salt and pepper to taste

Instructions

  1. Heat the oil and sauté aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Then add the finely chopped garlic and continue cooking for another 1-2 minutes until fragrant.
  2. Add spices: Sprinkle in the paprika, cumin, and chili powder. Stir well to coat the vegetables with the spices and cook for about 1 minute to release their aroma.
  3. Add tomatoes and simmer: Pour in the entire can of whole peeled tomatoes with their juices. Use a spoon to break down the tomatoes into smaller chunks. Season with salt and pepper to taste. Let the sauce simmer gently for 10-15 minutes until it thickens slightly and the flavors meld together.
  4. Poach the eggs: Make six small wells in the simmering tomato sauce and carefully crack one egg into each well. Cover the skillet with a lid and cook on low heat until the eggs are set but yolks remain runny, about 5-7 minutes. Adjust cooking time based on desired yolk consistency.
  5. Garnish and serve: Remove the skillet from heat. Sprinkle the chopped fresh cilantro and parsley over the top. Serve immediately with crusty bread or pita for dipping.

Notes

  • You can adjust the chili powder amount to control the heat level.
  • For extra richness, sprinkle some crumbled feta cheese on top before serving.
  • Use fresh tomatoes in season instead of canned for a lighter flavor.
  • This dish can be made vegan by skipping the eggs and serving the spiced tomato sauce as a flavorful dip.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/the-best-shakshuka-ever-recipe/