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Classic Shakshuka Recipe

This Classic Shakshuka Recipe is bursting with flavor! Poached eggs in a vibrant tomato sauce make for a hearty breakfast or brunch.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern, North African
Keyword: Easy, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil Essential for sautéing and adds richness.
  • 1 red onion finely diced Provides a savory base flavor.
  • 3 cloves garlic crushed, infuses the dish with aromatic goodness.
  • 4 tomatoes diced Fresh tomatoes bring juiciness and brightness.
  • 1 teaspoon ground cumin Adds warmth and depth of flavor.
  • 2 teaspoons ground paprika Offers a smoky, rich taste.
  • 2 cans diced tomatoes This forms the base of the sauce and adds body.
  • Salt and pepper to taste, enhances all the flavors.
  • 1 tablespoon fresh parsley chopped, for garnish and a fresh touch.
  • 1 tablespoon fresh cilantro chopped, adds a burst of freshness.

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the finely diced red onion and sauté for about 5 minutes, until it becomes translucent. Next, add the crushed garlic and diced red bell pepper. Cook for another 3-4 minutes until the pepper softens.
  • Stir in the diced fresh tomatoes, ground cumin, and ground paprika. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld together and the tomatoes break down slightly.
  • Add the two cans of diced tomatoes to the pan. Season with salt and pepper to taste. Stir everything together and let it simmer for an additional 10-15 minutes, until the sauce thickens and becomes fragrant.
  • Using the back of a spoon, create small wells in the sauce. Crack an egg into each well, taking care not to break the yolk. Cover the skillet and cook for about 5-8 minutes, or until the egg whites are set but the yolks are still runny.
  • Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle the chopped parsley and cilantro over the top for a fresh finish. Serve the shakshuka directly from the skillet with warm crusty bread or pita for dipping.

Equipment

  • Large skillet or frying pan
  • Wooden Spoon
  • Measuring spoons
  • Sharp Knife
  • Spatula

Notes

  • For a seasonal twist, add asparagus or fresh peas in spring.
  • Incorporate zucchini or bell peppers during summer for added freshness.
  • Store leftovers in an airtight container for up to 3 days.