Easy Shakshuka Recipe
Introduction
Shakshuka is a vibrant and comforting dish of eggs poached in a spiced tomato and pepper sauce. This easy recipe brings together simple ingredients for a flavorful meal that’s perfect for breakfast, brunch, or a cozy dinner.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
- 6 medium tomatoes, chopped (about 6 cups)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Step 1: Heat the olive oil in a large cast iron skillet over medium heat. Add the chopped onions, green peppers, garlic, ground coriander, paprika, cumin, a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Step 2: Stir in the chopped tomatoes and tomato sauce. Cover and let the mixture simmer gently for about 15 minutes. Remove the cover and cook a little longer to let the sauce reduce and thicken. Taste and adjust the seasoning as needed.
- Step 3: Use a wooden spoon to create 6 small wells evenly spaced in the tomato mixture. Carefully crack one egg into each indentation.
- Step 4: Reduce the heat to low, cover the skillet, and cook until the egg whites are set but yolks remain runny, about 5 to 8 minutes.
- Step 5: Remove the cover, sprinkle the fresh parsley and mint over the top. Add more black pepper or red pepper flakes if you like. Serve warm with pita, challah, or crusty bread for dipping.
Tips & Variations
- For a spicier shakshuka, increase the red pepper flakes or add a diced jalapeño with the peppers.
- Try adding crumbled feta or goat cheese on top before serving for a creamy twist.
- Use canned tomatoes if fresh aren’t available; drain them slightly to avoid excess liquid.
- Swap fresh herbs for cilantro or basil if you prefer different flavors.
Storage
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through. Eggs may become firmer when reheated, so consider separating the sauce and eggs if you plan to store separately.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make shakshuka without fresh tomatoes?
Yes, canned crushed or diced tomatoes work well and can make the sauce even richer. Just make sure to drain excess liquid if using very watery canned tomatoes.
How do I know when the eggs are cooked perfectly?
Cook until the egg whites are fully set but the yolks are still soft and runny. This usually takes about 5 to 8 minutes on low heat with the skillet covered.
PrintEasy Shakshuka Recipe
Easy Shakshuka is a flavorful and comforting North African and Middle Eastern dish featuring poached eggs simmered in a spicy tomato, pepper, and onion sauce. This recipe uses simple ingredients and a one-pan skillet method, making it a perfect breakfast, brunch, or light dinner option that’s both hearty and healthy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African, Middle Eastern
- Diet: Low Fat
Ingredients
Vegetables and Sauce
- 3 tbsp Extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 6 medium tomatoes, chopped (about 6 cups)
- 1/2 cup tomato sauce
Spices
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper, to taste
Eggs and Garnish
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Prepare the Vegetable Base: Heat 3 tbsp of extra virgin olive oil in a large cast iron skillet over medium heat. Add the chopped onion, green peppers, garlic, ground coriander, sweet paprika, ground cumin, a pinch of red pepper flakes if using, salt, and pepper. Cook this mixture, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.
- Simmer the Tomato Sauce: Add the chopped tomatoes and tomato sauce to the skillet. Stir to combine, then cover the skillet and let the mixture simmer gently for about 15 minutes. Remove the cover and continue cooking to reduce the sauce until it thickens to your preference. Adjust seasoning by tasting and adding more salt or spices as needed.
- Create Wells for Eggs: Using a wooden spoon, carefully make 6 indentations in the thickened tomato mixture, spaced evenly across the skillet. These will hold the eggs during cooking.
- Add and Cook the Eggs: Carefully crack one egg into each well. Reduce the heat to low, cover the skillet, and cook the eggs gently until the egg whites are fully set but the yolks remain soft, about 6-8 minutes depending on desired doneness.
- Finish and Serve: Uncover the skillet and sprinkle the chopped fresh parsley and mint over the dish. Optionally, add more black pepper or crushed red pepper flakes to taste. Serve the shakshuka piping hot with warm pita bread, challah, or crusty bread for dipping and enjoying the sauce and eggs.
Notes
- For a spicier shakshuka, increase the amount of red pepper flakes or add a finely chopped chili pepper.
- You can substitute green peppers with red or yellow bell peppers for a sweeter flavor.
- Use fresh ripe tomatoes in season for the best flavor; canned tomatoes can be used as an alternative.
- To make it vegan, omit the eggs and add tofu or chickpeas instead.
- Leftover shakshuka can be refrigerated and reheated gently on the stovetop or in the microwave.
- Serve immediately to enjoy the eggs at their best texture.
Keywords: shakshuka, easy shakshuka, poached eggs in tomato sauce, breakfast skillet, North African recipe, Middle Eastern food, one-pan meal
