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Classic Shakshuka Recipe

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4.6 from 444 reviews

Classic Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a spiced tomato and bell pepper sauce. This hearty and vibrant meal is perfect for breakfast, brunch, or any time you crave a comforting, mildly spiced dish. Garnished with fresh herbs and served with warm bread, it makes an easy yet impressive dish to prepare in under 30 minutes.

Ingredients

Scale

Shakshuka Sauce

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp chili flakes or cayenne (optional, for heat)
  • 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
  • Salt and pepper, to taste

Eggs and Garnish

  • 4-6 large eggs
  • Fresh parsley or cilantro, for garnish
  • Optional: warm pita, flatbread, or sourdough for serving

Instructions

  1. Prepare the base: Heat olive oil in a large skillet over medium heat. Add finely diced onion and red bell pepper, sautéing for 5–7 minutes until they soften and develop sweetness, which forms the flavor foundation for the sauce.
  2. Add spices and garlic: Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if you want some heat. Cook for about a minute more until the spices release their aroma and the mixture becomes fragrant.
  3. Simmer the tomato sauce: Pour in the crushed tomatoes and season the sauce with salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally until it thickens and the flavors concentrate.
  4. Create egg wells: Using the back of a spoon, make small indentations or wells in the thickened tomato sauce. Carefully crack one egg into each well, ensuring the yolks remain intact for poaching.
  5. Cook the eggs: Cover the skillet with a lid and cook for 5–7 minutes on low heat until the egg whites are set but the yolks still runny. Cook longer if you prefer firmer yolks.
  6. Finish and serve: Remove the skillet from the heat. Sprinkle chopped fresh parsley or cilantro over the top for a burst of color and freshness. Serve immediately with warm pita, flatbread, or sourdough to scoop up the delicious sauce and eggs.

Notes

  • You can adjust the level of spiciness by adding or omitting chili flakes.
  • For a vegan version, omit the eggs and add chickpeas or tofu for protein.
  • Use fresh tomatoes if available, but canned crushed tomatoes work best for consistent flavor and texture.
  • Cooking times for eggs may vary depending on their size and your preferred doneness.
  • Shakshuka can easily be doubled or tripled for larger groups.

Find it online: https://yummelle.com/classic-shakshuka-recipe/