Description
This Easy Shakshuka Recipe is a vibrant and flavorful North African and Middle Eastern dish featuring poached eggs nestled in a rich, spiced tomato and pepper sauce. Perfect for breakfast, brunch, or any meal, this skillet-cooked dish combines aromatic spices, fresh herbs, and a comforting texture that pairs beautifully with crusty bread or pita.
Ingredients
For the Shakshuka Sauce
- 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 red pepper flakes (optional)
- Salt and pepper to taste
- 6 medium tomatoes, chopped (about 6 cups)
- 1/2 cup tomato sauce
For the Eggs and Garnish
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Prepare the base: Heat 3 tablespoons of extra virgin olive oil in a large cast iron skillet over medium heat. Add the chopped onions, green peppers, garlic, ground coriander, sweet paprika, ground cumin, a pinch of red pepper flakes if using, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables soften and release their aromas, 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 for about 15 minutes. Uncover and continue cooking to allow the sauce to reduce and thicken to your desired consistency. Taste the sauce and adjust salt and pepper as necessary.
- Create egg wells: Using a wooden spoon, make six evenly spaced indentations or “wells” in the tomato mixture carefully, ensuring they are spaced apart so the eggs can cook individually without merging.
- Add the eggs: Crack one egg into each indentation in the sauce. Reduce the heat to low, cover the skillet with a lid, and gently cook until the egg whites are fully set but the yolks remain soft, approximately 6–8 minutes depending on your stove and preference.
- Finish and serve: Once cooked, uncover the skillet and sprinkle the chopped fresh parsley and mint over the top. Optionally, add more freshly cracked black pepper or crushed red pepper flakes to taste. Serve immediately with warm pita bread, challah, or crusty bread of your choice for dipping.
Notes
- For firmer yolks, cook eggs slightly longer covered, checking often.
- Fresh tomatoes work best for this recipe, but canned whole or crushed tomatoes can be a convenient substitute.
- You can add other spices like smoked paprika or chili powder for a different twist.
- This dish pairs wonderfully with creamy feta cheese or olives for added flavor.
- Serve with fresh crusty bread to scoop up the sauce and eggs.
