Description
This Classic Shakshuka recipe is a vibrant, flavorful dish of eggs poached in a rich tomato sauce, perfect for breakfast, brunch, or a light dinner. A true Mediterranean delight!
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (28 oz) can crushed tomatoes
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and black pepper, to taste
6 large eggs
Fresh parsley or cilantro, chopped, for garnish
Crusty bread, for serving
Instructions
1. Heat olive oil in a large skillet or cast-iron pan over medium heat.
2. Add onion and bell pepper; sauté 5–7 minutes until softened.
3. Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook 1 minute until fragrant.
4. Pour in crushed tomatoes; season with salt and pepper.
5. Simmer gently 10–15 minutes to thicken and meld flavors.
6. Make six small wells in the sauce; crack one egg into each well.
7. Cover and cook 5–8 minutes, until whites are set and yolks are runny (or to preference).
8. Garnish with parsley or cilantro and serve with warm crusty bread.
Notes
For more heat, add extra cayenne or a pinch of red pepper flakes.
Crumbled feta or goat cheese on top adds richness.
Try additions like spinach or zucchini—shakshuka is versatile.
Use a wide pan so eggs have space to cook evenly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 185mg