Easy Shakshuka Recipe

Introduction

Shakshuka is a vibrant and comforting dish of eggs poached in a spicy tomato and pepper sauce. Perfect for breakfast, brunch, or any meal, this easy recipe brings bold flavors and simple ingredients together for a satisfying experience.

Ingredients

• 1 tablespoon olive oil
• 1 onion (finely diced)
• 1 red bell pepper (finely diced)
• 3 cloves garlic
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 28 ounces crushed tomatoes
• 6 eggs
• Freshly chopped cilantro
• Freshly chopped parsley

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the onion and bell pepper. Sauté for about 3-5 minutes or until the onion becomes translucent.
2. Step 2: Stir in the garlic, paprika, cumin, and salt. Then add the crushed tomatoes and mix to combine. Reduce heat to low.
3. Step 3: Use the back of a spoon to create small wells in the sauce, then crack an egg into each hole. Cover the pan and cook until the eggs reach your preferred doneness. Cooking times vary: 3-5 minutes for over easy, 6-8 minutes for over medium, and 9-12 minutes for over hard.
4. Step 4: Garnish with a generous amount of freshly chopped cilantro and parsley. Serve warm with pita bread or enjoy directly from the pan.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or some chopped chili to the sauce.
• Use fresh tomatoes instead of canned if in season for a brighter flavor.
• Try adding crumbled feta cheese on top before serving for a creamy contrast.
• If you prefer a thicker sauce, simmer the tomato mixture longer before adding the eggs.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent overcooking the eggs. It’s best enjoyed fresh but can be served with warm pita or toasted bread when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without red bell peppers?

Yes, you can omit the red bell peppers or substitute them with other vegetables like zucchini or spinach. The dish will still be flavorful, though the texture and taste will vary slightly.

What can I use instead of cilantro and parsley for garnish?

If you don’t have cilantro or parsley, fresh basil or mint can add a fresh herbal note. Alternatively, a sprinkle of green onions or chives also works well.

Easy Shakshuka Recipe

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★★★★★

4.5 from 63 reviews

Easy Shakshuka is a flavorful and comforting Middle Eastern dish featuring eggs poached in a spicy tomato and bell pepper sauce, seasoned with paprika and cumin, and garnished with fresh herbs. Perfect for breakfast, brunch, or a light dinner, this dish is simple to make on the stovetop and can be enjoyed with pita or crusty bread.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• Freshly chopped cilantro, for garnish
• Freshly chopped parsley, for garnish

Spices & Seasoning

• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt

Other Ingredients

• 1 tablespoon olive oil
• 28 ounces crushed tomatoes
• 6 eggs

Instructions

1. Heat the Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, add the finely diced onion and red bell pepper. Sauté them for about 3-5 minutes or until the onion becomes translucent.
2. Add Spices and Tomatoes: Stir in the minced garlic, 2 teaspoons of paprika, 1 teaspoon of cumin, and 1/2 teaspoon salt. Then add the 28 ounces of crushed tomatoes into the pan and mix everything well to combine. Reduce the heat to low to simmer.
3. Poach the Eggs: Using the back of a spoon, create small wells in the tomato mixture. Crack one egg into each well carefully. Cover the pan with a lid and cook until the eggs reach your preferred doneness. For over easy, cook about 3-5 minutes; over medium takes 6-8 minutes; over hard eggs require 9-12 minutes.
4. Garnish and Serve: Once the eggs are cooked to your liking, sprinkle a generous amount of freshly chopped cilantro and parsley over the top. Serve the shakshuka warm, ideally with pita bread or by itself using a fork.

Notes

• Adjust the cooking time of the eggs according to your preferred doneness. Keep an eye on the eggs to avoid overcooking.
• You can add chili flakes or fresh chili for extra heat if desired.
• For a richer flavor, sprinkle some crumbled feta cheese just before serving.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
• Serve with crusty bread, pita, or even over rice for a hearty meal.

Keywords: Shakshuka, eggs in tomato sauce, Middle Eastern breakfast, spicy eggs, poached eggs, easy shakshuka