Easy Shakshuka Recipe

Introduction

Shakshuka is a vibrant and comforting Middle Eastern dish featuring eggs poached in a flavorful, spiced tomato and pepper sauce. It’s perfect for breakfast, brunch, or any meal that calls for a delicious, easy-to-make dish full of fresh ingredients and bold flavors.

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

1. Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onions, green peppers, garlic, ground coriander, paprika, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
2. Step 2: Stir in the chopped tomatoes and tomato sauce. Cover the skillet and let the mixture simmer for about 15 minutes. Uncover and continue cooking to reduce and thicken the sauce. Taste and adjust seasoning as needed.
3. Step 3: Use a wooden spoon to make six wells in the tomato mixture, spacing them evenly. Carefully crack an egg into each well.
4. Step 4: Lower the heat and cover the skillet. Cook on low until the egg whites set, but the yolks remain soft, about 5–8 minutes depending on your stovetop.
5. Step 5: Remove the skillet from heat. Sprinkle the chopped parsley and mint over the top. Add extra black pepper or red pepper flakes if you like. Serve warm with pita, challah, or crusty bread.

Tips & Variations

• For a richer sauce, add a splash of balsamic vinegar when simmering the tomatoes.
• Try adding crumbled feta cheese before serving for a creamy touch.
• Use canned tomatoes if fresh tomatoes are not in season; drain excess liquid for a thicker sauce.
• Swap out green peppers for red or yellow bell peppers for a sweeter flavor.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the eggs. For best texture, consider separating the eggs from the sauce before reheating and adding the eggs back afterward.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka ahead of time?

Yes, you can prepare the tomato sauce in advance and refrigerate it. When ready to serve, reheat the sauce and add fresh eggs to poach just before serving for the best texture.

What can I serve with shakshuka?

Shakshuka pairs wonderfully with warm pita bread, challah, crusty artisan bread, or even over steamed rice. Adding a side of fresh salad or labneh can also complement the dish nicely.

Easy Shakshuka Recipe

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★★★★★

4.6 from 86 reviews

Easy Shakshuka is a flavorful and hearty Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce. This recipe combines aromatic vegetables and spices simmered to perfection, then topped with fresh herbs, making it an ideal meal for breakfast, brunch, or any time of day.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable & Spice Base

• 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

Tomato Sauce

• 6 medium tomatoes, chopped (about 6 cups)
• 1/2 cup tomato sauce

Eggs and Garnish

• 6 large eggs
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh mint leaves

Instructions

1. Sauté Vegetables and Spices: Heat 3 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the chopped onions, green peppers, garlic, ground coriander, paprika, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Simmer Tomato Sauce: Add the chopped tomatoes and tomato sauce to the skillet. Cover and let the mixture simmer gently for 15 minutes. Uncover and cook a bit longer to reduce and thicken the sauce. Taste and adjust seasoning with salt and pepper as desired.
3. Create Wells for Eggs: Using a wooden spoon, make 6 indentations evenly spaced in the thickened tomato mixture. These wells will hold the eggs.
4. Cook Eggs: Carefully crack one egg into each indentation. Reduce the heat to low and cover the skillet. Cook until the egg whites are set but yolks remain slightly runny, about 5 to 8 minutes depending on preference.
5. Garnish and Serve: Uncover the skillet and sprinkle the chopped fresh parsley and mint over the top. Optionally add extra black pepper or crushed red pepper flakes. Serve immediately with warm pita, challah, or crusty bread for dipping.

Notes

• You can use plum tomatoes if fresh tomatoes aren’t available.
• For a spicier shakshuka, add more red pepper flakes or a diced chili pepper.
• To make it vegan, omit the eggs and enjoy the spicy tomato and pepper sauce on its own.
• Leftovers can be refrigerated and reheated gently on the stovetop.
• Serve with a side of fresh breads like challah or pita to soak up the delicious sauce.

Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, spiced eggs, healthy breakfast, egg and tomato skillet