Shakshuka is one of those dishes I turn to when I want something warm and satisfying but don’t want to fuss too much. It’s basically eggs poached in a spiced tomato and pepper sauce — simple ingredients, but the flavors just come together nicely. Plus, it’s all done in one skillet, which is perfect for a quick breakfast or brunch.
The Story Behind This Recipe
I first stumbled on shakshuka while traveling, enjoying it at a small café where the tomato sauce was rich but not overbearing, and the eggs perfectly runny. It quickly became a weekend favorite at home. I love that the sauce simmers gently while you get other things ready around the kitchen. The aromas fill the space and make breakfast feel like a small celebration.
Over time, I started tweaking the spices—sometimes more cumin, other times a little smoked paprika—to match whatever I had on hand. It’s forgiving and flexible. When I’m short on time, I keep the veggie prep simple with just onions and bell peppers, but you can easily toss in some spinach or feta if you want to mix it up.
Serving shakshuka straight from the skillet adds to the cozy feeling. I usually have crusty bread to scoop up the sauce and yolks — no cutlery needed. It’s the kind of breakfast that feels both casual and satisfying, a little hearty without being heavy.
Cuisine: Middle Eastern
Course: Breakfast
Servings: 2-3
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Step 1. Heat olive oil in a medium skillet over medium heat.
- Step 2. Add chopped onion and bell pepper; cook until softened, about 5 minutes.
- Step 3. Stir in garlic, cumin, smoked paprika, and crushed red pepper flakes. Cook for another minute until fragrant.
- Step 4. Add diced tomatoes with their juices, season with salt and pepper, and let simmer for about 10 minutes until the sauce thickens slightly.
- Step 5. Make four small wells in the sauce with the back of a spoon. Crack an egg into each well.
- Step 6. Cover the skillet and cook for 6-8 minutes until eggs are set to your liking.
- Step 7. Sprinkle chopped parsley or cilantro on top and serve immediately with crusty bread.
Tips for Success
- Use a non-stick skillet for easier cleanup and to prevent sticking when poaching eggs.
- If you like runnier yolks, check the eggs at 6 minutes; for firmer, cook closer to 8 minutes.
- Leftover shakshuka tastes great reheated gently on the stove or even as a sauce for grain bowls.
Variations & Substitutions
- Add crumbled feta or goat cheese just after cooking for a creamy contrast.
- Toss in some fresh spinach or kale when adding the tomatoes for extra greens.
- Try swapping bell pepper for spicy chiles if you want a hotter sauce.
