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My Shakshuka is So Good!
If Shakshuka is one of those dishes you only order when you go to a restaurant for brunch, I’m here to tell you that it’s actually so easy to make at home! Because when you really think about it, shakshuka is just eggs cooked in tomato sauce, and there’s nothing simpler than that.
My easy shakshuka recipe starts by cooking down some onions and peppers. Then you add the diced tomatoes and tomato sauce and let it thicken with the spices before dropping in the eggs. Now you can enjoy the classic brunch dish at home any time of the day.
Happy Cooking!
– Yumna
What is Shakshuka?
Shakshuka is a classic Middle Eastern and North African dish. It’s traditionally vegetarian, with a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika. Then, eggs are poached right in the flavorful stew-like tomato sauce for a one-pan breakfast.
Shakshuka Ingredients
- Vegetables: I like to use a yellow onion for a stronger bite and red bell pepper for its slightly sweeter flavor, both sauteed with garlic until soft. But other veggies also work if a white onion or green bell pepper is all you have, go with it!
- Tomatoes and tomato sauce: Using canned diced tomatoes and tomato sauce helps get the best texture and richer sauce.
- Seasonings: I love the traditional spices (cumin, paprika, and cayenne pepper) here, but you can also add some coriander, caraway, red pepper flakes, chili powder, and even sugar.
- Eggs: Use the freshest eggs you can, and if possible, use organic. I prefer a medium cook where the white is cooked through and the yolks are left runny.
Popular Additions
- Add a little sugar. The sugar cuts the acidity of the tomatoes, and you’ll notice the flavor becomes more balanced for the shakshuka sauce.
- Add more vegetables. Make it heartier by sauteeing in mushrooms, zucchini or carrots.
- Add some cheese. A crumbly cheese such as feta adds the best tangy, salty flavor and is a great complement to this tomato egg dish, just like my shakshuka with feta recipe.
- Include some greens. Before adding the eggs, grab a handful of spinach or kale and stir it in. No need to let it cook completely as they will continue to wilt and soften while the eggs steam.
How to Make Shakshuka
Recipe Tips
- Use a nonstick skillet. The vegetables cook for about 10 minutes, and more time is needed to reduce the sauce and cook the eggs, so using a nonstick pan helps make sure nothing sticks or burns.
- Allow the sauce to simmer before adding the eggs. Once the vegetables soften, add the tomatoes and tomato sauce and allow it to simmer and become more stew-like before cracking in the eggs. This thickened consistency of the sauce will help cradle the eggs and deepen the flavor of the shakshuka.
- Cover the skillet to cook the eggs. The steam created from the covered pan will help to set the eggs. A glass lid will make it easier to see when they have cooked to your liking without losing any steaminess from being covered.
- Adjust for runner eggs. If you prefer the eggs runnier, you’ll want to reduce the sauce a couple of extra minutes before cracking the eggs into the pan. Otherwise, the sauce will run into the eggs, and we want to keep them separated for the most part. And make sure to reduce the egg cooking time by 2-3 minutes to get that gooey runny yolk.
Serving Ideas
More Brunch Egg Recipes:
- Vegetable Frittata
- Baked Feta Eggs
- Souffle Omelette
- Egg Strata
- Veggie Omelet
- Sweet Potato Huevos Rancheros
- Fluffy Scrambled Eggs
- Classic Omelette
- Breakfast Tortilla Wrap
If you try this Shakshuka recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Shakshuka recipe was originally published on October 28, 2018. The recipe has not been modified, but the post now includes new step-by-step photos for how to make Shakshuka.
Shakshuka Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 medium red bell pepper sliced
- 2 garlic cloves minced
- 1 (14-ounce) canned diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 eggs
- Fresh cilantro for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
- Pour in the tomatoes and tomato sauce, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
- Create 6 small indents in the tomato stew using a spoon. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 5-8 minutes, depending on your desired doneness.
- Garnish with fresh cilantro and serve with crusty bread or pita.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I am not american and we dont use ounce to measure. Internet was no help. What is 1 14 ounce in cups or dl?
14 ounces is about 4 dl.
No.1 breakfast 👏 very tasty !
Amazing dish 😋 full of flavour and very colourful, thank you for sharing 😀
Thank you!
I’ve tried many recipes for shakshuka and yours is hands down the very best! I just made it again and loved every bite!!!