Shakshuka
A vibrant, savory North African and Middle Eastern dish of eggs gently poached in a hearty, spiced tomato and bell pepper sauce. Perfect for a satisfying brunch or a quick, flavorful dinner, this one-pan wonder is best served with warm bread for dipping.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the Aromatics
- b.Heat the olive oil in a large, deep skillet or pan with a lid over medium heat.
- c.Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
- d.Add the chopped red bell pepper and cook for another 5 minutes, until it begins to soften.
- 2
Step 2
- a.Bloom Spices and Build Sauce
- b.Stir in the minced garlic and tomato paste. Cook for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
- c.Add the smoked paprika, cumin powder, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
- 3
Step 3
- a.Simmer the Tomato Sauce
- b.Pour in the crushed tomatoes and their juices. Season with salt and black pepper.
- c.Stir everything together, bring to a gentle simmer, then reduce the heat to low.
- d.Cover and let the sauce cook for 10-15 minutes, stirring occasionally, until it has thickened and the flavors have melded.
- 4
Step 4
- a.Poach the Eggs
- b.Using the back of a spoon, create four small wells in the simmering sauce.
- c.Carefully crack one egg into each well.
- d.Cover the skillet and cook for 5-8 minutes. Cook time depends on your preference: 5 minutes for very runny yolks, 8 minutes for firmer, jammy yolks. The whites should be fully set.
- 5
Step 5
- a.Garnish and Serve
- b.Remove the skillet from the heat.
- c.Generously sprinkle the crumbled feta cheese, chopped fresh cilantro, and fresh parsley over the top.
- d.Serve immediately, directly from the pan, with warm pita, challah, or crusty bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use high-quality canned tomatoes, such as San Marzano.
- 2Don't rush the simmering process for the sauce; this step is crucial for developing deep, rich flavors.
- 3Keep a close eye on the eggs as they poach. They cook quickly, and the ideal shakshuka has set whites and runny yolks.
- 4Serve directly from the skillet for a rustic, communal dining experience.
Adapt it for your goals.
Spicy Shakshuka
Add 1-2 tablespoons of harissa paste along with the tomato paste, or add sliced jalapeños with the bell peppers for extra heat.
Meaty ShakshukaMeaty Shakshuka
Brown 1/2 lb (225g) of ground lamb or crumbled merguez sausage before adding the onions, then proceed with the recipe.
Green ShakshukaGreen Shakshuka
Replace the tomato base with a vibrant sauce made from sautéed spinach, kale, leeks, and herbs like dill and parsley.
Cheesy ShakshukaCheesy Shakshuka
Add dollops of goat cheese or mozzarella pearls to the sauce a few minutes before the eggs are done cooking for an extra creamy texture.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Excellent Source of Protein
Eggs provide high-quality, complete protein, which is essential for muscle repair, immune function, and maintaining energy levels throughout the day.
Boosts Vitamin Intake
Bell peppers are packed with Vitamin C, an essential nutrient for a healthy immune system, while both peppers and tomatoes provide a good amount of Vitamin A for vision and skin health.
Frequently asked questions
One serving of this Shakshuka (about 1/4 of the recipe) contains approximately 280-320 calories, not including bread for serving. The final count can vary based on the exact size of the eggs and amount of cheese used.