Why You’ll Love This Recipe

This easy-to-make dish is both comforting and customizable. You can adjust the level of spiciness, add feta for creaminess, or serve it as a hearty breakfast, lunch, or dinner. The vibrant colors and bold flavors make it a great addition to any meal, and it’s perfect for sharing with family or friends.

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
1-2 green bell peppers, chopped
2 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
6 medium ripe tomatoes, diced
1/2 cup tomato sauce
6 large eggs
Fresh parsley and mint (optional, for garnish)
Feta cheese (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the sauce: Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic. Sauté for 5 minutes until softened. Stir in the coriander, cumin, paprika, and red pepper flakes (if using). Cook for another minute.
Add tomatoes: Add the diced tomatoes and tomato sauce to the skillet. Bring to a simmer, cover, and let cook for 15 minutes, stirring occasionally. Once the sauce thickens, uncover and cook for a few more minutes.
Add the eggs: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well and cover the skillet. Cook on low heat until the egg whites are set but the yolks are still soft, about 7-10 minutes. If you prefer firmer eggs, cook a bit longer.
Serve: Garnish with fresh parsley, mint, and feta if desired. Serve with pita or crusty bread for dipping.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add meat: You can add ground lamb or beef to the sauce for a more substantial meal.
Make it spicy: Add more red pepper flakes or a diced jalapeño for heat.
Vegetarian option: This dish is naturally vegetarian, but you can add extra vegetables like spinach or zucchini for more texture and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water if needed to prevent drying out.

FAQs

1. Can I use canned tomatoes?

Yes, you can substitute fresh tomatoes with canned tomatoes, but fresh tomatoes will give the sauce a fresher flavor.

2. Can I use different spices?

Feel free to adjust the spices to your liking—turmeric or cinnamon could add a unique twist.

3. Can I make this dish ahead of time?

The sauce can be made in advance, but it’s best to add the eggs right before serving.

4. How do I know when the eggs are cooked?

The eggs are done when the whites are set and the yolks are still runny, but you can cook them longer if you prefer firmer yolks.

5. Can I freeze shakshuka?

Shakshuka is best enjoyed fresh, but you can freeze the sauce portion and add fresh eggs when reheating.

6. What bread should I serve with shakshuka?

Pita, challah, or a crusty loaf are all great choices for dipping into the sauce.

7. Can I add cheese to the sauce?

Yes, crumbled feta cheese is a great addition, and it complements the dish well.

8. How do I prevent the eggs from overcooking?

Cook the eggs on low heat and check regularly to ensure the yolks stay runny, or cook them to your preference.

9. Can I make shakshuka for a crowd?

Yes, you can double the recipe and use a larger skillet or divide it into two smaller pans to serve more people.

10. Can I use egg substitutes?

You can use egg substitutes, though the texture may differ slightly from traditional shakshuka.

Conclusion

Shakshuka is a delicious and satisfying dish that combines poached eggs with a flavorful tomato and bell pepper sauce. It’s perfect for any meal of the day, whether you’re having it for breakfast, brunch, or dinner. This easy-to-make dish can be customized to your taste, and it pairs wonderfully with warm bread for scooping.

Easy Shakshuka

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Author: Julia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Shakshuka is a flavorful and comforting dish featuring poached eggs in a savory tomato and bell pepper sauce, spiced with cumin, paprika, and coriander. This easy-to-make dish is perfect for breakfast, brunch, or dinner and can be customized with extra vegetables, meat, or cheese for a more substantial meal. Serve with fresh bread or pita for a satisfying, hearty dish.

Instructions

Make the sauce: Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic, and sauté for 5 minutes until softened. Stir in coriander, cumin, paprika, and red pepper flakes (if using). Cook for another minute.
Add tomatoes: Stir in diced tomatoes and tomato sauce. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally. Once the sauce thickens, uncover and cook for a few more minutes.
Add the eggs: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well and cover the skillet. Cook on low heat until egg whites are set but yolks remain soft, about 7-10 minutes. For firmer yolks, cook a bit longer.
Serve: Garnish with fresh parsley, mint, and feta cheese if desired. Serve with pita or crusty bread for dipping.

Notes

Add Meat: Add ground lamb or beef to the sauce for a more substantial meal.

Spicy Version: Increase red pepper flakes or add a diced jalapeño for extra heat.

Vegetarian Option: The dish is naturally vegetarian. You can add extra vegetables like spinach or zucchini for more flavor and texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Middle Eastern/North African