Classic Shakshuka Recipe
Classic Shakshuka is a vibrant and comforting Middle Eastern dish featuring poached eggs in a spicy tomato and bell pepper sauce, enriched with aromatic spices like cumin and paprika. Perfect for breakfast, brunch, or any meal, it’s traditionally served with warm pita or crusty bread to scoop up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Spices
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne (optional, for heat)
Main Ingredients
- 2 tbsp olive oil
- 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
- Salt and pepper, to taste
- 4–6 large eggs
Garnish and Serving
- Fresh parsley or cilantro, for garnish
- Optional: warm pita, flatbread, or sourdough for serving
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and diced red bell pepper. Sauté for 5 to 7 minutes until the vegetables are tender and softened.
- Add spices and garlic: Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for an additional minute until fragrant, allowing the spices to bloom.
- Simmer the tomato sauce: Pour in the crushed tomatoes and season the mixture with salt and pepper to taste. Reduce the heat to medium-low and simmer uncovered for 10 to 15 minutes, stirring occasionally until the sauce thickens and the flavors meld together.
- Poach the eggs: Using the back of a spoon, gently create small wells in the thickened sauce. Crack an egg into each well carefully. Cover the skillet and cook for 5 to 7 minutes, or until the egg whites are set and yolks remain slightly runny. For firmer yolks, cook a bit longer as preferred.
- Finish and serve: Remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the top. Serve the shakshuka hot, ideally with warm pita, flatbread, or sourdough bread for dipping and scooping up the delicious sauce.
Notes
- You can adjust the spice level by increasing or omitting the chili flakes.
- For a vegan version, omit eggs and serve with extra vegetables or chickpeas.
- This dish can be made ahead of time; reheat gently before serving and add fresh eggs on top if desired.
- Fresh herbs like parsley or cilantro add brightness, but you can substitute with mint or basil for variety.
- Serving with crusty bread helps soak up the flavorful tomato sauce perfectly.
Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, vegetarian brunch, spicy eggs, cumin, paprika
Find it online: https://dinewithdylan.com/classic-shakshuka-recipe/
