Description

Craving a bold, flavorful meal that’s perfect for breakfast, brunch, or dinner? Shakshuka is a North African and Middle Eastern classic, featuring poached eggs nestled in a spicy, tomato-based sauce with onions, bell peppers, and warm spices

Ingredients

Scale

Shakshuka uses simple, fresh ingredients for a bold, flavorful result. Here’s what you’ll need for 4 servings:

3 tablespoons olive oil: For sautéing and rich flavor.
1 ⅓ cups chopped onion: Adds sweet, savory depth.
1 cup thinly sliced bell peppers: Contributes color and mild sweetness.
2 cloves garlic, minced: Infuses aromatic savoriness.
2 ½ cups chopped tomatoes: Forms the tangy, hearty sauce base.
1 hot chile pepper, seeded and finely chopped: Provides spicy kick (adjust to taste).
1 teaspoon ground cumin: Adds warm, earthy flavor.
1 teaspoon paprika: Brings smoky or sweet depth (use smoked for extra flavor).
1 teaspoon salt: Enhances all flavors.
4 large eggs: Poached in the sauce for creamy texture.

Why These Ingredients Matter

Tomatoes: Create a rich, tangy sauce that’s the heart of shakshuka.
Onion and Bell Peppers: Add sweetness and texture to the base.
Chile Pepper and Spices: Provide heat and complexity for authentic flavor.
Eggs: Poach gently in the sauce for a creamy, protein-packed finish.

Substitutions and Variations

Olive Oil: Swap with avocado oil or vegetable oil.
Onion: Use yellow, white, or red onion, or 1 teaspoon onion powder.
Bell Peppers: Replace with any color bell pepper or mild poblano peppers.
Garlic: Substitute with ½ teaspoon garlic powder.
Tomatoes: Use canned diced tomatoes (drained) or crushed tomatoes for convenience.
Hot Chile Pepper: Swap with ¼ teaspoon red pepper flakes, cayenne, or omit for mild flavor.
Cumin and Paprika: Use 2 teaspoons shakshuka spice blend or harissa paste for a twist.
Eggs: Replace with tofu cubes for vegan or omit for a sauce-only dish.
Gluten-Free: Naturally gluten-free; confirm spices are gluten-free.
Flavor Variations:
- Spicy Shakshuka: Increase chile pepper to 2 or add ½ teaspoon harissa.
- Cheesy Shakshuka: Sprinkle ¼ cup crumbled feta or goat cheese over the eggs before serving.
- Green Shakshuka: Replace tomatoes with 2 cups chopped spinach or kale and ½ cup green salsa.
- Sausage Shakshuka: Add ½ cup crumbled cooked chorizo or merguez sausage with the vegetables.
- Herb-Infused Shakshuka: Stir in 2 tablespoons chopped fresh cilantro or parsley before serving.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 tablespoons olive oil, 1 ⅓ cups chopped onion, 1 cup sliced bell peppers, 2 cloves garlic, 2 ½ cups chopped tomatoes, 1 hot chile pepper, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, 4 large eggs.
Chop onion, slice bell peppers, mince garlic, chop tomatoes, seed and finely chop chile pepper.

Tip: Use fresh, ripe tomatoes for best flavor; prep ingredients in advance to streamline cooking.

Step 2: Sauté Vegetables

Heat 3 tablespoons olive oil in a large skillet over medium heat.
Add 1 ⅓ cups chopped onion, 1 cup sliced bell peppers, and 2 cloves minced garlic; cook and stir until vegetables soften and onion is translucent, about 5 minutes.

Tip: Stir occasionally to prevent sticking; use a wide skillet for even cooking.

Step 3: Prepare Tomato Mixture

In a bowl, mix 2 ½ cups chopped tomatoes, 1 chopped hot chile pepper, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1 teaspoon salt.

Tip: Adjust chile pepper to taste; mix thoroughly to blend spices.

Step 4: Simmer Sauce

Stir tomato mixture into the skillet with the onion mixture.
Simmer, uncovered, until tomato juices have cooked off and sauce thickens slightly, about 10 minutes.

Tip: Stir occasionally to prevent burning; aim for a thick, saucy consistency.

Step 5: Cook Eggs

Make 4 indentations in the tomato mixture with the back of a spoon.
Crack 1 egg into each indentation.
Cover the skillet and cook until eggs are firm but yolks are still slightly runny, about 5 minutes (or longer for firmer yolks).

Tip: Space indentations evenly; check eggs at 4 minutes to avoid overcooking.

Step 6: Serve

Serve hot directly from the skillet, about 1 egg and ¾ cup sauce per serving, with crusty bread or pita.

Tip: Use a large spoon to scoop eggs with sauce; serve immediately for the best texture.