Shakshuka
Eggs gently poached in a spiced, smoky tomato and pepper sauce — a vibrant Middle Eastern breakfast staple.
Details
Ingredients
- 6 large eggs
- 1 can (28 oz) crushed tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- 1/4 cup crumbled feta
- Fresh cilantro or parsley
- Crusty bread, for serving
- Salt and pepper to taste
Instructions
- 1
Heat olive oil in a large skillet. Sauté onion and bell pepper for 5-6 minutes until softened.
- 2
Add garlic, cumin, paprika, and cayenne. Stir 1 minute until fragrant.
- 3
Pour in crushed tomatoes. Simmer 10 minutes until the sauce thickens. Season with salt and pepper.
- 4
Make 6 wells in the sauce. Crack an egg into each well.
- 5
Cover and cook on low for 6-8 minutes until egg whites are set but yolks are still runny.
- 6
Scatter with crumbled feta and fresh herbs. Serve straight from the skillet with crusty bread for dipping.
About This Recipe
A culinary embrace born from the vibrant kitchens of North Africa and the Middle East, Shakshuka isn't just breakfast; it's an experience. This beloved dish, whose name evocatively means 'a mix-up' in Tunisian Arabic, presents perfectly poached eggs nestled in a richly spiced, bubbling stew of tomatoes and peppers. Its journey across the Mediterranean has solidified its status as a comforting, soul-satisfying start to the day, cherished for its robust flavors and deceptive simplicity. The magic lies in building a deeply aromatic base with sautéed onions, bell peppers, and plenty of garlic, which then melds with the sweet acidity of crushed tomatoes. The addition of warming spices like cumin, smoked paprika, and a whisper of cayenne pepper creates a complex, smoky depth that defines its character. When the sauce reaches its peak, gentle wells are created for the eggs, which cook to tender perfection, their yolks remaining runny, ready to burst and enrich the sauce. While feta adds a creamy, salty counterpoint, common variations include stirring in chickpeas for added texture and protein, wilted spinach, or even a hint of spicy merguez sausage. The essential accompaniment remains crusty bread—be it a rustic loaf, pita, or challah—perfect for soaking up every last drop of the glorious sauce.
Tips & Tricks
- • To ensure perfectly cooked eggs, create distinct wells in the simmering sauce, crack an egg into each, then cover the pan immediately to steam them evenly until the whites are set and yolks remain jammy or runny.
- • For an added nutritional boost or a different flavor profile, consider stirring in a cup of baby spinach or canned chickpeas (rinsed and drained) with the crushed tomatoes, or swap feta for crumbled goat cheese.
- • Shakshuka reheats well in the microwave or on the stovetop over low heat; however, for the best results, prepare the sauce ahead of time and poach the eggs fresh just before serving.
- • Elevate your serving by offering a side of creamy labneh or plain Greek yogurt, which provides a cooling contrast to the dish's warmth and spice.
Nutrition Facts
Per serving (approximate)