Save A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
I first discovered shakshuka while traveling in Morocco and was instantly hooked by its rich flavor and one-pan simplicity. Now it is a favorite comfort breakfast for my family, especially on weekends.
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Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g/14 oz) or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cayenne pepper: 1/4 teaspoon, optional
- Salt and black pepper: To taste
- Sugar: 1 teaspoon, optional
- Eggs: 4 large
- Fresh parsley or cilantro: Chopped, for garnish (optional)
- Crusty bread: For serving (optional)
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Instructions
- Sauté vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Add spices:
- Stir in cumin, paprika, and cayenne if using. Cook for 30 seconds until fragrant.
- Simmer sauce:
- Add diced tomatoes with juice, season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until sauce thickens.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Add eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Garnish and serve:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Pin it My children love helping crack the eggs into the bubbling tomato sauce, and everyone gathers around the table as the aroma fills the kitchen. Shakshuka is always a weekend treat for us.
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Required Tools
Large skillet with lid, wooden spoon, knife and chopping board
Allergen Information
The dish contains eggs. If serving with bread, check bread ingredients for allergens. Otherwise, it is dairy-free and nut-free.
Nutritional Information (per serving)
Calories: 210, Total Fat: 11 g, Carbohydrates: 17 g, Protein: 10 g
Pin it 
Serve shakshuka straight from the pan for a beautiful, rustic breakfast. Leftovers reheat well for a quick weekday meal.
Frequently Asked Questions
- → What type of peppers work best in this dish?
Green bell peppers add mild sweetness and texture, but any bell pepper color works well. Roasted jarred peppers can add a smoky depth.
- → How do I know when the eggs are cooked properly?
Cook until egg whites are fully set but yolks remain slightly soft for a creamy texture. This usually takes 6-8 minutes covered.
- → Can I make it spicier?
Yes, add cayenne pepper or chili flakes with the garlic to increase heat without overpowering the flavors.
- → Is it possible to prepare this dish ahead of time?
While best served fresh, the sauce can be made in advance and gently reheated before adding and cooking the eggs.
- → What are good accompaniments for this dish?
Crusty bread is ideal for dipping, and fresh herbs like parsley or cilantro add brightness to each bite.
