If you have yet to experience the pure joy of a warm, comforting breakfast that feels like a hug in a bowl, then let me introduce you to the Shakshuka (Eggs in Tomato Sauce) Recipe. This vibrant dish combines perfectly poached eggs nestled in a rich, spiced tomato sauce that bursts with flavor and color. Each bite offers a fantastic harmony of silky yolks and savory sauce, making it a beloved Middle Eastern and North African classic that’s as simple to prepare as it is delicious. Whether you crave a hearty brunch or a light dinner, this recipe transforms humble ingredients into an unforgettable meal.
Ingredients You’ll Need
The magic of this Shakshuka (Eggs in Tomato Sauce) Recipe lies in using simple but essential ingredients that build layers of flavor and texture. Every component from the spices to the fresh herbs plays a crucial role in creating that iconic, cozy dish.
- Olive oil: A quality extra virgin olive oil adds a fruity richness and helps soften the vegetables beautifully.
- Medium onion (diced): Adds a natural sweetness and depth when sautéed until tender.
- Red bell pepper (diced): Brings a slight crunch and lovely sweetness that balances the spices.
- Garlic (minced): Infuses the dish with a fragrant pungency essential for authentic shakshuka flavor.
- Ground cumin: Provides an earthy warmth that is key to the sauce’s complexity.
- Smoked paprika: Adds a subtle smokiness that enhances the tomato base beautifully.
- Ground cayenne pepper (optional): For those who love a gentle kick of heat, this spice is perfect.
- Crushed tomatoes (28 oz can): The heart of the dish, creating a luscious, tangy sauce full of body.
- Salt and black pepper: Essential for bringing all the flavors together and seasoning to taste.
- Large eggs: The star ingredient, poached directly in the sauce for that creamy yolk goodness.
- Fresh parsley or cilantro (chopped): A burst of herbal brightness that lifts the finished dish.
- Crumbled feta or goat cheese (optional): Adds a tangy, creamy contrast that’s simply irresistible.
How to Make Shakshuka (Eggs in Tomato Sauce) Recipe
Step 1: Sauté the Vegetables
Begin by warming two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for about five minutes. This step softens the vegetables and brings out their natural sweetness, forming a flavorful foundation for the sauce.
Step 2: Toast the Spices and Garlic
Next, stir in the minced garlic, ground cumin, smoked paprika, and optional cayenne pepper. Cook for about one minute until the spices become fragrant. This brief toasting releases their essential oils and deepens the sauce’s aroma and flavor profile.
Step 3: Simmer the Tomato Sauce
Pour in the entire can of crushed tomatoes, then season with salt and black pepper to taste. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally. The sauce will thicken slightly and develop a rich, concentrated tomato flavor that’s absolutely essential for the dish.
Step 4: Poach the Eggs
Create small wells in the thickened tomato sauce using a spoon, then gently crack one egg into each indentation. Cover the skillet with a lid and cook for six to eight minutes, or until the egg whites are set but the yolks remain runny. This method ensures tender eggs infused with the luscious sauce.
Step 5: Finishing Touches
Remove the skillet from heat. Sprinkle the shakshuka generously with freshly chopped parsley or cilantro, and if you like, a crumble of tangy feta or creamy goat cheese to elevate the flavors and add a touch of indulgence.
How to Serve Shakshuka (Eggs in Tomato Sauce) Recipe
Garnishes
Fresh herbs like parsley or cilantro are a must, adding a burst of green freshness that balances the savory tomato sauce. If you want to go further, crumble some feta or goat cheese on top to introduce a delightful creamy tang. A sprinkle of chili flakes can add extra heat if you’re feeling adventurous.
Side Dishes
Shakshuka is luscious alone, but pairing it with warm crusty bread or soft pita helps scoop up every last bit of that gorgeous sauce. For a more substantial meal, serve alongside a simple cucumber and tomato salad or a dollop of cooling labneh or yogurt.
Creative Ways to Present
Try serving shakshuka as a shareable brunch centerpiece by cooking it in a cast-iron skillet right at the table — it’s a fun and cozy way to enjoy. You can also make individual portions in small ramekins for a charming presentation. Adding sautéed greens like spinach inside the sauce is a wonderful twist for added nutrition and color.
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to three days. The sauce keeps well, but the eggs may firm up, so it’s best to enjoy leftovers within this timeframe for optimal texture.
Freezing
It is not recommended to freeze shakshuka with the eggs already cooked, as the texture of the eggs changes unfavorably. However, the tomato sauce can be frozen separately for up to two months. Thaw and reheat gently before poaching fresh eggs to maintain that lusciousness.
Reheating
Reheat the leftover sauce gently on the stovetop or in the microwave until warm. Then create fresh wells to poach new eggs right before serving to recapture that perfect silky yolk experience unique to a freshly made Shakshuka (Eggs in Tomato Sauce) Recipe.
FAQs
Can I customize the spice level in this shakshuka?
Absolutely! You can easily adjust the heat by varying or omitting the cayenne pepper. Adding chili flakes or harissa can also boost the spice if you prefer a bolder kick.
Is shakshuka a healthy dish?
Yes, shakshuka is packed with nutritious ingredients like tomatoes, bell peppers, and eggs, providing vitamins, antioxidants, and protein. Plus, it’s naturally vegetarian and gluten-free, fitting a variety of diets.
What can I substitute for fresh herbs if I don’t have any?
If fresh parsley or cilantro isn’t available, dried herbs can work in a pinch, but add them earlier in the cooking process for better flavor integration. Otherwise, fresh basil or mint can offer a different but delicious twist.
Can I add other vegetables to shakshuka?
Definitely! Spinach, kale, or even zucchini can be stirred into the sauce for extra nutrition and texture. Just add them during the simmering stage so they cook down nicely.
What if I prefer my eggs fully cooked?
No problem at all. Simply leave the skillet covered a few minutes longer during the poaching step until the yolks and whites are cooked to your desired firmness.
Final Thoughts
Once you try this Shakshuka (Eggs in Tomato Sauce) Recipe, I promise it will become one of your go-to dishes for any time of day. It’s comforting, vibrant, and incredibly satisfying, bringing warmth and joy straight to your plate. Don’t hesitate to get creative with it — this recipe welcomes your personal touch with open arms. So gather your ingredients, get cooking, and share this delicious tradition with friends and family!
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Shakshuka (Eggs in Tomato Sauce) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian, Gluten Free
Description
Shakshuka is a flavorful Middle Eastern and North African dish consisting of eggs poached in a spicy, aromatic tomato sauce made with onions, bell peppers, garlic, and warm spices. This one-pan vegetarian recipe is perfect for breakfast, brunch, or a light dinner and can be easily customized with fresh herbs and cheese toppings for extra richness.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper (optional)
Tomato Base
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper to taste
Eggs and Garnishes
- 6 large eggs
- 1/4 cup fresh parsley or cilantro, chopped
- Crumbled feta or goat cheese for topping (optional)
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté onion and bell pepper: Add the diced onion and red bell pepper to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add garlic and spices: Stir in minced garlic, ground cumin, smoked paprika, and the optional cayenne pepper. Cook for an additional minute until the mixture releases a fragrant aroma.
- Add tomatoes and simmer: Pour in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly.
- Create wells and add eggs: Use a spoon to make small wells in the tomato sauce, then carefully crack an egg into each well, spacing them evenly.
- Cook eggs: Cover the skillet with a lid and cook the eggs for 6–8 minutes, or until the whites are set but the yolks remain runny, or cook longer to your preferred doneness.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley or cilantro and optional crumbled feta or goat cheese on top. Serve hot with crusty bread or warm pita.
Notes
- For a richer, slightly sweeter sauce, add a pinch of sugar or a splash of balsamic vinegar when simmering the tomatoes.
- Shakshuka works well as a versatile dish for breakfast, brunch, or a light dinner.
- Add leafy greens such as spinach or kale during the simmering step for added nutrition and flavor variety.
