Classic Shakshuka (Eggs in Spiced Tomato Sauce)

Shakshuka is a beloved North African–Middle Eastern dish where eggs are gently poached in a rich, spiced tomato and pepper sauce. It’s special because it’s simple, comforting, and bold —made in one pan, full of warmth, and perfect for breakfast, brunch, or even dinner. The runny yolks melt into the sauce, creating a dish that’s meant to be scooped up with warm bread.

Detailed Ingredients

Shakshuka Sauce

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp chili flakes (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper
• 1 can (400 g / 14 oz) crushed tomatoes
• 1 tbsp tomato paste (optional, for richness)

Eggs

• 4–6 large eggs (depending on pan size)

Garnish

• Fresh parsley or cilantro, chopped

For Serving

• Toasted or grilled bread (baguette, pita, or country bread)

Step-by-Step Instructions

1. Heat the Oil
   Heat olive oil in a wide skillet over medium heat.
2. Cook the Vegetables
   Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
   Stir in the red bell pepper and cook for another 3–4 minutes until tender.
3. Build the Flavor
   Add garlic, paprika, cumin, chili flakes, salt, and black pepper.
   Stir for 30 seconds until fragrant.
4. Add the Tomatoes
   Pour in the crushed tomatoes and tomato paste (if using).
   Reduce heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
5. Add the Eggs
   Make small wells in the sauce with a spoon. Crack one egg into each well.
6. Poach the Eggs
   Cover the pan and cook for 5–8 minutes, until the egg whites are set but the yolks are still slightly runny.
7. Garnish and Serve
   Remove from heat. Sprinkle with fresh parsley or cilantro.
   Serve hot with toasted bread.

Tips, Variations & Storage

Tips

• Use a wide pan so the eggs cook evenly.
• Keep heat low once eggs are added to avoid overcooking.

Variations

• Add feta cheese for a creamy, salty contrast.
• Mix in spinach or zucchini for extra vegetables.
• Add merguez sausage or minced beef for a protein boost.

Storage

• Best enjoyed fresh.
• Sauce can be stored (without eggs) in the fridge for 2–3 days and reheated before adding eggs.

Pairings

• Bread: Grilled sourdough, pita, or flatbread
• Sides: Simple cucumber salad, olives
• Drinks: Mint tea, fresh orange juice
• Wine (optional): Light red or dry rosé

Quick Info

• Prep Time: 10 minutes
• Cook time: 20 minutes
• Total Time: 30 minutes
• Servings: 2–3
• Cuisine: North African/Middle Eastern