Well known in the Middle East and Mediterranean, Shakshuka is a one pan meal of poached eggs in a spiced tomato-pepper sauce. Enjoy with a loaf of crusty bread for breakfast, lunch, or dinner.
Shakshuka is an easy, healthy breakfast dish consisting of poached eggs in a tomato, pepper, and onion sauce. While shakshuka makes a great breakfast, this dish can be enjoyed for brunch, lunch, or dinner as well.
How many dishes can you think of that are perfect for literally any meal of the day? Not many.
You’re going to love my shakshuka recipe because it’s quick, easy, and so flavorful. It comes together in less than 30 minutes on the stove top and has a short list of ingredients. Best of all it’s super flavorful, and the spice level can be adjusted to suit your tastes.
Looking for more one pan breakfast meals? Try my Hash Brown and Egg Breakfast Skillet.
It is heavily debated as to where Shakshuka (or Shakshouka as it is also spelled) originated. Some believe that it came from the Ottoman Empire in Egypt, while others believe it began in Morocco, Yemen, or Tunisia.
Here is a fantastic article about the possible origins of Shakshuka: A Brief History of Israel’s Famous Dish, Shakshuka
How To Make Shakshuka
Shakshuka is quite easy to prepare. First, you’ll place your pan over medium heat on the stove top. Then, you’ll add olive oil and saute your onions and bell pepper until soft.
Add your garlic, then add your crushed tomatoes, tomato paste, and seasonings. You’ll stir everything to combine, and then allow it to simmer on the stove top for about twenty minutes.
Lastly, you’ll make small craters in the tomato sauce and crack your eggs into the pan. Then, cover and allow your eggs to cook through to your liking.
I like to prepare this dish with my eggs lightly poached in the tomato sauce, so the yolks are still runny. If you prefer, allow your eggs to cook all the way through by adding a few more minutes of cooking time to your dish.
You could also scramble your eggs in a separate dish and add them to the tomato sauce before serving.
Looking to add more to your Shakshuka? Try crumbling some feta cheese on top just before serving. I chose to sprinkle some freshly chopped parsley on top, but you could also use cilantro if you have some on hand.
Want to add more heft to your meal? Feel free to add a protein to your tomato sauce, like some diced chicken.
Or if you’re looking to add more vegetables, try tossing a handful of spinach into your tomato sauce just before adding the eggs. The spinach will cook down just enough by the time the dish is ready to serve.
The best part about shakshuka is that you can adjust your dish to serve as many people as you’d like. Crack as few as two or as many as six eggs into the pan.
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper use more or less to suit your spice preference
- 1/4 teaspoon salt
- 4-6 large eggs
- 2 tablespoons fresh parsley chopped
- 1 loaf crusty bread optional
- In a saute pan over medium heat, add olive oil. When heated, add onion and bell pepper. Cool for about 5 minutes, or until onions begin to turn translucent and brown. Add garlic and cook an additional 30 seconds.
- Add crushed tomatoes, tomato paste, cumin, paprika, cayenne pepper, and salt. Stir to combine. Heat to bubbling, reduce heat to low, and allow to simmer for 20 minutes.
- Make a well for each of your eggs in the tomato mixture. Crack an egg gently into each well. Cover pan and allow eggs to cook undisturbed for 3-4 minutes*, or until tops are white (eggs will be poached with a runny yolk). Remove from heat and top with chopped fresh parsley before serving.
- Serve with pita or crusty bread, or enjoy on its own.