Save
This authentic shakshuka is a vibrant, comforting dish perfect for any mealtime, especially when you want something hearty and flavorful without a fuss. It’s a one-pan wonder that brings together simple ingredients in a way that feels both exotic and familiar, making it a great option for home cooks looking to bring a little spice and sunshine to the table.
I first made this after stumbling on a similar recipe during a trip to the Mediterranean and it quickly became my weekend brunch staple. There is something about the blend of spices with runny eggs that just hits the spot every time.
Ingredients
- Eggs: three to five depending on serving size provide protein and richness, fresh eggs work best for texture and flavor
- Olive oil: adds a fruity base, use good quality extra virgin for the smoothest taste
- Roma tomatoes: are ideal for their balance of sweetness and acidity, choose firm and ripe for a fresh sauce
- Tomato sauce: intensifies the tomato flavor, pick a vibrant, low sodium brand for the best control of salt
- Bell pepper: adds sweetness and crunch, select the freshest, crispest pepper you can find to brighten the dish
- Yellow onion: brings sweetness when caramelized, a firm onion without brown spots is a good choice
- Garlic cloves: bring warmth and aroma, fresh finely minced garlic is key to avoid bitterness
- Jalapeño: adds mild heat, adjust quantity to match your spice tolerance
- Cumin and coriander powder: give earthiness and warmth, toasting them lightly before using can boost the flavor
- Black pepper and crushed pepper flakes: add bite, fresh grinding heightens their impact
- Salt: for seasoning, essential to balance the acidity of the tomatoes and bring out the spices’ full flavor
Instructions
- Build the Base:
- In a pan set over medium heat, pour in the olive oil and warm it until it shimmers gently. This layer of fat is crucial for extracting flavor from the vegetables.
- Sauté Vegetables:
- Add the finely chopped onion and diced bell pepper to the pan. Cook them slowly, stirring occasionally, for about ten minutes until they soften and the onion turns translucent. This gentle cooking coaxes out sweetness that rounds the sauce.
- Add Garlic and Aromatics:
- Toss the minced garlic into the softened vegetables and stir for one to two minutes until fragrant but not browned. Garlic burns quickly so watch carefully.
- Combine Tomatoes and Spices:
- Mix in the chopped fresh roma tomatoes and pour in the tomato sauce. Sprinkle the cumin coriander black pepper and crushed pepper flakes over the mix. Stir well and cover the pan. Lower the heat and let the sauce simmer gently until the tomatoes break down and the sauce thickens, about ten to fifteen minutes.
- Create Wells for Eggs:
- Use the back of a spoon to make small hollows in the simmering sauce. Crack an egg or two carefully into each hollow. This technique cooks the eggs evenly while keeping them nestled in the flavorful sauce.
- Cook Eggs to Preference:
- Cover the pan and let the eggs poach over low heat. Cooking time varies based on whether you prefer runny or fully set yolks. For runny yolks aim for six to eight minutes, longer if you want firm eggs.
- Garnish and Serve:
- Top with slices of avocado or fresh parsley if desired for an extra layer of creaminess and freshness.
I adore the warmth that cumin brings to this dish it reminds me of a winter morning with the house filled with cozy smells. Shakshuka always feels like a Sunday ritual where the whole family gathers around the table.
Storage Tips
Store leftover shakshuka in an airtight container in the refrigerator for up to three days. Reheat gently in a pan to keep the eggs tender. Overheating can toughen the yolks, so low and slow is your friend.
Ingredient Swaps
Try swapping the bell pepper for poblano for a smokier flavor or add extra jalapeño for a spicy kick. You can replace tomato sauce with crushed tomatoes for a chunkier texture. If eggs are not preferred, poached tofu cubes work surprisingly well to soak up the sauce.
Serving Ideas
Serve shakshuka with crusty bread or warm pita to scoop up the sauce. A dollop of Greek yogurt or labneh adds creaminess that balances the spice. Fresh herbs like cilantro or parsley bring brightness. For a heartier meal, pair with roasted potatoes or a side green salad.
This recipe shines when you trust the slow simmer and enjoy the comforting layers unfolding in your kitchen.
Frequently Asked Recipe Questions
- → What type of tomatoes work best?
Roma tomatoes are ideal due to their firm texture and sweet, tangy flavor which hold well during simmering.
- → Can I adjust the spiciness of shakshuka?
Yes, the jalapeño and crushed pepper flakes can be increased or omitted to suit your preferred heat level.
- → How do I know when the eggs are perfectly cooked?
Cook until the whites are set but yolks remain slightly runny, which usually takes about 5-7 minutes simmering.
- → Is it better to cover the pan while simmering?
Covering helps the eggs cook evenly by trapping steam and gently cooking the top surfaces.
- → What can I serve alongside this dish?
Fresh bread, pita, or warm flatbreads complement the saucy eggs perfectly for soaking up the flavors.