Shakshuka
Eggs gently poached in a spiced tomato and red pepper sauce, finished with fresh herbs. A one-skillet meal for breakfast, lunch or dinner.
By Tasty Nest Recipes Editorial TeamPublished
35 min total 4 servingsEasy
Photo: joyosity · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Shakshuka is enjoyed across North Africa and the Middle East, and it has become a brunch favourite around the world. Eggs are cracked into a simmering sauce of tomatoes, sweet peppers, garlic and warm spices, then cooked until the whites are set and the yolks are still runny.
It is a very forgiving dish. The sauce can be made a day ahead, and you can adjust the spice level, the number of eggs and the toppings to suit what you have.
Bring the skillet straight to the table and serve with plenty of crusty bread or warm pita for scooping.
Equipment you'll need
- Large (12-inch) skillet with a lid
Tips for success
- Crack each egg into a small cup first, then slide it into its well. This makes it easier to place and avoids stray shell.
- Check the eggs often towards the end. The whites should look opaque, with no clear, jiggly patches near the yolk.
- If the sauce gets too thick before the eggs are done, add a couple of tablespoons of water.
Substitutions and variations
- Add 1 teaspoon of harissa paste with the spices for a smokier, spicier sauce.
- Stir a few handfuls of baby spinach into the sauce before adding the eggs for a green shakshuka twist.
- Use 2 pounds of chopped ripe fresh tomatoes in summer; simmer them a little longer to break down.
Storage and reheating
To store: The sauce without eggs can be refrigerated for up to 4 days or frozen for up to 3 months. Cooked eggs are best eaten right away.
To reheat: Bring the sauce back to a simmer in the skillet before adding fresh eggs and continuing from step 4.
Recipe
Shakshuka
Eggs gently poached in a spiced tomato and red pepper sauce, finished with fresh herbs. A one-skillet meal for breakfast, lunch or dinner.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Cook the vegetables
Heat the olive oil in the skillet over medium heat. Add the onion and red pepper and cook, stirring occasionally, for 6 to 8 minutes until soft.
Step 2: Bloom the spices
Add the garlic, cumin, paprika and cayenne and cook for 1 minute, stirring, until fragrant.
Step 3: Simmer the sauce
Stir in the crushed tomatoes and salt. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust the seasoning.
Step 4: Add the eggs
Use the back of a spoon to make 6 small wells in the sauce. Crack an egg into each well and sprinkle the eggs with a pinch of salt.
Step 5: Cook the eggs
Reduce the heat to medium-low, cover the skillet and cook for 5 to 8 minutes, until the egg whites are fully set but the yolks are still soft. Cook a few minutes longer if you prefer firm yolks.
Step 6: Garnish and serve
Sprinkle with the herbs and feta, if using, and serve straight from the pan with bread.
Cuisine: North African · Course: Breakfast
Estimated nutrition per serving
- Calories
- 280
- Protein
- 13 g
- Fat
- 17 g
- Carbs
- 18 g
- Fibre
- 5 g
- Sugars
- 11 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/shakshuka
Cook it with confidence
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