Easy Shakshuka Recipe
Introduction
Shakshuka is a flavorful Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. This easy recipe brings a delicious, hearty breakfast or simple dinner to your table with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 1 onion (finely diced)
- 1 red bell pepper (finely diced)
- 3 cloves garlic
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 28 ounces crushed tomatoes
- 6 eggs
- Freshly chopped cilantro
- Freshly chopped parsley
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the onion and red bell pepper. Sauté for about 3-5 minutes until the onion becomes translucent.
- Step 2: Stir in the garlic, paprika, cumin, and salt. Pour in the crushed tomatoes and mix everything to combine. Reduce the heat to low and let it simmer gently.
- Step 3: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well. Cover the pan and cook until the eggs reach your preferred level of doneness. For reference, 3-5 minutes yields over-easy eggs, 6-8 minutes for over-medium, and 9-12 minutes for over-hard.
- Step 4: Garnish with a generous sprinkle of freshly chopped cilantro and parsley. Serve warm with pita bread or enjoy with a fork directly from the pan.
Tips & Variations
- For a spicier version, add a pinch of cayenne pepper or chopped chili along with the paprika.
- Try adding crumbled feta cheese on top just before serving for extra richness.
- Use fresh tomatoes instead of canned crushed tomatoes for a lighter taste when in season.
- Serve with crusty bread or over a bed of rice for a more filling meal.
Storage
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For best texture, avoid overcooking the eggs during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make shakshuka ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it for up to 2 days. Add the eggs and cook them fresh when ready to serve for the best texture.
What can I use if I don’t have crushed tomatoes?
You can substitute with canned diced tomatoes, blended slightly to mimic crushed tomatoes, or use fresh tomatoes that are cooked down until soft and saucy.
PrintEasy Shakshuka Recipe
Easy Shakshuka is a flavorful and comforting Middle Eastern dish featuring eggs poached in a spiced tomato and bell pepper sauce. This simple one-pan recipe uses aromatic spices like paprika and cumin, combined with fresh vegetables and herbs, creating a perfect meal for breakfast, lunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
Spices & Seasonings
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
Main Ingredients
- 28 ounces crushed tomatoes
- 6 large eggs
Garnish
- Freshly chopped cilantro
- Freshly chopped parsley
Instructions
- Heat the oil and sauté vegetables: Heat the olive oil in a large pan over medium heat. Once hot, add the finely diced onion and red bell pepper. Sauté for about 3-5 minutes until the onion becomes translucent and soft.
- Add spices and tomatoes: Stir in the minced garlic, paprika, cumin, and salt to the pan. Cook for another minute until fragrant. Then add the crushed tomatoes, stir to combine all ingredients, and reduce the heat to low to simmer gently.
- Poach the eggs: Using the back of a spoon, create small wells in the tomato sauce. Crack one egg into each well carefully. Cover the pan with a lid and cook the eggs to your preferred doneness: 3-5 minutes for over easy, 6-8 minutes for over medium, and 9-12 minutes for over hard eggs.
- Garnish and serve: Once eggs are cooked, sprinkle the shakshuka generously with freshly chopped cilantro and parsley. Serve warm, either with pita bread or enjoy directly with a fork.
Notes
- Adjust the level of paprika and cumin according to your taste preference.
- For a spicier version, add a pinch of chili flakes or cayenne pepper.
- You can substitute crushed tomatoes with fresh diced tomatoes if preferred.
- Serve with crusty bread or pita to scoop up the sauce and eggs.
- This dish can be made vegetarian as it contains no meat products.
Keywords: Shakshuka, eggs, tomato sauce, Middle Eastern breakfast, vegetarian, easy recipe
