why make this recipe
Shakshuka is simple, fast, and full of flavor. You can make it with few ingredients. It works for breakfast, lunch, or dinner. It is warm and comforting, and many people like its bright tomato sauce and soft eggs.
introduction
Shakshuka is a dish of eggs poached in a spiced tomato and pepper sauce. It comes from North Africa and the Middle East. The dish is easy to cook in one pan. You need about 20–30 minutes to make it. It is a great recipe for weeknights or a relaxed weekend meal.
how to make Shakshuka
Follow these clear steps to cook shakshuka in one skillet.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 medium tomatoes, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 4-6 eggs
- Fresh parsley, for garnish
Directions :
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and bell pepper; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chopped tomatoes, paprika, cumin, salt, and pepper; simmer for 10 minutes until the mixture thickens.
- Make small wells in the sauce and crack eggs into each well.
- Cover the skillet and cook for an additional 5-8 minutes, until eggs are set to your liking.
- Garnish with fresh parsley and serve hot.
how to serve Shakshuka
Serve shakshuka hot from the pan. It goes well with crusty bread, pita, or toasted sourdough. You can also serve it with rice or a side salad. Scoop the sauce and eggs onto plates and share the pan at the table.
how to store Shakshuka
Cool the sauce before storing. Keep the sauce (without eggs) in an airtight container in the fridge for up to 4 days. Reheat the sauce on the stove and add fresh eggs to poach when ready to eat. If you store eggs in the sauce, eat within 24 hours for best taste.
tips to make Shakshuka
- Use ripe tomatoes or a can of chopped tomatoes for a faster version.
- Cook the sauce until it thickens well so eggs do not spread.
- Make little wells deep enough for eggs to sit.
- Cover the skillet to cook eggs evenly.
- Taste and adjust salt and pepper before adding eggs.
variation (if any)
- Add crumbled feta or goat cheese on top for a creamy finish.
- Stir in chopped spinach or kale for extra greens.
- Add spicy red pepper flakes or harissa for heat.
- Use chorizo or sausage for a meaty version.
FAQs
Q: Can I use canned tomatoes?
A: Yes. Use a 14-ounce can of chopped tomatoes. Reduce simmer time if needed.
Q: How do I get runny yolks?
A: Cook 5 minutes with the lid on. Check often and remove when yolks are set to your liking.
Q: Can I make shakshuka for many people?
A: Yes. Use a large pan or make multiple pans. Increase sauce and eggs as needed.
Q: Is shakshuka spicy?
A: Not always. It has warm spices like paprika and cumin. Add chili or harissa if you want more heat.
Q: Can I freeze shakshuka?
A: Freeze the sauce only. Thaw and reheat, then add fresh eggs when serving.
Conclusion
This shakshuka recipe is easy and flexible. For another simple take and step-by-step photos, see Downshiftology’s shakshuka recipe. For an authentic version with more tips, check The Mediterranean Dish shakshuka recipe.
Shakshuka
Ingredients
For the sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 4 medium tomatoes, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
For poaching
- 4-6 eggs eggs
- Fresh parsley, for garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and bell pepper; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chopped tomatoes, paprika, cumin, salt, and pepper; simmer for 10 minutes until the mixture thickens.
Cooking
- Make small wells in the sauce and crack eggs into each well.
- Cover the skillet and cook for an additional 5-8 minutes, until eggs are set to your liking.
Serving
- Garnish with fresh parsley and serve hot.
