Description
Shakshuka is a classic dish widely enjoyed across North Africa and the Middle East. It consists of eggs gently poached in a rich, simmering tomato sauce flavored with aromatic spices and fresh herbs. The name “shakshuka” roughly translates to “a mixture,” which perfectly describes this comforting one-pan recipe where simple ingredients combine to create bold flavor. Traditionally served for breakfast, it is equally suitable for lunch or dinner and is appreciated for being nourishing, satisfying, and easy to prepare in less than half an hour.
This recipe highlights a base of sautéed onions, bell peppers, and garlic, simmered with tomatoes and spices such as paprika, cumin, and chili powder. Eggs are then cracked directly into the sauce and cooked until the whites are set while the yolks remain soft and rich. Fresh cilantro and parsley add brightness and color to the finished dish. The result is a warm, savory skillet meal with deep tomato flavor and fragrant spices that make it comforting and memorable.
Preparation Details
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
6 servings
Calories
146 kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
These simple ingredients come together to create a deeply flavorful dish. The tomatoes provide a rich and slightly tangy base, while the spices bring warmth and depth. Fresh herbs added at the end brighten the dish and balance the richness of the eggs.
Instructions
Step 1: Heat the oil and sauté the vegetables
Place a large sauté pan on the stove over medium heat and add the olive oil. Allow the oil to warm for a few seconds so it coats the bottom of the pan evenly. Once the oil is heated, add the diced onion and the diced red bell pepper. Stir them gently with a spoon or spatula so they cook evenly.
Let the vegetables cook for about 5 minutes, stirring occasionally. During this time, the onion should soften and gradually become translucent, while the bell pepper begins to soften and release its natural sweetness. Cooking the vegetables slowly at this stage helps develop the base flavor of the dish.
Step 2: Add garlic and spices
Once the onion and bell pepper have softened, add the finely chopped garlic to the pan. Immediately sprinkle in the paprika, cumin, and chili powder. Stir everything together thoroughly so the spices coat the vegetables.
Continue cooking for about 1 minute. This short cooking time allows the garlic and spices to become fragrant and release their aroma without burning. The mixture should smell warm, earthy, and slightly smoky as the spices bloom in the oil.
Step 3: Add tomatoes and create the sauce
Pour the entire can of whole peeled tomatoes, including the juice, directly into the pan. Using a large spoon or spatula, gently break the tomatoes into smaller pieces so they distribute evenly throughout the pan.
Season the mixture with salt and pepper according to your taste. Stir well so the seasoning spreads throughout the sauce. Increase the heat slightly if needed and bring the mixture to a gentle simmer. As the sauce begins to bubble lightly, the flavors will start to combine and the tomato base will thicken slightly.
Step 4: Create wells and add the eggs
Once the tomato mixture is simmering steadily, use the back of your spoon to create small wells or indentations in the sauce. Space these wells evenly throughout the pan so each egg has its own spot.
Carefully crack one egg into each well. Try to keep the yolks intact while allowing the egg whites to spread naturally into the sauce. Continue until all six eggs are added.
Reduce the heat to low so the eggs cook gently without overcooking the sauce. Allow the eggs to cook for about 5 to 8 minutes, depending on how firm you prefer the yolks. For softer, runny yolks, cook closer to five minutes; for firmer eggs, cook closer to eight minutes.
If you would like the eggs to cook slightly faster or more evenly, you may place a lid over the pan during this stage. The trapped heat helps set the egg whites more quickly.
Step 5: Garnish and serve
Once the eggs have reached your desired doneness, remove the pan from the heat. Sprinkle the freshly chopped cilantro and parsley generously over the top of the dish. The herbs add freshness, color, and a light herbal aroma that complements the rich tomato sauce.
Serve the shakshuka directly from the pan while it is still warm. Each portion should include eggs nestled in the flavorful tomato mixture along with a generous spoonful of the sauce.
This dish is simple yet incredibly flavorful, combining tender vegetables, aromatic spices, and perfectly cooked eggs into one comforting skillet meal. The balance of savory tomatoes, fragrant spices, and fresh herbs makes shakshuka a satisfying dish that can be enjoyed any time of day.