Save Shakshuka is a vibrant, protein-rich breakfast dish featuring poached eggs simmered in a spiced tomato and pepper sauce, perfect for a savory start to the day. Originating from Middle Eastern and North African cuisines, this one-pan meal is both hearty and healthy.
Save This easy-to-make dish yields four servings and combines pantry staples like canned tomatoes and eggs with fresh aromatics. It is ideal for a relaxed weekend brunch or a quick, nutritious dinner.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (28 oz / 800 g) can crushed tomatoes (or 6 ripe tomatoes, diced)
- 1 small chili pepper, finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 4 large eggs
- 2 tbsp fresh parsley or cilantro, chopped
- 50 g (1/3 cup) feta cheese, crumbled (optional)
Instructions
- Step 1
- Heat olive oil in a large skillet or sauté pan over medium heat.
- Step 2
- Add diced onion and bell pepper; cook for 5–7 minutes until softened.
- Step 3
- Stir in garlic and chili pepper; sauté for 1 minute.
- Step 4
- Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine.
- Step 5
- Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.
- Step 6
- Make 4 wells in the sauce. Crack an egg into each well.
- Step 7
- Cover the pan and cook for 6–8 minutes, or until eggs are just set but yolks remain runny (cook longer for firmer yolks).
- Step 8
- Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if using.
- Step 9
- Serve immediately, ideally with crusty bread or warm pita.
Zusatztipps für die Zubereitung
For extra flavor, add a pinch of smoked paprika or harissa to the tomato base while it simmers.
Varianten und Anpassungen
Swap bell pepper for roasted red peppers for a sweeter taste. To make the dish vegan, omit the eggs and add sautéed tofu or chickpeas instead.
Serviervorschläge
Serve with warm flatbread, pita, or crusty bread for dipping into the sauce and runny yolks.
Save With a total time of just 35 minutes, this Shakshuka is a beautiful and satisfying meal that brings authentic Middle Eastern flavors right to your kitchen.
Recipe Guide
- → What makes shakshuka authentic?
Traditional shakshuka features eggs poached in a spiced tomato sauce with cumin, paprika, and fresh peppers. The key is achieving perfectly runny yolks while the whites are fully set. Originating from North African and Middle Eastern cuisine, it's meant to be eaten with bread for dipping into the flavorful sauce.
- → How do I know when the eggs are done?
Cook covered for 6-8 minutes. The whites should be fully opaque and set while the yolks remain runny. If you prefer firmer yolks, cook for 10-12 minutes. Gently shake the pan—the eggs should jiggle slightly when perfectly done.
- → Can I make this ahead?
The tomato sauce base reheats beautifully and can be made up to 2 days ahead. Store it in the refrigerator and reheat before adding fresh eggs. However, it's best served immediately after cooking the eggs for optimal texture and presentation.
- → What bread works best?
Crusty sourdough, warm pita, or hearty whole-grain bread are ideal for soaking up the spiced tomato sauce. The bread should be sturdy enough to hold up when dipped but soft enough to tear easily by hand.
- → How can I adjust the spice level?
Reduce or omit the cayenne and chili pepper for a milder version. For more heat, add harissa paste or extra fresh chili. The paprika and cumin provide flavor without much spiciness, so those can stay at full amount even when reducing overall heat.