Shakshuka is a popular dish throughout Middle East and North Africa. Easy shakshuka recipe perfect for breakfast or any meal. It is made with eggs poached in a spicy tomato and bell pepper sauce, all cooked in one pan in under 30 minutes. Learn how to make it with step by step photos and a quick recipe video tutorial.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, Main
Cuisine: Middle Eastern
Servings: 3people
Author: Preeti
Equipment
1 heavy bottom pan or skillet with a lid
Ingredients
2tablespoonolive oil
1.5cupsonions, chopped (2 onions)
1red bell pepper, chopped (1 cup)
2teaspoongarlic finely chopped/minced
3teaspooncoriander powder
1teaspooncumin powder
2teaspoonpaprika(smoked or regular both works fine)
2-3 tablespoonfinely chopped cilantro or coriander leaves
¼cupcheeseFeta, Parmesan, or any processed cheese
Instructions
Heat the pan: Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat.
Soften the veggies: Add the chopped onions and bell peppers. Sauté for 5-7 minutes, or until they become soft and tender.
Spice it up: Lower the heat, add the minced garlic, coriander powder, cumin powder, paprika, and pepper. Stir and cook for 30 seconds to release the flavors.
Simmer the tomato sauce: Add the chopped tomatoes and green chilies. Season with salt, and then stir to combine all ingredients. Cover the pan with a lid and simmer on low heat for 15 minutes, or until the tomatoes are softened. If the tomato sauce seems dry, add a little water. Stir and cook for another 5 minutes.
Adjust the seasoning: Open the lid and mash some of the tomatoes with a spoon or spatula for a smooth and thicker sauce. Taste the sauce and adjust seasonings with salt, pepper, or paprika as needed. Stir in the chopped coriander leaves. Keep the heat low. Gently create small indentations in the sauce with the back of the spoon to make nests for the eggs.
Crack and nestle the eggs: Crack open one egg into a small bowl. Carefully pour this egg into the nest in the pan. Spoon some tomato sauce around the edges of each nest to keep the eggs from running out. Repeat with the remaining eggs. You can refer to the shakshuka recipe video for a visual guide (optional).
Cook the eggs: Sprinkle some pepper and fresh coriander leaves over the eggs. Cover the pan and cook on medium-low heat for 5-6 minutes or until the egg white is set and the yolk is still a little runny. If you prefer fully cooked yolks, cook for a longer time.
Cheese, herbs, and serve: Top with crumbled cheese and fresh cilantro. Your shakshuka is ready! Serve immediately with crusty bread or pita bread and a lemon wedge for squeezing.
Video
Notes
Fresh vs. Canned Tomatoes: Use fresh tomatoes for the best flavor and texture. However, they'll take longer to simmer. Canned diced tomatoes are a perfectly acceptable substitute for convenience.
Eggs Your Way: Poach the eggs to your desired doneness. Cook for 5-8 minutes on low heat for runny yolks and adjust the cooking time for firmer yolks.
Pan Size Matters: The number of eggs you can add to this recipe depends on the size of your pan. I can accommodate only 6 eggs. Depending on the size of your pan, you can add 4-8 eggs for this recipe. Avoid overcrowding the pan to ensure even cooking.
Make-Ahead Sauce: Save time in the morning! You can prepare the shakshuka sauce and store it in an airtight container in the refrigerator for up to 2 days. When you're ready to eat, simply reheat the sauce, add eggs, and cook according to your preference for a quick and delicious breakfast.
How long to cook eggs - It depends on how you like your yolks! Here's a guide:
For runny yolks: Cook for 5-8 minutes on low heat. The egg whites should be just set, and the yolks will be perfectly runny. You can test this by gently touching the white with a spoon. If it doesn't stick, it's set.
For firmer yolks: Cook for a bit longer than 8 minutes on low heat.
Quick Tip: Remember, the hot sauce will continue to cook the yolks even after you remove the pan from the heat. So, serve immediately if you prefer them runny. Also, covering the pan with a lid while cooking will shorten the cooking time for the eggs.