Pin A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
I first tried shakshuka during my travels in Morocco, and it instantly became a staple for my weekend breakfasts. Its rich flavor and simplicity made it a favorite to share with friends and family.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Bell pepper: 1 green, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g/14 oz) or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt and black pepper: to taste
- Sugar: 1 teaspoon (optional)
- Eggs: 4 large
- Fresh parsley or cilantro: chopped, optional garnish
- Crusty bread: for serving, optional
Instructions
- Sauté Vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 5 minutes until softened.
- Add Garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Add Spices:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Simmer Sauce:
- Add diced tomatoes (with juice), season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Adjust Seasoning:
- Taste and adjust seasoning as needed.
- Add Eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook Eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Finish & Serve:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Pin 
Shakshuka is a dish my family loves to wake up to on lazy Sundays. We gather around the table, dunking bread into the saucy eggs and sharing stories.
Required Tools
You'll need a large skillet with lid, a wooden spoon, and a knife and chopping board for this recipe.
Allergen Information
This recipe contains eggs and may contain allergens in the bread served. It is both dairy-free and nut-free.
Nutritional Information
Each serving contains 210 calories, 11 g total fat, 17 g carbohydrates, and 10 g protein.
Pin Enjoy shakshuka hot right from the pan, with plenty of crusty bread for dipping. Adjust the spices to your liking for a perfect start to any morning.
Recipe Questions & Answers
- → What makes shakshuka flavorful?
The combination of cumin, sweet paprika, and optional cayenne pepper infuses the tomato and pepper sauce with warm, vibrant aromas and taste.
- → How do you ensure the eggs cook perfectly?
Make wells in the simmering sauce to nestle the eggs, then cover the pan and cook until whites are set but yolks remain slightly soft for the best texture.
- → Can I adjust the spice level in this dish?
Yes, adding cayenne pepper or chili flakes increases heat, while omitting them keeps the dish mild and balanced.
- → What sides pair well with shakshuka?
Crusty bread is ideal for scooping the sauce and eggs; fresh herbs like parsley or cilantro enhance freshness.
- → How can I add more nutrition to this dish?
Incorporating canned beans or spinach boosts protein and greens, making it more filling and nutritious without altering flavor significantly.