Shakshuka is a hearty dish of poached eggs nestled in a spiced tomato sauce. This vibrant meal is packed with flavors from fresh ingredients, making it a delicious option for breakfast or brunch.
This shakshuka bowl addresses issues of bland flavor and unbalanced texture, providing a satisfying and nutritious option for any mealtime.
Sometimes, planning meals can get hectic, especially on busy mornings or when unexpected guests drop by. I’ve often had trouble with eggs turning out too runny or the sauce being too bland. But with this shakshuka recipe, I’ve found a reliable way to achieve that comforting, satisfying result everyone loves.
You can whip it up in just 30 minutes, creating a warm, inviting dish with a rich sauce and perfectly cooked eggs. This simple approach really suits both busy weekends and lazy brunches at home.
If you want to try an easy but impressive recipe, check out my Broccolini Frittata!
Table of contents
Why You Will Love This Recipe
- Cultural Heritage , This dish isn’t just a meal; it’s a taste of tradition. Originating from North Africa and now enjoyed in many cultures, shakshuka brings people together over shared flavors and a hearty experience.
- Heartwarming Comfort , The combo of the rich tomato sauce with spices creates a warming, satisfying base that perfectly envelopes the poached eggs. It’s the kind of meal that wraps you in a cozy hug on chilly mornings.
- Fresh Ingredients , The variety of vibrant veggies, such as bell peppers and fresh herbs, ensures every serving bursts with freshness. The cilantro and parsley provide a lively contrast, keeping each bite exciting and full of flavor.
- Make-Ahead Friendly , You can whip up the flavorful sauce ahead of time and simply add the eggs when you’re ready to serve. This makes shakshuka an easy option for brunches or surprise weekend get-togethers.
Traditional Shakshuka Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Sautéing, Poaching
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A delicious vegetarian shakshuka bowl with poached eggs in a rich tomato sauce, perfect for brunch or any meal.
Ingredients
-
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce/796 g) can whole peeled tomatoes
- 6 large eggs, preferably at room temperature
- Salt, to taste
- Black pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Step 1: Place a large sauté pan over medium heat and add 2 tablespoons of olive oil. This will create a flavorful base and prevent sticking while releasing aromas.
- Step 2: Add the diced onion and red bell pepper to the hot oil. Stir frequently for about 5 minutes until the onion becomes translucent and the vegetables have softened, enhancing their sweetness and depth.
- Step 3: Stir in the finely chopped garlic along with 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon chili powder. Cook for 1 minute, stirring continuously to release the spices’ fragrance without burning the garlic.
- Step 4: Add the entire 28-ounce can of whole peeled tomatoes with their juice to the pan. Use a large spoon to gently break the tomatoes down while stirring, allowing the mixture to combine into a rich, textured sauce.
- Step 5: Season the sauce with salt and black pepper to taste. Bring the mixture to a gentle simmer over medium heat. Let it cook undisturbed to concentrate the flavors and thicken the sauce slightly. If the sauce is too runny, continue simmering on low heat for an additional 5 to 10 minutes until desired consistency is reached.
- Step 6: Use the large spoon to make small wells evenly spaced in the tomato sauce. Crack one egg into each well, ensuring even spacing for uniform cooking.
- Step 7: Cover the pan with the lid. Cook for 5 to 8 minutes depending on your preference for firmness. The lid traps steam, speeding up cooking and helping set the whites while keeping yolks runny. If eggs are undercooked after the initial cook time, cover and cook for an additional 2 to 3 minutes.
- Step 8: Once eggs reach the desired doneness, sprinkle chopped fresh cilantro and parsley on top before serving. The herbs add brightness and a fresh flavor contrast to the rich sauce.
Notes
-
- Room Temperature: Store shakshuka in an airtight container at room temperature for up to 6 hours for same-day serving only.
- Refrigeration: Transfer to an airtight container and refrigerate. Keep chilled up to 3 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: Use a freezer-safe container and freeze shakshuka for up to 2 months. Thaw in the refrigerator overnight before reheating thoroughly.
- To avoid burning garlic and to maximize aroma, mince garlic instead of crushing it and add it just before spices.
- If using fresh tomatoes instead of canned, use about 2 pounds, peel and chop them, then cook down for 10 minutes to form the sauce.
- If onions are not softening, increase cooking time by 2 to 3 minutes, stirring often to encourage caramelization and prevent burning.
- For a spicier shakshuka, add an extra ¼ teaspoon of chili powder with the spices.
- Using large eggs at room temperature improves poaching texture in sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Tomatoes: Opt for ripe, juicy tomatoes, preferably Roma or vine-ripened. They bring sweetness and acidity, crucial for a rich sauce. Canned tomatoes can work for convenience.
- Bell peppers: Choose vibrant, firm bell peppers; they boost the dish’s color and sweetness. Red, yellow, or orange varieties add more sweetness and flavor than green.
- Onion: A yellow onion works well for its great balance of sweetness and sharpness. Dice it finely to help it cook down nicely and blend into the dish.
- Garlic: Fresh garlic cloves are best, as they provide aromatic flavor. Mince them rather than crush to avoid burning, which can add bitterness.
- Eggs: Use large eggs at room temperature for a creamier texture when poached in the sauce. Make sure they’re fresh for the best taste and consistency.
- Feta cheese: Look for good-quality feta; it crumbles beautifully and adds a tangy, creamy kick. If you’re in a pinch, goat cheese is a nice alternative.
- Cilantro: Fresh cilantro adds a burst of flavor and brightness to the dish. Be sure to chop it roughly so you can taste it in every bite. Parsley is an acceptable substitute if you’re not a fan.
Recipe Tips
- If the sauce is too runny, simmer on low heat for an additional 5-10 minutes to allow it to thicken properly.
- If eggs are undercooked, cover the pan with a lid for 2-3 minutes during the cooking process to achieve a firmer texture.
- When using fresh tomatoes, use about 2 pounds; peel and chop them, and then cook down for about 10 minutes to form a sauce.
- If the onion isn’t softening, cook it for an additional 2-3 minutes, stirring often to prevent burning and encourage caramelization.
- For a spicier dish, add an extra 1/4 teaspoon of chili powder while cooking the spices for more heat and flavor depth.
Serving Suggestions
Serve shakshuka with gluten-free pita or crusty bread for dipping. A side of fresh cucumber salad or arugula salad complements the dish well.
Use shakshuka to make a hearty breakfast burrito or serve it atop quinoa or brown rice for a filling lunch. Add to a wrap with mixed greens for a tasty meal option.
Top with crumbled feta cheese or a dollop of Greek yogurt for added creaminess. A drizzle of hot sauce or tahini sauce can elevate the flavors further.
Recipe variations
- You can use fresh tomatoes instead of canned whole peeled tomatoes by peeling and dicing 4 large fresh tomatoes for a fresher shakshuka sauce base.
- Add 1 teaspoon of harissa paste or ½ teaspoon smoked paprika to the spices for a smoky, mildly spicy flavor twist in your shakshuka.
- Either fresh eggs or pasteurized eggs can be cracked into the sauce; if using pasteurized eggs, their safety allows for slightly runny yolks in this dish.
- If making shakshuka for 12, double the ingredients, using 4 tablespoons olive oil, 2 medium onions, and 12 eggs, and cook in a larger pan, like a wide skillet.
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How to Store?
To keep your traditional shakshuka fresh and delicious, follow these storage tips:
Room Temperature: Place shakshuka in an airtight container. Store at room temperature up to 6 hours, optimal for same-day serving only.
Refrigeration: Transfer to an airtight container and refrigerate. Keep shakshuka chilled up to 3 days, reheat gently on stovetop or microwave.
Freezing: Use a freezer-safe container to store shakshuka. Freeze up to 2 months. Thaw in refrigerator overnight before reheating thoroughly.
If you enjoyed this shakshuka or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
