Ingredients
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2 tablespoons olive oil
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1 onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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5 1 can (14 oz) diced tomatoes or fresh tomatoes, chopped
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1 teaspoon ground cumin
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1 teaspoon paprika (smoked paprika adds a nice depth)
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1/2 teaspoon ground turmeric (optional)
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Salt and pepper, to taste
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4-6 large eggs
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Fresh cilantro or parsley, chopped (for garnish)
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Crumbled feta cheese (optional)
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Warm pita or crusty bread (for serving)
Directions
Shakshuka is a vibrant and flavorful dish originating from the Middle East and North Africa, renowned for its combination of poached eggs, tomatoes, peppers, and aromatic spices. The dish is as versatile as it is satisfying, making it a beloved breakfast, brunch, or even dinner option across many cultures.
At its core, shakshuka consists of eggs gently poached in a savory tomato sauce infused with spices like cumin, paprika, and garlic. The sauce forms the perfect base, providing a rich and flavorful backdrop for the eggs. The dish is typically served in a skillet, where the eggs are cracked directly into the simmering sauce, and cooked until the whites are set but the yolks remain runny—though you can adjust the cooking time depending on your preference for how well-done the eggs should be.
The beauty of shakshuka lies not only in its taste but in its simplicity and adaptability. The sauce can be enhanced with a variety of ingredients, such as onions, bell peppers, and sometimes even fresh herbs or leafy greens like spinach, making it a nourishing meal. For an extra layer of flavor, you can sprinkle in some feta cheese or olives, or add a bit of chili for a spicy kick. It’s a dish that’s meant to be enjoyed with a generous serving of warm, crusty bread or pita, perfect for scooping up the rich sauce and eggs.
Shakshuka is also incredibly adaptable, allowing for a range of variations to suit personal tastes. Some might prefer a more intensely spiced version with extra chili, while others may want to keep the flavors mild and comforting. This flexibility makes it a dish that can be easily tailored to suit various dietary preferences, including vegetarian or gluten-free options.
Whether served as a casual weeknight dinner, a hearty weekend breakfast, or as part of a larger spread for a brunch gathering, shakshuka brings people together with its bold flavors and communal style of eating. The combination of poached eggs and rich, spiced tomato sauce is not just delicious but also comforting, with the eggs providing a satisfying balance to the acidity of the tomatoes and the complexity of the spices.
In addition to its flavor, shakshuka carries a cultural significance, reflecting the diverse culinary traditions of the regions where it originates. The dish is a true celebration of simplicity—relying on humble ingredients that, when combined, create a dish full of warmth and depth. Whether you’re experiencing it for the first time or have enjoyed it many times before, shakshuka remains a timeless and comforting dish that continues to capture hearts around the world.
Here is an approximate nutritional breakdown for 1 serving of shakshuka (based on a recipe with 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 12-15g |
| Carbohydrates | 15-20g |
| Fat | 15-20g |
| Saturated Fat | 3-5g |
| Fiber | 5-7g |
| Sugar | 8-10g |
| Sodium | 500-600mg |
| Cholesterol | 185-220mg |
| Vitamin A | 20-25% of the daily value |
| Vitamin C | 25-30% of the daily value |
| Iron | 10-15% of the daily value |
| Calcium | 5-10% of the daily value |
These values can vary depending on the exact ingredients used, such as adding feta cheese, using different vegetables, or choosing a specific type of oil. For a more accurate calculation, consider the specific brands or ingredients you use.
Steps
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1
Done
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Prepare the SauceIn a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5-7 minutes. |
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2
Done
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Add Garlic and SpicesStir in the minced garlic, cumin, paprika, and turmeric (if using). Cook for another 1-2 minutes until fragrant. |
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3
Done
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Simmer the TomatoesAdd the diced tomatoes, salt, and pepper. Let the mixture simmer for about 10-15 minutes, until the sauce thickens and the flavors meld together. |
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4
Done
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Create Wells for the EggsMake small wells in the sauce with the back of a spoon. Crack the eggs into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are done to your liking (longer for well-done eggs, less for runny yolks). |
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5
Done
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Garnish and ServeOnce the eggs are cooked, remove from heat. Sprinkle with fresh cilantro or parsley and crumbled feta (if desired). Serve with warm pita or crusty bread for dipping. Shakshuka can be adapted to include other vegetables, like spinach or zucchini, and can be made spicier with extra chili. Enjoy! |
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