Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 5 ripe tomatoes, chopped (or one 400g can of crushed tomatoes)
- 2 tbsp tomato paste (optional, for deeper flavor)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 6 eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Crumbled feta cheese (optional but delicious)
Directions
Shakshuka is a vibrant and comforting dish that originated in North Africa and is widely enjoyed across the Middle East. It features eggs gently poached in a rich, spiced tomato and bell pepper sauce infused with garlic, cumin, and paprika. This one-pan meal combines bold flavors and simple ingredients to create a hearty, nutritious breakfast or any-time meal. Traditionally served with warm bread to scoop up the savory sauce and runny yolks, shakshuka is beloved for its ease of preparation and satisfying taste. Its versatility allows for customization with additional vegetables, spices, or cheese, making it a popular choice for gatherings, Ramadan meals, and family dinners alike. Whether you’re looking for a healthy high-protein dish or a flavorful vegetarian option, shakshuka delivers comfort and warmth in every bite.
Here’s a basic nutritional info estimate per serving (for about 2 servings) of classic shakshuka made with eggs and tomato sauce, no bread included:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~220 kcal |
| Protein | 12–14 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Cholesterol | 185 mg |
| Sodium | 400 mg |
Disclaimer: This recipe and nutritional information are provided for general informational purposes only. Individual ingredients, cooking methods, and portion sizes may affect the nutritional content. Please consult a healthcare professional or nutritionist for personalized dietary advice, especially if you have specific health conditions or dietary restrictions.
Steps
1 Done | Sauté the baseHeat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Cook for about 5–7 minutes, until soft and translucent. |
2 Done | Add garlic & spicesStir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute, until fragrant. |
3 Done | Tomatoes inAdd the chopped tomatoes (and tomato paste if using). Simmer on medium-low heat for 10–15 minutes, until the sauce thickens. Season with salt and pepper. |
4 Done | Make space for eggsUse a spoon to make small wells in the sauce. Crack the eggs one by one into each well. |
5 Done | Poach the eggsCover the pan and cook on low heat for 5–7 minutes, or until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks). |
6 Done | Garnish and serveSprinkle with chopped herbs and feta. Serve hot with warm crusty bread, pita, or flatbread. |
7 Done | 🍳 TipsAdd spinach or kale for extra greens. Harissa paste can be used for a spicy twist. Use canned cherry tomatoes for a slightly sweet flavor. |
