Description
Shakshuka is a vibrant Middle Eastern and North African dish featuring poached or baked eggs nestled in a rich, spiced tomato and bell pepper sauce. This recipe delivers perfectly cooked eggs in a savory, aromatic base flavored with garlic, paprika, cumin, and fresh herbs, served best with crusty or pita bread to soak up every last drop. Whether baked in the oven or gently simmered on the stovetop, shakshuka makes for a hearty and comforting breakfast, brunch, or light dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 small red onion, peeled, halved and sliced
- 1 garlic clove, minced
- 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5cm (1/4 inch) strips
- 1 tomato, diced
Tomato Sauce
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
Spices
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
Eggs and Garnish
- 4 eggs (up to 6 eggs can be used)
- 2 tbsp fresh parsley or coriander (cilantro), roughly chopped
To Serve
- Pita bread or crusty bread
Instructions
- Preheat Oven: If you plan to bake your shakshuka, begin by preheating your oven to 180°C (350°F). This ensures the eggs will bake evenly after being added to the sauce.
- Sauté Aromatics: Heat olive oil in a medium-sized cast iron skillet over medium-high heat. Add the minced garlic and sliced onion, cooking for about 2 minutes until the onion becomes translucent and fragrant.
- Cook Capsicum and Tomato: Add the sliced red capsicum to the pan and cook for 1 minute to soften. Then add the diced fresh tomato and cook for an additional 2 minutes until it breaks down and the mixture becomes slightly pasty.
- Add Tomato Sauce Ingredients: Stir in the canned crushed tomatoes, tomato paste, chicken or vegetable broth, paprika, cumin, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all the flavors well.
- Simmer Sauce: Reduce the stove heat to medium-low and let the sauce simmer gently for about 5 minutes. The sauce should thicken just enough to hold indentations for the eggs but remain saucy—not dry.
- Add Eggs: Make small indentations in the sauce using the back of a spoon. Carefully crack the eggs into each indentation. Let them cook on the stove for 1 minute, until the edges of the egg whites just set.
- Cook Eggs to Desired Doneness: For baked eggs, transfer the skillet to the preheated oven and bake for 7 to 12 minutes until the whites are fully set but yolks remain runny or cooked to your liking. Alternatively, cover the skillet with a lid and steam on the stovetop for 3 minutes for runny yolks, or simmer uncovered to cook further.
- Serve: Remove from heat and scatter chopped fresh parsley or coriander over the top. Serve immediately with warm crusty or pita bread to soak up the flavorful sauce and runny yolks.
Notes
- This recipe can be baked or cooked entirely on the stove, making it versatile and adaptable to your kitchen setup.
- Crusty bread or pita is essential for enjoying shakshuka, as it helps scoop up the rich tomato sauce and egg yolk.
- The sauce is gently spiced with paprika, cumin, and a touch of cayenne for warmth, but feel free to adjust the heat level to your taste.
- Shakshuka is highly customizable; you can add other vegetables like spinach or feta cheese for variation.
- The skillet used is ideally cast iron for even heat distribution and oven safety but other ovenproof pans work as well.
- Cooking times for eggs may vary depending on size and your preferred doneness, so watch carefully to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 354 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 185 mg
