Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs; Salt and pepper, to taste; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped

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Introduction

Shakshuka is a vibrant and comforting dish featuring eggs poached in a rich, spiced tomato sauce. Perfect for breakfast, brunch, or a simple dinner, it’s packed with savory flavors and fresh herbs that brighten every bite.

A round silver pan holds a dish with two main layers: the bottom layer is thick, rich red tomato sauce with a chunky texture, filling the entire pan, and the top layer has five cooked eggs with soft white edges and bright yellow yolks, scattered evenly on the sauce. Fresh green chopped herbs are sprinkled all over the eggs and sauce, adding contrast. The pan rests on a wooden board placed on a white marbled surface. Nearby are a small black bowl of crushed black pepper, some fresh green parsley, and a stack of white plates with silver cutlery on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 (28-ounce) can whole peeled tomatoes
6 large eggs
Salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped

Instructions

Step 1: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion becomes translucent.
Step 2: Stir in the chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute until fragrant.
Step 3: Pour in the canned tomatoes with their juice. Use a spoon to break down the tomatoes into smaller pieces. Season with salt and pepper, then bring the sauce to a gentle simmer.
Step 4: Create small wells in the sauce using a spoon and crack the eggs into each well. Cover the pan and cook the eggs for 5 to 8 minutes, or until they reach your desired level of doneness.
Step 5: Garnish with chopped cilantro and parsley before serving.

Tips & Variations

For a creamy twist, sprinkle crumbled feta or goat cheese on top if you’re not dairy-free.
Serve with warm pita bread or slices of ripe avocado for a satisfying meal.
Avoid cooking shakshuka in cast iron pans to prevent metallic flavors and protect the pan’s seasoning; stainless steel pans work best.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through, taking care not to overcook the eggs further.

How to Serve

A white plate holds a single serving of shakshuka consisting of two eggs cooked in a thick, chunky red tomato sauce with visible pieces of onions and herbs. One egg yolk is broken, spilling bright yellow yolk that contrasts with the deep red sauce. Small bits of green herbs are sprinkled on top for color. A silver fork is placed on the plate, partially cutting through the runny yolk and sauce. In the background, a shallow metal pan contains more shakshuka with a silver spoon resting inside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka ahead of time?

You can prepare the tomato sauce in advance and refrigerate it for up to 2 days. Add the eggs and cook just before serving for the best texture.

What can I use instead of fresh herbs?

If fresh cilantro and parsley aren’t available, you can substitute with dried herbs, though fresh herbs provide a brighter flavor. Add dried herbs sparingly during cooking rather than as a garnish.