There’s something incredibly satisfying about a dish that combines warmth, spice, and vibrant colors all in one bowl. Shakshuka is exactly that—a dish that’s as comforting as it is flavorful, and it has a fascinating story. Originally from North Africa and popular across the Middle East, shakshuka is a simple yet delicious recipe of poached eggs in a rich, spiced tomato sauce. But it’s more than just a meal—it’s an experience.
I first tried shakshuka on a cozy weekend morning when I wanted something hearty but fresh, something to brighten up my day with bold flavors. With its delicious combination of tomatoes, onions, peppers, garlic, and fragrant spices like cumin and paprika, shakshuka instantly became one of my favorite meals. And the best part? It’s incredibly versatile, so you can tweak it to suit your tastes, and it can be enjoyed for breakfast, lunch, or even dinner.
If you’re looking for more delightful recipes like this, be sure to check out these other favorites: Perfect Low Carb Blackberry Cobbler, Classic Buttermilk Pie, Banana Bread Chocolate Chip Cookies Recipe, and Pumpkin Cream Cheese Muffins Starbucks Copycat. For more delicious and easy-to-make recipes, visit Fitorecipes.com. Enjoy!
So if you’re looking for a recipe that will warm you up from the inside out, here’s the best shakshuka recipe you’ll ever try—easy, flavorful, and utterly satisfying!
Recipe Overview
Ingredients
To make this irresistible shakshuka, gather the following ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 can (14 oz) crushed tomatoes
- 1/4 cup water (or vegetable broth)
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional, for topping)
- Warm pita or crusty bread (for serving)
Instructions
Here’s how to bring everything together and make the best shakshuka:
1. Prepare the base
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, cooking for about 5-7 minutes until they soften. Stir in the garlic, cumin, paprika, and cayenne (if using). Cook for another minute until fragrant.
2. Add the tomatoes
Pour in the crushed tomatoes and water (or broth), stirring everything to combine. Season with salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
3. Make wells for the eggs
Once the tomato sauce has thickened, use the back of a spoon to make little wells in the sauce. Crack the eggs one by one into each well, being careful not to break the yolks.
4. Poach the eggs
Cover the skillet with a lid and let the eggs cook in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer your eggs well done, cook for a few extra minutes.
5. Garnish and serve
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with fresh parsley or cilantro and crumbled feta cheese (if desired). Serve with warm pita or crusty bread to scoop up the delicious sauce and eggs.
Frequently Asked Questions (FAQs)
What is shakshuka?
Shakshuka is a traditional dish consisting of eggs poached in a flavorful sauce made from tomatoes, peppers, onions, and various spices like cumin, paprika, and cayenne pepper. Originating from North Africa, it’s popular in Middle Eastern and Mediterranean cuisines.
Where does shakshuka originate from?
While widely associated with Israeli cuisine, shakshuka is believed to have originated in Tunisia. It has roots in Maghrebi (North African) cuisine and has spread across the Middle East, with various countries adding their unique touches to the dish.
Is shakshuka spicy?
The spiciness of shakshuka can vary based on personal preference. Traditional recipes include spices like cumin and paprika, which add warmth and depth without significant heat. However, you can adjust the spice level by adding ingredients like cayenne pepper or harissa if you prefer a spicier version.
How do I prevent the egg whites from remaining runny in shakshuka?
To ensure the egg whites cook thoroughly while keeping the yolks runny, consider the following tips: Use room-temperature eggs: Cold eggs from the refrigerator can prolong cooking time, leading to unevenly cooked whites. Letting them sit at room temperature or briefly warming them in hot water can help.
5. Can shakshuka be made ahead of time?
Shakshuka is best enjoyed fresh, as the eggs are poached directly in the sauce. Preparing the tomato and spice base in advance is possible, but it’s recommended to add and cook the eggs just before serving to maintain optimal texture and flavor.
The Best Shakshuka Recipe: A Flavorful, Comforting Dish for Any Meal
4
servings30
minutes40
minutes300
kcalA rich and flavorful dish, Shakshuka combines poached eggs with a spiced tomato sauce, featuring cumin, paprika, and fresh herbs. This comforting Middle Eastern dish is perfect for any time of the day!
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon ground cayenne pepper (optional, for heat)
1 can (14 oz) crushed tomatoes
1/4 cup water (or vegetable broth)
Salt and pepper to taste
4 -6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crumbled feta cheese (optional, for topping)
Warm pita or crusty bread (for serving)
Directions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, cooking for about 5-7 minutes until they soften. Stir in the garlic, cumin, paprika, and cayenne (if using). Cook for another minute until fragrant.
- Pour in the crushed tomatoes and water (or broth), stirring everything to combine. Season with salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Once the tomato sauce has thickened, use the back of a spoon to make little wells in the sauce. Crack the eggs one by one into each well, being careful not to break the yolks.
- Cover the skillet with a lid and let the eggs cook in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer your eggs well done, cook for a few extra minutes.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with fresh parsley or cilantro and crumbled feta cheese (if desired). Serve with warm pita or crusty bread to scoop up the delicious sauce and eggs.
