Shakshuka – Tunisian Baked Eggs in Tomato Sauce
If you’ve ever wanted to start your day with a dish that’s comforting, vibrant, and bursting with flavor, Shakshuka is the answer. A North African and Middle Eastern classic, Shakshuka features poached eggs nestled in a rich, spiced tomato and pepper sauce. It’s perfect for breakfast, brunch, or even a quick dinner when you need something hearty and satisfying. Best of all? It’s easy to make in just 30 minutes!
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes (or 4 fresh ripe tomatoes, chopped)
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes (optional, for heat)
- Salt and black pepper, to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
How to Make Shakshuka
Step 1: Cook the Base
In a large skillet, heat olive oil over medium heat. Add onion and red bell pepper, cooking until softened (about 5 minutes). Stir in garlic and cook for another minute.
Step 2: Make the Sauce
Add crushed tomatoes, paprika, cumin, chili flakes, salt, and pepper. Stir well and simmer for 10–12 minutes, allowing the sauce to thicken and flavors to meld.
Step 3: Poach the Eggs
Make 4 small wells in the sauce with a spoon. Crack an egg into each well, cover the skillet, and cook on low heat for 5–7 minutes (until egg whites are set but yolks remain runny).
Step 4: Garnish & Serve
Sprinkle with chopped parsley or cilantro and serve hot with crusty bread or pita for dipping.
Tips & Variations
- Add Protein: Crumbled feta or cooked chickpeas can make this dish even more filling.
- Make It Spicier: Add harissa or extra chili flakes for a fiery twist.
- Baked Option: After adding eggs, transfer the skillet to a preheated oven at 375°F (190°C) for 8–10 minutes.
FAQ
1. What is Shakshuka traditionally served with?
It’s best with crusty bread, pita, or flatbread to scoop up the rich sauce and eggs.
2. Can I make Shakshuka ahead of time?
Yes, make the tomato base ahead and store it in the fridge for up to 3 days. Add fresh eggs when reheating.
3. Can I use canned tomatoes?
Absolutely! Canned crushed tomatoes work perfectly and save time.
Try This Flavorful Shakshuka Today!
Warm, comforting, and packed with Middle Eastern and North African flavors, this Shakshuka recipe is a dish you’ll make again and again. Perfect for breakfast, brunch, or dinner – give it a try today and visit our website for more easy Mediterranean and Middle Eastern recipes!
Must-Try Breakfast! Save this Shakshuka recipe on Pinterest and enjoy it anytime.
