Egg shakshuka is a vibrant, flavorful dish originating from North Africa and the Middle East, featuring eggs poached in a spicy tomato sauce. Its comforting yet zesty profile makes it a versatile favorite for breakfast, brunch, or even dinner. This 10-egg version offers a hearty, protein-packed meal that serves a crowd or provides leftovers for later.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (28 oz) crushed tomatoes or pureed fresh tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 10 large eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Feta cheese or crumbled goat cheese (optional, for topping)
- Crusty bread or pita, for serving
Instructions
- Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and chopped bell peppers to the pan. Cook for another 5-7 minutes until the peppers soften and become fragrant.
- Stir in the crushed tomatoes, smoked paprika, cumin, chili powder, sugar (if using), salt, and pepper. Mix well and bring to a simmer. Reduce the heat to low and let the sauce cook gently for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Make 10 small wells in the sauce using a spoon, spacing them evenly across the pan. Carefully crack each egg into a separate well, being cautious not to break the yolks.
- Cover the skillet with a lid and cook over low heat for 7-10 minutes, or until the eggs are cooked to your preferred doneness. For runny yolks, check around 7 minutes; for firmer yolks, cook a bit longer.
- Once the eggs are done, remove the skillet from heat. Garnish with chopped cilantro or parsley and, if desired, crumbled feta or goat cheese.
- Serve hot with crusty bread or pita on the side for dipping and scooping. Enjoy immediately for the best flavor and texture.
Tips
- Substitute fresh tomatoes with canned crushed tomatoes for convenience, especially when fresh produce is out of season.
- Use a deep skillet or a wide, shallow pan to ensure enough space for the eggs and sauce without overcrowding.
- Adjust spice levels according to your taste—add more chili for heat or skip it for milder flavor.
- If you prefer firmer eggs, cook longer; for runny yolks, keep an eye on the eggs and remove from heat promptly.
Serving Suggestions
Egg shakshuka is best served hot directly from the skillet, accompanied by crusty bread or warm pita for dipping. It pairs well with a simple side salad or pickled vegetables for added freshness. For a complete brunch, add sides like olives, hummus, or fresh fruit.
Variations
For a twist on the classic, consider adding vegetables like spinach, zucchini, or eggplant into the sauce. You can also incorporate cooked sausage, chorizo, or chickpeas for additional protein and texture. Spicing it up with harissa or hot sauce can give it a fiery kick. Vegan options include replacing eggs with tofu or adding extra vegetables, and using vegan cheese if desired.
Storage and Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if necessary to loosen the sauce. Reheat eggs until warmed through but avoid overcooking to prevent them from becoming rubbery. For best results, consume within 2 days for optimal freshness and flavor.
Frequently Asked Questions
Can I make shakshuka in advance?
While the sauce can be prepared ahead of time and stored in the fridge for up to a day, it’s best to add the eggs and cook them fresh for optimal texture and flavor. Preparing the sauce in advance allows you to save time when ready to serve.
How do I know when the eggs are done?
The eggs are done when the whites are set and the yolks reach your desired firmness. For runny yolks, cook for about 7 minutes after adding the eggs; for firmer yolks, leave for up to 10 minutes. Use a spoon to gently check the consistency.
Can I use different types of peppers?
Yes, you can substitute or add other peppers such as poblano or jalapeño for more heat or flavor. Roasted peppers also work well, adding a smoky dimension. Adjust the quantity based on your heat preference.
Is shakshuka suitable for a vegan diet?
Traditional shakshuka contains eggs, but you can make a vegan version by replacing eggs with cubes of firm tofu or additional vegetables. Use vegan cheese or skip cheese altogether for a plant-based option.
What bread pairs best with shakshuka?
Crusty baguette, sourdough, pita bread, or naan all work wonderfully for scooping up the sauce and eggs. Toasting the bread slightly enhances its texture and flavor.
Can I freeze leftovers?
It’s best to avoid freezing shakshuka with eggs, as they tend to become rubbery upon thawing. The sauce, however, can be frozen separately for up to 3 months and reheated with fresh eggs when ready to serve.
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