Egg shakshuka is a vibrant, hearty dish originating from North Africa and the Middle East, featuring eggs poached in a flavorful tomato and pepper sauce. This version with 7 eggs makes for a filling breakfast or brunch, perfect for sharing or enjoying as a comforting solo meal. Its combination of spices, vegetables, and perfectly cooked eggs creates a satisfying dish that’s both easy to make and adaptable to various tastes.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) crushed tomatoes or 4 large fresh tomatoes, chopped
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 7 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese (optional), for serving
- Warm 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 it becomes translucent, about 5 minutes.
- Add the minced garlic and diced bell peppers to the pan. Sauté for another 5-7 minutes until the peppers soften and the mixture is fragrant.
- Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for 1 minute to toast the spices and release their aroma.
- Add the crushed tomatoes (or fresh chopped tomatoes) to the pan. Stir well and bring to a simmer. If using canned tomatoes, add the sugar to balance acidity. Season with salt and black pepper to taste.
- Reduce the heat to low and let the sauce simmer gently, uncovered, for about 10-15 minutes until it thickens slightly. Stir occasionally to prevent sticking and ensure even cooking.
- Using a spoon, make 7 small wells in the sauce, spaced evenly apart. Carefully crack each egg into a separate well, being gentle to keep the yolks intact.
- Cover the skillet with a lid and cook on low heat for about 6-8 minutes, or until the eggs are done to your preferred doneness. For runny yolks, 6 minutes is usually enough; for firmer eggs, leave for an extra minute or two.
- Once the eggs are cooked, remove the skillet from heat. Garnish with chopped parsley or cilantro, and sprinkle with crumbled feta cheese if desired.
- Serve immediately with warm crusty bread or pita to scoop up the sauce and eggs. Enjoy this satisfying dish for breakfast, brunch, or even dinner.
Tips
- Substitutions: You can swap the fresh tomatoes for canned crushed or diced tomatoes for convenience. Use bell peppers of any color or add other vegetables like zucchini or spinach for variation.
- Cooking eggs: Keep an eye on the eggs while cooking to achieve your preferred yolk consistency. Covering the pan helps cook the eggs evenly.
- Spice adjustments: Adjust the amount of cayenne or paprika based on your spice tolerance. For milder flavor, reduce or omit the cayenne.
- Storage: Leftover shakshuka can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet or microwave, but the eggs may become firmer.
Serving Suggestions
Serve shakshuka hot, directly from the skillet for a rustic presentation. Pair it with crusty bread, pita, or warm tortillas for scooping. Add a side of fresh salad or pickles for a complete meal. A dollop of yogurt or a drizzle of tahini can add creaminess and balance the spices.
Variations
For a different twist, try adding cooked chorizo, sausage slices, or chickpeas to the sauce for extra protein. You can also incorporate different vegetables like eggplant or spinach. For a milder version, reduce the spices or omit the cayenne. Vegetarian options work beautifully with hearty vegetables and cheese toppings.
Storage and Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat for about 5-7 minutes or in the microwave for 1-2 minutes, stirring halfway through. Keep in mind that eggs may become firmer upon reheating, so it’s best enjoyed fresh for the best texture.
Frequently Asked Questions
Can I make shakshuka ahead of time?
While the sauce can be prepared ahead and stored in the refrigerator for up to 2 days, it’s best to add the eggs and cook them just before serving to ensure they stay tender and runny if desired. Reheating cooked eggs can result in a firmer texture.
How do I know when the eggs are perfectly cooked?
The cooking time depends on your preferred yolk consistency. For runny yolks, cook for about 6 minutes after adding the eggs and covering the pan. For firmer yolks, cook an additional 1-2 minutes. Gently shake the pan or gently poke an egg to check the firmness.
Can I use frozen or canned tomatoes?
Yes, canned crushed or diced tomatoes are a convenient substitute for fresh tomatoes and work well in this recipe. Just drain excess liquid if necessary. Fresh tomatoes are preferable if in season for a brighter, fresher flavor.
What type of peppers work best in shakshuka?
Red and yellow bell peppers add sweetness and color, but you can also experiment with green peppers or spicy varieties like jalapeños for extra heat. Roasting peppers before adding can deepen their flavor.
Is shakshuka suitable for gluten-free diets?
Absolutely. As long as you serve it with gluten-free bread or pita, shakshuka is naturally gluten-free and suitable for those with gluten sensitivities.
Can I add cheese or other toppings?
Yes, crumbled feta, goat cheese, or a sprinkle of shredded cheese can add richness. Fresh herbs, harissa, or a drizzle of olive oil also enhance the flavor profile.
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