Shakshuka is a flavorful North African and Middle Eastern dish featuring eggs poached in a spicy tomato sauce. This 8-egg version is perfect for sharing or for a filling brunch that will satisfy a crowd with its rich, savory flavors and comforting texture.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- 8 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Feta cheese, crumbled (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 sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped red bell pepper to the pan. Cook for another 3-4 minutes until the peppers soften and become fragrant.
- Stir in the crushed tomatoes, smoked paprika, cumin, chili powder (if using), salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Make eight small wells in the sauce using a spoon, spacing them evenly apart. Carefully crack an egg into each well, being gentle to avoid breaking the yolks.
- Cover the skillet with a lid and cook over low heat for about 7-10 minutes, or until the eggs are set to your preferred doneness. For runny yolks, check around 7 minutes; for firmer eggs, cook longer.
- Remove 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 your hearty, flavorful shakshuka!
Tips
- Substitutions: You can use canned diced tomatoes if crushed ones aren’t available. For a milder flavor, skip or reduce the chili powder.
- Adjust the spice level by adding cayenne pepper or hot sauce during cooking for more heat.
- Storage: Leftover sauce can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.
- Cooking eggs: Keep an eye on the eggs as they cook; overcooking will make them rubbery. For soft yolks, check around 7 minutes.
- Make-ahead: Prepare the tomato sauce in advance and reheat. Add eggs just before serving to ensure they stay fresh and runny.
Serving Suggestions
Shakshuka is traditionally served with warm, crusty bread or pita to scoop up the sauce and eggs, making it a satisfying breakfast or brunch. You can also serve it alongside a fresh green salad or some pickled vegetables for added contrast and freshness.
Variations
For a twist on the classic, try adding other vegetables like spinach, zucchini, or eggplant into the sauce. You can also incorporate cooked chorizo or sausage for a meaty version, or sprinkle shredded cheese on top before serving for extra richness.
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 on the stove over low heat until heated through, or microwave in short bursts, stirring in between. Keep in mind that eggs may become firmer upon reheating, so it’s best enjoyed fresh if possible.
Frequently Asked Questions
Can I make shakshuka without eggs?
Yes, you can make a vegetarian tomato-based sauce without eggs for a hearty vegetable stew. If you want to add protein, consider adding chickpeas or tofu.
How do I know when the eggs are cooked to my liking?
Check the eggs after about 7 minutes of cooking with the lid on. For runny yolks, remove sooner. For firmer yolks, cook a few minutes longer, but avoid overcooking to prevent rubbery eggs.
Can I prepare the sauce ahead of time?
Absolutely. The tomato sauce can be made up to 2 days in advance. Reheat gently on the stove before adding the eggs and cooking briefly to finish the dish.
Is shakshuka spicy?
The spiciness depends on the amount of chili powder or hot sauce used. You can control the heat level to suit your taste by adjusting these ingredients.
What bread pairs best with shakshuka?
Crusty bread like baguette, sourdough, or pita works well for dipping and scooping. Toasted bread adds extra crunch and flavor.
Can I freeze leftovers?
It’s best to freeze the tomato sauce without the eggs. Store it in an airtight container for up to 3 months. Reheat and add fresh eggs when ready to serve for best results.
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