Shakshuka is a hearty, vibrant breakfast of eggs gently cooked in a thick, spiced tomato sauce. Sweet bell pepper, garlic, paprika, and cumin give the dish its deep, warming flavor, while fresh herbs and a scatter of feta add a bright, savory finish. Serve it with lavash or crusty bread to catch every last spoonful of sauce.
Ingredients
- Eggs — 4
- Olive oil — 2 tbsp
- Yellow onion — 1 medium (about 120g (4 oz))
- Bell pepper — 1 medium (about 150g (5 oz))
- Garlic — 3 cloves
- Tomato paste — 1 tbsp
- Canned chopped tomatoes in their juices — 400g (14 oz)
- Sweet paprika — 1 tsp
- Chili flakes — 1/4 tsp, or to taste
- Ground cumin — 1/2 tsp
- Salt — 3/4 tsp, or to taste
- Sugar — 1/2 tsp (to balance acidity)
- Black pepper — a pinch
- Fresh cilantro or parsley, chopped — 2 tbsp
- Feta or brined white cheese — 50g (2 oz), optional
- Lavash or bread — for serving
Step-by-Step Recipe
- Heat a heavy-bottomed skillet over medium heat and add the olive oil.
- Add the finely chopped onion and bell pepper, and cook for 5–6 minutes until softened.
- Stir in the minced garlic, paprika, cumin, and chili flakes, and cook for 30–40 seconds until fragrant.
- Mix in the tomato paste, then add the chopped tomatoes and their juices. Season with salt, sugar, and black pepper.
- Simmer the sauce for 8–10 minutes over medium heat until noticeably thickened; adjust the seasoning and heat if needed.
- Make 4 wells in the sauce and carefully crack the eggs into them. Reduce the heat to medium-low and cover the skillet.
- Cook for 5–7 minutes, depending on how set you like the yolks; keep them softer for a runnier center, longer for firmer yolks.
- Remove from the heat, scatter over the chopped herbs and crumbled feta, and serve immediately with lavash or fresh bread.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Fat | 23 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugars | 10 g |
| Sodium | 950 mg |
Questions and Answers
Can I make shakshuka without bell pepper? Yes. Simply increase the amount of tomatoes or add a little zucchini or spinach for extra volume.
How do I make it spicier? Add more chili flakes, a pinch of cayenne, or use hot paprika.
What is the classic egg texture? Most cooks leave the yolks soft so they spill into the sauce when broken.
Can I make it ahead? The sauce can be made up to 2 days ahead and kept in the refrigerator; add the eggs just before serving.
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Tips and Variations
- For a deeper flavor, toast the spices in the oil for 30–40 seconds before adding the tomatoes.
- Swap the feta for goat cheese or ricotta for a softer, creamier finish.
- Add a handful of chickpeas or beans to make the dish even more filling.
- If using fresh tomatoes (4–5), peel them and cook a little longer to reduce the juices.
- Watch the heat: too high a temperature will set the whites too quickly and leave the sauce underdeveloped.