Shakshuka is a vibrant breakfast of eggs cooked right in a thick tomato sauce with peppers, onion, and spices. The dish is hearty, fragrant, and gently spicy, and it comes together in one skillet — ideal for a lazy weekend morning or a quick weekday bite.
Ingredients
- Olive oil — 2 tbsp | 30 ml
- Medium onion — 1, chopped
- Red bell pepper — 1, chopped
- Garlic — 4 cloves, minced
- Smoked paprika — 1 tsp | 5 ml
- Ground cumin — 1/2 tsp | 2.5 ml
- Cayenne pepper — 1/8 tsp | 0.6 ml, optional
- Whole peeled tomatoes in their juice — 1 can | about 28 oz / 800 g
- Tomato paste — 2 tbsp | 30 ml
- Eggs — 5–6
- Salt and black pepper — to taste
- Fresh cilantro or parsley — small bunch, finely chopped
- Toasted bread — for serving
How to make it
- Heat the olive oil in a wide skillet over medium heat. Add the onion and pepper and cook for 5–7 minutes, until softened and lightly golden.
- Add the garlic, smoked paprika, cumin, and cayenne. Stir and warm for 30 seconds, just until the spices bloom.
- Add the tomato paste and cook for 1 minute more, stirring well.
- Add the tomatoes and their juice, then crush them with a spatula. Season with salt and pepper. Simmer over medium heat for 8–10 minutes, until the sauce thickens.
- Make 5–6 small wells in the sauce and gently crack the eggs into them. Reduce the heat to low, cover, and cook for 6–8 minutes, until the yolks are set to your liking.
- Remove from the heat and scatter over the cilantro or parsley.
- Serve at once with toasted bread for dunking into the sauce.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 11 g |
| Fat | 14 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 520 mg |
Nutrition is calculated without the toasted bread for serving.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Egg doneness: cook for 5–6 minutes for runny yolks, or 8–9 minutes for firmer yolks.
- Heat: adjust the cayenne to taste; you can also swap in chili flakes or add a spoonful of harissa paste.
- Cheese: scatter crumbled feta over the sauce 1–2 minutes before it is done for a creamy, fuller finish.
- Tomatoes: whole canned tomatoes or diced tomatoes both work well. Fresh tomatoes can be used too, after peeling them.
- Skillet: choose a wide, heavy-bottomed skillet with a lid so the sauce reduces evenly and the eggs cook gently.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use 800–900 g ripe tomatoes, score them with a cross, pour over boiling water, peel, and chop finely. Simmer 3–5 minutes longer so the sauce thickens.
What if the sauce tastes too acidic?
Add a pinch of sugar or stir in 1–2 tbsp of cream. A longer simmer over low heat also helps.
How do I reheat leftover shakshuka?
Reheat gently over low heat with the lid on for 3–5 minutes. If the eggs are already set in the sauce, avoid overheating so they do not turn rubbery.