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Shakshuka (Eggs in Tomato Sauce)

Shakshuka (Eggs in Tomato Sauce)
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Shakshuka is a comforting and flavorful dish consisting of poached eggs simmered in a zesty tomato and bell pepper sauce, seasoned with warming spices like paprika, cumin, and chili powder. Originating from North African and Middle Eastern cuisines, this quick and easy recipe uses simple pantry staples and is perfect as a protein-rich meal for breakfast, lunch, or dinner. Adaptable to various diets, it can be customized with different cheeses, spices, or even made vegan.

Ingredients

Scale

Vegetables & Base

  • 4 large fresh tomatoes or 1 can (14 oz) diced tomatoes with juice
  • 1 medium onion, diced
  • 1–2 cloves garlic, minced
  • 1 medium bell pepper, chopped

Eggs & Dairy

  • 4–6 large eggs
  • Optional: 1/2 cup crumbled feta cheese

Spices & Herbs

  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (adjust to taste)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

Oils & Others

  • 2 tbsp olive oil

Instructions

  1. Prepare the Base: Heat olive oil in a large skillet over medium heat. Add diced onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
  2. Build Your Flavor: Stir in chopped bell peppers and cook until they soften slightly, about 3-4 minutes. Mix in paprika, ground cumin, and chili powder, toasting the spices briefly for 30 seconds to release their aromas.
  3. Add Tomatoes: Pour in fresh chopped tomatoes or canned tomatoes with their juices. Stir well and let the sauce simmer, uncovered, over medium-low heat until it thickens and flavors meld, roughly 10-15 minutes. Season with salt and pepper to taste.
  4. Add the Eggs: Create small wells in the thickened sauce and carefully crack the eggs into each well. Cover the skillet and cook on low heat until the egg whites are set and the yolks remain runny, about 5-8 minutes. Adjust cooking time based on your preferred yolk consistency.
  5. Garnish and Serve: Sprinkle with freshly chopped parsley or cilantro and crumbled feta cheese if using. Serve immediately with crusty bread, pita, or naan to soak up the sauce.

Notes

  • Use ripe, fresh tomatoes for the best natural sweetness and richer sauce.
  • Monitor eggs closely to prevent overcooking; remove from heat once whites are set and yolks still runny.
  • Simmer the sauce gently on low heat to develop flavors without burning.
  • Add fresh herbs at the end to preserve their bright taste and color.
  • Serve Shakshuka hot for optimal flavor and texture.

Nutrition

Keywords: Shakshuka, eggs in tomato sauce, North African recipe, Middle Eastern breakfast, gluten free, vegetarian, quick meal

Find it online: https://marybaking.com/shakshuka-eggs-in-tomato-sauce/