This shakshuka recipe is your passport to a vibrant, flavorful breakfast or brunch that’s surprisingly simple to create, offering a delicious and satisfying meal that will become a fast favourite. Discover how to perfectly poach eggs in a rich, spiced tomato sauce for an unforgettable culinary experience.
Key Ingredients for Shakshuka
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup water
- Salt, to taste
- Freshly ground black pepper, to taste
- 4-6 large eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Crumbled feta cheese (optional, for garnish)
- Crusty bread or pita, for serving
How to Make Shakshuka
This shakshuka recipe is a symphony of simple ingredients transformed into a deeply flavorful and satisfying dish in under 40 minutes. Its magic lies in the slow simmer of aromatic spices with ripe tomatoes, creating a rich, savoury base where eggs are gently poached to perfection, resulting in a creamy sauce and tender eggs that are utterly delightful.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Infuse with Spices: Stir in the minced garlic, ground cumin, sweet paprika, smoked paprika (if using), and cayenne pepper. Cook for another minute until fragrant, being careful not to burn the garlic. This step is crucial for building the foundational flavour profile of your shakshuka.
- Build the Tomato Base: Pour in the crushed tomatoes and water. Stir to combine everything. Bring the mixture to a simmer, then reduce the heat to low and let it cook gently, uncovered, for about 15-20 minutes. This allows the flavours to meld and the sauce to thicken slightly. Season generously with salt and freshly ground black pepper to your taste.
- Create Wells for Eggs: Once the tomato sauce has reached your desired consistency, use the back of a spoon to create small wells or indentations directly into the sauce. You’ll want one well for each egg you plan to add.
- Add the Eggs: Carefully crack one egg into each well, ensuring the yolks remain intact. Try to distribute them evenly across the skillet.
- Poach the Eggs: Cover the skillet with a lid or foil. Continue to cook over low heat for about 7-10 minutes, or until the egg whites are set and the yolks are still runny. You can also transfer the oven-safe skillet to a preheated oven at 375°F (190°C) for 7-10 minutes if you prefer. Keep a close eye on the eggs; their cooking time will vary depending on your preference for yolk consistency.
- Garnish and Serve: Once the eggs are perfectly cooked, remove the skillet from the heat. Garnish generously with fresh chopped cilantro or parsley and crumbled feta cheese, if desired. Serve your delicious shakshuka immediately, directly from the skillet, with plenty of crusty bread or warm pita for dipping into the rich sauce and runny yolks.
Why You’ll Love This Shakshuka
You’ll adore this shakshuka recipe for its incredibly vibrant and comforting embrace of spiced tomatoes and perfectly poached eggs, a dish that instantly feels both rustic and elegant. It’s a true flavour fiesta in a pan, offering a satisfying depth that rivals any brunch dish, all while being remarkably budget-friendly to whip up in your own kitchen, proving that incredible meals don’t need to be expensive.
Unlike a simple omelette, the rich, simmered tomato sauce acts as abed for the eggs, infusing them with incredible flavour, making it a truly special and wonderfully shareable meal you’ll want to make again and again. Dive in and experience the magic for yourself!
Storing and Reheating Tips
Should you be fortunate enough to have leftover shakshuka, storing and reheating it properly will ensure you can still enjoy its delicious flavors. For refrigeration, allow the shakshuka to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm the shakshuka in a saucepan over low heat, stirring occasionally.
Alternatively, you can reheat it in the microwave in short bursts until heated through. Be aware that the texture of the eggs might change slightly upon reheating; they can become a bit firmer.
If you plan to freeze your shakshuka for future enjoyment, it’s best to cool it completely and then portion it into freezable containers. While the tomato base freezes beautifully, it’s often recommended to cook fresh eggs separately when you reheat for the best results, as previously cooked and frozen eggs can become rubbery. Shakshuka can be stored in the freezer for up to 2-3 months. When ready to eat a frozen portion, thaw it overnight in the refrigerator and then reheat as mentioned above, adding fresh eggs during the final cooking stage.
Final Thoughts
This shakshuka recipe is a true testament to how simple ingredients can create something truly spectacular. We encourage you to gather your ingredients and experience this flavourful, comforting dish for yourself – your taste buds will thank you! find more in our category, or Pinterest.
Shakshuka Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1 large yellow onion
- Stir in the minced garlic, ground cumin, sweet paprika, smoked paprika (if using), and cayenne pepper. Cook for another minute until fragrant, being careful not to burn the garlic. This step is crucial for building the foundational flavour profile of your shakshuka.3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Pour in the crushed tomatoes and water. Stir to combine everything. Bring the mixture to a simmer, then reduce the heat to low and let it cook gently, uncovered, for about 15-20 minutes. This allows the flavours to meld and the sauce to thicken slightly. Season generously with salt and freshly ground black pepper to your taste.1 (28-ounce) can crushed tomatoes, 1/2 cup water, salt, freshly ground black pepper
- Once the tomato sauce has reached your desired consistency, use the back of a spoon to create small wells or indentations directly into the sauce. You’ll want one well for each egg you plan to add.
- Carefully crack one egg into each well, ensuring the yolks remain intact. Try to distribute them evenly across the skillet.4-6 large eggs
- Cover the skillet with a lid or foil. Continue to cook over low heat for about 7-10 minutes, or until the egg whites are set and the yolks are still runny. You can also transfer the oven-safe skillet to a preheated oven at 375°F (190°C) for 7-10 minutes if you prefer. Keep a close eye on the eggs; their cooking time will vary depending on your preference for yolk consistency.
- Once the eggs are perfectly cooked, remove the skillet from the heat. Garnish generously with fresh chopped cilantro or parsley and crumbled feta cheese, if desired. Serve your delicious shakshuka immediately, directly from the skillet, with plenty of crusty bread or warm pita for dipping into the rich sauce and runny yolks.fresh cilantro or parsley, crumbled feta cheese, crusty bread or pita