BreakfastBrunchDinner

Classic Shakshuka

Name: Classic Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: middle_eastern, north_african
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp cayenne pepper (optional); 400 g canned crushed tomatoes; 60 ml water; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs large egg; 2 tbsp fresh parsley chopped

A vibrant and flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato sauce. Perfect for a hearty breakfast, brunch, or light dinner, it's often served with crusty bread for dipping.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 423 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
1 tspground cumin
1 tspsmoked paprika
0.5 tspcayenne pepper(optional)
400 gcanned crushed tomatoes
60 mlwater
0.75 tspsalt
0.25 tspblack pepper, freshly ground
4 pcslarge egg

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · lid · spoon · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
About 1 min
Cook’s note: Use a pan with a lid that fits well for poaching the eggs.
2
Add the yellow onion and red bell pepper to the pan and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic, ground cumin, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Pour in the canned crushed tomatoes and water, then season with salt and black pepper.
About 1 min
5
Bring the sauce to a gentle simmer, then reduce the heat to low and cook, uncovered, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
6
Make four small wells in the tomato sauce using the back of a spoon.
About 1 min
7
Carefully crack an egg into each well.
About 1 min
Cook’s note: Crack eggs into a small bowl first to avoid shell fragments.
8
Cover the pan with a lid and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
About 8 min
Cook’s note: For firmer yolks, cook a minute or two longer.
9
Remove from heat, garnish with fresh parsley, and serve immediately.
Cook’s note: Serve directly from the pan with warm crusty bread.

Per serving

Nutrition

71%Score

Calories: 423.4kcal
Protein: 19.3g
Carbs: 27.8g
Fat: 27g
Fibre: 6.2g
Sugar: 15.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover shakshuka in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave. Be mindful not to overcook the eggs.