Classic Shakshuka
This vibrant and flavorful shakshuka features eggs poached in a rich, spiced tomato sauce. It's a satisfying and hearty dish perfect for breakfast, brunch, or a light dinner. Serve with warm crusty bread for dipping.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 402 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 0.5 pcsyellow onion, finely chopped
- 1 pcsred bell pepper, diced
- 3 clovegarlic, minced
- 1 tspcumin, ground
- 1 tsppaprika, ground
- 0.5 tspchili powder
- 400 gcrushed tomato, canned
- 0.25 cupwater
- 0.5 tspsugar(optional)
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 pcsegg
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · knife · cutting board · measuring spoons
The method
Step by step
- 1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
About 1 min
- 2
Add the yellow onion and red bell pepper to the skillet and cook for 5-7 minutes until softened, stirring occasionally.
About 7 min
- 3
Stir in the garlic, cumin, paprika, and chili powder. Cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the crushed tomatoes and water. Add the sugar (if using), salt, and black pepper. Stir everything together.
About 1 min
- 5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
About 15 min
- 6
Make four small wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.
About 1 min
Cook’s note: Try to keep the yolks intact.
- 7
Cover the skillet and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still a little runny (or cooked to your preference).
About 8 min
Cook’s note: Cooking time will vary based on desired egg doneness.
- 8
Garnish with fresh parsley before serving.
Cook’s note: A sprinkle of crumbled feta cheese or red pepper flakes also makes a great addition.
Per serving
Nutrition
- Calories
- 402kcal
- Protein
- 18.8g
- Carbs
- 25.6g
- Fat
- 26.9g
- Fibre
- 6g
- Sugar
- 13.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shakshuka in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, or in the microwave, until warmed through.
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