Classic Shakshuka
Classic Shakshuka is that comforting dish you didn’t know your brunch table was missing. With its vibrant and flavorful sauce, packed with tomatoes, peppers, and spices, it transforms humble eggs into a hearty meal that can be enjoyed any time of day. I’ve savored this dish during lazy weekends and lively get-togethers alike, and every time, it feels like a celebration of flavors that brings people together.
Why you’ll love this dish
There are countless reasons to embrace this classic Middle Eastern dish. First and foremost, it’s incredibly versatile—perfect for breakfast, lunch, or a quick weeknight dinner. Need a dish that pleases everyone? Shakshuka is veggie-packed, budget-friendly, and easy to whip up with pantry staples. Plus, it can be made spicier or milder depending on your palate. The best part? It’s an authentic, rustic meal that invites everyone to dig in.
“This Shakshuka recipe has become a staple in my home! It’s quick to make and packed with flavor. My family can’t get enough of it!” – Emma, a satisfied home cook.
How this recipe comes together
Making Classic Shakshuka is a straightforward and rewarding experience. You’ll start by sautéing onions and bell peppers to create a flavorful base, then incorporate garlic and spices that fill your kitchen with a mouthwatering aroma. After simmering the tomatoes to develop a rich sauce, you’ll gently nestle the eggs into the mixture. It’s a fuss-free process that yields impressive results!
What you’ll need
Gather the following ingredients to begin your Shakshuka journey:
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne (optional, for heat)
- 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
- Salt and pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, for garnish
- Optional: warm pita, flatbread, or sourdough for serving
Feel free to substitute the red bell pepper with a green one for a different flavor or add some fresh spinach for extra nutrients!
Step-by-step instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, sauté for about 5–7 minutes until softened.
- Stir in the minced garlic, ground cumin, sweet paprika, and chili flakes (if you like a kick). Cook for one more minute until everything is fragrant.
- Pour in your crushed tomatoes and season generously with salt and pepper.
- Lower the heat and let it simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together beautifully.
- Create small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
- Cover the skillet and cook for about 5–7 minutes until the egg whites are set but the yolks remain slightly runny (or cook a bit longer if you prefer firmer yolks).
- Remove from heat, and garnish with fresh parsley or cilantro. Serve immediately with warm bread for scooping!
How to plate and pair
For a delightful presentation, serve your Shakshuka directly from the skillet to the table. Garnish with a sprinkle of fresh herbs for color. Offering a side of warm pita, flatbread, or crusty sourdough is essential for scooping up that rich sauce. You can also consider a light salad or some sliced avocado on the side for a refreshing contrast.
Storage and reheating tips
If you happen to have leftovers (though they rarely last long!), store them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, gently reheat on the stove over low heat, adding a splash of water to prevent drying out. Avoid freezing the dish, as the eggs can become rubbery once thawed.
Helpful cooking tips
- For the best flavor, allow the sauce to simmer until it thickens. This step is key to developing a rich taste.
- If you’re worried about overcooking your eggs, you can slightly undercook them while still in the skillet and cover to finish cooking off the heat.
- Experiment with spices! A pinch of za’atar or harissa can add a unique twist to your dish.
Creative twists
Shakshuka is a fantastic base for customization. Want a meaty version? Try adding chorizo or ground lamb to the sauce. For a cheesy touch, sprinkle some crumbled feta on top before serving. You might even experiment with different vegetables like zucchini or mushrooms for an extra layer of flavor.
Common questions
What can I substitute for eggs if I’m vegan?
You can replace the eggs with chickpeas for added protein or try making tofu scramble on the side.
How long does it take to prepare?
This recipe takes about 30-40 minutes from start to finish, making it a quick yet satisfying meal.
Can I prepare the sauce ahead of time?
Absolutely! You can make the sauce a day in advance and simply reheat it when ready to add eggs.
Classic Shakshuka is more than a recipe; it’s a delightful dish that warms the heart and brings people together at the table. Try it out and embrace the joyful flavors blended within!
Classic Shakshuka
Ingredients
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 large red bell pepper, diced Can substitute with a green bell pepper.
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne Optional, for heat.
- 28 oz can crushed tomatoes Can also use whole peeled tomatoes crushed by hand.
- to taste Salt and pepper Adjust according to preference.
For the eggs
- 4-6 large eggs
For garnish
- to taste Fresh parsley or cilantro
For serving
- as needed warm pita, flatbread, or sourdough Optional for serving.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, sauté for about 5–7 minutes until softened.
- Stir in the minced garlic, ground cumin, sweet paprika, and chili flakes (if you like a kick). Cook for one more minute until everything is fragrant.
- Pour in your crushed tomatoes and season generously with salt and pepper.
- Lower the heat and let it simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together beautifully.
- Create small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
- Cover the skillet and cook for about 5–7 minutes until the egg whites are set but the yolks remain slightly runny (or cook a bit longer if you prefer firmer yolks).
- Remove from heat, and garnish with fresh parsley or cilantro. Serve immediately with warm bread for scooping!
