Shakshuka

Shakshuka is a vibrant dish that fills your kitchen with its inviting aroma. This hearty recipe takes about 30 minutes to prepare and perfectly combines eggs with a spicy tomato sauce, making it a wholesome and satisfying meal that’s easy to whip up on a busy morning or a leisurely brunch. The balance of spices gives it a robust flavor that truly makes it irresistible.

This recipe is perfect for anyone who enjoys a delicious, filling breakfast or brunch. It’s ideal for lazy weekends or when you want to impress guests with minimal effort. You can also prepare the sauce in advance and store it in the refrigerator for up to three days, making assembly quick and easy on a busy morning.

Why You’ll Love This Recipe

• The rich, spicy tomato sauce provides a comforting base.
• Eggs poached in the sauce yield a perfect, runny yolk.
• It’s quick to prepare, taking only about 30 minutes.
• The colors in the dish create an eye-catching presentation.

What You’ll Need

Here’s what you’ll need to create this delicious meal:

For the Sauce

• Some olive oil
• 2 medium onions, chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 bell pepper, chopped
• 1 teaspoon salt
• 2 teaspoons chilli powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric
• 4 medium tomatoes, chopped
• 1 cup water

For the Eggs

• 4-6 eggs

For Serving

• Some fresh parsley, to sprinkle on top
• Some flaky salt, also to sprinkle on top
• Some bread, to serve with

Use fresh tomatoes for the best flavor.

Substitutions & Swaps

• Olive oil: any neutral oil
• Fresh parsley: cilantro or basil
• Eggs: egg whites or tofu for a vegan option
• Bell pepper: any color or type of bell pepper

How to Make It

Prepare this delectable dish in just a few simple steps.

Heat oil

Start by heating up some olive oil in a pan, over medium heat.

Sauté aromatics

Add your onions, garlic, and tomato paste. Cook this until the onions have softened and browned slightly.

Cook bell pepper

Add the bell pepper and cook for about a minute.

Combine seasonings and tomatoes

Add the seasonings and chopped tomatoes, mixing everything together. Cook for about 2 minutes.

Pour in water

Pour the water over the mixture, cover, and leave to cook until most of the water has reduced.

Add eggs

Once most of the water has evaporated, create some wells in the sauce and crack the eggs into these wells. Lower the heat and cover again so the eggs can cook.

Finish cooking eggs

Cook until the eggs are done to your liking.

Garnish and serve

Once the eggs are cooked, take the pan off the heat and sprinkle some fresh parsley and flaky salt on top. Serve with some bread and enjoy!

How to Store It

Fridge: Store for 3 days in an airtight container.
Freezer: No, eggs don’t freeze well.
Reheat: In a pan over low heat for 5-7 minutes.

Tips for Best Results

• Use fresher ingredients for a more vibrant flavor.
• Maintain a gentle simmer to prevent the sauce from burning.
• Adjust spices according to your heat preference for optimal flavor.
• Let the eggs cook slowly for perfectly runny yolks.

Serving Suggestions

• Pair with crusty bread for a delightful dipping experience.
• Enjoy alongside a fresh green salad for a lighter meal.
• Consider serving with a side of yogurt for added creaminess.