Shakshuka Recipe

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner. Read through for important tips and watch the video for how to make shakshuka!

A North African dish, said to have originated in Tunisia, shakshuka, ponounced Shak-SHOO-kah, is made of soft cooked eggs, gently poached or braised in a delicious chunky tomato and bell pepper sauce. The seasoning can vary from one recipe to another, but youll often find warm spices like cumin, paprika, and crushed red pepper flakes for some heat. (If youre familiar with the popular Southern Italian dish known as eggs in purgatory, then this idea of cooking eggs in tomato sauce is not new to you!)

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something youll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for “all mixed up” or “shaken.”

Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread. And its often listed as a breakfast (or dinner) food next to things like falafel and ful muddamas.

Shakshuka Recipe (Easy & Traditional)

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It’s easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 146 kcal, Carbohydrate 10 g, Protein 7 g, Fat 9 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 164 mg, Sodium 256 mg, Fiber 2 g, Sugar 5 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 1 red bell pepper (seeded and diced)
• 4 garlic cloves (finely chopped)
• 2 teaspoon paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 28-ounce can whole peeled tomatoes
• 6 large eggs
• salt and pepper (to taste)
• 1 small bunch fresh cilantro (chopped)
• 1 small bunch fresh parsley (chopped)

Instruction:

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.

Easy Shakshuka Recipe

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, Saturated Fat 1.5 g, Trans Fat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, unSaturated Fat 1.7 g, servingSize 1 serving

Ingredients:

• Extra virgin olive oil
• 1 large yellow onion (chopped)
• 2 green peppers (chopped)
• 2 garlic cloves, (chopped)
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• Pinch red pepper flakes (optional)
• Salt and pepper
• 6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
• 1/2 cup tomato sauce
• 6 large eggs
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh mint leaves

Instruction:

1. Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Easy Amazing Shakshuka Recipe

FAQ

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