Pin it Shakshuka is a vibrant, protein-rich breakfast dish featuring poached eggs simmered in a spiced tomato and pepper sauce, perfect for a savory start to the day. This flavorful meal combines fresh vegetables and aromatic spices for a hearty and satisfying experience.
Pin it This Middle Eastern and North African classic is not just for breakfast; it serves as a wonderful main dish for any time of day. The combination of cumin, paprika, and coriander creates a deeply aromatic base that perfectly complements the soft, poached eggs.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (28 oz / 800 g) can crushed tomatoes (or 6 ripe tomatoes, diced)
- 1 small chili pepper, finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 4 large eggs
- 2 tbsp fresh parsley or cilantro, chopped
- 50 g (1/3 cup) feta cheese, crumbled (optional)
Instructions
- Step 1: Sauté Aromatics
- Heat olive oil in a large skillet or sauté pan over medium heat. Add diced onion and bell pepper; cook for 5–7 minutes until softened. Stir in garlic and chili pepper and sauté for 1 minute.
- Step 2: Simmer Sauce
- Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.
- Step 3: Poach Eggs
- Make 4 wells in the sauce. Crack an egg into each well. Cover the pan and cook for 6–8 minutes, or until eggs are just set but yolks remain runny (cook longer for firmer yolks).
- Step 4: Garnish and Serve
- Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if using. Serve immediately, ideally with crusty bread or warm pita.
Zusatztipps für die Zubereitung
To ensure the best texture, let the sauce simmer uncovered until it is thick enough to hold the weight of the eggs. When poaching, keep the lid on to trap steam, which helps the egg whites set perfectly while leaving the yolks liquid.
Varianten und Anpassungen
For extra flavor, add a pinch of smoked paprika or harissa to the sauce. You can swap the fresh bell pepper for roasted red peppers for a sweeter taste. To make a vegan version, omit the eggs and add sautéed tofu or chickpeas instead.
Serviervorschläge
Serve your Shakshuka immediately while the yolks are still runny. It is best enjoyed with warm flatbread, pita, or crusty bread to soak up every drop of the spiced tomato sauce.
Pin it Whether you are hosting a brunch or looking for a quick, savory dinner, this Shakshuka is a versatile and healthy option that never fails to impress. Enjoy the warm, bold flavors of this traditional dish.
Recipe Q&A
- → What is shakshuka?
Shakshuka is a North African and Middle Eastern dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with cumin, paprika, and cayenne, this vibrant one-pan meal is typically eaten for breakfast but works equally well for lunch or dinner.
- → How do I know when the eggs are done?
Cook covered for 6–8 minutes for runny yolks, which is traditional. Lift the lid occasionally to check—the whites should be fully set while yolks remain jiggly. For firmer yolks, continue cooking 2–3 more minutes. The eggs will continue cooking slightly from residual heat.
- → Can I make shakshuka ahead?
The tomato sauce base reheats beautifully and can be prepared 1–2 days in advance. Store in the refrigerator and reheat gently before adding eggs. For best results, add fresh eggs just before serving rather than reheating cooked eggs, which can become rubbery.
- → What should I serve with shakshuka?
Crusty bread, warm pita, or flatbread are essential for dipping and scooping. The dish also pairs well with roasted potatoes, fresh salad, or olives on the side. A dollop of yogurt or extra harissa adds nice contrast if you enjoy heat.
- → How can I adjust the spice level?
Control heat by adjusting or omitting the cayenne and fresh chili pepper. For a smoky kick, add smoked paprika or harissa paste. If sensitive to spice, reduce cayenne to pinch or skip entirely—the cumin and paprika provide plenty of flavor without significant heat.
- → Is shakshuka gluten-free?
The dish itself is naturally gluten-free, containing only vegetables, eggs, and spices. However, it's traditionally served with bread, which contains gluten. For a completely gluten-free meal, serve with corn tortillas, gluten-free bread, or simply enjoy on its own.