Shakshuka Recipe: Your New Go-To Comfort Food

Shakshuka Recipe: Your New Go-To Comfort Food

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Shakshuka is a vibrant, flavorful dish that’s as comforting as it is delicious. Originating from North Africa, this one-pan wonder features poached eggs nestled in a rich, spiced tomato sauce with bell peppers and onions. Perfect for brunch, lunch, or dinner, Shakshuka is easy to make, packed with nutrients, and guaranteed to impress. Serve it with warm pita or crusty bread for a meal that feels both exotic and homey.

 

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• For the Sauce:
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 large tomatoes, diced (or 1 can of crushed tomatoes)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• For the Eggs:
• 4–6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Optional Toppings:
• Crumbled feta cheese
• Sliced avocado
• Toasted bread or pita for serving

Instructions

1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent (about 5 minutes). Add the garlic and bell peppers, cooking for another 5 minutes until softened.

2. Spice It Up: Stir in the cumin, smoked paprika, and chili flakes. Let the spices toast for about 30 seconds to release their aroma.

3. Tomato Time: Add the diced tomatoes and tomato paste. Season with salt and pepper, then let the sauce simmer for 10-15 minutes until it thickens slightly.

4. Add the Eggs: Use a spoon to create small wells in the sauce. Crack an egg into each well, then cover the skillet and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny.

5. Garnish and Serve: Sprinkle with fresh parsley or cilantro, and add any optional toppings. Serve hot with crusty bread or pita for dipping.

Notes

• Egg Timing: For runny yolks, keep an eye on the eggs—they cook fast! If you prefer firmer yolks, let them cook a little longer.

• Spice Control: Not a fan of heat? Skip the chili flakes or use sweet paprika instead.

• Make It Ahead: Prepare the tomato base a day in advance and reheat it when ready to add the eggs.

• Author: Micheal Carsonn
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean/North African
• Diet: Vegetarian

Nutrition

• Serving Size: per serving
• Calories: 250
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 12g

Keywords: Shakshuka recipe, Easy Shakshuka, Mediterranean Shakshuka, Shakshuka with eggs, Spiced tomato Shakshuka, Homemade Shakshuka, Traditional Shakshuka, Shakshuka brunch recipe

Hey there, foodies! Let’s talk about a dish that’s about to become your new favorite: Shakshuka. Picture this—a skillet full of simmering, spiced tomato sauce with perfectly poached eggs nestled right in the middle. It’s warm, hearty, and just the kind of meal that makes you feel like a kitchen rockstar without breaking a sweat. Honestly, I didn’t believe it at first, but this is the best way to start your day—or end it, no judgment here. Whether you’re cooking for a lazy Sunday brunch or a quick weeknight dinner, Shakshuka is here to save the day. Trust me, once you try it, you’ll be hooked. Let’s get cooking!

A Little Backstory: Where Shakshuka Comes From

So, Shakshuka has its roots in North Africa, specifically Tunisia, but it’s made its way into kitchens all over the world. The name means “a mixture” in Arabic, and that’s exactly what it is—a delicious blend of tomatoes, peppers, onions, and spices, all topped with eggs. It’s like the Mediterranean version of comfort food, but with a spicy twist. You know, kind of like how Italian Wedding Soup or lasagna makes you feel all cozy inside, but with a little more kick. It’s a dish that’s as fun to make as it is to eat, and it’s perfect for sharing (or not, let’s face it, sometimes you just want it all to yourself).

What You’ll Need: Ingredients and Tools

Ingredients

For the Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 large tomatoes, diced (or 1 can of crushed tomatoes—no shame in the canned game!)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (adjust to taste—go wild if you like it spicy!)
• Salt and pepper to taste

For the Eggs:

• 4-6 large eggs
• Fresh parsley or cilantro, chopped (for garnish—because we eat with our eyes first, right?)

Optional Toppings:

• Crumbled feta cheese
• Sliced avocado
• Toasted bread or pita for serving

Tools

• Large skillet or cast-iron pan (oven-safe if you’re baking)
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring spoons

Building the Flavor: A Symphony of Spices

Step 1: Sauté the Aromatics

Okay, here’s the deal—the secret to a great Shakshuka is all in the sauce. Seriously, this is where the magic happens. Start by sautéing onions and garlic in a good glug of olive oil over medium heat. You want those onions to turn soft and golden, and the garlic should be fragrant enough to make your whole kitchen smell like heaven. Honestly, if you’re not getting hungry just from the aroma, you might want to check your stove—because this step is where the flavor foundation is built.

Step 2: Add the Bell Peppers

Once the onions and garlic are doing their thing, toss in the diced bell peppers. These guys add a touch of sweetness and a nice crunch that balances out the richness of the sauce. Let them cook down for a few minutes until they’re tender but still have a bit of bite.

Step 3: Tomatoes and Spices Take Center Stage

Now, here’s where it gets really good. Add in the diced tomatoes (or crushed tomatoes if you’re going the canned route—no judgment here) and a couple of tablespoons of tomato paste. The paste is key because it thickens the sauce and gives it that deep, concentrated tomato flavor. Stir in your spices—cumin for that earthy warmth, smoked paprika for a hint of smokiness, and chili flakes for a little kick. Let the spices toast for about 30 seconds to wake them up and release their oils. This is where the sauce starts to transform into something truly special.

Step 4: Simmer to Perfection

Let everything simmer together for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld into this rich, aromatic masterpiece. The cumin and paprika bring warmth and depth, while the chili flakes add just enough heat to keep things interesting. It’s like a flavor party in your pan, and honestly, everyone’s invited. The sauce should be vibrant, slightly chunky, and so delicious you’ll want to eat it straight out of the skillet (but don’t—save room for the eggs!).

Step 5: The Heart and Soul of Shakshuka

This sauce is the heart and soul of Shakshuka, so take your time with it. Trust me, when you taste the final dish, you’ll know it was worth every second.

Step-by-Step Instructions

• Sauté the Aromatics: Heat olive oil in your skillet over medium heat. Add the onions and cook until translucent (about 5 minutes). Toss in the garlic and bell peppers, cooking for another 5 minutes until softened.

• Spice It Up: Stir in the cumin, smoked paprika, and chili flakes. Let the spices toast for about 30 seconds—this is where the magic happens!

• Tomato Time: Add the diced tomatoes and tomato paste. Season with salt and pepper, then let the sauce simmer for 10-15 minutes until it thickens slightly.

• Egg-cellent Addition: Use a spoon to create small wells in the sauce. Crack an egg into each well, then cover the skillet and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny.

• Garnish and Serve: Sprinkle with fresh parsley or cilantro, and add any optional toppings. Serve hot with crusty bread or pita for dipping.

Pro Tips for Shakshuka Success

• Egg Timing: For runny yolks, keep an eye on the eggs—they cook fast! If you prefer firmer yolks, let them go a little longer.
• Spice Control: Not a fan of heat? Skip the chili flakes or use sweet paprika instead.
• Make It Ahead: You can prepare the tomato base a day in advance and reheat it when ready to add the eggs.

Nutrition Facts (Per Serving)

Why Shakshuka is a Nutritional Powerhouse

This dish isn’t just delicious—it’s a straight-up nutritional powerhouse! Let’s break it down: those juicy tomatoes? They’re loaded with lycopene, a superstar antioxidant that’s been linked to heart health and glowing skin. (Yeah, you’re eating a skincare routine.) The bell peppers? They’re like nature’s multivitamin, packed with vitamin C to boost your immune system and keep you feeling fresh. And let’s not forget the eggs—they’re the MVP of high-quality protein, giving you the energy to tackle your day like a champ. Oh, and that drizzle of olive oil? It’s not just for flavor; it’s full of heart-healthy monounsaturated fats that keep your ticker happy. Honestly, this meal is like a love letter to your body—it’s as good for your health as it is for your soul. Who knew comfort food could be this wholesome?

Get Creative: Variations to Try

• Green Shakshuka: Swap tomatoes for spinach or kale.
• Spicy Shakshuka: Add harissa paste or extra chili flakes.
• Meaty Shakshuka: Stir in cooked sausage or chorizo for extra protein.
• Vegan Shakshuka: Replace eggs with chickpeas or tofu.

Common Mistakes to Avoid

• Overcooking the Eggs: Keep an eye on them—runny yolks are key!
• Skipping the Spices: Don’t hold back on the cumin and paprika; they’re essential for flavor.
• Using Watery Tomatoes: Opt for ripe, fresh tomatoes or high-quality canned ones to avoid a thin sauce.

Serving Suggestions

Pair your Shakshuka with:

• Warm pita or crusty bread
• A side of hummus or labneh
• A fresh cucumber-tomato salad
• A glass of mint tea or freshly squeezed orange juice

Healthier Alternatives

• Low-Sodium Option: Use no-salt-added tomatoes and reduce added salt.
• Vegan Twist: Swap eggs for tofu or chickpeas.
• Lighter Cooking: Use less olive oil or opt for a non-stick pan.

More Recipes to Explore

1. Creamy Tomato Basil Soup
2. Mediterranean Quinoa Salad
3. Spicy Harissa Chicken
4. Easy Homemade Hummus

FAQs

Wrapping It Up

So, what are you waiting for? Grab your skillet, gather your ingredients, and let’s make some Shakshuka! Seriously, this dish is more than just a meal—it’s an experience. Imagine the sizzle of onions hitting the pan, the aroma of garlic and spices filling your kitchen, and that moment when you crack the eggs into the simmering tomato sauce. It’s like a little culinary magic show, and you’re the star.

Whether you’re cooking for yourself on a cozy night in or sharing it with loved ones at a weekend brunch, Shakshuka is guaranteed to impress. Feeling adventurous? Try one of the fun variations! Swap in spinach for a green twist or add harissa for extra heat.

Pair it with warm pita, a fresh cucumber-tomato salad, or creamy hummus. And don’t forget to check out our other recipes, like Creamy Tomato Basil Soup or Spicy Harissa Chicken, for more inspiration.

Tie on that apron, crank up some tunes, and let’s get cooking. Happy cooking, friends!