Kitchen & Garden

Bring the vibrant flavors of the Middle East to your family breakfast table with this traditional shakshuka recipe! This dish features poached eggs in a spiced tomato sauce, making for a hearty and satisfying breakfast. It’s perfect for sharing, bringing family and friends together warmly and invitingly, making it great for celebrations.
For cooking this delightful dish, a reliable cast-iron skillet is essential. Its excellent heat retention ensures that your sauce simmers perfectly while the eggs poach just right.

Traditional Shakshuka Recipe Overview

Nutritional Information

Ingredients:

The traditional shakshuka recipe ingredients typically include:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium red bell peppers, diced
• 3–4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 can (14–15 oz / ~400 g) crushed tomatoes
• 2 tablespoons tomato paste
• Salt, to taste
• Black pepper, to taste
• 6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Sauté the base – Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and bell peppers, cooking for 5–7 minutes until softened. Stir in garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.
2. Build the sauce – Add crushed tomatoes, tomato paste, salt, and pepper. Stir well, reduce heat to low, and simmer uncovered for 10–15 minutes until thickened, stirring occasionally.
3. Create egg wells – Use a spoon to make small indentations in the sauce. Crack one egg into each well, keeping yolks intact.
4. Poach the eggs – Cover the skillet and cook for 5–8 minutes, or until whites are set and yolks are cooked to your liking. For runnier yolks, check at 5 minutes.
5. Garnish and serve – Remove from heat, sprinkle with chopped parsley or cilantro, and serve hot with crusty bread or pita for dipping.

Tips: Pair with crusty bread for dipping! To keep your spices organized for this recipe, consider a spice rack organizer. It will help you easily access your cumin and paprika, etc., ensuring a smooth cooking experience.

Recipe Summary

Traditional Shakshuka with Fresh Tomatoes

Kenshah K.

This traditional shakshuka recipe features poached eggs in a spiced tomato sauce. A hearty and satisfying breakfast for family holiday gatherings.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Breakfast & Brunch, Brunch

Cuisine Middle Eastern, North African

Servings 4 Servings

Calories 255 kcal

Equipment

• Large cast-iron skillet or oven-safe frying pan for even heat retention and cooking
• Cutting board for chopping vegetables and herbs
• Chef’s knife for dicing onions, peppers, and mincing garlic
• Wooden spoon or spatula for stirring the sauce
• Measuring spoons for accurate spice quantities
• Lid for the skillet to cover and poach eggs evenly

Ingredients

  

• 2 tbsp olive oil
• 1 large onion diced
• 2 medium red bell peppers diced
• 3 –4 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ¼ tsp cayenne pepper optional, for heat
• 1 can (14–15 oz / ~400 g) crushed tomatoes
• 2 tbsp tomato paste
• Salt to taste
• Black pepper to taste
• 6 large eggs
• Fresh parsley or cilantro chopped (for garnish)

Instructions

 

Sauté the base:

• Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and bell peppers, cooking for 5–7 minutes until softened. Stir in garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.
  

Build the sauce:

• Add crushed tomatoes, tomato paste, salt, and pepper. Stir well, reduce heat to low, and simmer uncovered for 10–15 minutes until thickened, stirring occasionally.
  

Create egg wells:

• Use a spoon to make small indentations in the sauce. Crack one egg into each well, keeping yolks intact.
  

Poach the eggs:

• Cover the skillet and cook for 5–8 minutes, or until whites are set and yolks are cooked to your liking. For runnier yolks, check at 5 minutes.
  

Garnish and serve:

• Remove from heat, sprinkle with chopped parsley or cilantro, and serve hot with crusty bread or pita for dipping.
  

Notes

• For a richer flavor, roast the bell peppers before adding them to the sauce.
• Use fresh, ripe tomatoes in summer for a lighter, fresher taste instead of canned.
• Adjust spice levels by increasing or reducing cayenne pepper or adding harissa.
• Keep yolks runny for traditional shakshuka, or cook longer for firmer eggs.
• Garnish variations include crumbled feta, avocado slices, or fresh mint.
• Serve immediately with warm crusty bread, pita, or flatbread to soak up the sauce.
• Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking eggs.

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