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shakshuka

Foolproof Shakshuka You Will Make Forever

5 from 1 vote
A traditional, rich tomato and bell pepper sauce with perfectly poached eggs. This simple, one-pan meal is ready in just 30 minutes. Use a heavy skillet for the best heat distribution.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Middle Eastern
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil Use high quality oil
  • 1 large yellow onion, diced Chop finely for a smooth sauce
  • 1 large red bell pepper, diced Removes the core and seeds
  • 3 cloves garlic, minced Fresh is best
  • 1 tablespoon tomato paste Thickens the base
  • 1 teaspoon ground cumin Adds earthy warmth
  • 1 teaspoon sweet paprika Provides vibrant color
  • ¼ teaspoon cayenne pepper Adjust for spice preference
  • 28 ounces crushed tomatoes One large can
  • 4 large eggs Room temperature preferred
  • ¼ cup fresh parsley or cilantro, chopped For garnish

Equipment

  • 1 large skillet Cast iron preferred
  • 1 Wooden Spoon For stirring
  • 1 knife For dicing vegetables

Method
 

  1. Heat the olive oil in a large skillet over medium heat, then add the diced onion and bell pepper.
  2. Stir in the minced garlic, tomato paste, cumin, paprika, and cayenne pepper, cooking until very fragrant.
  3. Pour in the crushed tomatoes, season with salt, and simmer until the sauce thickens nicely.
    blooming shakshuka spices and tomato paste in cast iron skillet
  4. Create small wells in the sauce and gently crack one egg into each pocket.
    cracking whole eggs into simmering shakshuka sauce pockets
  5. Cover the skillet and poach until the whites are opaque but the yolks still jiggle.
    covering cast iron skillet with lid to poach eggs in shakshuka
  6. Remove from heat immediately, garnish with fresh herbs, and serve hot with crusty bread.

Nutrition

Serving: 240gCalories: 210kcalCarbohydrates: 18gProtein: 9gFat: 12gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 320mgPotassium: 580mgFiber: 5gSugar: 9gVitamin A: 1500IUVitamin C: 45mgCalcium: 60mgIron: 3mg

Notes

Do not store the cooked eggs as they get rubbery. You can make the tomato base up to four days in advance and reheat it before adding fresh eggs.

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