Shakshuka features eggs gently poached in a savory tomato sauce seasoned with cumin, paprika, and chili for a warming, aromatic flavor. Originating in Tunisia and popular throughout the Middle East, it’s often enjoyed with crusty bread to scoop up the sauce. The combination of tender eggs, flavorful sauce, and fresh herbs makes it a simple yet indulgent meal that’s both hearty and healthy.
Ingredients (Serves 4)
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon chili flakes (optional, adjust to taste)
400g canned diced tomatoes (or fresh tomatoes, chopped)
Salt and pepper to taste
4–6 eggs
Fresh parsley or cilantro for garnish
Crusty bread for serving
Instructions
Heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until softened, about 5–7 minutes. Add garlic, cumin, paprika, and chili flakes, stirring until fragrant. Pour in the tomatoes, season with salt and pepper, and simmer for 10–15 minutes until the sauce thickens slightly.
Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook on low heat until the eggs are set to your liking (about 5–8 minutes for runny yolks). Garnish with fresh parsley or cilantro and serve directly from the pan with crusty bread to scoop up the delicious sauce.
Tips for Authentic Flavor
Use fresh tomatoes in season for a brighter, sweeter sauce.
Don’t overcook the eggs; slightly runny yolks complement the spicy sauce best.
Adjust chili according to your preferred heat level.
A dash of smoked paprika adds a subtle depth and warmth.
Serve straight from the skillet for a rustic, family-style presentation.