Shakshuka is a vibrant, one-pan dish that brings together rich tomatoes, warm spices, and perfectly poached eggs. Originating from North Africa and the Middle East, it’s a comforting meal that’s perfect for breakfast, brunch, or even a light dinner. Serve it with warm crusty bread to scoop up every last bite!
Ingredients (Serves 2-3)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp chili flakes (optional, for extra heat)
- 1 can (400g) crushed tomatoes
- 1 tbsp tomato paste
- Salt & pepper, to taste
- 4 eggs
- Fresh parsley or coriander, chopped (for garnish)
- Optional toppings: Crumbled feta, olives, or avocado slices
- Crusty bread or warm pita, for serving
Instructions
- Sauté the vegetables
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper. Cook for about 5 minutes until softened.
- Stir in the garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for another 1-2 minutes until fragrant.
- Make the tomato sauce
- Add the crushed tomatoes and tomato paste. Stir well.
- Season with salt and pepper, then let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens.
- Poach the eggs
- Make small wells in the sauce and gently crack the eggs into each well.
- Cover the pan and let the eggs cook for 5-7 minutes, until the whites are set but the yolks remain runny (or longer if you prefer firmer yolks).
- Garnish & serve
- Sprinkle fresh parsley or coriander on top.
- Add optional toppings like crumbled feta or avocado for extra creaminess.
- Serve immediately with warm crusty bread or pita for dipping.
Serving Suggestions
Enjoy Shakshuka with a side of hummus, a simple cucumber salad, or labneh for a Mediterranean-inspired feast.