shakshuka recipe

Shakshuka Recipe

This shakshuka recipe is a bold and comforting North African and Middle Eastern classic made with simmered tomatoes, onions, garlic, warm spices, and perfectly poached eggs. It is wholesome, nourishing, and ready in just 30 minutes, making it ideal for breakfast, brunch, or even a light dinner.

Whether you want a traditional shakshuka recipe, a healthy shakshuka option, or an easy shakshuka recipe for one, this version brings authentic flavor with minimal effort.

shakshuka recipe fresh tomatoes
shakshuka recipe fresh tomatoes

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 (28 ounce) can whole peeled tomatoes
6 large eggs
Salt and black pepper to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped

Directions

  • Heat the olive oil in a large sauté pan over medium heat.
  • Add the diced onion and bell pepper. Cook for about 5 minutes until softened and translucent.
  • Stir in the garlic, paprika, cumin, and chili powder. Cook for about 1 minute until fragrant.
  • Pour in the canned tomatoes along with their juices. Break them apart with a spoon. Season with salt and black pepper, then bring to a gentle simmer.
  • Using a spoon, create small wells in the sauce. Crack one egg into each well.
  • Lower the heat and cook for 5 to 8 minutes, depending on how runny or firm you like your eggs. Cover the pan if you prefer the egg whites fully set.
  • Sprinkle chopped cilantro and parsley over the top before serving.
  • Serve immediately with warm crusty bread or pita to soak up the flavorful sauce.
shakshuka
shakshuka

Preparation Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: Approximately 146 per serving

Variations and Ideas

For a green shakshuka, replace the tomato base with sautéed spinach, kale, and fresh herbs.

For an Israeli inspired version, add crumbled feta cheese and serve with a fresh chopped salad on the side.

For a Turkish style twist, include extra peppers and finish with a spoonful of yogurt.

If using fresh tomatoes, substitute with 5 to 6 ripe chopped tomatoes and allow extra simmering time to thicken.

To make a smaller portion, simply halve the ingredients and cook in a small skillet.

For an Indian inspired variation, add garam masala and green chilies for extra warmth and spice.

To prepare a vegan version, replace the eggs with chickpeas or cubes of tofu and simmer until heated through.