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Shakshuka

Middle Eastern Vegetarian Breakfast Featured

Classic Shakshuka

Classic North African and Middle Eastern skillet dish of fresh eggs poached in a rich, cumin-and-paprika spiced tomato and bell pepper sauce.

Level Easy Prep 10 min Cook 20 min Servings 4 Score 4.8/10

Ready in

30 min

Makes 4 servings

Prep 10m

Cook 20m

Level Easy

About this recipe

Classic North African and Middle Eastern skillet dish of fresh eggs poached in a rich, cumin-and-paprika spiced tomato and bell pepper sauce.

A brilliant, one-skillet breakfast staple originating from Tunisia and Morocco, utilizing a heavily aromatic, cumin-scented tomato-pepper reduction as a poaching medium for soft-cooked eggs.

Instructions

Heat the olive oil in a large deep skillet (preferably cast-iron) over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables soften and onion turns translucent.
5 min
Add the sliced garlic, cumin, smoked paprika, and chili powder (or harissa). Stir constantly for 1-2 minutes to toast the spices and release their fragrance.
2 min
Pour in the crushed tomatoes with their juices. Season with a pinch of salt and pepper. Reduce heat to medium-low and let the sauce simmer gently for about 10 minutes until it thickens slightly and the flavors meld together.
10 min
Taste the sauce and adjust seasonings if necessary. Use a large spoon to make 5 or 6 small wells/indents in the bubbling tomato sauce, spacing them out evenly.
Crack an egg directly into each well. Season each egg with a tiny pinch of salt and pepper.
Cover the skillet with a tight-fitting lid and let cook on low heat for 5-8 minutes, or until the egg whites are fully set and opaque but the yolks remain soft and runny.
8 min
Remove from heat. Garnish immediately with crumbled feta cheese, fresh chopped cilantro, and flat-leaf parsley. Serve piping hot straight from the skillet with warm crusty bread.

Nutrition

Calories 210

Protein 11g

Carbs 14g

Fat 13g

Fiber 4g

Sugar 7g

Sodium 480mg

Serving Size 1 egg with approx. 3/4 cup tomato sauce

Cooking Timeline

Prep 10 min

Cook 20 min

Total 30 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.8 95% conf.

Taste 9.7
Presentation 9.5
Nutrition 8.5
Value 9.6
Instructions 9.8
Ingredients 9.4
Time Accuracy 9.5
Difficulty 9.0
Would Make Again 9.7

Video

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Expert Review

Reviewed by FindEdition Kitchen

Verdict

An incredibly comforting, simple dish. The rich, spice-heavy tomato base balances perfectly with the creamy, velvety yolks and salty pop of feta.

Pros

One-pan cleanup
Highly customizable spice level
Vibrant, rustic table presentation

Cons

Egg yolks can overcook quickly if left unattended
Requires fresh, crusty bread to fully enjoy

Overview

A brilliant, one-skillet breakfast staple originating from Tunisia and Morocco, utilizing a heavily aromatic, cumin-scented tomato-pepper reduction as a poaching medium for soft-cooked eggs.

AI Insights

Summary

Classic North African and Middle Eastern skillet dish of fresh eggs poached in a rich, cumin-and-paprika spiced tomato and bell pepper sauce.

Tips

Use fresh eggs as they hold their shape better and won't spread out too thin in the sauce
To prevent eggshells from falling into your sauce, crack each egg into a small ramekin first before sliding it into the well
Do not skip the lid; the steam trapped by the lid is what cooks the top of the egg whites while keeping the yolk runny

Substitutions

Canned whole tomatoes → Fresh vine-ripened tomatoes (grated or finely chopped, though they will require a longer simmer time)
Feta cheese → Goat cheese or cotija

Storage

Shakshuka is best eaten fresh. However, you can make the tomato sauce base ahead of time and store it in an airtight container in the fridge for up to 4 days. When ready to eat, simply reheat the sauce in a skillet, create the wells, and poach your fresh eggs.

Pairing

Warm crusty sourdough or French baguette
Pita bread or fresh challah
A side of creamy hummus and green olives

AI Cooking Assistant

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FAQ

How do I make sure my egg yolks don't overcook?

Keep a close eye on the skillet after the 5-minute mark. Shake the pan gently; the whites should be set and still, but the yolks should have a slight jiggle. Remove from heat immediately, as the residual heat from the cast-iron will continue cooking them.

What is Harissa and do I have to use it?

Harissa is a hot chili pepper paste native to Northwest Africa. It adds a beautiful smoky, complex heat. If you don't have it, a mix of smoked paprika and cayenne pepper or red pepper flakes is an excellent alternative.

About the Author

FindEdition Kitchen

Specialty: Middle Eastern cuisine

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