Classic Shakshuka
A vibrant and flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato sauce. Perfect for a hearty breakfast, brunch, or light dinner, it's often served with crusty bread for dipping.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 423 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 1 tspground cumin
- 1 tspsmoked paprika
- 0.5 tspcayenne pepper(optional)
- 400 gcanned crushed tomatoes
- 60 mlwater
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 pcslarge egg
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · lid · spoon · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
About 1 min
Cook’s note: Use a pan with a lid that fits well for poaching the eggs.
- 2
Add the yellow onion and red bell pepper to the pan and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic, ground cumin, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the canned crushed tomatoes and water, then season with salt and black pepper.
About 1 min
- 5
Bring the sauce to a gentle simmer, then reduce the heat to low and cook, uncovered, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
Make four small wells in the tomato sauce using the back of a spoon.
About 1 min
- 7
Carefully crack an egg into each well.
About 1 min
Cook’s note: Crack eggs into a small bowl first to avoid shell fragments.
- 8
Cover the pan with a lid and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
About 8 min
Cook’s note: For firmer yolks, cook a minute or two longer.
- 9
Remove from heat, garnish with fresh parsley, and serve immediately.
Cook’s note: Serve directly from the pan with warm crusty bread.
Per serving
Nutrition
- Calories
- 423.4kcal
- Protein
- 19.3g
- Carbs
- 27.8g
- Fat
- 27g
- Fibre
- 6.2g
- Sugar
- 15.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shakshuka in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave. Be mindful not to overcook the eggs.
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