Shakshuka
A flavorful and hearty vegetarian dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a comforting breakfast or a light dinner, this shakshuka is packed with aromatic spices and fresh vegetables.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 388 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
- 2 clovegarlic, minced
- 1 pcsbell pepper, diced
- 1 tspcumin
- 1 tsppaprika
- 0.5 tspcayenne pepper
- 400 gcanned crushed tomatoes
- 0.25 cupwater
- 0.5 tspsalt
- 0.25 tspblack pepper
- 4 pcsegg
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
large skillet · 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: Using a non-stick skillet can make poaching eggs easier.
- 2
Add the yellow onion and bell pepper to the pan and cook for 5-7 minutes, until softened.
About 7 min
- 3
Stir in the garlic, cumin, paprika, and cayenne pepper, 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, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: The sauce should be thick and slightly reduced.
- 6
Make four small wells in the tomato sauce and carefully crack one egg into each well.
About 1 min
Cook’s note: Crack each egg into a small bowl first to avoid shells and ensure freshness before adding to the pan.
- 7
Cover the pan and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, or cooked to your preference.
About 8 min
Cook’s note: For firmer yolks, cook for a few extra minutes.
- 8
Garnish with fresh parsley, if desired, and serve immediately.
Cook’s note: Serve with crusty bread for dipping.
Per serving
Nutrition
- Calories
- 387.5kcal
- Protein
- 17.3g
- Carbs
- 24.1g
- Fat
- 25.7g
- Fibre
- 5.1g
- Sugar
- 13.2g
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 until warmed through, or in the microwave. Eggs may cook further upon reheating.
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