Save Shakshuka is a vibrant, protein-rich breakfast dish that brings bold Middle Eastern and North African flavors to your table. Featuring poached eggs simmered in a rich, spiced tomato and pepper sauce, it is the perfect savory start to any day.
Save This classic dish is celebrated for its versatility and deep, smoky flavor profile. Whether enjoyed as a communal brunch or a quick weeknight dinner, its combination of runny yolks and zesty tomato sauce is always a crowd-pleaser.
Ingredients
- Vegetables: 2 tbsp olive oil, 1 large onion (diced), 1 red bell pepper (diced), 3 cloves garlic (minced), 1 (28 oz / 800 g) can crushed tomatoes or 6 ripe tomatoes (diced), 1 small chili pepper (optional, finely chopped).
- Spices: 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), salt and black pepper to taste.
- Eggs: 4 large eggs.
- Garnish: 2 tbsp fresh parsley or cilantro (chopped), 50 g (1/3 cup) feta cheese (optional, crumbled).
Instructions
- Step 1
- Heat olive oil in a large skillet or sauté pan over medium heat.
- Step 2
- Add diced onion and bell pepper; cook for 5–7 minutes until softened.
- Step 3
- Stir in garlic and chili pepper; sauté for 1 minute.
- Step 4
- Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine.
- Step 5
- Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.
- Step 6
- Make 4 wells in the sauce. Crack an egg into each well.
- Step 7
- Cover the pan and cook for 6–8 minutes, or until eggs are just set but yolks remain runny.
- Step 8
- Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if using.
- Step 9
- Serve immediately, ideally with crusty bread or warm pita.
Zusatztipps für die Zubereitung
For extra flavor depth, add a pinch of smoked paprika or a spoonful of harissa paste. Ensure the tomato sauce has thickened significantly before adding the eggs so they sit properly in their wells.
Varianten und Anpassungen
Swap the fresh bell pepper for roasted red peppers for a sweeter, smokier taste. To make this dish vegan, omit the eggs and substitute them with sautéed tofu or chickpeas.
Serviervorschläge
Serve this dish directly from the skillet with warm flatbread, pita, or crusty bread for dipping into the sauce and runny yolks.
Save Enjoy this warming, gluten-free Shakshuka as a healthy and flavorful meal that is sure to brighten up your dining table.
Common Questions
- → What makes shakshuka authentic?
Authentic shakshuka features eggs poached directly in a spiced tomato sauce, typically seasoned with cumin, paprika, and sometimes harissa or cayenne for heat. The sauce should be thick enough to hold the eggs while allowing them to cook through gently.
- → How do I know when the eggs are done?
The eggs are ready when the whites are fully set and opaque, but the yolks remain slightly runny. This typically takes 6-8 minutes covered. For firmer yolks, cook an additional 2-3 minutes.
- → Can I make shakshuka ahead of time?
Prepare the tomato sauce up to 2 days in advance and store it refrigerated. When ready to serve, reheat the sauce until bubbling, then create wells and crack in fresh eggs to finish.
- → What bread pairs best with shakshuka?
Crusty sourdough, warm pita, or ciabatta work excellently for dipping into the sauce. The bread helps soak up the rich tomato and egg yolk mixture that's the essence of this dish.
- → How can I adjust the spice level?
Control the heat by adjusting the amount of chili pepper and cayenne. For mild flavor, omit both entirely. For extra warmth, add harissa paste or Aleppo pepper to the tomato base.
- → Is shakshuka suitable for meal prep?
The tomato sauce reheats beautifully, but eggs are best cooked fresh. Prepare the base in bulk and freeze portions, then thaw and add eggs when ready to serve for optimal texture.