Classic Shakshuka: A One-Pan Middle Eastern Breakfast
Shakshuka is a beloved dish from the Middle East and North Africa, featuring poached eggs nestled in a flavorful tomato and bell pepper sauce. It's hearty, aromatic, and perfect for breakfast, brunch, or even a light dinner. Served with warm bread to scoop up every last bite, it’s a comforting dish steeped in tradition yet incredibly simple to make.
What You’ll Need
For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground chili or red pepper flakes (optional, for a bit of heat)
- 1 can (14 oz) crushed tomatoes (or 5 fresh tomatoes, diced)
- Salt and pepper to taste
- ½ teaspoon sugar (optional, to balance the acidity of the tomatoes)
For the eggs:
- 4-6 large eggs (depending on how many servings you want)
- A handful of fresh parsley or cilantro, chopped (for garnish)
- Feta cheese, crumbled (optional, but highly recommended!)
For serving:
- Warm pita bread, flatbread, or crusty baguette
How to Make Shakshuka
Step 1: Prepare the base
- Heat olive oil in a large skillet over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Stir in the diced bell pepper and sauté for another 5 minutes, until the peppers are tender.
Step 2: Add the spices and tomatoes
- Add the garlic, cumin, paprika, and chili (if using). Stir for about 1 minute to toast the spices and release their aroma.
- Pour in the crushed tomatoes, season with salt, pepper, and sugar (if needed), and let the sauce simmer for 10-15 minutes. Stir occasionally until it thickens and the flavors meld together.
Step 3: Add the eggs
- Using a spoon, create small wells in the sauce and crack an egg into each one.
- Cover the skillet and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny (or longer, if you prefer firmer yolks).
Step 4: Garnish and serve
- Sprinkle the shakshuka with fresh parsley or cilantro, and add crumbled feta for a creamy, salty finish.
- Serve directly from the skillet with warm bread on the side for dipping.
Why Shakshuka is Amazing
- Versatile: You can customize it with extra veggies (like zucchini or spinach) or spices to suit your taste.
- Nutritious: Packed with protein from the eggs and antioxidants from the tomatoes and peppers.
- One-Pan Wonder: Less cleanup means more time to enjoy your meal!
Pro Tips
- If you prefer a smoky flavor, add a pinch of smoked paprika or harissa paste to the sauce.
- For a heartier meal, serve it with a side of hummus or a simple cucumber and yogurt salad.
- Leftover sauce? Save it in the fridge and reheat the next day—just add fresh eggs to make it feel brand new.
The Tradition Behind the Dish
Shakshuka has been a breakfast staple across the Middle East and North Africa for generations. Its name, derived from Arabic, means “a mixture,” reflecting the simplicity and versatility of the dish. Each region adds its twist, but the heart of shakshuka remains the same: a comforting, flavorful dish made to be shared.
