Shakshuka with poached eggs

Shakshuka is a vibrant, protein-rich breakfast dish featuring poached eggs simmered in a rich, spiced tomato and pepper sauce. Originating from Middle Eastern and North African cuisines, it is the perfect savory start to the day, offering a harmonious blend of vegetables and aromatic spices.

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This easy-to-make dish yield 4 servings and is incredibly satisfying. Whether you are looking for a hearty brunch or a quick dinner, the combination of warm spices like cumin and paprika makes it a flavorful favorite for any time of day.

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 (cook longer for firmer yolks).

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 an extra layer of flavor, consider adding a pinch of smoked paprika or harissa to the spice mix. Simmering the sauce uncovered is essential to achieving a thick base that supports the poached eggs perfectly.

Varianten und Anpassungen

You can swap the fresh bell pepper for roasted red peppers to achieve a sweeter taste. To make a vegan version of this dish, simply omit the eggs and replace them with sautéed tofu or hearty chickpeas.

Serviervorschläge

Shakshuka is best served immediately alongside crusty bread, warm pita, or flatbread. The bread is perfect for dipping into the savory tomato sauce and those delicious runny egg yolks.

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With its vibrant colors and rich aromas, this Shakshuka is sure to become a staple in your kitchen. Enjoy the comforting warmth of this one-pan meal, whether shared with family or enjoyed as a nutritious solo breakfast.

Recipe FAQs

→ What is shakshuka?

Shakshuka is a Middle Eastern and North African dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with cumin, paprika, and cayenne, it's traditionally served for breakfast with bread to soak up the sauce.

→ How do I know when the eggs are done?

Cook covered for 6–8 minutes for runny yolks. The whites should be fully set and opaque while yolks remain jiggly. For firmer yolks, cook 2–3 minutes longer. Gently shake the pan to check—excess movement means more time is needed.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be made 1–2 days ahead and refrigerated. Reheat gently before adding eggs. For best results, cook eggs fresh just before serving, as they don't reheat well and can become rubbery.

→ What bread should I serve with shakshuka?

Crusty sourdough, warm pita, or ciabatta work perfectly for dipping. Toast the bread lightly to help it hold up when soaking in the sauce. Gluten-free bread alternatives also work well.

→ How can I adjust the spice level?

Reduce or omit cayenne pepper and chili pepper for a milder version. Add harissa paste for extra heat. Smoked paprika adds depth without too much spice. Taste and adjust seasonings after the sauce simmers.

→ Is shakshuka suitable for meal prep?

The sauce reheats beautifully, but eggs are best cooked fresh. Make a batch of the spiced tomato base on Sunday, then reheat portions throughout the week and poach fresh eggs for each serving.