Shakshuka Recipe Delicious Egg Breakfast
Description:
Shakshuka is a dish that embodies the warmth and vibrancy of Middle Eastern and North African cuisine, making it a truly special addition to any table. Its appeal lies in its comforting yet bold nature—poached eggs nestled in a bubbling pan of spiced tomato and bell pepper sauce, scented with cumin, paprika, and a hint of chilli. This one-pan wonder is not only visually striking, thanks to its rich reds and golden yolks, but also incredibly versatile; it’s perfect for breakfast, brunch, or a cosy supper, easily tailored to suit different tastes and dietary preferences.
The experience of eating shakshuka is a harmonious blend of textures and flavours. Each bite offers the creaminess of softly poached eggs, mingling with the robust, tangy sweetness of tomatoes and the mellow crunch of sautéed peppers. The sauce’s spices bring gentle heat and depth, while fresh herbs like coriander or parsley add a burst of brightness. Scooped up with crusty bread, shakshuka is both satisfying and nourishing, its layers of flavour lingering on the palate and inviting you back for another spoonful. Whether shared with loved ones or enjoyed solo, it’s a dish that brings joy and comfort in equal measure.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2–3
Shakshuka Recipe
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper; cook for 5–6 minutes until softened.
- Stir in garlic, cumin, paprika, coriander, and chili flakes; cook 1–2 minutes until fragrant.
- Add diced tomatoes and tomato paste, season with salt and pepper, and simmer for 8–10 minutes until sauce thickens slightly.
- Make small wells in the sauce and carefully crack eggs into each well.
- Cover the skillet and cook for 5–7 minutes, or until eggs are cooked to your preferred doneness.
- Garnish with chopped parsley or cilantro and serve immediately with crusty bread.
Notes
- Use fresh, ripe tomatoes when possible for a brighter flavour.
- For a creamier sauce, add a splash of cream or crumbled feta before serving.
- Covering the skillet is key to gently poaching the eggs evenly.
- Shakshuka can also be made spicy by adding harissa or extra chili flakes.
