Introduction
Close your eyes and imagine the comforting aroma of garlic, simmering tomatoes, and warm spices filling your kitchen on a lazy weekend morning. That’s the essence of Shakshuka – Poached Eggs in Spiced Tomato Sauce. This one-pan wonder is a vibrant dish rooted in tradition and flavor, perfect for breakfast, brunch, or even a cozy dinner. It’s comforting, nourishing, and comes together with simple pantry ingredients.
The Origins of Shakshuka
Shakshuka has deep roots in North African and Middle Eastern cuisines. Originally crafted as a hearty breakfast, it has now gained international acclaim for its rich, spicy tomato base and perfectly poached eggs. With its name meaning “a mixture” in Arabic, shakshuka celebrates the beauty of humble ingredients transformed into something extraordinary.
Unique Ingredients That Shine
The foundation of shakshuka lies in ripe tomatoes, bell peppers, onions, and aromatic spices like cumin and paprika. Garlic and chili add a subtle kick, while the eggs, poached right in the sauce, turn the dish into a complete and satisfying meal. Fresh herbs like cilantro or parsley bring a burst of freshness that balances the richness of the sauce.
Cooking Techniques That Make a Difference
Cooking shakshuka in a skillet allows the ingredients to meld beautifully while keeping the eggs tender. The key is to simmer the sauce slowly, developing deep flavors before gently cracking in the eggs. Covering the pan helps steam the eggs to the perfect consistency—soft and runny or firm, based on your preference. It’s a rustic, intuitive cooking process that yields bold, satisfying results every time.
Shakshuka – Poached Eggs in Spiced Tomato Sauce
Description
This shakshuka recipe combines poached eggs with a robust tomato and bell pepper sauce infused with garlic, cumin, and paprika. Ideal for breakfast, brunch, or a simple weeknight dinner.
Ingredients for Shakshuka
Optional
Instructions
Preparation of Ingredients
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Chop and Prep
Chop the onion and red bell pepper finely. Mince the garlic. Crack the eggs into small bowls (without breaking the yolks) for easier pouring later.
Having everything prepped makes the cooking process smoother. -
Sauté the Base
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook for 5-6 minutes until softened. Stir in the minced garlic, cumin, paprika, and chili flakes, and cook for another minute.
Cooking the spices briefly in oil enhances their aroma and flavor. -
Simmer the Sauce
Add the crushed tomatoes, salt, and pepper to the skillet. Stir well and let simmer uncovered for 8-10 minutes, until the sauce thickens slightly.
The sauce should be thick enough to cradle the eggs without running. -
Add the Eggs
Make small wells in the sauce with a spoon and gently pour an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until eggs are cooked to your desired doneness.
For runnier yolks, cook closer to 5 minutes; for firmer eggs, let them go a bit longer.
Serving the Dish
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Garnish and Serve
Remove from heat and sprinkle with chopped cilantro or parsley. Optionally, top with crumbled feta. Serve hot with warm crusty bread to scoop up the sauce.
Bread is the traditional way to enjoy every drop of the savory sauce.
Note
- Use the freshest eggs possible for optimal poaching.
- Customize the spice level by adjusting the chili flakes.
- Add spinach or kale to the sauce for extra nutrition.
- For a creamier version, stir in a spoonful of yogurt or cream before adding the eggs.
- Use a cast iron or heavy-bottomed skillet to retain heat evenly.
