Shakshuka Recipe (Easy & Traditional)
If you are looking for a vibrant and comforting dish that brings a burst of flavor to your breakfast or anytime meal, this Shakshuka Recipe (Easy & Traditional) is an absolute must-try. Combining the rich, spiced tomato sauce with perfectly poached eggs nestled right inside, it’s a dish that feels like a warm hug on a plate. This recipe brings the authentic taste of North African and Middle Eastern cuisine directly to your kitchen with straightforward ingredients and simple steps, making it an effortless way to impress your family or friends with something both wholesome and exciting.
Ingredients You’ll Need
The magic of this Shakshuka Recipe (Easy & Traditional) lies in its simplicity. Each ingredient plays a crucial role, from the sweetness of the bell pepper to the warmth of the spices and the creaminess of the eggs, creating a dish that’s balanced and full of character.
- 2 tablespoons olive oil: This adds a silky texture and helps bring out the flavors of the vegetables.
- 1 medium onion (diced): Provides a subtle sweetness and body to the sauce.
- 1 red bell pepper (seeded and diced): Adds a beautiful color and a gentle crunch that contrasts with the softness of the eggs.
- 4 garlic cloves (finely chopped): Infuses the dish with a fragrant aroma that wakes up your taste buds.
- 2 teaspoons paprika: Brings a smoky depth that enhances the tomato base.
- 1 teaspoon cumin: Adds warmth and a slightly earthy flavor, a signature in traditional shakshuka.
- ¼ teaspoon chili powder: Offers a mild kick without overpowering the dish.
- 1 (28-ounce can) whole peeled tomatoes: The heart of the sauce, providing richness and tang.
- 6 large eggs: The star ingredient that poaches beautifully in the sauce.
- Salt and pepper (to taste): Essential seasonings that balance the flavors.
- 1 small bunch fresh cilantro (chopped): Adds a fresh, slightly citrusy finish.
- 1 small bunch fresh parsley (chopped): Brightens the dish with its herbaceous notes.
How to Make Shakshuka Recipe (Easy & Traditional)
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking gently for about 5 minutes until the onion becomes translucent and starts softening. This step builds the foundational sweetness and texture that will carry the sauce. Taking your time here really makes a difference in flavor.
Step 2: Add Garlic and Spices
Next, toss in the finely chopped garlic along with paprika, cumin, and chili powder. Stir everything together and let it cook for about a minute. This brief window allows the spices to bloom and mingle with the garlic, releasing those vibrant, aromatic notes that are essential to this Shakshuka Recipe (Easy & Traditional).
Step 3: Simmer the Tomato Sauce
Pour in the whole peeled tomatoes along with their juices. Using a large spoon, break the tomatoes down into smaller pieces to create a chunky, yet saucy consistency. Season with salt and pepper to your taste. Bring this mixture to a gentle simmer, allowing the flavors to deepen and the sauce to thicken slightly, usually around 10 minutes. This step is where the vibrant red sauce really comes alive.
Step 4: Poach the Eggs
Carefully use your spoon to make little wells in the simmering sauce, then crack an egg into each well. Cover the pan with a lid and let the eggs cook for 5 to 8 minutes depending on how runny you prefer your yolks. The eggs will gently poach right in the flavorful sauce, absorbing some of that spiced tomato goodness – this is the heart of your Shakshuka Recipe (Easy & Traditional).
Step 5: Garnish and Serve
Once the eggs are cooked to your liking, sprinkle the dish with plenty of chopped cilantro and parsley for a burst of fresh color and herby brightness. Serve immediately and prepare to dive into a bowl of comfort and spice that’s truly unmatched.
How to Serve Shakshuka Recipe (Easy & Traditional)
Garnishes
The fresh cilantro and parsley are classic garnishes that add not only visual appeal but also a refreshing contrast to the rich tomato sauce. You could also try a sprinkle of crumbled feta for a tangy twist or a dash of chili flakes if you want an extra kick of heat.
Side Dishes
Shakshuka pairs wonderfully with warm, crusty bread or pita for dipping into the luscious sauce and runny yolks. For a heartier meal, serve alongside a simple cucumber and tomato salad or some roasted potatoes to round out the flavors and textures.
Creative Ways to Present
For a brunch crowd, you might serve individual portions in small cast-iron skillets for a rustic yet elegant feel. Alternatively, scoop portions into toasted baguette halves or enjoy shakshuka bowls topped with avocado slices and a drizzle of tahini for a modern, health-conscious spin.
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka can be kept in an airtight container in the refrigerator for up to 3 days. Keep the eggs nestled in the sauce to retain moisture and flavor. When storing, it’s best if the sauce and eggs are cooled down quickly to maintain their freshness.
Freezing
If you want to freeze shakshuka, it’s best to do so without the eggs, as they don’t freeze well in this dish. Freeze the tomato and pepper sauce separately in freezer-safe containers for up to 3 months. When ready to eat, thaw gently and poach fresh eggs in the heated sauce.
Reheating
To reheat shakshuka, warm the sauce slowly over low heat on the stove, adding a splash of water if needed to loosen it up. If you have refrigerated eggs in the sauce, reheat gently to avoid overcooking them. Adding fresh eggs while reheating is an excellent way to enjoy it almost like freshly made.
FAQs
Can I make shakshuka vegetarian or vegan?
Shakshuka is naturally vegetarian since it’s egg-based. For a vegan version, you can omit the eggs and add tofu or chickpeas for protein. Keep in mind the cooking times will vary a bit to accommodate these substitutes.
What type of tomatoes work best for shakshuka?
Whole peeled canned tomatoes are ideal because they retain a chunky texture and have a rich flavor. If fresh tomatoes are in season, you can use ripe plum tomatoes, but you may need to cook the sauce a bit longer to achieve the right consistency.
How spicy is this Shakshuka Recipe (Easy & Traditional)?
This recipe has a mild to moderate level of heat from the chili powder, making it approachable for most palates. You can adjust the chili level up or down according to your preference by adding more or less chili powder or fresh chilies.
Can I use different herbs if I don’t have cilantro or parsley?
Yes, fresh herbs like basil, mint, or dill can be great alternatives. They change the flavor profile slightly but keep the freshness and brightness that garnish the shakshuka beautifully.
Is shakshuka suitable for meal prep?
Absolutely! The sauce can be prepared in advance and refrigerated or frozen, and then eggs can be quickly poached when you’re ready to eat. It’s a flavorful, satisfying dish that comes together quickly when using pre-made sauce.
Final Thoughts
This Shakshuka Recipe (Easy & Traditional) truly feels like a celebration of simple, heartfelt cooking. Every spoonful carries the warmth of spices and the comfort of perfectly cooked eggs nestled in a rich tomato sauce. I can’t encourage you enough to give this a try, whether for a weekend brunch or a cozy dinner—once you make it, it might just become one of your favorite go-to meals too.
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Shakshuka Recipe (Easy & Traditional)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This traditional Shakshuka recipe features poached eggs simmered in a flavorful, spiced tomato and bell pepper sauce. Easy to make and packed with vibrant Mediterranean flavors, it’s perfect for a savory breakfast, brunch, or light dinner.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
Spices
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
Other Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion turns translucent and the pepper softens.
- Add garlic and spices: Stir in the finely chopped garlic along with 2 teaspoons of paprika, 1 teaspoon of cumin, and ¼ teaspoon of chili powder. Cook this mixture for an additional minute to release the spices’ aromas.
- Add tomatoes and season: Pour in the entire can of whole peeled tomatoes with their juice. Use a large spoon to crush the tomatoes into smaller pieces. Season the sauce with salt and freshly ground black pepper to taste, then bring it to a gentle simmer.
- Cook the eggs: Create six small wells in the simmering sauce and carefully crack one egg into each well. Cover the pan and cook for 5 to 8 minutes, depending on your preferred egg doneness, until the whites are set but the yolks remain slightly runny.
- Garnish and serve: Sprinkle the chopped fresh cilantro and parsley over the cooked Shakshuka. Serve immediately, ideally with crusty bread for dipping.
Notes
- You can adjust the chili powder based on your preferred spice level.
- Covering the pan helps the eggs cook evenly and faster.
- For a richer taste, you can add a bit of crumbled feta cheese on top before serving.
- Shakshuka is best enjoyed fresh but can be refrigerated for up to 2 days.
- Serve with warm pita bread or crusty sourdough for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Sautéing and Simmering
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 serving (1 egg with sauce)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 185 mg
Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, Mediterranean recipe, easy brunch recipe
