Classic Shakshuka
Shakshuka is a vibrant, deeply satisfying dish of eggs gently poached in a flavorful, spiced tomato sauce. Originating from North Africa and now a beloved staple across the Middle East, this one-pan wonder delivers an incredible depth of flavor with minimal effort, making it a perfect meal for a weekend brunch, a quick weeknight dinner, or a hearty breakfast. This easy shakshuka recipe is designed for home cooks, delivering that classic, comforting taste without any special equipment.
Making homemade shakshuka is far simpler than it looks. The magic lies in building a rich, aromatic base with simple pantry staples like onions, garlic, and warm spices before simmering canned tomatoes into a luscious sauce. The final step of poaching the eggs directly in the sauce creates a stunning presentation and a beautifully integrated dish. This guide will walk you through creating the perfect spiced tomato sauce for eggs, ensuring a delicious and impressive result every time.
Key Information Box
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2-4
Difficulty: Easy
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon chili powder (optional, for heat)
1 (28-ounce / 794g) can crushed tomatoes
1/2 cup tomato paste
Salt and freshly ground black pepper, to taste
4 large eggs
Chopped fresh parsley or cilantro, for garnish
Crumbled feta cheese or goat cheese, for garnish
Notes on Key Ingredients
Tomatoes: High-quality canned crushed tomatoes provide the best consistency for the sauce. In a pinch, whole peeled tomatoes can be used and crushed by hand.
Spices: The combination of cumin and paprika is classic. For a smokier flavor, substitute sweet paprika with smoked paprika.
Eggs: For the richest flavor and best texture, use fresh, high-quality eggs.
Step-by-Step Instructions
Sauté the aromatics. Heat the olive oil in a large skillet or pan with a lid over medium heat. Add the diced onion and red bell pepper and cook until softened, approximately 5-7 minutes.
Bloom the spices. Stir in the minced garlic, ground cumin, paprika, and chili powder (if using). Cook for one minute more, stirring constantly until the spices are very fragrant.
Simmer the sauce. Pour in the crushed tomatoes and add the tomato paste. Season with salt and pepper. Stir everything together until well combined, bring to a simmer, and cook for about 10 minutes, allowing the sauce to reduce and thicken slightly.
Create wells for the eggs. Using the back of a spoon, make four small indentations in the simmering tomato sauce, spaced evenly apart.
Poach the eggs. Carefully crack one egg into each well. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes. The whites should be opaque and set, while the yolks remain runny. For firmer yolks, cook for an additional 2-3 minutes.
Garnish and serve. Remove the skillet from the heat. Sprinkle generously with fresh parsley or cilantro and crumbled feta or goat cheese. Serve immediately.
Tips for Perfect Results
Do Not Overcrowd the Pan: Use a large skillet (10-12 inches) to ensure the sauce has enough surface area to simmer properly and the eggs have room to cook evenly.
Taste and Adjust the Sauce: Before adding the eggs, taste the tomato sauce. It may need a pinch of sugar to balance the acidity of the tomatoes or more salt to enhance the flavors.
Control the Egg Doneness: For perfectly runny yolks, watch the eggs closely. As soon as the whites are no longer translucent, they are ready. The residual heat from the sauce will continue to cook them slightly after the pan is removed from the stove.
Serving Suggestions
The best part of this easy shakshuka recipe is sopping up the delicious sauce. Serve it directly from the pan for a rustic, communal feel. Here are a few ideas for what to serve with shakshuka:
Bread: Warm, crusty bread, toasted sourdough, or soft pita bread are essential for dipping.
Cheese: Beyond feta, a dollop of creamy labneh or Greek yogurt can add a cool, tangy contrast.
Greens: A simple side salad with a lemon vinaigrette offers a fresh, crisp accompaniment.
Grains: For a more substantial meal, serve shakshuka over a bed of fluffy couscous or quinoa.
Storage and Reheating Instructions
Storage: Store any leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Note that the egg yolks will likely cook through and become firm upon storing.
Reheating: To reheat, gently warm the shakshuka in a skillet over low heat until heated through. Avoid using a microwave, as it can make the eggs rubbery.
FAQ
Q: What's the difference between shakshuka and eggs in purgatory? A: Both dishes feature eggs poached in tomato sauce, but their flavor profiles differ. Shakshuka has its roots in North African and Middle Eastern cuisine, characterized by spices like cumin and paprika. Italian "Uova in Purgatorio" (Eggs in Purgatory) is typically simpler, seasoned with garlic, basil, and often a pinch of red pepper flakes.
Q: Can I add meat to this shakshuka recipe? A: Absolutely. To make a meat version, brown 1/2 pound of ground lamb, beef, or spicy chorizo sausage after sautéing the onions. Drain any excess fat before proceeding with the recipe.
Q: How do you keep the egg yolks runny in shakshuka? A: The key is to cook over low heat and watch them carefully. Once you add the eggs, cover the pan to trap the steam, which helps cook the whites. Begin checking after 4-5 minutes. The whites should be opaque, but the yolk should still jiggle when you gently shake the pan. Remove from the heat immediately, as they will continue to set.
Enjoy this delicious and simple dish!
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