A vibrant and hearty North African–inspired dish made with poached eggs nestled in a spiced tomato and bell pepper sauce, finished with fresh herbs and served with warm crusty bread. Perfect for brunch or a cozy weeknight dinner.
Why You’ll Love This Recipe
Classic Shakshuka is a flavorful, comforting meal that’s as nourishing as it is satisfying. The combination of gently poached eggs and a rich tomato sauce infused with aromatic spices creates a rustic dish that feels both wholesome and indulgent. It’s ideal for breakfast, brunch, or even dinner, and comes together in one pan with minimal fuss. Serve it with crusty bread, and you’ve got a complete, satisfying meal that’s perfect for sharing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper to taste
- 4 large eggs
- Fresh basil or parsley, chopped (for garnish)
- Crusty bread, for serving
Directions
- Heat olive oil in a medium cast iron skillet over medium heat.
- Add chopped onion and bell pepper. Sauté for 5–7 minutes, until vegetables are softened.
- Stir in garlic, cumin, smoked paprika, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
- Pour in the crushed tomatoes and season with salt and black pepper.
- Simmer the sauce uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Make small wells in the sauce using a spoon and crack an egg into each.
- Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and the yolks remain soft.
- Remove from heat and sprinkle with fresh basil or parsley.
- Serve immediately with slices of warm crusty bread.
Servings and timing
This recipe serves 2 to 3 people as a main dish.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Cheesy Shakshuka: Add crumbled feta or goat cheese just before serving for a tangy touch.
- Spicier version: Use harissa paste in place of red pepper flakes for a North African kick.
- Green shakshuka: Replace tomatoes with sautéed spinach, leeks, and herbs for a lighter variation.
- Add protein: Stir in cooked chickpeas or crumbled sausage for a heartier dish.
- Different herbs: Try cilantro, dill, or mint for a refreshing herbal twist.
Storage/Reheating
- Storage: Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat. Add a splash of water or tomato sauce if needed to loosen the texture.
- Freezing: Freezing is not recommended due to the eggs, but the tomato base can be made ahead and frozen for up to 2 months.
FAQs
Can I make shakshuka ahead of time?
Yes, you can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, reheat the sauce, add the eggs, and cook as directed.
What type of pan is best for shakshuka?
A medium cast iron or nonstick skillet with a lid works best for even heat and easy clean-up.
Can I use fresh tomatoes instead of canned?
Yes, about 4–5 medium fresh tomatoes (peeled and diced) can be used. Cook longer to allow them to break down and thicken.
How do I keep the eggs from overcooking?
Keep a close eye on them after adding to the sauce. Cover the skillet and cook just until the whites are set and yolks are soft.
Is shakshuka spicy?
Not inherently. The red pepper flakes add mild heat, which can be adjusted or omitted to suit your taste.
Can I make this dish vegan?
Yes, omit the eggs and stir in chickpeas or tofu for a plant-based version. Serve with avocado for added richness.
What can I serve with shakshuka besides bread?
Try serving with couscous, rice, or a fresh green salad for a complete meal.
Can I bake the eggs in the oven?
Yes, after simmering the sauce, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 7–10 minutes, or until eggs are set.
What herbs go best with shakshuka?
Fresh parsley, basil, cilantro, or mint all pair well with the rich tomato base.
Is this a traditional breakfast dish?
Yes, shakshuka is commonly served for breakfast or brunch in Middle Eastern and North African cuisines, but it’s also excellent for lunch or dinner.
Conclusion
Classic Shakshuka with Fresh Herbs and Crusty Bread is a versatile and flavorful dish that brings bold spices and wholesome ingredients together in one comforting skillet. It’s ideal for any time of day, easy to prepare, and endlessly customizable. Whether you’re new to shakshuka or already a fan, this version promises to become a go-to favorite for its simplicity, warmth, and satisfying flavor.
Print
Classic Shakshuka with Fresh Herbs and Crusty Bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2–3 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
- Diet: Vegetarian
Description
A bold and comforting dish featuring eggs poached in a spiced tomato and bell pepper sauce, garnished with fresh herbs and served with crusty bread. This classic shakshuka is perfect for brunch or a simple dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper to taste
- 4 large eggs
- Fresh basil or parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Heat olive oil in a medium cast iron skillet over medium heat.
- Add chopped onion and bell pepper, and sauté for 5–7 minutes until softened.
- Stir in garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and season with salt and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until thickened.
- Make small wells in the sauce and crack an egg into each. Cover the skillet and cook for 5–7 minutes, or until eggs are just set but yolks are still runny.
- Remove from heat and garnish with fresh basil or parsley.
- Serve immediately with slices of crusty bread for dipping.
Notes
- Use a lid while cooking the eggs to ensure even cooking without overcooking the yolks.
- You can add feta cheese or spinach for variation.
- Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 egg with sauce and bread
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg
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