Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Shakshuka with Fresh Herbs and Crusty Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emma Delaney
  • 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

Scale
  • 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

  1. Heat olive oil in a medium cast iron skillet over medium heat.
  2. Add chopped onion and bell pepper, and sauté for 5–7 minutes until softened.
  3. Stir in garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and season with salt and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until thickened.
  5. 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.
  6. Remove from heat and garnish with fresh basil or parsley.
  7. 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