Classic Shakshuka Recipe: A Flavorful Middle Eastern Dish
A rich and spiced tomato-based dish with perfectly poached eggs, Shakshuka is a Middle Eastern favorite perfect for breakfast, brunch, or dinner.
Equipment
- Skillet (cast iron preferred) – For even heat distribution
- Wooden Spoon – To stir the sauce without scratching the pan
- Knife & Cutting Board – For chopping vegetables
- Measuring Spoons – To add the right amount of spices
Ingredients
- 2 tbsp olive oil – For sautéing
- 1 medium onion diced – Adds sweetness
- 1 bell pepper diced – Enhances texture
- 3 cloves garlic minced – For flavor
- 1 tsp ground cumin – Adds depth
- 1 tsp paprika – Adds warmth
- ½ tsp ground coriander – Optional for aroma
- ½ tsp red pepper flakes – For heat optional
- 4 large tomatoes diced (or 1 can crushed tomatoes) – The base of the sauce
- Salt & black pepper – To taste
- 4-6 large eggs – Poached in the sauce
- ¼ cup fresh parsley or cilantro chopped – For garnish
- ½ cup feta cheese crumbled – Optional, for creaminess
- Bread pita or crusty bread – For serving
Instructions
- 1️⃣ Heat the oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing until soft (about 5 minutes).
- 2️⃣ Add garlic and spices (cumin, paprika, coriander, red pepper flakes). Stir and cook for another minute until fragrant.
- 3️⃣ Pour in tomatoes and season with salt and pepper. Let simmer for 10-15 minutes until the sauce thickens.
- 4️⃣ Make wells in the sauce and crack the eggs into them. Cover and cook for 5-7 minutes until eggs are done to your liking.
- 5️⃣ Garnish with parsley, feta, and serve with warm bread. Enjoy!
Notes
- You can make this dish spicier by adding extra chili flakes or milder by omitting them.
- Customize with spinach, chickpeas, or extra cheese for variations.
- Store leftovers in an airtight container in the fridge for up to 3 days.