Shakshuka is a vibrant and comforting dish that is beloved across the Middle East and North Africa. This recipe features perfectly poached eggs nestled in a bubbling, deeply rich, and fiery red stew made from crushed tomatoes, red bell peppers, and warm spices. The combination of flavors creates a delightful balance of sweetness and spice, making it an appealing choice for breakfast, brunch, or any meal of the day.
Cook with confidence
Cook's notes
For the best texture, ensure the eggs are added to the sauce when it is gently simmering. This allows the whites to set while keeping the yolks runny. Adjust the heat as needed to prevent the sauce from boiling too vigorously, which can lead to overcooked eggs.
Substitutions
If you don't have red bell peppers, you can use green bell peppers or even zucchini for a different flavor. For a spicier kick, consider adding diced jalapeños or using a hotter variety of paprika. You can also substitute the eggs with tofu for a vegan version, though the cooking time may vary.
Storage & leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water to maintain moisture, and cover to prevent drying out. Avoid microwaving as it can make the eggs rubbery.
Common failures
Common issues include overcooking the eggs, which can lead to rubbery whites. To prevent this, keep an eye on the cooking time and remove from heat as soon as the whites are set. If the sauce is too thin, allow it to simmer longer to thicken. Additionally, ensure the skillet is not too crowded to allow even cooking.
Why these ingredients
How each main ingredient earns its place in this recipe
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crushed red tomatoes
The crushed tomatoes form the base of the stew, providing moisture and a rich, tangy flavor that complements the spices and eggs.
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red bell peppers
Red bell peppers add natural sweetness and a vibrant color to the dish, enhancing both the flavor and visual appeal.
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eggs
The eggs provide protein and create a beautiful contrast in texture, with runny yolks enriching the sauce when broken.
Preparation
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Step 1 10 minHeat 2 tablespoons of olive oil in a large cast-iron skillet over medium heat. Once hot, add the diced yellow onion and red bell peppers. Sauté for about 10 minutes until they are very soft and naturally sweet, which builds the foundation of the dish.
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Step 2 15 minStir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute until fragrant, stirring constantly to prevent the garlic from burning. Then, pour in the crushed red tomatoes and stir to combine. Reduce the heat and let the mixture simmer gently for about 15 minutes until it thickens into a robust, vibrant, dark red stew.
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Step 3 8 min
Use a wooden spoon to create 4 small 'wells' in the thick red sauce. Crack an egg into each well, being careful not to break the yolk. Cover the skillet with a lid and let it cook for about 8 minutes, or until the egg whites are just set but the yolks remain runny, creating a beautiful color contrast against the red sauce.
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Step 4
Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish the shakshuka with fresh herbs like parsley or cilantro if desired, and serve immediately.
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Step 5
Slice the thick crusty bread and toast it lightly if preferred. This will add a nice crunch and make it perfect for dipping into the shakshuka.
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Step 6
Serve the shakshuka directly from the skillet for a rustic presentation, allowing everyone to scoop out their portion with the crusty bread.
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