Description
A simple and flavorful Shakshuka recipe featuring eggs poached in a spiced tomato sauce. This classic North African and Middle Eastern dish is perfect for breakfast or brunch, combining vibrant, wholesome ingredients for a nutritious and comforting meal that’s quick and easy to prepare.
Ingredients
Scale
Tomato Sauce Base
- 4 cups ripe tomatoes (fresh chopped or canned, preferably San Marzano)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and black pepper to taste
Eggs and Garnishes
- 4 to 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: crumbled feta or goat cheese, chili flakes, olive oil drizzle
Instructions
- Prepare the base sauce: Heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent. Stir in minced garlic, then add paprika, cumin, and chili powder, toasting the spices briefly. Pour in chopped tomatoes, season with salt and pepper, and let simmer until the sauce thickens and flavors meld, about 10-15 minutes.
- Create wells for the eggs: Once the tomato sauce is bubbling gently, use the back of a spoon to form small indentations evenly spaced in the sauce to cradle the eggs.
- Crack the eggs: Carefully crack one egg into each well, keeping the yolks intact. Cover the skillet and cook on low heat until the egg whites are set but yolks remain runny or cooked to your liking, about 5-8 minutes.
- Garnish and serve: Remove the skillet from heat, sprinkle freshly chopped herbs over the top, and add optional garnishes if desired. Serve immediately with crusty bread or warm pita for scooping.
Notes
- Use fresh or canned San Marzano tomatoes for the best flavor.
- Allow the tomato sauce to simmer and thicken properly for concentrated taste.
- Cook eggs gently on low heat to keep yolks creamy and avoid toughness.
- Cover the pan during egg cooking to steam and evenly set whites.
- Adjust spices according to your preference for smoky, sweet, or heat levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: North African, Middle Eastern
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
Keywords: shakshuka, eggs in tomato sauce, breakfast, brunch, Middle Eastern, North African, healthy, easy recipe, gluten free
