Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Maghreb
Ingredients: 4 eggs; 500 g of tomatoes (ripe or canned crushed); 1 red bell peppers; 1 onions; 2 garlic cloves; 2 tbsp of olive oil; 1 tsp of paprika (sweet); 1/2 tsp of ground cumin; salt; pepper; 1 pinch of chili powder (or harissa); a few sprigs of cilantro (or fresh parsley)

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Shakshuka is eggs poached in a tomato and bell pepper sauce. 🍳 It's a one-pan Middle Eastern dish to eat with bread.

Total time: 30 min
Prep: 10 min
Cook: 20 min
Difficulty: Easy
Per person: €2.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Hummus

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For dessert

5.0

Dubai Chocolate Bar

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To drink

Lemon Ginger Turmeric Tea

15 minEasy

Nutrition facts

per serving · estimate

280kcal

Protein14 g21%
Carbs18 g26%
Fat16 g53%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🥄 For a more intense flavor, let the tomatoes simmer 5 minutes longer without a lid before adding the eggs! This concentrates the flavors and keeps the sauce from being too runny 🍅🔥.

Freezing : Can you freeze this recipe?

Yes

The tomato and pepper sauce base freezes very well, up to 3 months in zip bags. Freezing the whole dish with cooked eggs is not recommended (egg texture).

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge. For best quality, add the eggs at the last minute.

Making ahead : Can you make it the day before?

Yes

The sauce base (tomatoes, peppers, onions, spices) can be made the day before. Add the eggs and cook just before serving.

Reheating : How do you reheat it?

Reheat gently in a saucepan over medium heat with a lid (about 10 min) or in the oven at 160°C (15-20 min). The microwave works, but the texture of the eggs may suffer.

Variations

Add chili powder or harissa for more kick.
Replace the cilantro with fresh parsley.
Serve with warm bread for dipping.

Mistakes to avoid

Overcooking the eggs: allow 5 to 7 minutes over low heat, until the whites are set and the yolks are still runny.
Cracking the eggs without making wells: make 4 small wells in the sauce with a spoon.
Forgetting to cover the skillet: the lid helps the whites set.

Frequently asked questions

How do you make shakshuka?

Sauté the onion, garlic and bell pepper, add the spices, pour in the tomatoes and simmer 10 to 12 minutes, make 4 wells, crack the eggs into them, cover and cook 5 to 7 minutes over low heat.

What spices go in a shakshuka?

The recipe uses 1 teaspoon of sweet paprika and half a teaspoon of ground cumin, with salt, pepper and a pinch of chili powder or harissa if you like.

How do you poach the eggs in the sauce?

Make 4 small wells with a spoon in the thickened sauce, gently crack the eggs into them, then cover the skillet. The whites set in 5 to 7 minutes over low heat, and the yolks stay runny.

What do you serve shakshuka with?

Sprinkle with chopped fresh cilantro or parsley and bring the skillet to the table with warm bread for dipping. The dish works for breakfast, as a starter or as a main course.