Shakshuka Spiced Tomato Eggs

Shakshuka is a vibrant, protein-rich breakfast dish featuring poached eggs simmered in a spiced tomato and pepper sauce, perfect for a savory start to the day. This classic Middle Eastern and North African staple is as beautiful to look at as it is delicious to eat.

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With a total time of just 35 minutes, this dish brings a hearty, restaurant-quality experience to your home kitchen. Whether you are hosting brunch or enjoying a quiet morning, the aroma of cumin, paprika, and coriander will surely awaken your senses.

Ingredients

• Vegetables: 2 tbsp olive oil, 1 large onion (diced), 1 red bell pepper (diced), 3 cloves garlic (minced), 1 can (28 oz / 800 g) crushed tomatoes, 1 small chili pepper (optional).
• Spices: 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), salt and black pepper to taste.
• Eggs: 4 large eggs.
• Garnish: 2 tbsp fresh parsley or cilantro (chopped), 50 g (1/3 cup) feta cheese (optional).

Instructions

Step 1

Heat olive oil in a large skillet or sauté pan over medium heat.

Step 2

Add diced onion and bell pepper; cook for 5–7 minutes until softened.

Step 3

Stir in garlic and chili pepper; sauté for 1 minute.

Step 4

Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine.

Step 5

Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.

Step 6

Make 4 wells in the sauce. Crack an egg into each well.

Step 7

Cover the pan and cook for 6–8 minutes, or until eggs are just set but yolks remain runny.

Step 8

Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if using.

Step 9

Serve immediately, ideally with crusty bread or warm pita.

Zusatztipps für die Zubereitung

For extra flavor, add a pinch of smoked paprika or harissa. Ensure you simmer the sauce uncovered so it reaches a thick, rich consistency before adding the eggs.

Varianten und Anpassungen

Swap bell pepper for roasted red peppers for a sweeter taste. To make a vegan version, simply omit the eggs and add sautéed tofu or chickpeas to the tomato base.

Serviervorschläge

This dish is best served immediately with warm flatbread, crusty bread, or warm pita for dipping into the flavorful sauce and runny yolks.

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This nutritious meal provides 220 calories, 10g of protein, and 12g of fat per serving, making it a balanced way to start your day. Enjoy the warm, comforting spices of this traditional breakfast.

Recipe FAQs

→ What is shakshuka?

Shakshuka is a traditional Middle Eastern and North African dish of eggs poached in a spiced tomato and pepper sauce, typically enjoyed for breakfast with bread.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes. The whites should be fully set while yolks remain runny. For firmer yolks, cook an additional 2-3 minutes.

→ Can I make shakshuka ahead of time?

The sauce base can be made 1-2 days ahead and refrigerated. Reheat gently before adding eggs and finish cooking just before serving.

→ What should I serve with shakshuka?

Crusty bread, warm pita, or flatbread are traditional for dipping. It also pairs well with olives, cucumber salad, or roasted potatoes.

→ Can I make shakshuka vegan?

Yes, omit the eggs and add sautéed tofu cubes, chickpeas, or plant-based sausage. Cook the protein in the sauce until heated through.

→ How spicy is traditional shakshuka?

It's typically mildly to moderately spiced. Adjust heat by varying the amount of chili pepper and cayenne. Harissa paste adds authentic North African heat.