Classic Shakshuka brings a warm, cozy touch to any breakfast or brunch table. This dish features poached eggs nestled in a rich, spiced tomato sauce with onions, bell peppers, and spices like cumin and paprika.
It’s quick to prepare and healthy, making it perfect for busy mornings or leisurely weekends. Serve with crusty bread to soak up the delicious sauce, and enjoy a taste of North African flavor right in your home.
Serving and Pairing Suggestions
Serve your Classic Shakshuka with warm, crusty bread or pita for dipping. You can also pair it with a light side salad, such as Spinach and Pomegranate Salad or Mixed Green Salad for a refreshing contrast. A dollop of Yogurt Mint Dressing on the side can add a creamy element to complement the dish.
If you want a drink pairing, try the Rosemary Gin Fizz or a light Minty Lavender Chamomile Tea for a refreshing uplift.
Tips and Notes
- Fresh Ingredients: Use fresh tomatoes if possible for better flavor. Alternatively, canned tomatoes work well too.
- Spice it Up: Adjust the heat by adding chili flakes or jalapeños if you like it spicy.
- Egg Cook Time: Keep an eye on the eggs. Poach them until the whites are set, but the yolks remain soft.
- Make Ahead: The tomato sauce can be prepared in advance and stored in the fridge for up to two days. Just heat it up and add the eggs when you’re ready to serve.
Ready to flavor your morning? Grab your ingredients and get cooking! You’ll love how simple and rewarding this dish is.
Classic Shakshuka
Equipment
- 1 Skillet or frying pan
- 1 Lid for skillet
- 1 Spatula
Ingredients
- 2 tablespoons olive oil - for frying
- 1 medium onion - diced (for sweetness and texture)
- 1 red bell pepper - diced (for color and crunch)
- 3 cloves garlic - minced (adds depth of flavor)
- 1 teaspoon ground cumin - for warmth
- 1 teaspoon paprika - for smokiness
- 1/4 teaspoon chili powder - for heat
- 1 can - 14 oz crushed tomatoes (for base sauce)
- 4 large eggs - for poaching
- Salt - to taste (for seasoning)
- Pepper - to taste (for seasoning)
- Fresh parsley - chopped (for garnish)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, paprika, and chili powder, cooking for another minute until fragrant.
- Add the crushed tomatoes to the skillet, season with salt and pepper, and let the mixture simmer for about 10 minutes, stirring occasionally.
- Create small wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set and yolks are still slightly runny.
- Garnish with chopped parsley and serve hot with crusty bread or pita.