If you have been searching for a vibrant, comforting dish that marries bold flavors with simple ingredients, then this Shakshuka Recipe (Easy & Traditional) Recipe is exactly what your kitchen needs. Bursting with the richness of slow-simmered tomatoes, aromatic spices, and perfectly poached eggs nestled right in the sauce, this recipe transforms a humble skillet into a celebration of colors and tastes. Whether it’s breakfast, lunch, or dinner, shakshuka invites everyone to gather round, dig in with crusty bread, and savor every soulful bite.
Ingredients You’ll Need
Don’t be fooled by the short list — these ingredients are your secret allies in building layers of flavor, texture, and visual appeal. Each one plays a crucial role, from the sweetness of bell pepper to the warmth of cumin, ensuring your shakshuka turns out just right every time.
- 2 tablespoons olive oil: This is the fragrant base that helps soften your veggies and carry the spices beautifully.
- 1 medium onion (diced): Adds sweetness and depth as it cooks down and melds with the sauce.
- 1 red bell pepper (seeded and diced): Brings a fresh crunch and vibrant color to brighten the dish.
- 4 garlic cloves (finely chopped): Infuses the sauce with a aromatic punch that ties every ingredient together.
- 2 teaspoon paprika: Adds smoky warmth and a subtle earthiness to the tomato base.
- 1 teaspoon cumin: Gives the dish a warm, slightly nutty undertone typical of traditional shakshuka.
- ¼ teaspoon chili powder: Brings a gentle heat that balances sweetness and richness.
- 1 (28-ounce can) whole peeled tomatoes: The heart of the sauce, lending body, acidity, and that classic shakshuka texture.
- 6 large eggs: Poached right in the sauce for creamy, runny yolks that are pure comfort on a plate.
- Salt and pepper (to taste): Essential seasonings to elevate every other flavor.
- 1 small bunch fresh cilantro (chopped): Adds a fresh, herbal brightness that cuts through the richness.
- 1 small bunch fresh parsley (chopped): Offers an additional layer of green vibrancy and mild freshness.
How to Make Shakshuka Recipe (Easy & Traditional) Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large sauté pan over medium heat. Toss in the diced onion and red bell pepper, stirring occasionally. In about five minutes, you’ll notice the onions turning translucent and the peppers softening—this step is where the foundation of that rich flavor builds.
Step 2: Add Garlic and Spices
Next, add the finely chopped garlic along with paprika, cumin, and chili powder. These spices instantly fill your kitchen with an irresistible aroma. Cook everything together for just one minute, allowing the garlic to soften and the spices to bloom without burning.
Step 3: Simmer the Tomato Sauce
Pour the entire can of whole peeled tomatoes, juices included, right into the pan. Use your spoon to gently break down the tomatoes until you have a chunky, saucy consistency. Season generously with salt and pepper. Bring the sauce to a gentle simmer, letting it thicken beautifully and letting those flavors meld together.
Step 4: Poach the Eggs
Now for the star of the show! Create small wells in the tomato sauce using your spoon and carefully crack one egg into each well. Cover the pan with a lid and cook for 5 to 8 minutes, depending on how runny or firm you like your yolks. The eggs gently poach right in the sauce, soaking up all the spicy, tangy goodness.
Step 5: Garnish and Serve
Once your eggs are perfectly cooked, sprinkle chopped cilantro and parsley over the top. These fresh herbs add a burst of color and a pop of fresh flavor that makes this Shakshuka Recipe (Easy & Traditional) Recipe feel alive and inviting.
How to Serve Shakshuka Recipe (Easy & Traditional) Recipe
Garnishes
Beyond cilantro and parsley, you can experiment with crumbled feta, a drizzle of tahini, or even a sprinkle of za’atar for a Middle Eastern twist. These small finishing touches elevate the dish both visually and taste-wise.
Side Dishes
Shakshuka pairs beautifully with warm, crusty bread or fluffy pita to soak up every last bit of sauce. For a heartier meal, try it alongside a simple green salad or roasted potatoes for contrasting textures.
Creative Ways to Present
Try serving shakshuka straight from the skillet for a rustic feel that encourages gathering around the table. Alternatively, individual ramekins provide a charming single-serve presentation perfect for brunch parties or cozy mornings.
Make Ahead and Storage
Storing Leftovers
Any leftover shakshuka should be transferred to an airtight container and refrigerated promptly. It will keep well for up to 3 days, making it a convenient and flavorful option for quick meals later in the week.
Freezing
Freezing shakshuka is possible, though eggs may change texture after thawing. For best results, freeze only the tomato and pepper sauce separately. When ready to enjoy, thaw and reheat, then poach fresh eggs on top.
Reheating
To reheat, warm the shakshuka gently in a skillet over low heat, stirring occasionally to prevent sticking. If eggs are already included, cook just until warmed through. Add fresh eggs for optimal taste and texture if desired.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can give a brighter flavor, but be sure to peel and roughly chop them, then cook longer to develop the sauce’s thickness similar to canned tomatoes.
What can I substitute for fresh cilantro and parsley?
If fresh herbs aren’t available, try using fresh basil or mint for a different but delightful herbal note. Dried herbs won’t have the same fresh burst, so use them sparingly.
How spicy is this shakshuka recipe?
This recipe has a mild heat thanks to just a touch of chili powder. If you love spice, feel free to add more chili or a dash of cayenne pepper to kick things up a notch.
Can I make this recipe vegan?
You can easily omit the eggs for a vegan version. The sauce itself is delicious and hearty on its own. Try adding extra veggies like zucchini or mushrooms for added substance.
What type of bread works best with shakshuka?
Crusty breads like a baguette or sourdough are fantastic for dipping. Pita bread is also a classic choice, perfect for scooping up saucy goodness.
Final Thoughts
There is something truly special about this Shakshuka Recipe (Easy & Traditional) Recipe that brings warmth and heart to any table. It’s approachable for even the most beginner cooks but impressive enough to share with guests. Give it a try—you might just find your new favorite comfort dish that’s vibrant, flavorful, and endlessly satisfying.
Print
Shakshuka Recipe (Easy & Traditional) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A delicious and easy traditional Shakshuka recipe featuring poached eggs in a spicy, savory tomato and pepper sauce, perfect for a flavorful breakfast or brunch.
Ingredients
Produce
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Pantry
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper, to taste
Dairy
- 6 large eggs
Instructions
- Heat the vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, and cook for 5 minutes or until the onion becomes translucent and the vegetables soften.
- Add garlic and spices: Stir in the finely chopped garlic along with paprika, cumin, and chili powder. Cook for an additional minute until fragrant.
- Add tomatoes and simmer: Pour the canned whole peeled tomatoes and their juice into the pan. Use a large spoon to break down the tomatoes. Season the sauce with salt and pepper and bring it to a simmer.
- Poach the eggs: Make small wells in the simmering tomato sauce with your spoon and crack one egg into each well. Cook the eggs for 5 to 8 minutes or until the whites are set and yolks reach your preferred doneness. Optionally, cover the pan with a lid to help cook the eggs faster.
- Garnish and serve: Sprinkle chopped fresh cilantro and parsley over the dish and serve immediately, enjoying the warm, flavorful shakshuka.
Notes
- Adjust the chili powder to increase or decrease the spiciness to your taste.
- For a richer flavor, add a pinch of smoked paprika instead of regular paprika.
- Serve with warm crusty bread or pita to scoop up the sauce and eggs.
- You can cover the pan when cooking eggs to speed up the process.
- Leftovers can be refrigerated and gently reheated on the stovetop.
