This shakshuka recipe is my absolute favorite because it’s a perfect blend of spices and fresh ingredients, making every bite feel like a warm hug for my taste buds. Plus, there’s something incredibly satisfying about cracking eggs into that zesty tomato sauce and sharing it with friends over fresh bread or pita—it’s the ultimate comfort food experience!
I adore developing recipes that are not just tasty but also replete with nutritional benefits. My shakshuka combines the generous amounts of good olive oil with the cheerful flavors of red bell pepper, garlic, and cumin.
The serendipitous combination of whole peeled tomatoes and eggs makes for a one-dish meal that serves four. If you’re lucky enough to have a bunch of cilantro and parsley on hand, chop them up and scatter them over the shakshuka.
They provide an incredibly fresh finish. And, if you’re into it, crumbled feta adds a creamy counterpoint to the dish’s vibrant flavors.
Ingredients
Olive oil—rich in the good monounsaturated fats—enables flavors to shine.
Red bell pepper: An excellent source of vitamin C; brings natural sweetness.
Onion: Delivers fiber, vital minerals, and increases dish intricacy.
Garlic: Recognized for its advantageous properties, contributes to the aromatic intensity.
Cumin, in its ground form, provides a delicious sweetness and depth of flavor.
It is a spice that nectarizes—transforms the nectar qualities of honey into sweet compounds.
Mild heat, antioxidants, and color define sweet paprika.
Cayenne pepper: Offers a zesty, stimulating bite; enhances metabolism.
Lycopene-rich basis for sauce: Whole peeled tomatoes.
Eggs: They are a high-quality protein source and deliver a creamy texture.
Cilantro that is fresh: An invigorating addition, brings bright flavor notes.
Parsley: A fresh, vibrant herb that’s jam-packed with vitamins.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) whole peeled tomatoes with juice, crushed by hand
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- Optional: Crumbled feta cheese for serving
- Optional: Fresh bread or pita for serving
Instructions
1. Warm the olive oil in a large frying pan over medium heat. Toss in the chopped onion and sauté until it is soft and see-through, which should take about 5 minutes.
2. Chop the red bell pepper and add it to the skillet. Cook for another 5-7 minutes until the peppers are tender.
3. In a large sauté pan, add the minced garlic, ground cumin, sweet paprika, and cayenne pepper, and stir to combine. Cook for about 1 minute until everything is nice and aromatic.
4. Add the crushed tomatoes with their juice, and season to taste with salt and pepper. Stir well to combine.
5. Lower the heat to the minimum, and allow the tomato blend to simmer for about 10 minutes. This is the time when all the flavors will come together and the sauce will thicken just enough to keep it from being runny.
6. Employ a spoon to create 6 tiny indentations in the tomato sauce, and break the eggs into them. Is there any other way to have this much fun making din? Season the eggs with salt and pepper.
7. Put a lid on the skillet and cook until the eggs are just set, about 5-8 minutes, depending on how you like your yolks.
8. When the eggs are done to your taste, sprinkle the cilantro and parsley over the top of the shakshuka.
9. Garnishing with crumbled feta cheese is an option.
10. Serve the shakshuka hot, with fresh bread or pita on the side for dipping.
Equipment Needed
1. Large frying pan
2. Large sauté pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Can opener
7. Wooden spoon or spatula
8. Spoon for making indentations
9. Lid for the skillet
10. Serving spoon
FAQ
- What can I substitute for red bell pepper in shakshuka?Yellow or green bell peppers can be used, or even diced zucchini for variety.
- How do I know when the eggs are perfectly cooked?The eggs are completed when the whites are fully cooked and the yolks are still a bit runny, or cooked to your chosen level of doneness.
- Can I make shakshuka in advance?Certainly! The sauce can be made ahead of time and stored, covered, in the refrigerator for up to 3 days. Reheat it, covered, on the stovetop over medium heat until warm, about 8 to 10 minutes, or microwave it in a large, microwave-safe bowl for 2 to 4 minutes, stirring halfway through.
- What is the best way to crush whole peeled tomatoes?The tomatoes can be crushed by hand, leaving a few chunks here and there, for a chunky sauce. A slightly blended sauce delivers more uniform flavor throughout the sauce and is a good vehicle for any kinds of sauces or toppings that people might be inclined to add.
- Can shakshuka be made vegan?Indeed, just leave the eggs out, and substitute with robust veggies or chickpeas for the protein part.
- Is it necessary to use fresh herbs in this recipe?Bright flavor comes from fresh herbs like cilantro and parsley, but if you don’t have them in your kitchen, you can use dried herbs instead. Adjust to your taste since dried herbs are more concentrated.
Substitutions and Variations
Olive oil: If you don’t have olive oil on hand, you can use coconut oil or avocado oil instead.
Substitute yellow or green bell pepper for red bell pepper.
Cumin (ground): Substitute with ground coriander or garam masala.
Sweet paprika: Replace with smoked paprika or chili powder if a spicier kick is desired.
Tomatoes that are whole and peeled: Use fresh, ripe tomatoes or crushed tomatoes.
Pro Tips
1. Roast the Peppers: For a deeper flavor, roast the red bell pepper under the broiler or over an open flame until the skin chars. Allow it to cool, peel off the skin, and then chop it before adding it to the pan.
2. Spice Enhancements: Consider adding a pinch of smoked paprika or a little harissa paste for an extra layer of complexity and heat to the dish. Adjust these to your taste preference.
3. Egg Yolk Preferences: If you prefer a runnier yolk, cook the eggs for a shorter time, around 4-5 minutes, with the lid on. For firmer yolks, extend the cooking time by a couple of minutes.
4. Herb Choices: While cilantro and parsley add freshness, you can also try adding fresh basil or mint for a different flavor profile. Add these right before serving to preserve their bright taste.
5. Tomato Choice: If you have access to fresh, ripe tomatoes, consider using them instead of canned ones. Simply chop and cook them down until they break apart and create a sauce. This can provide a fresher and more vibrant flavor.
Shakshuka Recipe
My favorite Shakshuka Recipe
Equipment Needed:
1. Large frying pan
2. Large sauté pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Can opener
7. Wooden spoon or spatula
8. Spoon for making indentations
9. Lid for the skillet
10. Serving spoon
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) whole peeled tomatoes with juice, crushed by hand
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- Optional: Crumbled feta cheese for serving
- Optional: Fresh bread or pita for serving
Instructions:
1. Warm the olive oil in a large frying pan over medium heat. Toss in the chopped onion and sauté until it is soft and see-through, which should take about 5 minutes.
2. Chop the red bell pepper and add it to the skillet. Cook for another 5-7 minutes until the peppers are tender.
3. In a large sauté pan, add the minced garlic, ground cumin, sweet paprika, and cayenne pepper, and stir to combine. Cook for about 1 minute until everything is nice and aromatic.
4. Add the crushed tomatoes with their juice, and season to taste with salt and pepper. Stir well to combine.
5. Lower the heat to the minimum, and allow the tomato blend to simmer for about 10 minutes. This is the time when all the flavors will come together and the sauce will thicken just enough to keep it from being runny.
6. Employ a spoon to create 6 tiny indentations in the tomato sauce, and break the eggs into them. Is there any other way to have this much fun making din? Season the eggs with salt and pepper.
7. Put a lid on the skillet and cook until the eggs are just set, about 5-8 minutes, depending on how you like your yolks.
8. When the eggs are done to your taste, sprinkle the cilantro and parsley over the top of the shakshuka.
9. Garnishing with crumbled feta cheese is an option.
10. Serve the shakshuka hot, with fresh bread or pita on the side for dipping.
