Shakshuka Recipe With Fresh Tomatoes

I can hardly contain my excitement for preparing this healthy shakshuka recipe. Sautéing olive oil with finely chopped onion, red bell pepper and garlic unleashes aromas that meld perfectly with ripe tomatoes, tomato paste, cumin and paprika. When poached eggs and fresh parsley join in, the dish feels delightfully charming.

I’ve been obsessed with Shakshuka ever since I discovered it and I can’t wait to share this one with ya! In this recipe, I start by heating up 2 tbsp olive oil in a pan then add a medium yellow onion, chopped fine, along with a diced red bell pepper.

I toss in 3 minced garlic cloves and let them sizzle until everything starts smelling amazing. Next, I stir in 6 ripe fresh tomatoes chopped up with 1 tbsp tomato paste, some ground cumin, paprika and a pinch of cayenne pepper for a bit of heat.

I season the mix with salt and freshly ground black pepper to taste. I then crack 4-6 large eggs right onto the bubbling tomato sauce so they poach perfectly.

Finished off with a handful of roughly chopped fresh parsley, it makes a healthy, fresh tomato dish that totally works as a vegetarian breakfast or even a meal for one, best enjoyed with some fresh bread!

Why I Like this Recipe

I really love this recipe because it’s super easy to make even when I’m in a rush. I don’t have to spend hours chopping or fussing over too many ingredients.

I also appreciate how the flavors all come together. The mix of tomatoes, spices and herbs gives it such a rich taste that reminds me of homecooked meals and that makes me feel warm inside.

Another reason I like it is that the eggs always come out just the way I like them with runny yolks that mix perfectly with the thick tomato sauce. It’s like every bite is full of surprises and delicious textures.

And lastly, I love that this dish goes perfectly with fresh bread. There is nothing better than scooping up that tasty sauce with a slice of crusty bread on a lazy weekend morning.

Ingredients

• Olive oil: Healthy fat extract that helps blend flavors and keeps it all moist.
• Yellow onion: Adds natural sweetness and fiber with a crisp texture when cooked right.
• Fresh tomatoes: Juicy, vitamin-packed and slightly tangy; a natural burst of flavor.
• Red bell pepper: Provides a crunchy texture, fiber, and a hint of natural sweetness overall.
• Eggs: Offer quality protein and rich creaminess, making the dish hearty and satisfying.
• Fresh parsley: Brings a herbal finish and extra vitamins to boost every bite.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped fine
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 6 ripe fresh tomatoes (about 1.5 lbs), chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper (optional for a little heat)
• Salt and freshly ground black pepper, to taste
• 4-6 large eggs
• A handful of fresh parsley, roughly chopped
• Fresh bread, for serving

How to Make this

1. Heat 2 tbsp olive oil in a large pan over medium heat and add the chopped onion and diced red bell pepper; cook until softened, about 5 minutes.

2. Stir in the 3 minced garlic cloves and cook for about 1 minute until they get fragrant.

3. Add the 6 chopped fresh tomatoes and 1 tbsp tomato paste to the pan, stirring everything together.

4. Now add 1 tsp ground cumin, 1 tsp paprika, and if you like a little heat, 1/4 tsp cayenne pepper; season with salt and freshly ground black pepper.

5. Turn the heat down to medium-low and let the tomato mixture simmer for 10 to 12 minutes until it thickens up.

6. Make little wells in the sauce using a spatula and crack 4-6 large eggs directly into those wells.

7. Cover the pan with a lid and let the eggs cook for around 5-7 minutes until the whites are set but the yolks are still runny.

8. Once the eggs are done to your liking, remove the pan from the heat.

9. Sprinkle a handful of roughly chopped fresh parsley evenly over the dish.

10. Serve the shakshuka hot with fresh bread on the side so you can scoop up all the flavorful sauce and enjoy every bite.

Equipment Needed

1. A large pan with a lid for simmering the sauce and poaching the eggs
2. A spatula for stirring the sauce and creating wells for the eggs
3. A chef’s knife for chopping the onion, red bell pepper, tomatoes, garlic, and parsley
4. A cutting board to prep all the vegetables
5. Measuring spoons for the olive oil, tomato paste, cumin, paprika, and cayenne pepper
6. A stove to heat the pan and cook everything

FAQ

Shakshuka Recipe With Fresh Tomatoes Substitutions and Variations

• If you don’t have olive oil, you might use canola or sunflower oil. They taste a bit different but work just fine.
• If you don’t have yellow onion, white or red onion can work too. Its not exactly the same flavor, but its a good alternative.
• Instead of fresh tomatoes, you can use canned tomatoes in a pinch. Make sure you drain them first so your dish doesn’t become too watery.
• If you’re out of tomato paste, try simmering down extra chopped tomatoes until they reduce. It’ll give you a similar concentration of flavor.
• Don’t got paprika? You might experiment with a pinch of smoked paprika for a subtle twist.

Pro Tips

1. Make sure you use super ripe tomatoes because they bring a natural sweetness and flavor; if your tomatoes are a bit mealy or watery, try letting the sauce simmer a bit longer so it thickens up nicely.
2. When you’re sautéing the onions, bell peppers, and garlic, keep an eye on them so they don’t burn; sometimes on a busy day, it’s easy to overcook and lose that fresh flavor.
3. Be gentle when cracking the eggs into the sauce. Try spacing out the wells evenly and keep the sauce steady so the eggs don’t break or mix completely into the tomato mixture.
4. For extra flair, finish off with a generous sprinkle of fresh parsley and serve with toasted bread. Toasting the bread not only adds crunch but helps soak up all that tasty sauce—which is where all the magic happens.