Shakshuka Recipe – Easy Ricipes for you

Shakshuka, a dish with roots in North Africa and the Middle East, has captured the hearts and palates of food enthusiasts around the globe. This humble yet flavorful dish features poached eggs in a rich and aromatic tomato-based sauce, seasoned with a blend of spices and fresh herbs. Join us as we delve into the world of Shakshuka, exploring its origins, flavor profile, and step-by-step recipe to recreate this beloved dish in your own kitchen.

However, the word “shakshuka” itself is derived from Arabic, meaning “all mixed up” or “shaken.” Its roots trace back to Tunisia, where it gained popularity before spreading across the Middle East. Warm spices like cumin, paprika, and crushed red pepper flakes infuse the sauce, adding depth and a touch of heat. Imagine eggs in purgatory, but with a North African twist. Whether served mild or spicy, shakshuka is a versatile dish that can grace your breakfast, lunch, or dinner table.

Overall, to craft this delightful dish, start with a sofrito—a fragrant base of chopped onions, green bell peppers, and garlic. Season it with North African spices like cumin, coriander, and paprika. Fresh, ripe tomatoes are ideal, but canned plum tomatoes work well when they’re not in season. Once the chunky tomato sauce is ready, gently nestle the eggs into it, allowing them to cook until the whites set. The result? A runny, flavorful delight that pairs perfectly with warm pita bread or crusty baguette.

Shakshuka Recipe

Shakshuka Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 bell peppers (red, yellow, or green), diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • 4-6 large eggs
  • Fresh parsley or cilantro, chopped, for garnish
  • Crumbled feta cheese or goat cheese (optional, for serving)
  • Crusty bread or pita, for serving

How to Make Shakshuka

  1. Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and diced bell peppers, and cook until softened, about 5-7 minutes.
  2. Add the minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using) to the skillet. Stir well to coat the vegetables with the spices, and cook for an additional 1-2 minutes until fragrant.
  3. Pour the diced tomatoes (with their juices) into the skillet, and season with salt and pepper to taste. Stir to combine, and let the mixture simmer for 10-15 minutes, until the sauce has thickened slightly.
  4. Using a spoon, create small wells or indentations in the sauce. Crack the eggs directly into the wells, spacing them evenly apart. Cover the skillet with a lid or aluminum foil, and let the eggs cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
  5. Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish the Shakshuka with chopped parsley or cilantro, and crumbled feta cheese or goat cheese if desired.
  6. Serve the Shakshuka hot, straight from the skillet, with crusty bread or pita for dipping and scooping up the flavorful sauce and eggs.

What is shakshuka made of?

The word “shakshuka” originates from Arabic, meaning “all mixed up” or “shaken.” This dish gained popularity in Tunisia and has become a beloved breakfast staple across North Africa and the Middle East. Here’s what you’ll find in a classic shakshuka:

  1. Eggs: Soft-cooked eggs, gently poached or braised in the tomato and bell pepper sauce.
  2. Tomato Sauce: A chunky tomato base, often made with fresh ripe tomatoes or canned plum tomatoes.
  3. Bell Peppers: Green bell peppers add sweetness and color to the sauce.
  4. Spices: Warm spices like cumin, paprika, and crushed red pepper flakes infuse the sauce with depth and heat.
  5. Fresh Herbs: Parsley and mint are commonly used for a burst of freshness.


What do you eat shakshuka with?

Shakshuka is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It pairs well with a variety of sides, depending on your preferences. Here are some popular options:

  1. Bread: Warm pita bread, crusty baguette, or garlic pita bread are all great options to soak up the flavorful tomato sauce and runny egg yolks.
  2. Salad: A simple salad of fresh greens, such as arugula or spinach, can provide a refreshing contrast to the rich and spicy shakshuka.
  3. Cheese: Feta cheese, labneh, or halloumi cheese can add a salty and creamy element to the dish.
  4. Roasted Vegetables: Roasted eggplants, zucchini, or sweet potatoes can complement the warm spices in the shakshuka.
  5. Hummus: A side of hummus or baba ganoush can provide a cool and creamy contrast to the warm and spicy shakshuka.

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