Amazing Shakshuka: 6 Eggs, Perfect Brunch

Oh, the magic of shakshuka! If you’ve ever seen a photo of those gorgeous bright eggs nestled into a bubbling, spiced tomato sauce, you know exactly what I’m talking about – pure comfort food bliss. This dish, with its roots in North Africa and the Middle East, is just one of those recipes that feels both excitingly exotic and wonderfully familiar. I remember the first time I tried making it myself, inspired by my grandmother’s adventurous spirit (even though shakshuka wasn’t something she grew up with back in Ohio!). It felt like such a discovery, and now it’s a go-to for our weekend brunches. What I love most is that it’s all cooked in one pan – talk about easy cleanup! This simple, flavorful shakshuka with perfectly poached eggs is a guaranteed crowd-pleaser, perfect for sharing right from the skillet. You can find out a little more about my kitchen journey right here!

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Why You’ll Love This Shakshuka Recipe

Seriously, this shakshuka recipe is a total winner. Here’s why you’ll be making it again and again:

• One-Pan Wonder: Everything cooks right in your skillet. Less mess, more joy!
• Flavor Explosion: That spiced tomato sauce? Oh my goodness. It’s rich, savory, and perfectly seasoned.
• Perfectly Poached Perfection: We get those eggs just right – set whites, runny yolks ready for dipping.
• So Versatile: It’s amazing for a lazy weekend brunch, but also works for a quick, satisfying lunch or light dinner.
• Communal Vibes: Serving it right from the pan just feels special, like a little culinary party at your table.
• Simple Ingredients, Amazing Taste: It proves you don’t need fancy stuff for an incredibly delicious meal.

Gather Your Ingredients for Shakshuka

Alright, let’s get our ingredients ready! You probably have most of this stuff already, which is what I love about shakshuka. It just takes a few thoughtful additions to create something truly special.

Here’s what you’ll need:

• 1 tablespoon olive oil (good quality, of course!)
• 1 medium onion, chopped up nice and small
• 1 red bell pepper, also chopped
• 2 cloves garlic, minced – don’t skip the garlic, it’s key!
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper (go ahead and add this if you like a little kick, but it’s optional!)
• 1 (28 ounce) can crushed tomatoes (I try to grab a good brand, it really makes a difference here)
• Salt and freshly ground black pepper, to your taste
• 6 large eggs (these are the stars of the show!)
• Fresh cilantro or parsley, chopped, for a pop of green freshness
• Crusty bread, for scooping up all that delicious sauce (this is non-negotiable!)

Tips for Perfect Shakshuka Every Time

Okay, so making shakshuka is pretty straightforward, but there are a few little tricks I’ve picked up over the years that can really elevate it from good to absolutely amazing. Trust me, these small choices make a big flavor difference!

• Quality Tomatoes Matter: Seriously, grab the best crushed tomatoes you can find. It’s the backbone of this dish, so don’t skimp here. A good quality canned tomato makes all the difference in the depth of flavor.
• Spice it Your Way: That little bit of cayenne pepper is my secret for a gentle warmth, but if you’re still working up to it, totally leave it out! Or, if you’re brave, add a touch more. Same goes for the paprika – play around with smoked paprika too for a different vibe. Just taste as you go!
• The Pan Choice is Key: You’ll want a skillet that has a lid and is oven-safe, just in case you decide to finish those eggs under the broiler. A 10-inch or 12-inch cast iron skillet is my absolute favorite for this, but any good heavy-bottomed pan with a lid will work beautifully. This helps keep the heat even and gets that sauce bubbling just right. You can find some great brunch recipes that love a good skillet too!
• Egg Doneness is Personal: I like my yolks super runny – like, *really* runny. But my sister prefers them a little more set. So, keep an eye on those eggs! 5-8 minutes is a good guideline, but check them around the 5-minute mark. You can always cook them longer, but you can’t un-cook them!
• Don’t Forget the Bread! I know, I know, it’s not *in* the shakshuka itself, but trust me – you NEED good crusty bread for dipping. It’s practically mandatory for soaking up every last bit of that glorious spiced tomato sauce.

How to Make Shakshuka: Step-by-Step Guide

Alright, let’s get down to business and make this incredible shakshuka! It’s really not complicated at all, and the results are just so worth it. I promise, by the time you’re done, you’ll be wondering why you didn’t make this beautiful spiced tomato stew more often.

Sautéing the Aromatics for Your Shakshuka

First things first, grab your skillet! We’re going to heat up that lovely olive oil over medium heat. Once it’s shimmering, toss in your chopped onion and bell pepper. Let them get nice and soft, about 5 to 7 minutes. You just want them tender, not browned. This is where all that good flavor starts to build!

Building the Spiced Tomato Base for Shakshuka

Now for the fun part – the spices! Add your minced garlic, cumin, paprika, and that optional cayenne for a little warmth. Stir it all around for just about a minute until you can really smell that amazing aroma. Then, pour in the crushed tomatoes. Give it a good stir, season with salt and pepper to your liking, and let it simmer for about 10 minutes. You want the sauce to thicken up just a bit, becoming that rich, spoonable base for our eggs. It’s starting to really look like a proper Middle Eastern breakfast here!

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Poaching the Eggs in the Shakshuka Sauce

This is where the magic really happens! Make six little wells in your simmering tomato sauce using the back of your spoon. Gently crack one egg into each well. Be careful not to break the yolks! Now, you have two yummy options: you can cover the skillet and let the eggs poach gently in the sauce for about 5 to 8 minutes, until the whites are set but the yolks are still gloriously runny. Or, if you prefer, carefully pop the whole skillet under the broiler for a few minutes to set those whites faster. My personal tip? Peek at them around the 5-minute mark; you’ll know when they’re just right!

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Garnishing and Serving Your Shakshuka

Almost there! Once the eggs are cooked to your liking, sprinkle a generous handful of fresh cilantro or parsley all over the top. It adds such a lovely burst of freshness and color. Serve this gorgeous shakshuka piping hot, straight from the skillet, with plenty of crusty bread – it’s the perfect vehicle for soaking up every last drop of that delicious spiced tomato sauce. You can find some other great side dish ideas that would go perfectly with this too!

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Shakshuka Serving Suggestions and Pairings

So, you’ve got this spectacular shakshuka bubbling away – what next? Well, you absolutely *must* have something to scoop up all that delicious spiced tomato sauce. Crusty bread is a no-brainer, but I also love serving it with warm pita bread or even a fluffy homemade naan. For a fuller Middle Eastern breakfast experience, a simple cucumber and tomato salad with mint is fantastic, or maybe some smoky baba ghanoush from the appetizer section. Honestly, though, this dish is so hearty and flavorful on its own, it really doesn’t need much else!

Ingredient Notes and Substitutions for Shakshuka

You know, one of the beautiful things about shakshuka is how adaptable it is. While the recipe I’ve shared is my absolute favorite, I love that you can tweak it to fit what you have or what you love!

Tomatoes: I swear by good quality crushed tomatoes for this dish. They give that perfect rich sauce base. If you can’t find crushed, fire-roasted diced tomatoes are a fantastic substitute – they add a lovely smoky depth. Just make sure to give them a quick mash with your spoon if they’re whole!

Spices: Feel free to play with the spice levels! If you’re sensitive to heat, absolutely skip the cayenne pepper. Maybe add a tiny pinch of smoked paprika instead for that smoky flavor without the heat. On the flip side, if you love spice, go for it and add a bit more cayenne or even a pinch of red pepper flakes. The cumin and paprika are pretty essential for that signature shakshuka flavor, though!

Eggs: Honestly, the eggs are kind of the star here, and it’s hard to substitute them in traditional shakshuka. That runny yolk is just *chef’s kiss*! But if you’re serving this to someone who really dislikes runny yolks, you can just cook them a little longer until they’re fully set. Just keep an eye on them!

Frequently Asked Questions About Shakshuka

Got questions about this wonderful spiced tomato stew? I’ve got answers!

Can I make shakshuka ahead of time?

You totally can make the tomato sauce base ahead of time! Just let it cool completely and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, gently reheat the sauce on the stovetop, make your wells, and crack in the fresh eggs. Cook them just until set. It’s a great way to save time on busy mornings!

What if I don’t like spicy food?

No worries at all! The cayenne pepper is totally optional. You can leave it out entirely, and you’ll still have a beautifully flavorful dish. The cumin and paprika bring a lovely warmth and depth without any heat. If you’re really sensitive, you could even try just a tiny pinch of cayenne to start.

What kind of pan is best for shakshuka?

My favorite is a 10-inch or 12-inch oven-safe skillet, preferably cast iron. This helps distribute heat evenly, giving you that perfect simmer for the sauce and gentle cooking for the eggs. Making sure your pan comes with a lid is super helpful, too, for trapping that steam to cook the eggs perfectly. You can find lots of great brunch recipes that use a good skillet!

How do I get the eggs just right?

This is key! You want to make little wells in the simmering sauce and gently crack each egg into its own little spot. Cover the pan and let them cook over medium-low heat for about 5-8 minutes. Watch them closely! You’re aiming for whites that are fully set but the yolks that are still gloriously runny. If yours are cooking too fast or too slow, adjust the heat gently.

Nutritional Information for this Shakshuka Recipe

Just a heads-up, the nutritional info for anything I cook can vary a bit depending on the exact brands and amounts I use, but here’s a good estimate for one serving of this delicious shakshuka:

Serving Size: About 1/3 of the pan (around 1.5 cups)

• Calories: Approx. 350
• Fat: Approx. 20g
• Saturated Fat: Approx. 5g
• Trans Fat: 0g
• Cholesterol: Approx. 200mg
• Sodium: Approx. 600mg
• Carbohydrates: Approx. 25g
• Fiber: Approx. 6g
• Sugar: Approx. 12g
• Protein: Approx. 18g

Remember, these are just estimates! Using less oil or a different type of tomato can change things up. Enjoy!

Share Your Shakshuka Creation!

Alright, my friends, that’s how you make a truly stellar shakshuka! I’d absolutely LOVE to hear what you think. Did you try it? How did it turn out for you? Please leave a comment down below and let me know your thoughts, maybe even share your favorite tips or any fun variations you came up with! And if you snapped a pic, tag me on social media – I can’t wait to see your beautiful shakshuka creations! If you have any questions, feel free to shoot me a message via my contact page!

Hearty Shakshuka Recipe

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A simple one-pan shakshuka recipe featuring eggs poached in a spiced tomato sauce, perfect for brunch or a light dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 3-4 servings 1x
• Category: Brunch
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28 ounce) can crushed tomatoes
• Salt and black pepper to taste
• 6 large eggs
• Fresh cilantro or parsley, chopped, for garnish
• Crusty bread, for serving

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Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add garlic, cumin, paprika, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
3. Pour in crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
4. Make 6 wells in the tomato sauce. Crack one egg into each well.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet under a broiler for a few minutes to set the egg whites.
6. Garnish with fresh cilantro or parsley. Serve immediately with crusty bread for dipping.

Notes

• For a richer sauce, you can add a pinch of sugar to balance the acidity of the tomatoes.
• Adjust the cayenne pepper to your spice preference.
• This dish is excellent for meal planning, as leftovers can be reheated gently.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 200mg