Shakshuka

Warm, intensely savory, and incredibly comforting, Shakshuka is a spectacular one-pan dish of eggs gently poached in a simmering, spiced tomato and bell pepper sauce. By cooking the tomatoes down with a healthy drizzle of extra-virgin olive oil, this meal provides a highly bioavailable dose of lycopene—a powerful antioxidant that supports long-term heart health and inflammation reduction. The addition of perfectly runny pasture-raised eggs transforms this rich vegetable base into a complete, deeply satisfying meal, aligning with expert recommendations for incorporating high-quality, whole-food proteins into your daily routine for sustained energy.

Origin Shakshuka

While it is now a celebrated staple in Mediterranean and Middle Eastern cafes around the world, Shakshuka originated in North Africa, with its deepest roots traced back to Tunisia and the wider Maghreb region. The name itself loosely translates to “a mixture” or “shaken together” in Arabic and Amazigh dialects. This robust recipe honors the vibrant culinary history of North African cooking, showcasing how accessible, everyday pantry staples like canned tomatoes and warming spices can be transformed into a culinary masterpiece through slow simmering and a single cast-iron skillet.

Why I Love This Recipe

I love that this dish completely blurs the line between breakfast and dinner, making it an incredibly versatile fallback for any time of day. It requires minimal cleanup since everything comes together in one pan, and the sauce is a brilliant way to clear out vegetables from the fridge. Most importantly, nothing beats the experience of breaking those perfectly soft egg yolks and scooping up the rich, spiced tomato sauce with a thick piece of crusty sourdough bread.

Also Read : Egg and Avocado Toasts

Shakshuka

Recipe by genesisCourse: BreakfastCuisine: North AfricanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

210

kcal

Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium yellow onion, finely diced

• 1 large red bell pepper, finely diced

• 4 cloves garlic, minced

• 2 tsp paprika (sweet or smoked, based on preference)

• 1 tsp ground cumin

• 1/4 tsp cayenne pepper (adjust for heat)

• 1 (28 oz) can crushed tomatoes (do not drain)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 4 to 5 large eggs

• 1/4 cup fresh cilantro or parsley, roughly chopped

• Optional: 1/4 cup crumbled feta cheese for topping

Directions

• Heat the extra-virgin olive oil in a large, deep skillet (preferably cast-iron) over medium heat.
• Add the finely diced yellow onion and red bell pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are very soft and the onion is translucent.
• Stir in the minced garlic, paprika, ground cumin, and cayenne pepper. Cook for 1 minute until the spices are highly fragrant.
• Pour the crushed tomatoes directly into the skillet. Season with the kosher salt and black pepper.
• Reduce the heat to medium-low. Let the tomato sauce simmer gently, uncovered, for 10 to 12 minutes so it begins to thicken and the flavors deeply meld.
• Use the back of a large spoon to make 4 or 5 small wells (indentations) in the simmering tomato sauce.
• Carefully crack one egg directly into each well.
• Cover the skillet with a well-fitting lid. Cook for 5 to 8 minutes, depending on how runny you like your egg yolks. The whites should be completely set, but the yolks should still jiggle slightly.
• Remove the skillet from the heat immediately, as the eggs will continue to cook slightly in the hot sauce.
• Garnish generously with the fresh chopped cilantro (or parsley) and crumbled feta cheese. Serve immediately, straight from the pan, with a side of warm crusty bread!

Notes

• The Bread is Mandatory: While the dish itself is naturally low-carb and gluten-free, serving it alongside thick, toasted sourdough, pita, or challah bread is highly recommended for soaking up the incredible sauce.
• Make-Ahead Sauce: You can easily make the entire tomato base up to 3 days in advance and store it in the refrigerator. When you are ready to eat, simply heat the sauce in a skillet until simmering, make your wells, and crack in the fresh eggs.
• Cast Iron Care: Tomatoes are acidic and can sometimes strip the seasoning off a newly purchased cast-iron skillet. If your skillet is not heavily seasoned, you can absolutely use a standard stainless steel or non-stick pan for this recipe with fantastic results.