Easy Shakshuka Recipe
About this recipe
Shakshuka is a delicious Middle Eastern dish featuring poached eggs nestled in a rich, spiced tomato and pepper sauce. This easy version from The Cooking Foodie is perfect for brunch or a quick weeknight dinner, and it all comes together in one pan.
With a blend of aromatic spices and fresh ingredients, this shakshuka is hearty and satisfying. Serve it with warm pita or crusty bread to soak up the flavorful sauce.
Ingredient notes
- You can use either 6-7 large ripe tomatoes, chopped or 1 can (14 oz/400g) of crushed tomatoes for the sauce.
- Red chili flakes or ground cayenne pepper is optional for those who want a kick in their shakshuka.
- A little sugar (½ teaspoon) is optional to help balance the acidity of the tomatoes.
Tips from The Cooking Foodie’s video
- Sauté the onion until it's softened and lightly golden to build a good flavor base.
- Make sure to create small wells in the sauce for the eggs to poach evenly.
- Cover the pan while cooking the eggs to ensure the whites set while keeping the yolks runny.
Good to know
- How many servings does this shakshuka recipe make?
- This recipe serves 4-6 people.
- What can I use instead of fresh tomatoes?
- You can use 1 can (14 oz/400g) of crushed tomatoes instead of fresh tomatoes.
- How long does it take to cook the eggs in the shakshuka?
- Cook the eggs for 5–7 minutes, or until the egg whites are just set but the yolks are still runny.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden.
- 3
Stir in the diced bell pepper and cook for another 4–5 minutes.
- 4
Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant.
- 5
Add tomato paste, stir and cook for another minute.
- 6
Pour in the crushed tomatoes, water and stir well.
- 7
Season with salt, pepper, and a little sugar if your tomatoes are very acidic.
- 8
Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- 9
Using a spoon, create small wells in the sauce and gently crack an egg into each well.
- 10
Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny.
- 11
Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce.
Heads up — we had to guess a little:
- The quantity of sugar is inferred as optional for balancing acidity.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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