Shakshuka Recipe (Eggs Poached in Spicy Tomato Pepper Sauce)
About this recipe
Shakshuka is a comforting dish that features eggs poached in a spicy tomato and pepper sauce. It's a North African classic that has made its way into breakfast menus around the world, but it’s just as perfect for dinner. This recipe from Chef John at Food Wishes adds a twist with mushrooms, making it even more savory and delicious.
In this version, the combination of spices like cumin, paprika, and cayenne pepper infuses the sauce with flavor, while the addition of feta cheese and fresh parsley at the end adds a creamy and fresh finish. It's a dish that’s fun to say and even more fun to eat!
Ingredient notes
- Use San Marzano crushed tomatoes for the best flavor, but any crushed tomatoes will work if you're in a pinch.
- Feel free to substitute the mushrooms with other vegetables if you prefer a more traditional shakshuka without them.
Tips from Food Wishes’s video
- Cook the onions and mushrooms for about 10 minutes until golden to enhance their flavor before adding the peppers.
- Make sure to crack each egg into a ramekin first before adding it to the sauce to avoid breaking the yolk.
- Cover the skillet while cooking the eggs to help them cook evenly, but keep an eye on them to achieve your desired doneness.
Good to know
- How long does it take to make shakshuka?
- The total time to make shakshuka is about 40 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What kind of tomatoes should I use for the sauce?
- It's recommended to use San Marzano crushed tomatoes for the best flavor.
- Can I use different herbs instead of parsley?
- While cilantro is more traditional, this recipe uses parsley, but you can substitute with your preferred fresh herbs.
No life story here — the video and the recipe are the whole point. All credit to Food Wishes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a heavy skillet over medium-high heat and drizzle in olive oil.
- 2
Add diced onions and mushrooms to the skillet, along with some salt. Cook for about 10 minutes until they release liquid and turn golden.
- 3
Add diced sweet red bell pepper, diced red Jimmy nardello pepper, and sliced jalapeno. Cook for about 5 minutes until softened.
- 4
Stir in cumin, paprika, turmeric, cayenne pepper, and black pepper. Cook for 1-2 minutes to infuse the flavors.
- 5
Add crushed tomatoes and a splash of water to the skillet. Stir and let simmer for 15-20 minutes, stirring occasionally.
- 6
Taste the mixture for seasoning and adjust if necessary. Make five wells in the sauce for the eggs.
- 7
Crack each egg into a ramekin first, then carefully place it into a well in the sauce. Season each egg with salt and black pepper.
- 8
Cover the skillet and cook until the eggs are done to your liking, checking occasionally. If you prefer soft eggs, remove them a bit early as they will continue to cook off the heat.
- 9
Once the eggs are cooked, crumble feta cheese over the top, drizzle with extra virgin olive oil, and garnish with fresh parsley.
- 10
Serve hot, placing sauce in a bowl first, then topping with an egg and more sauce. Enjoy with toasted bread.
Heads up — we had to guess a little:
- Mushrooms are not traditional in Shakshuka but were included in the recipe, inferred from context.
- Fresh parsley is used in the recipe, inferred from context as cilantro is more traditional.
Credit where it’s due: this recipe was transcribed from Food Wishes’s original video on YouTube. Follow them there — it’s their dish.
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