Tangerly.com (AI-generated)
Classic Shakshuka
Master Classic Shakshuka with our foolproof recipe. Eggs poached in a rich, spiced tomato sauce make the perfect one-pan meal. Try it now!
Servings4
Preparation Time40 m
DifficultyEasy
Calories343 kcal
BreakfastMain Courseunder 1hTurkishCookingOne PotVegetablesDairy & EggsVegetarianBudget-FriendlyQuick
Ingredients
|
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 bell peppers (any color), seeded and chopped
- 4 cloves garlic, minced
- 2 tsp sweet paprika
- 1 tsp ground cumin
- ¼ tsp chili powder or cayenne pepper, or to taste
- 800 grams crushed tomatoes
- 6 large eggs
- Salt and freshly ground black pepper to taste
- 100 grams feta cheese, crumbled
- 1 handful of fresh cilantro or parsley, chopped
- Crusty bread or pita, for serving
Instructions
Sauté the Aromatics Heat the olive oil in a large, deep skillet or pan over medium heat Add the chopped onion and bell peppers and cook, stirring occasionally, until they've softened and the onion is translucent, about 8-10 minutes This slow sauté builds a sweet foundation for your sauce.
Bloom the Spices Add the minced garlic, paprika, cumin, and chili powder to the skillet Stir constantly for about 1 minute until fragrant Toasting the spices this way awakens their essential oils and deepens their flavor.
Simmer the Sauce Pour in the crushed tomatoes and season with salt and pepper Bring the sauce to a simmer, then reduce the heat to low Let it cook, stirring occasionally, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Poach the Eggs Using the back of a spoon, make small wells in the sauce Gently crack one egg into each well Cover the skillet and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny. Keep a close eye on them to achieve your desired doneness.
Garnish and Serve Remove the skillet from the heat Sprinkle generously with crumbled feta cheese and fresh cilantro or parsley Serve immediately, directly from the pan, with plenty of crusty bread for dipping into the glorious sauce and yolk.
Tips
The Right Pan is Key: A 10- or 12-inch cast-iron skillet is ideal because it retains heat evenly, but any oven-safe, deep-sided pan will work perfectly.
Control Your Yolks: For firmer yolks, you can cover the pan and let the eggs steam for a few extra minutes. For guaranteed runny yolks, you can also finish the dish in a preheated oven at 190°C (375°F) for 5-7 minutes.
Don't Skip the Bread: Shakshuka is a dish designed for dipping. A crusty baguette, warm pita, or fluffy challah is essential for sopping up every last bit of the rich, flavorful sauce.
Add a Touch of Sweetness: If your canned tomatoes are a bit too acidic, a small pinch of sugar (about 1/2 tsp) can balance the flavors beautifully.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories343 kcal
Fat21 g
Protein18 g
Carbohydrates24 g
Sugar14 g
Sodium (Salt)801 mg(2.0 g)
Fun facts
What's in a Name?
The word 'Shakshuka' comes from Arabic and roughly translates to 'a mixture' or 'all mixed up'. It's the perfect name for a dish that beautifully combines humble ingredients into a harmonious and delicious one-pan meal.
North African Roots
While often associated with Israeli cuisine today, Shakshuka originated in North Africa, specifically Tunisia. From there, it traveled across the Middle East to become a beloved breakfast staple throughout the region.
Chef's Note
There are few dishes as universally comforting and utterly satisfying as Shakshuka. It’s more than just eggs in tomato sauce; it’s a vibrant, aromatic experience that fills the kitchen with the scent of simmering spices, sweet peppers, and rich tomatoes. The magic happens in one pan, where a handful of simple ingredients transform into a deeply flavorful, bubbling stew, creating perfect little nests for the eggs to gently poach. At its heart, Shakshuka is a humble dish, born from a desire to create something wonderful from pantry staples. But its beauty lies in that simplicity. The moment you break into a velvety, runny yolk and watch it spill into the spicy sauce is pure culinary joy. Served straight from the skillet with a loaf of crusty bread for dipping, it’s a communal, rustic meal that’s perfect for a lazy weekend brunch, a quick weeknight dinner, and everything in between.
Tips
The Right Pan is Key: A 10- or 12-inch cast-iron skillet is ideal because it retains heat evenly, but any oven-safe, deep-sided pan will work perfectly.
Control Your Yolks: For firmer yolks, you can cover the pan and let the eggs steam for a few extra minutes. For guaranteed runny yolks, you can also finish the dish in a preheated oven at 190°C (375°F) for 5-7 minutes.
Don't Skip the Bread: Shakshuka is a dish designed for dipping. A crusty baguette, warm pita, or fluffy challah is essential for sopping up every last bit of the rich, flavorful sauce.
Add a Touch of Sweetness: If your canned tomatoes are a bit too acidic, a small pinch of sugar (about 1/2 tsp) can balance the flavors beautifully.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories343 kcal
Fat21 g
Protein18 g
Carbohydrates24 g
Sugar14 g
Sodium (Salt)801 mg(2.0 g)
Fun facts
What's in a Name?
The word 'Shakshuka' comes from Arabic and roughly translates to 'a mixture' or 'all mixed up'. It's the perfect name for a dish that beautifully combines humble ingredients into a harmonious and delicious one-pan meal.
North African Roots
While often associated with Israeli cuisine today, Shakshuka originated in North Africa, specifically Tunisia. From there, it traveled across the Middle East to become a beloved breakfast staple throughout the region.
Chef's Note
There are few dishes as universally comforting and utterly satisfying as Shakshuka. It’s more than just eggs in tomato sauce; it’s a vibrant, aromatic experience that fills the kitchen with the scent of simmering spices, sweet peppers, and rich tomatoes. The magic happens in one pan, where a handful of simple ingredients transform into a deeply flavorful, bubbling stew, creating perfect little nests for the eggs to gently poach. At its heart, Shakshuka is a humble dish, born from a desire to create something wonderful from pantry staples. But its beauty lies in that simplicity. The moment you break into a velvety, runny yolk and watch it spill into the spicy sauce is pure culinary joy. Served straight from the skillet with a loaf of crusty bread for dipping, it’s a communal, rustic meal that’s perfect for a lazy weekend brunch, a quick weeknight dinner, and everything in between.