Breakfast & Brunch > International Breakfast & Brunch > North American Brunches > Southern Breakfast (Grits, Biscuits)

Shakshuka

A vibrant and flavorful North African and Middle Eastern dish perfect for a weekend brunch. Eggs are poached in a spiced tomato sauce, offering a satisfying and aromatic start to the day. This recipe provides a versatile base that can be customized with your favorite vegetables and cheeses.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4-6
Ingredients
  • 2 tablespoons Olive oil
  • 1 medium, chopped Onion
  • 1 medium, chopped Red bell pepper
  • 3 cloves, minced Garlic
  • 28 ounces Canned crushed tomatoes
  • 2 tablespoons Tomato paste
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon (optional) Cayenne pepper
  • 6 large Eggs
  • 2 tablespoons, chopped Fresh parsley
  • 2 ounces, crumbled (optional) Feta cheese
  • to taste Salt and pepper

Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper and sauté for about 5-7 minutes, or until softened. Add minced garlic and cook for another minute until fragrant.

Simmer the Sauce

Stir in crushed tomatoes, tomato paste, paprika, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

Create Wells and Add Eggs

Using a spoon, create small wells in the sauce. Gently crack an egg into each well. Cover the skillet and cook for about 5-8 minutes, or until the eggs are cooked to your desired doneness. For runny yolks, cook for less time. For firmer yolks, cook for longer.

Garnish and Serve

Remove the skillet from the heat. Garnish with fresh parsley and crumbled feta cheese (if using). Serve immediately with crusty bread for dipping.

← Pan con Tomate: A Simple and Delicious Spanish Breakfast Shakshuka: A Middle Eastern and North African Delight →

FAQ

  • Can I add other vegetables to Shakshuka?

    Yes! Feel free to add other vegetables like zucchini, eggplant, mushrooms, or spinach to the sauce. Adjust cooking time as needed.
  • Can I make Shakshuka ahead of time?

    The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and then add the eggs.
  • What kind of bread is best for serving with Shakshuka?

    Crusty bread, pita bread, or even naan are all great options for dipping into the sauce and enjoying with the eggs.