Shakshouka brings the warmth of Middle Eastern cooking right to your kitchen. This simple but stunning dish features eggs nestled in a bubbling tomato sauce that’s packed with garlic, spices, and colorful bell peppers. I first tried making this on a lazy Sunday morning, and it’s been my go-to comfort meal ever since.
About the Recipe
This no-fuss recipe turns basic ingredients into something special. The eggs cook right in the sauce, soaking up all the flavors while staying perfectly runny in the middle. It’s budget-friendly, vegetarian, and can be made in just one pan. Plus, it’s a great way to use up those extra tomatoes.
Why You’ll Love This Recipe
You’ll love how the runny yolks mix with the spicy tomato sauce, creating the perfect bite with crusty bread. It’s super flexible – make it mild or spicy, add spinach for extra nutrition, or keep it classic. The best part? You probably have most ingredients in your kitchen already. It’s also great for feeding a crowd and looks impressive with minimal effort.
Cooking Tips
– Use ripe tomatoes for the best flavor
– Don’t overcook the eggs – they should be just set
– Keep the heat medium-low when adding eggs
– Add a pinch of sugar if tomatoes are too acidic
– Use a wide pan so eggs have space to cook evenly
Serving and Storing Suggestions
Serves 4 people. Takes 30 minutes total. Serve right from the pan with warm bread for dipping. Leftovers keep for 2 days in the fridge, but the eggs will continue to cook when reheated, so it’s best eaten fresh.
Similar Recipes
- Turkish Menemen (Scrambled Eggs with Tomatoes)
- Italian Eggs in Purgatory
- Spanish Huevos Rancheros
Nutrient Benefits
Eggs provide protein and healthy fats. Tomatoes are rich in lycopene and vitamin C. Spinach adds iron and fiber. This dish is low-carb, gluten-free, and packed with vegetables. It’s filling but light, making it perfect for any meal of the day.
Shakshouka
Ingredients
- 4 Eggs
- 2 tbsp Olive Oil
- 1 tsp Cumin Seeds
- 4 to 5 cloves Garlic (finely chopped)
- 2 tsp Black Pepper Powder
- 2 tsp Cumin Powder
- 1 tsp Red Chilli Powder
- 1 big Capsicum (or 2 small, chopped)
- 750 gms Tomatoes (chopped and lightly mashed)
- 100 gms Spinach (optional)
- Salt as per taste
Instructions
- Heat oil in a pan over medium flame.
- Add the cumin seeds, garlic and onions.
- Saute for a minute or two.
- Add 2 to 3 tsp of water, red chilli powder, cumin powder, black pepper powder and stir well.
- Add the tomatoes, capsicum and stir.
- Cover the pan with a lid and cook for 10 to 15 minutes or until the vegetables have softened.
- Using the back of a spoon make 4 small holes in the mixture (push aside the mixture to make a depression) and break the eggs into the holes, one egg per hole.
- Cover the pan and allow them to cook until they are firm but not dry, for about 5 minutes.
- Remove from flame.
- Garnish with black pepper powder.
- Serve with crusty bread.
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Frequently Asked Questions
Can I make this ahead of time?
While the tomato sauce can be made ahead, add the eggs just before serving for the best results. The sauce keeps well in the fridge for up to 3 days.
How do I know when the eggs are done?
The whites should be set but the yolks still jiggly. This usually takes about 5 minutes with the lid on. Keep an eye on them as they can overcook quickly.
Can I add other vegetables?
Yes. Zucchini, eggplant, or mushrooms work great. Just add them when cooking the bell peppers to guarantee they’re properly softened.
