Zesty Egg & Tomato Shakshouka Recipe to Wake Up Your Taste Buds

Steaming hot and bursting with Mediterranean flavors, this shakshouka recipe delivers a spicy, tantalizing twist to your breakfast routine.

North African cuisine shines through in this vibrant egg dish, packed with rich tomato sauce and aromatic spices.

Peppers and onions dance together in a skillet, creating a colorful canvas for perfectly poached eggs.

The sizzling pan releases incredible aromas that will instantly awaken your senses.

Fragrant cumin and paprika add depth to every delectable bite.

Serve this hearty meal directly from the skillet for an authentic experience that transports you straight to the bustling streets of Tunisia.

You won’t be able to resist diving into this soul-warming masterpiece of culinary comfort.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 250 kcal

Servings: 5

Ingredients for Shakshouka

• Olive Oil: Provides a rich, smooth foundation that helps sauté vegetables and develop deep flavors.
• Onion: Brings sweetness and aromatic depth to the sauce, creating a robust flavor profile.
• Bell Peppers: Adds vibrant color, crisp texture, and a mild, slightly sweet taste to the dish.

• Tomatoes: Creates the hearty, tangy base of the sauce with a fresh, bright undertone.
• Vegetable Broth: Enhances moisture and adds subtle layers of savory complexity to the sauce.
• Cumin: Contributes warm, earthy notes that are quintessential in Middle Eastern cuisine.
• Paprika: Offers a gentle smokiness and beautiful reddish hue to the sauce.
• Oregano: Introduces a subtle herbal freshness that complements the robust tomato base.
• Salt and Pepper: Balances and elevates the overall flavor profile of the dish.

• Eggs: Serves as the star protein, providing creamy, rich texture when cooked in the sauce.
• Parsley: Adds a fresh, bright garnish with a clean, herbaceous flavor.
• Feta Cheese: Brings tangy, salty notes that contrast beautifully with the rich sauce.
• Pita Bread: Perfect for scooping and soaking up the delicious sauce.

What Tools to Use for Shakshouka

• Large, deep skillet: Essential for cooking onions, peppers, and creating the sauce.
• Measuring spoons: Precise for adding cumin, paprika, oregano, salt, and pepper.
• Wooden spoon or spatula: Perfect for stirring and mixing ingredients while cooking.
• Knife: Needed for chopping onions, peppers, and parsley.
• Cutting board: Surface for preparing vegetables.
• Serving spoon: For transferring the finished dish to plates.
• Lid: Covers skillet when cooking eggs to set whites.

Cooking Process for Making Shakshouka

• Savory Foundation

Start by heating oil in a spacious skillet, creating a warm base for your culinary adventure. Toss in chopped onions and vibrant peppers, letting them dance and soften until they develop a golden, caramelized edge.

• Flavor Symphony

Pour in ripe tomatoes and a splash of vegetable broth, then sprinkle in a magical blend of cumin, paprika, and oregano. Let this mixture simmer and meld together, transforming into a rich, thick sauce that tells a story of Mediterranean comfort.

• Egg Nestling

Gently crack fresh eggs directly onto the simmering sauce, allowing them to nestle into the vibrant red landscape. Cover the skillet and let the eggs cook until the whites become opaque and the yolks reach your desired consistency – whether you prefer them silky or slightly firm.

• Final Flourish

Shower the dish with crisp parsley and crumbled feta cheese, adding a burst of freshness and tang. Serve alongside warm, pillowy pita bread to soak up every last drop of the aromatic sauce.

Shakshouka – Flavor Ideas & Tips

• Adjust the heat by adding fresh or dried chili peppers like jalapeños or red pepper flakes to match your personal spice preference.
• Replace eggs with crumbled tofu for a vegetarian version or add cooked chorizo or merguez sausage for extra protein and a North African twist.
• Gently pierce egg yolks with a fork to check consistency, ensuring they're runny but not completely raw for the best texture and flavor.
• Prepare the tomato sauce base in advance and refrigerate for up to 3 days, then quickly reheat and add fresh eggs when ready to serve for a quick weeknight meal.

How to Serve Shakshouka Creatively

• Breakfast Bliss Plate: Serve this vibrant shakshouka alongside crispy toasted sourdough or rustic whole grain bread for soaking up the rich, spicy tomato sauce.
• Mediterranean Brunch Spread: Create a colorful platter with extra crumbled feta, sliced cucumber, kalamata olives, and a small bowl of creamy hummus to complement the eggs and sauce.
• Protein Power Companion: Add grilled merguez sausage or crispy prosciutto on the side for meat lovers wanting an extra protein boost with their hearty egg dish.
• Healthy Greens Boost: Toss a light herb salad with fresh arugula, mint leaves, and a zesty lemon vinaigrette to balance the warm, spicy flavors of the shakshouka.

Fridge and Reheat Tips for Shakshouka

• Refrigerator Revival: Store leftover shakshouka in an airtight container for up to 3 days. The flavors will continue to develop, making each bite even more delicious.
• Freezer Friendly Strategy: This dish can be frozen without eggs for maximum flexibility. Separate the tomato sauce base and freeze in individual portions for quick future meals.
• Breakfast Prep Hack: Make the sauce ahead of time and keep it refrigerated. When ready to serve, quickly reheat and add fresh eggs for a speedy morning meal.
• Quick Reheat Method: Gently warm the shakshouka in a skillet over low heat to maintain the sauce's texture and prevent eggs from overcooking. Add a splash of vegetable broth if the mixture seems dry.

Spicy Shakshouka Recipe

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4.5 from 25 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Hearty shakshuka from Israel blends eggs poached in spicy tomato sauce with aromatic herbs and peppers. Mediterranean comfort emerges through simple ingredients and bold flavors you can savor in just one delicious bite.

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Ingredients

Scale 1x2x3x

• 6–8 eggs
• 1 can (28 oz / 794 g) diced tomatoes
• 2 tbsps olive oil
• ¼ cup (40 g) crumbled feta cheese
• ½ cup (120 g) vegetable broth
• 1 onion, chopped
• 2 anaheim peppers, seeded and chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tbsps chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt, or to taste
• ¼ tsp freshly ground black pepper, or to taste
• Fresh pita bread

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Instructions

1. Sauté Base: Heat oil in a heavy-bottomed skillet over medium-high, introducing onions and bell peppers. Caramelize until golden brown, releasing sweet aromatics and developing deep flavor complexity.
2. Develop Sauce: Incorporate diced tomatoes, vegetable broth, and spice blend of cumin, paprika, oregano, salt, and black pepper. Reduce heat and simmer until sauce thickens, concentrating flavors and creating a rich, velvety foundation.
3. Egg Placement: Gently crack whole eggs directly into the simmering sauce, positioning them evenly to ensure uniform cooking. Cover skillet with a tight lid, allowing steam to softly cook egg whites while preserving luxuriously runny yolks.
4. Finalize and Plate: Monitor eggs until whites are perfectly set but yolks remain gloriously golden. Remove from heat and embellish with freshly chopped parsley and crumbled feta cheese. Serve immediately alongside warm pita bread, presenting a vibrant Mediterranean-inspired dish bursting with color and taste.

Notes

• Skillet Selection: Choose a heavy-bottomed pan to distribute heat evenly and prevent burning of delicate sauce ingredients.
• Spice Balance: Adjust spice quantities to personal taste, but maintain proportions to preserve authentic Shakshouka flavor profile.
• Egg Doneness Control: Watch eggs carefully during final cooking stage to achieve desired yolk consistency – runny or firm based on preference.
• Serving Strategy: Consume immediately after preparation to enjoy optimal texture and temperature of eggs and sauce.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Simmering
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 210 mg