Friends, this saucy and savory shakshuka represents MB’s best! This simple and quick recipe is perfect for breakfast, dinner, or lunch. This is a comforting and subtly spiced soup that pairs well with toast, grilled cheese, potatoes, and more.
This is perfect for the tomato season. (We see you, summer gardeners, smothered in tomatoes!) You can enjoy this dish at any time by substituting canned tomatoes. We’ll show you exactly how to do it!
What is Shakshuka?
Shakshuka is a spicy tomato-based sauce with poached eggs. The dish’s origin is a hotly debated topic, but it is thought to have originated from Northwest Africa, in the region known as Maghreb, which includes Algeria, Libya, and Morocco.
Later, its popularity spread to Israel, where it became a popular, hearty, and inexpensive dish. It is a popular breakfast dish in Jewish culture. The leftover tomato soup from Sabbath dinner is used.
This is a simple, easy, and dairy-free recipe using fresh tomatoes. You can also use canned tomatoes if you prefer!
To bring out the natural sweetness of red bell pepper, onion, garlic, and sauteed garlic, this 1-pot dish begins with sauteed onions, garlic, then red bell pepper. From the very beginning, a little salt will enhance flavor.
We then add tomato paste to give it richness. Cumin gives it a smoky flavor. Paprika brings out the depth. And red pepper flakes bring out the heat. Canned or fresh tomatoes are next. They’re then cooked until they break down and infuse with spices. You can use any tomatoes, but cherry tomatoes add the most flavor.
It’s now time to add the eggs. Then, crack the eggs into the spaces you’ve created in the tomato mix. Sprinkle with salt. In just a few minutes, you can enjoy the cooked eggs!
- 1 Tbsp olive oil
- Half a cup of diced yellow or white onion
- Three cloves of garlic, minced (or pressed)
- Finely dice one large red pepper (1 large pepper yields about 120 g or 1 cup)
- Half a teaspoon of sea salt
- 1 Tbsp tomato paste
- 1 tsp cumin ground
- Sweet paprika, 1 tsp
- Red pepper flakes, 1/4 to 1/2 tsp
- We used half Roma and half cherry tomatoes // 2 lbs yielded 4 cups. Can diced tomatoes (we used half Roma, half cherry // 2 lbs yield 4 cups // or sub 28 oz.
- Four large eggs (farm-fresh, organic, and pasture-raised when possible).
- Over medium heat, warm a large skillet with a rim and a lid. Add the onion and olive oil, and cook until translucent (about 2 minutes). Add the red bell pepper and salt. Stirring frequently, sauté for 4-5 minutes until fragrant and softened.
- Add the cumin, red pepper flakes, and tomato paste and cook for one minute until fragrant. Stir well to combine the tomatoes. Stir occasionally and bring to a gentle simmer. Cook for 20-25 mins, covered, until the flavors are developed and the tomatoes have broken down. Add more cumin to increase smokiness or red pepper flakes to add heat.
- Then, crack an egg gently into each of the four wells created with the backside of the spoon. Sprinkle salt over the eggs and cover the pan. Depending on the texture of your eggs, cook for between 4-6 minutes. For over-hard eggs, cook for 8 minutes.
- Serve with a sprinkle of basil, parsley, or black pepper. This dish pairs well with toast or grilled cheese sandwiches.
- Fresh is best. The sauce can be stored in the fridge for up to 3-4 days or frozen for up to 1 month. We don’t recommend freezing or refrigerating the eggs with them for the best texture.