Shakshuka

Name: Shakshuka
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 Red Bell Pepper, diced; 2 tbsp Olive Oil; 1 medium Onion, finely chopped; 4 cloves of Garlic, sliced; 1 tbsp Tomato Paste; 800g Crushed Canned Tomatoes; 1 tsp Ground Cumin; 1 tsp Sweet Paprika; 1/2 tsp Chili Flakes; 1/2 tsp Ground Black Pepper; 1 tsp Fine Sea Salt; 6 large Eggs; 2 tbsp Fresh Cilantro, chopped; 2 tbsp Fresh Parsley, chopped; 4 Pita Breads, warmed

Shakshuka is a vibrant, comforting dish of eggs gently poached in a rich, spiced tomato and pepper sauce — perfect for breakfast, brunch, or a cozy dinner. Bright, aromatic herbs and warming spices lift the savory tomato base, while warm pita makes it irresistibly scooping-friendly. It's simple to make but impressive to serve.

Shakshuka is a vibrant, comforting dish of eggs gently poached in a rich, spiced tomato and pepper sauce — perfect for breakfast, ... Show more

Traditional Middle Eastern Recipe

Health Grade

A · Excellent

Rating

4.7

Time

35 min

Price

1,00 €

Calories

463 kcal

vegetarian

low calorie

healthy

quick

Method

Prep the vegetables

Rinse the fresh cilantro and fresh parsley, pat them dry, and roughly chop them for the finish. Dice the red bell pepper, finely chop the onion, and slice the garlic so the cooking moves quickly once the pan is hot.

Heat the skillet

Heat the olive oil in a large, deep skillet over medium heat until it shimmers. If the oil starts to smoke, lower the heat a little before you add the vegetables.

Build the sauce

Add the onion and bell pepper to the hot oil and cook, stirring often, until the onion turns translucent and the pepper softens, about 6 minutes. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens and smells sweet. Pour in the crushed canned tomatoes, then add the ground cumin, sweet paprika, chili flakes, ground black pepper, and fine sea salt. Let the sauce come to a gentle simmer and cook for 8 minutes more, stirring now and then, until it looks thicker and a spoon leaves a trail.

Poach the eggs

Use a spoon to make 6 little wells in the sauce, then crack in all 6 eggs one at a time. Cover the skillet and cook gently until the whites are set and the yolks are still soft, about 5 minutes.

Serve with pita

Warm the pita bread in a dry skillet or toaster until soft and hot. Scatter the chopped cilantro and parsley over the shakshuka, then serve it straight from the skillet with the pita alongside for scooping.