Sizzle and Serve: Irresistible Homemade Shakshuka

Let’s Dive Into Comfort Food

If you’re craving something with a bright, punchy flavor and a cozy, gooey bite, then homemade shakshuka is just the ticket—and it’s way better than anything you’d find in a jar or a can. With just a handful of pantry staples, you’ll create a rich, aromatic tomato sauce infused with warm spices and topped with perfectly poached eggs.

This dish is a sensory delight—aromatic, vibrant, and downright satisfying. And here’s a little secret: it’s surprisingly quick to whip up, so you’re enjoying a bold brunch or dinner in no time. Plus, the simple drizzle of olive oil and fresh herbs really makes each bite sing. Want to mix things up? Pair it with a side of crusty bread or a fresh cucumber salad—flexibility is the name of the game!

Ready to crank up the flavor? Let’s get those eggs cracking and make this pantry hero your new go-to comfort dish. You won’t regret it!

Shakshuka

Shakshuka is a North African and Middle Eastern dish featuring eggs poached in a vibrant tomato sauce infused with warm spices. The dish combines sautéed vegetables, tomato purée, and spices, with eggs cooked directly in the sauce until set, resulting in a hearty, flavorful, and visually appealing dish with runny yolks and thickened sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Middle Eastern

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil for sautéing
• 1 small onion finely chopped
• 1 red bell pepper bell pepper deseeded and chopped
• 3 cloves garlic minced
• 1 can (400g) crushed tomatoes or tomato purée
• 1 teaspoon ground cumin optional, adds warmth
• 1/2 teaspoon paprika smoked, if available
• pinch cayenne pepper for heat, optional
• 4 eggs fresh
• to taste salt and pepper for seasoning
• 2 tablespoons fresh herbs cilantro or parsley, chopped, for garnish

Equipment

• Large skillet or frying pan
• Wooden spoon or spatula

Method

 

1. Heat the olive oil in a large skillet over medium heat until shimmering.
   
2. Add the chopped onion and diced bell pepper to the pan. Sauté until vegetables are soft and fragrant, about 5 minutes, until the onion is translucent and the peppers are slightly charred around the edges.
   
3. Add the minced garlic to the skillet. Cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
   
4. 
5. Create four small wells in the sauce using the back of a spoon. Carefully crack an egg into each well, spacing them evenly apart.
   
6. Cover the skillet with a lid or foil and cook over low heat for 5-8 minutes, until the eggs are set to your desired level of doneness — the whites should be firm and the yolks still runny or slightly thickened.
   
7. Remove from heat and season with salt and freshly ground pepper to taste. Garnish with chopped fresh herbs such as cilantro or parsley.
   
8. Serve hot, ideally with crusty bread or pita to scoop up the sauce and eggs.
   

Notes

For extra flavor, add crumbled feta cheese or a squeeze of lemon juice before serving.

There you have it—warm, spicy, and utterly addictive shakshuka! For an extra burst of flavor, try topping it with a dollop of tangy Greek yogurt or a sprinkle of feta before serving. Don’t forget to share your creations and tips in the comments—happy cooking!