Easy Shakshuka Recipe: Quick & Delicious Middle Eastern Breakfast

Name: Easy Shakshuka Recipe: Quick & Delicious Middle Eastern Breakfast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tablespoons Olive oil; 1 medium Onion (finely chopped); 1 medium Red bell pepper (diced (optional)); 2 cloves Garlic (minced); 800 grams Canned crushed tomatoes; 1 tablespoon Tomato paste; 1 teaspoon Cumin; 1 teaspoon Paprika; 0.5 teaspoon Chili powder (or a pinch of cayenne (optional)); 0.5 teaspoon Salt (or to taste); 0.25 teaspoon Black pepper (or to taste); 4 Eggs; 2 tablespoons Fresh parsley or cilantro (chopped, for garnish)

Learn how to make a classic Shakshuka, a flavorful Middle Eastern and North African dish featuring poached eggs in a rich, spicy tomato sauce. Perfect for breakfast, brunch, or a light dinner, this quick and easy recipe will guide you through creating a hearty and aromatic meal that's sure to impress.

#Shakshuka

#Breakfast

#Brunch

#Eggs

#Tomato Sauce

#Vegetarian

#Easy Recipe

#Middle Eastern Food

#Comfort Food

#Quick Meal

Classic Shakshuka served fresh from the pan

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

Middle Eastern

English

Nutrition (per serving)

280

Calories

16g

Protein

22g

Carbs

18g

Fat

Eggs perfectly poached in spicy tomato sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cracking eggs into the simmering shakshuka sauce

Instructions

0/5 completed

1
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper (if using) and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
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7m
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Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper (if using) and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
7m
Don't burn the garlic; it can turn bitter.
2
Stir in crushed tomatoes, tomato paste, cumin, paprika, chili powder (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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15m
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Stir in crushed tomatoes, tomato paste, cumin, paprika, chili powder (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
15m
Adjust spices to your preference for heat and flavor.

3
Make four small indentations (wells) in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
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2m
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Make four small indentations (wells) in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
2m
Crack each egg into a separate small bowl first to check for shells and prevent mess.
4
Cover the skillet and continue to cook on low heat for 8-12 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
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10m
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Cover the skillet and continue to cook on low heat for 8-12 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
10m
For firmer yolks, cook a few minutes longer. For runnier yolks, reduce cooking time.
5
Garnish with fresh chopped parsley or cilantro. Serve immediately with warm pita bread or crusty bread for dipping.
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1m
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Garnish with fresh chopped parsley or cilantro. Serve immediately with warm pita bread or crusty bread for dipping.
1m
Serve directly from the skillet for a rustic presentation.