This delicious Classic Shakshuka Recipe comes together in about 30 minutes and is all made in one pot for a quick and easy family dinner that your family will love! You can switch up the veggies or spices to match what you have on hand, so it’s perfect for those “clean out the fridge” moments! Now, let’s get started and fill your kitchen with those mouthwatering aromas!
Ingredient Breakdown
- 2 tablespoons of olive oil
- 1 medium onion
- 2 medium bell peppers
- 3-4 cloves of minced garlic
- 28 ounces (one large can) of good-quality crushed tomatoes for that luscious, saucy base.
- 2 tablespoons of tomato paste
- 6 large eggs
- some chopped fresh parsley or cilantro for garnish
Spices
- Paprika: 1 tablespoon (I love using a mix of sweet and smoked paprika for that lovely depth of flavor).
- Cumin: 1 teaspoon: earthy and warm, cumin is classic for a reason, folks!
- Chili Powder (optional): ½ teaspoon: for those who enjoy a gentle kick!
- Cayenne Pepper (optional): A pinch for some extra heat, use sparingly if you’re not a heat-seeker!
- Salt and Black Pepper: To taste, of course! A couple pinches will suffice.
Optional Toppings
Feel free to go wild here! Crumbled feta cheese, a dash of hot sauce, or even chopped green onions can elevate your shakshuka even further. I always drizzle a little more olive oil on top to finish it off beautifully!
Crusty Bread
Decide on some good crusty bread for serving. Sourdough, a baguette, or pita all work perfectly for soaking up that delicious sauce!
Let’s Get Cooking!
How to Make Shakshuka
Follow these simple steps to create a flavorful and satisfying shakshuka that the whole family will be talking about!
Heat the Oil: In a large skillet (I prefer a cast-iron pan for this), heat those 2 tablespoons of olive oil over medium heat. Once it’s shimmering, you’re ready for the next step!
Sauté the Veggies: Add the diced onion and cook until it’s translucent, about 5 minutes. Oh man, the smell is incredible that fills your kitchen! Then, toss in the diced bell peppers and minced garlic. Stir everything frequently for another 3-4 minutes, until the peppers soften and the garlic is fragrant.
Add the Tomatoes: Time to pour in the crushed tomatoes and tomato paste. Stir to combine and really scrape the yummy bits off the bottom of the pan (that’s where the flavor is!).
Spice Things Up: Throw in all your spices, paprika, cumin, chili powder, and cayenne along with a couple pinches of salt and pepper. Bring this glorious mixture to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, allowing all that deliciousness to meld wonderfully.
Crack the Eggs: Now, it’s time for the fun part! Make little wells in your simmering sauce and gently crack the eggs into each well (I usually go for 6 wells, but feel free to adjust based on how many eggs and servings you want). Cover the skillet with a lid and cook for about 6-8 minutes, or until the whites are set and yolks are still slightly runny. (Just how you like it!)
Garnish and Serve: Remove from heat and sprinkle with chopped parsley or cilantro. Get ready to dig in because this is where the magic happens!
Why I Love This Recipe
This is my go-to recipe when I need something comforting and familiar, yet so easy to whip up after a long day with the family. I’m a real sucker for that combination of spicy tomato sauce and perfectly runny eggs, it’s like a warm hug on a plate! And the best part is, you can easily tailor it to whatever you’ve got on hand, whether that’s additional veggies or even different spices. It always comes out amazing!
If you loved this shakshuka recipe, be sure to check out my delectable my Birria Tacos!
Serving and Storage Tips
How to Serve This Shakshuka
Serve this shakshuka with slices of crusty bread (seriously, I can’t stress enough how great it soaks up the sauce!), a drizzle of olive oil, and perhaps a sprinkle of feta for the salty goodness. You can even offer hot sauce for those who like a little extra kick!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, I must say that the freshness is best enjoyed right out of the pan!
Reheating Instructions
Reheat gently in a skillet over low heat, adding a splash of water to help bring moisture back as you warm it up. You can also pop it in the microwave for quick reheating, about a minute or until warmed through.
Freezer Friendly
You can freeze shakshuka, though it’s best to do so before adding the eggs. Assemble and freeze the tomato sauce for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and then heat everything up, cracking fresh eggs in to cook just before serving.
So, what do you think, are you ready to try this amazing shakshuka recipe? Trust me, your taste buds will thank you! Perfect for cozy dinners, brunch with friends, or even breakfast for dinner any day of the week!
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Classic Shakshuka
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy one-pot shakshuka recipe perfect for busy weeknights, featuring poached eggs in a spicy tomato sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 medium bell peppers, diced
- 3–4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- A pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- 6 large eggs
- Chopped fresh parsley or cilantro for garnish
- Crusty bread for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in diced bell peppers and minced garlic; cook for another 3-4 minutes.
- Add crushed tomatoes and tomato paste; stir to combine.
- Mix in spices and bring to a simmer, then reduce heat to low and cook for 10 minutes.
- Make wells in the sauce and crack the eggs into each well; cover and cook for 6-8 minutes until whites are set.
- Garnish with parsley or cilantro and serve with crusty bread.
Notes
This recipe is highly customizable; feel free to add other veggies or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg