Shakshuka (Eggs in Spicy Tomato Sauce)

Introduction

Shakshuka, a vibrant and aromatic dish of poached eggs in a spiced tomato sauce, has captured the hearts and palates of food lovers around the world. Originating from North Africa and embraced across the Middle East and Mediterranean regions, this humble one-pan meal is celebrated for its bold flavors, simplicity, and versatility. Whether enjoyed for breakfast, brunch, or even dinner, Shakshuka brings together sweet, tangy, and spicy elements in perfect harmony, making it a go-to comfort dish for home cooks and professional chefs alike.

The History

The roots of Shakshuka stretch back to North African culinary traditions, particularly in countries like Tunisia, Libya, Algeria, and Morocco. The name “Shakshuka” is derived from the Arabic word “šašūka,” which roughly translates to “mixed up” or “all mixed together,” a fitting description for this hearty stew. Originally, it was a rustic dish made with tomatoes, onions, peppers, and spices—ingredients readily available in the region—and served with bread for dipping.

Over time, Shakshuka spread across the Middle East, where it became especially popular in Israel, Egypt, and Palestine. In Israel, it gained widespread acclaim as a national favorite after being introduced by Jewish immigrants from North Africa. Today, variations of the dish can be found throughout Europe, North America, and beyond, often adapted to local tastes while preserving its essential character. Its rise in global popularity is also attributed to its alignment with healthy eating trends—being vegetarian, gluten-free, and rich in plant-based ingredients.

Ingredients Breakdown

The beauty of Shakshuka lies in its simple yet flavorful ingredients, each contributing depth and complexity to the final dish:

Tomatoes: Fresh ripe tomatoes or high-quality canned crushed tomatoes form the base of the sauce. They provide acidity, sweetness, and body.
Onions: Yellow or red onions add natural sweetness and texture when sautéed until translucent.
Bell Peppers: Red or green bell peppers contribute a mild vegetal sweetness and color contrast.
Garlic: Fresh garlic cloves are essential for that signature pungent aroma and savory depth.
Olive Oil: Used generously for sautéing; adds richness and helps carry the fat-soluble flavors of spices.
Paprika: Both sweet and smoked paprika lend warmth and earthiness to the sauce.
Cumin: Ground cumin is a cornerstone spice in Shakshuka, offering a nutty, slightly citrusy flavor.
Chili Flakes or Fresh Chilies: For heat—adjustable based on preference. Some versions use harissa paste for an extra kick.
Salt and Black Pepper: To enhance and balance all other flavors.
Eggs: Large eggs are gently cracked into the simmering sauce and poached until the whites are set but yolks remain runny.
Fresh Herbs: Parsley or cilantro are typically used as garnishes, adding brightness and freshness.
Feta Cheese (optional): Often crumbled on top before serving for a salty, creamy contrast.
Lemon Juice (optional): A splash at the end enhances the overall brightness of the dish.

Step-by-Step Recipe

Prepare Ingredients: Dice one medium onion, one red bell pepper, and mince 2–3 garlic cloves. If using fresh tomatoes, chop them finely; otherwise, have a can of crushed tomatoes ready.
Heat Olive Oil: In a large skillet or cast-iron pan, heat 3–4 tablespoons of extra virgin olive oil over medium heat.
Sauté Onions and Peppers: Add the diced onions and bell peppers. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
Add Garlic and Spices: Stir in minced garlic, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, ½ teaspoon smoked paprika (optional), and a pinch of chili flakes. Cook for 1 minute until fragrant—be careful not to burn the garlic.
Incorporate Tomatoes: Pour in about 2 cups of crushed tomatoes (or blended fresh tomatoes). Season with salt and freshly ground black pepper. Stir well to combine.
Simmer the Sauce: Reduce heat to low and let the sauce simmer uncovered for 15–20 minutes, allowing flavors to meld and the mixture to thicken slightly. Stir occasionally.
Create Wells for Eggs: Using a spoon, make small indentations or wells in the sauce evenly spaced apart.
Add Eggs: Crack one egg into each well carefully. Cover the pan with a lid to trap steam, helping cook the eggs evenly.
Poach the Eggs: Cook for 5–8 minutes depending on how runny you like your yolks. Check frequently—the whites should be fully set, but yolks soft and jiggly.
Garnish and Serve: Remove from heat. Sprinkle generously with chopped parsley or cilantro. Optionally, crumble feta cheese on top and drizzle with a bit more olive oil or lemon juice.

Tips

Use Quality Tomatoes: Opt for San Marzano canned tomatoes if possible—they’re naturally sweet and less acidic, creating a smoother sauce.
Don’t Rush the Sauté: Taking time to properly soften the onions and peppers builds a deeper flavor foundation.
Adjust Heat Level: Control spiciness by reducing or increasing chili flakes or adding harissa paste for authentic North African heat.
Cover While Cooking Eggs: This ensures the tops of the eggs cook through without drying out the sauce.
Avoid Overcooking Eggs: Keep an eye on them—remove just before they reach desired doneness, as residual heat will continue cooking them slightly.
Serve Immediately: Shakshuka is best enjoyed hot, straight from the pan.
Choose the Right Pan: A wide, shallow skillet allows even distribution of sauce and space for multiple eggs.
Acidity Balance: If the sauce tastes too flat, brighten it with a squeeze of fresh lemon juice or a dash of red wine vinegar.

Variations and Customizations

One of the greatest strengths of Shakshuka is its adaptability. Here are some popular regional and creative twists:

Green Shakshuka: Replace tomatoes with tomatillos, green chilies, and herbs like coriander and mint for a zesty, herby version.
Moroccan Style: Add turmeric, ginger, cinnamon, and olives for a warm, slightly sweet profile.
Turkish Menemen: Scramble the eggs directly into the sauce instead of poaching them, resulting in a softer, custard-like texture.
Spanish-Inspired: Incorporate roasted red peppers, chorizo (or plant-based alternative), and a touch of saffron.
Mediterranean Twist: Add artichoke hearts, sun-dried tomatoes, capers, and Kalamata olives for a briny, robust flavor.
Vegetable-Packed: Stir in zucchini, eggplant, mushrooms, or spinach for added nutrition and texture.
Meat Lovers’ Version: Brown ground lamb, beef, or merguez sausage before adding vegetables for a heartier meal.
Dairy-Free Option: Skip feta or use a vegan cheese alternative.
Low-Carb/Keto Friendly: Naturally low in carbs, Shakshuka fits perfectly into ketogenic diets when paired with avocado or low-carb bread alternatives.
Breakfast Boost: Add chickpeas or white beans for extra protein and fiber, turning it into a complete meal.

Health Considerations and Nutritional Value

Shakshuka isn’t just delicious—it’s also packed with nutritional benefits:

Rich in Antioxidants: Tomatoes contain lycopene, a powerful antioxidant linked to reduced risk of heart disease and certain cancers. Cooking tomatoes actually increases lycopene bioavailability.
Heart-Healthy Fats: Olive oil provides monounsaturated fats, known to support cardiovascular health.
High-Quality Protein: Eggs offer all nine essential amino acids and important nutrients like choline, vital for brain health.
Fiber and Vitamins: Bell peppers, onions, and garlic contribute dietary fiber, vitamin C, B vitamins, and phytonutrients with anti-inflammatory properties.
Low Glycemic Index: Without refined grains or sugars, this dish supports stable blood sugar levels.
Supports Weight Management: High satiety from protein and healthy fats helps control appetite.
Gluten-Free and Vegetarian: Suitable for various dietary restrictions and preferences.

However, those with egg allergies or sensitivities should avoid this dish, and individuals monitoring sodium intake should be cautious with added salt and salty cheeses like feta. Using low-sodium canned tomatoes and limiting added salt can help manage this.

Ingredients

3 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon smoked paprika (optional)
¼–½ teaspoon red chili flakes (adjust to taste)
2 cups crushed canned tomatoes (preferably San Marzano)
Salt and freshly ground black pepper, to taste
6 large eggs
¼ cup chopped fresh parsley or cilantro
½ cup crumbled feta cheese (optional)
1 tablespoon lemon juice (optional)
Crusty bread, pita, or challah, for serving

Directions

Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Sauté for 7–8 minutes until soft and beginning to caramelize.
Stir in minced garlic, cumin, sweet paprika, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
Pour in crushed tomatoes and season with salt and pepper. Bring to a gentle simmer.
Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Using a spoon, create 6 evenly spaced wells in the sauce.
Crack one egg into each well carefully. Cover the skillet with a lid.
Simmer gently for 5–8 minutes, or until egg whites are set but yolks remain soft and runny.
Remove from heat. Garnish with chopped parsley or cilantro, crumbled feta cheese, and a drizzle of olive oil or lemon juice if desired.
Serve immediately with warm crusty bread for dipping.

FAQ

Can I make Shakshuka ahead of time?
Yes, you can prepare the tomato sauce in advance and refrigerate it for up to 3 days. When ready to serve, reheat the sauce, then add the eggs and cook as directed. However, the eggs are best cooked fresh.

Can I freeze Shakshuka?
It’s not recommended to freeze Shakshuka once eggs are added, as the texture becomes rubbery upon thawing. The tomato sauce base freezes well for up to 3 months—just omit eggs and freeze separately.

What can I serve with Shakshuka?
Classic pairings include warm pita bread, naan, crusty sourdough, couscous, quinoa, or bulgur. A side salad of cucumber-tomato salad or pickled vegetables complements the richness beautifully.

Is Shakshuka vegan?
The traditional version includes eggs, so it’s vegetarian but not vegan. However, tofu scramble can be used as an egg substitute to make a plant-based version.

How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove—microwaving may overcook the eggs.

Why are my eggs overcooked?
Cooking time varies based on stove heat and egg size. Use medium-low heat, cover the pan, and check after 5 minutes. Removing the pan slightly early prevents overcooking.

Can I double the recipe?
Absolutely! Use a larger pan or divide between two skillets to ensure even cooking. Avoid overcrowding, which makes it difficult to create individual wells.

Can I use different types of peppers?
Yes—try poblano, jalapeño, or roasted Anaheim peppers for varying heat and flavor profiles. Roasted red peppers from a jar also work well.

Summary

Shakshuka is a rich, flavorful North African dish of eggs poached in a spicy tomato and pepper sauce, seasoned with cumin, paprika, and garlic. Hearty, healthy, and endlessly customizable, it’s a beloved meal across cultures and perfect for any time of day.

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