Description
This hearty shakshuka recipe is a flavorful and comforting Middle Eastern dish consisting of poached eggs in a spicy, savory tomato sauce. Infused with aromatic spices like paprika, cumin, and red pepper flakes, this skillet-cooked meal is perfect for breakfast, brunch, or any time of day. Garnished with fresh cilantro or parsley, it offers a delightful combination of silky eggs and rich tomato sauce that is both satisfying and easy to prepare.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (6 ounces)
- ½ teaspoon sea salt, divided
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes (¼ teaspoon if preferred less spicy)
- 26 ounces Pomi chopped tomatoes (undrained)
- ¼ teaspoon black pepper
Eggs and Garnish
- 6 medium eggs
- Pinch of sea salt and black pepper for seasoning eggs
- 2 tablespoons cilantro or parsley, chopped, for garnish
Instructions
- Heat the oil: Warm 2 tablespoons of extra-virgin olive oil in a large, heavy skillet over medium-high heat. A well-seasoned 12-inch cast-iron skillet is ideal for this task.
- Sauté the onions: Add the chopped onion and half the sea salt (¼ teaspoon) to the skillet. Cook while stirring frequently until the onions turn golden brown, approximately 5 minutes.
- Add spices and garlic: Reduce heat to medium. Stir in minced garlic, paprika, ground cumin, and red pepper flakes. Cook for about 30 seconds while stirring continuously to release the spices’ aromas.
- Simmer the tomato sauce: Pour in the undrained chopped tomatoes along with the remaining ¼ teaspoon sea salt and black pepper. Stir well and cook uncovered for 10 minutes, stirring often, to thicken the sauce and develop flavors. Adjust seasoning with extra salt, paprika, or red pepper flakes to taste.
- Poach the eggs: Crack each egg into a small bowl. Create wells in the sauce using the back of a spoon, then gently slide each egg into its well, spacing them evenly. Carefully fold tomato sauce over the egg whites to keep them contained.
- Cook the shakshuka: Lower the heat to medium-low. Cook uncovered and undisturbed for 5 to 10 minutes until the egg whites are set but yolks remain soft. Optionally, cover the skillet briefly to speed cooking, but watch closely to avoid creating a milky film on yolks. If the sauce dries out, drizzle with water as needed.
- Finish and garnish: Sprinkle the eggs with a pinch of sea salt and black pepper. Garnish with chopped cilantro or parsley, then serve immediately.
Notes
- Pomi chopped tomatoes can be substituted with high-quality canned diced tomatoes, preferably no added salt.
- For less spicy shakshuka, reduce red pepper flakes to ¼ teaspoon or omit entirely.
- Traditionally, a cast-iron or heavy-bottomed skillet ensures even heat distribution.
- To ensure perfectly poached eggs, crack them into bowls first before adding to the sauce to avoid shell fragments.
- If the tomato sauce becomes too thick during cooking, add small amounts of water to maintain a saucy consistency.
Keywords: shakshuka, poached eggs, tomato sauce, Middle Eastern recipe, vegetarian breakfast, spicy eggs, stovetop cooking