Shakshuka Recipe (Eggs Poached In Spicy Tomato Sauce)

Shakshuka is a well-known cuisine from the Middle East that consists of eggs that have been poached in a spicy tomato sauce. It is an excellent choice for breakfast or any other time of the day, as it is a food that is both healthful and simple to prepare.

Shakshuka Recipe

It is an excellent choice for breakfast, brunch, lunch, supper, or even as a snack in the late hours of the night. A dish that is sure to satiate, it is loaded with eggs that have been cooked in a spicy tomato-pepper sauce.

I am confident that you are going to adore this dish, which is called Shakshuka.

Shakshuka Recipe (Eggs Poached In Spicy Tomato Sauce)

What Is Shakshuka?

A traditional dish from the Middle East, shakshuka (sometimes spelled “Shakshouka”) consists of eggs that have been poached in a sauce that is based on chile and tomatoes that have been seasoned.

Shakshuka is a meal that originated in North Africa, but it has gained enormous popularity across the entire Middle East, particularly in Israel, where it is regularly eaten today.

It is one of those foods that in appearance may appear to be difficult to prepare, but in reality, it is really simple to prepare. To put it another way, it is so easy to make that I had been preparing a variant of this dish for YEARS before I even became familiar with the term “Shishuka eggs.”

Back then, I was just starting out in the kitchen, experimenting with different recipes and learning more about cooking and eating. I found that I enjoyed producing spicy sauces, and I made the decision to cook a few eggs by combining them with the sauce.

Scrambled Eggs! It’s very delicious! A lot of fun to make! I had no idea what to call that food, but when I came across this particular dish, I couldn’t believe it. I had no idea what it was called. How wonderful is this recipe!

“Eggs in Purgatory” or “Eggs in Hell” are two of the other names that I’ve heard for this dish or dishes that are similar to it. However, depending on how spicy you want your sauce to be, either of those two options sounds appropriate.

Although the recipe appears to be more appropriate for breakfast, it may be eaten at any time of the day. An enjoyable brunch, possibly accompanied by a Blood Mary or a glass of champagne, a fun lunch, or a spicy dinner might be a good idea.

Shakshuka Recipe (Eggs Poached In Spicy Tomato Sauce)

It is possible to prepare the sauce in advance so that you can consume it as a speedy supper. It is my preference to let my sauce boil for a good thirty minutes so that the flavors may fully develop.

I would recommend simmering for a longer period of time, although it is not required. Satisfy your taste buds.

Shakshuka is here, so let’s talk about how to prepare it!

Shakshuka Ingredients

  • Olive Oil. For cooking.
  • Vegetables. Onion, red bell pepper, spicy chili peppers, garlic, and tomatoes. You can use canned tomatoes for this recipe, or fresh.
  • Spices. Smoked paprika (or sweet paprika), cumin, and salt and pepper. Add cayenne pepper for a bit more heat.
  • Cilantro. For flavor and garnish.
  • Eggs.
  • For Serving. Crumbled feta cheese (or other crumbly white cheese) and fresh chopped herbs for topping, crusty bread (if desired).

How To Make Shakshuka – The Recipe Method

  • Cook the Onions and Peppers. Start by heating a skillet with a diameter of 10 inches over medium heat.
  • Add onion and peppers. Let them cook for a total of seven to eight minutes, or until they have a good brown color and are beginning to caramelize.
  • Garlic and Spices. Garlic, paprika, cumin, cumin, salt, and pepper should be added to the mixture. Prepare for one more minute. In the pan, this will allow the spices to develop a little bit more.
  • Add Tomatoes. The tomatoes should be added and then broken up with a wooden spoon.
  • Simmer the Shakshuka Sauce. After bringing to a boil, reduce the heat and simmer for ten minutes, or for as long as thirty minutes, to allow the flavors to develop in a pleasing manner.
  • Add Cilantro. Add two tablespoons of the chopped cilantro and stir to combine.
  • Add the Eggs. It is necessary to create six little indentations for the eggs using a small spoon. In the indentations, crack the eggs into the holes. To assist the egg whites in setting and covering the pan, a small amount of the sauce should be spooned over them.
  • Cook the Eggs Through. Simmer, covered, for approximately seven to eight minutes, or until the egg whites have reached the desired consistency. Wait up to fifteen minutes for eggs that are more firm.
  • Let the Eggs Cook to Your Preference. When you are satisfied with the consistency of the yolks, remove the pan from the heat and allow it to settle for a few more minutes.
  • Garnish and Serve. The remaining cilantro and crumbled feta cheese should be sprinkled on top. Serve with bread that has a crust.

Shakshuka Recipe (Eggs Poached In Spicy Tomato Sauce)

A crusty bread is an absolute necessity if you want to be able to scoop up all of that delicious sauce from the skillet. Additionally, pita bread is a wonderful option.

I hope you enjoy it!

Recipe Tips & Notes

Tomatoes. That being said, this dish is suitable for any tinned tomatoes. When I make it, I like to use tomatoes that have been roasted over an open flame. However, fresh tomatoes, diced tomatoes, or whole tomatoes are other terrific options for this dish.

Simmering Time. This dish can be served immediately, or you can let the sauce simmer for a longer period of time to generate more flavor. It is also possible to simmer the eggs for as long as you wish, depending on the degree of doneness that you prefer for your eggs.

Want Spicy Shakshuka?

Although shakshuka is regarded to be a dish with a moderate level of heat, you are free to increase the level of heat if you so like. At your discretion, you are free to adjust the seasonings to suit your tastes. Incorporate chili powder with a level of heat that you find to be satisfactory, in addition to red pepper flakes or hot sauce.

It is also possible to utilize peppers that are either hotter or milder in your basic sauce, depending on how you prefer it.

Patty’s Perspective

It’s possible that the majority of people wouldn’t think of a red sauce like this being served with eggs, but it’s a dish that works extremely well and has quickly become one of my favorites. In the future, I will try to get Mike to do this more frequently!

Storage Information

You can store any leftover shakshuka in the refrigerator in a container that has been sealed, or you can cover the baking dish that has been cooled in plastic wrap and seal it. This could last for up to five days.

When you want to enjoy it once more, warm it up gently in the oven or on the stovetop.


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