For the longest time, I was so curious about Shakshuka. “What is it?” “How does it taste?” “Would I even like it?” And most importantly, “Is it hard to make?” I had so many doubts and questions, but guess what? Totally unnecessary! Shakshuka is simple and super easy to make, and it is absolutely delicious. Best of all, you probably already have all the ingredients! So, let’s dive in, and I will show you how simple and tasty it really is!
A bit of history lesson?
The Shakshuka is really just poached eggs in a delicious and so simple and flavourful tomato sauce. It is a famous Middle East dish which earned worldwide popularity with a reason. Funny, but the true meaning of the Arabic word is “mixture” and indeed this dish is just the amazing mixture of all the right ingredients for a delightful meal.
I cannot explain the happiness and how proud I felt when I first tried making it and everyone around the table was just in awe of how good and simple this dish actually is. So, this is one of those meals that I absolutely recommend on a busy week when just no time or energy is available. Your folks will appreciate it and adore it. And yes, have you seen that commercial “Eggs for dinner?” Well why not? If it is too odd, just move it to brunch, lunch whatever works for you, guys. Just try it!
A bit of background info
For some more context, the Shakshuka is simply a few poached eggs in a flavorful, easy-to-make tomato sauce. This Middle Eastern dish has earned worldwide popularity—and for good reason! Fun fact: the word “shakshuka” means “mixture” in Arabic, which is perfect because it’s a delightful mix of simple ingredients.
I still remember the joy when I first made it, and everyone at the table was amazed by how delicious and easy it was. It’s one of those go-to meals for busy weeks when you’re low on time and energy. Your family will love it! And hey, who says eggs are only for breakfast? This dish works for any meal—just try it!
What You’ll Need
- Eggs – The star of shakshuka! They add smoothness and protein to the dish. Grab a few, and let’s get cracking.
- Onions – For that sweet, aromatic flavor that’s irreplaceable (well, leeks come close, but let’s keep that a secret).
- Garlic – Essential for a delicious flavor that pairs perfectly with the spices and tomato sauce. Plus, it is healthy, so don’t skip it!
- Peppers – Bell peppers bring sweetness and color to the sauce. Choose a good-sized pepper and get slicing.
- Diced Tomatoes – Fresh tomatoes are fantastic, but canned tomatoes can be a great time-saver when life gets busy. Tomatoes are crucial for this dish, so if you are looking for a flavor upgrade, and some time saved, be sure to check out my post on homemade tomato sauce. I strongly recommend keeping a jar handy at all time.
- Tomato Paste – A tomato paste is concentrated tomatoes and adds depth and richness to your sauce. I use it in almost every tomato-based dish because it really enhances the flavor. Keep it on hand for those extra special finishing touches.
- Olive Oil – Oil is essential for cooking and blending all the flavors. Feel free to use any light oil you prefer, however olive oil is my always go-to.
Spices
- Salt and Black Pepper – A must in every dish. As usual, season to taste.
- Cumin – Essential for that signature smoky flavor. You can’t make great Shakshuka without the cumin dusted over.
- Smoked Paprika – The smoked paprika adds a burst of flavor and a beautiful color to your dish.
- Brown Sugar – Balances the acidity of the tomatoes. While white sugar or honey can work, brown sugar adds a rich depth of flavor.
Kitchen Tools
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The Best Shakshuka
Course: Main, Breakfast, BrunchCuisine: Middle-EastDifficulty: Easy4
servings10
minutes30
minutes40
minutesGet ready to explore the best and absolutely delicious Shakshuka recipe. It is so simple and easy, you will wonder why you didn’t try it sooner!
Ingredients
1 medium onion
3-4 cloves garlic
1 bell pepper
1 tablespoon tomato paste
1 cup of homemade tomato sauce (or canned diced tomatoes)
1 teaspoon ground cumin
1 tablespoon smoked paprika
1 teaspoon brown sugar (adjust the quantity based on tomato sauce acidity)
salt and black pepper to taste
Optional, but highly recommended, a handful of fresh parsley for a perfect finishing touch.
Directions
- Preheat your oven to 350°F (175°C).
- Heat a cast iron skillet over medium-high heat and drizzle with olive oil. Add the chopped onion and stir to cook evenly.
- Add the sliced bell pepper and garlic, continuing to stir until the onion is caramelized.
- Stir in the tomato paste and tomato sauce until well combined.
- Season with brown sugar, salt, pepper, and ground cumin. Lower the heat and let it simmer for about 10 minutes. If you have a lid, cover the skillet to prevent splattering.
- Using a wooden spoon or spatula, create small wells in the mixture and crack an egg into each well. Repeat the step with the remaining eggs.
- Turn off the stove and transfer the skillet to the oven. Bake for 5-10 minutes, checking periodically, until the eggs are set but still slightly runny.
- Remove the skillet from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley, for extra freshness and nice finishing touch.
Notes
- For an extra flavour, crumble some feta cheese on top and serve with slices of sourdough bread.
- If you like it spicy, slice a red chilly pepper to taste.
Have you made the recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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