Shakshuka Recipe Easy Traditional Poached Eggs in Spiced Tomato Sauce

Why You’ll Love This Shakshuka

Shakshuka is a traditional North African and Middle Eastern dish with eggs poached in a spiced tomato sauce, making it a nutritious and easy meal for any time of day. You’ll appreciate how simple it is to whip up, especially on busy mornings when you need something hearty without much effort. This recipe takes about 30 minutes total, with just 10 minutes of prep and 20 minutes of cooking, so it’s perfect for home cooks, busy parents, or students looking for a quick fix.

The health benefits are a big win too, as each serving packs about 146 calories, 10 grams of carbohydrates, and 7 grams of protein, along with key nutrients like 1371 IU of vitamin A and 40 milligrams of vitamin C. It’s loaded with vitamins, antioxidants from tomatoes and peppers, and protein from the eggs, all of which support wellness and give you steady energy. For those watching their diet, it’s adaptable, fitting for low-calorie options or dairy-conscious eaters by adding crumbled feta or goat cheese if tolerated.

What really sets shakshuka apart is its versatility, blending bold spices like cumin, paprika, and a touch of chili powder for that distinctive flavor. You can tweak it for vegan needs by swapping eggs for something else, or keep it gluten-free without any hassle. Whether you’re a food enthusiast or a working professional, this dish brings people together with its comforting taste and easy tweaks to match everyone’s preferences.

Essential Ingredients for Shakshuka

Gathering the right ingredients is key to making a great shakshuka, and this recipe keeps it simple with everyday items that pack a flavorful punch. Below is a structured list of all the ingredients you’ll need, based on the classic recipe. Each one is measured out to make it easy to follow and ensure your dish turns out just right.

• 2 tablespoons olive oil
• 1 medium diced onion
• 1 diced and seeded red bell pepper
• 4 finely chopped garlic cloves
• 2 teaspoons paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 can (28 ounces) whole peeled tomatoes
• 6 large eggs
• Salt and pepper to taste
• Small bunches of fresh chopped cilantro for garnish
• Small bunches of fresh chopped parsley for garnish

These ingredients create a balanced mix of healthy fats from the olive oil, veggies for fiber, and spices for that warm, aromatic taste. For special diets, you can swap eggs with firm tofu for a vegan version or use low-sodium options to cut back on salt.

How to Prepare the Perfect Shakshuka: Step-by-Step Guide

Getting shakshuka right means starting with fresh ingredients and following a few easy dietary substitutions guide for tweaks if needed. First, heat 2 tablespoons of olive oil over medium heat in a large sauté pan, then add 1 medium diced onion and 1 diced and seeded red bell pepper. Cook them for about 5 minutes until the onion turns translucent, building a solid base for the sauce.

Next, stir in 4 finely chopped garlic cloves along with 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon chili powder, letting them cook for another minute to release their aromas. This step brings out the spices’ full flavor, making the dish stand out. Pour in 1 can (28 ounces) of whole peeled tomatoes with their juice, breaking them down with a spoon, then season with salt and pepper to taste and bring the sauce to a simmer.

Once the sauce is bubbling gently, create small wells in it and crack 6 large eggs into each one. For the best results, use a stainless steel pan instead of cast iron because of the tomatoes’ acidity. Cook the eggs for 5 to 8 minutes until the whites set and the yolks reach your preferred consistency, optionally covering the pan to speed things up. Finally, garnish with small bunches of fresh chopped cilantro and parsley, and serve it hot with pita bread or avocado slices for a complete meal that takes just 30 minutes.

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Dietary Substitutions to Customize Your Shakshuka

One of the best parts of shakshuka is how it adapts to different needs, like swapping ingredients for dietary reasons without losing that amazing taste. For protein alternatives, you can replace the 6 large eggs with crumbled tofu or a chickpea flour batter to make it vegan-friendly, which keeps things protein-rich and satisfying.

If you’re aiming for a low-calorie version, try using egg whites only or adding more veggies to bulk it up, or swap bell peppers for zucchini to cut calories while keeping the dish colorful. When it comes to seasonings, experiment with different blends like harissa for a spicier kick or ensure all spices are gluten-free for those sensitivities. These changes make shakshuka flexible for everyone, from seniors to diet-conscious individuals.

Mastering Shakshuka: Advanced Tips and Variations

To take your shakshuka to the next level, focus on pro cooking techniques like using a heavy-bottomed skillet for even heat, which prevents the sauce from burning. Always toast the spices in oil before adding veggies to boost their flavor, and remember that a stainless steel pan works best due to the acidity in tomatoes, helping you avoid any metallic tastes.

Flavor variations can include adding crumbled feta or goat cheese for a creamy twist if dairy works for you, or incorporating Moroccan spices like coriander for a fresh vibe. For presentation, serve it in colorful bowls with a garnish of herbs and perhaps a drizzle of tahini to make it look as good as it tastes. If you’re prepping ahead, make the tomato-pepper base in advance and store it in the fridge, then add eggs fresh when you’re ready.

Here’s a quick table of nutrition facts per serving to help you see why this dish is a smart choice:

How to Store Shakshuka: Best Practices

Keeping shakshuka fresh is simple if you follow a few smart steps, starting with refrigeration right after cooking. Store the cooked dish in an airtight container in the fridge for up to 3 days, making sure it’s cooled completely to keep flavors intact. For longer storage, freeze just the sauce base without the eggs in freezer-safe containers for up to 2 months, which is great for meal prep.

When reheating, gently warm the thawed sauce on low heat on the stove and add fresh eggs at the end for the best texture. This method avoids sogginess and helps busy professionals or families pull together a quick meal. Always reheat on the stove rather than in the microwave to preserve that homey taste and consistency.

FAQs: Frequently Asked Questions About Shakshuka

Shakshuka

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🍳 Experience the perfect blend of Mediterranean flavors with this easy shakshuka that delivers protein-rich eggs simmered in aromatic spiced tomato sauce
🍅 Master the art of one-pan cooking with this traditional dish that brings together vibrant tomatoes, aromatic spices, and perfectly poached eggs for a satisfying meal any time of day

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

– 2 tablespoons olive oil

– 1 medium diced onion

– 1 diced and seeded red bell pepper

– 4 finely chopped garlic cloves

– 2 teaspoons paprika

– 1 teaspoon cumin

– ¼ teaspoon chili powder

– 1 can (28 ounces) whole peeled tomatoes

– 6 large eggs

– Salt and pepper to taste

– Small bunches of fresh chopped cilantro for garnish

– Small bunches of fresh chopped parsley for garnish

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Instructions

1-Getting shakshuka right means starting with fresh ingredients and following a few easy dietary substitutions guide for tweaks if needed. First, heat 2 tablespoons of olive oil over medium heat in a large sauté pan, then add 1 medium diced onion and 1 diced and seeded red bell pepper. Cook them for about 5 minutes until the onion turns translucent, building a solid base for the sauce.

2-Next, stir in 4 finely chopped garlic cloves along with 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon chili powder, letting them cook for another minute to release their aromas. This step brings out the spices’ full flavor, making the dish stand out. Pour in 1 can (28 ounces) of whole peeled tomatoes with their juice, breaking them down with a spoon, then season with salt and pepper to taste and bring the sauce to a simmer.

3-Once the sauce is bubbling gently, create small wells in it and crack 6 large eggs into each one. For the best results, use a stainless steel pan instead of cast iron because of the tomatoes’ acidity. Cook the eggs for 5 to 8 minutes until the whites set and the yolks reach your preferred consistency, optionally covering the pan to speed things up. Finally, garnish with small bunches of fresh chopped cilantro and parsley, and serve it hot with pita bread or avocado slices for a complete meal that takes just 30 minutes.

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Notes

🍳 Use stainless steel pans instead of cast iron to prevent the acidic tomatoes from reacting with the metal and affecting the taste
🧀 Add crumbled feta or goat cheese on top during the last few minutes of cooking for extra creaminess and flavor
🥖 Serve with warm pita bread or crusty bread to soak up every last bit of the delicious spiced tomato sauce

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish/Breakfast
• Method: Poaching/Simmering
• Cuisine: North African/Middle Eastern
• Diet: Gluten-Free

Nutrition

• Serving Size: 1.5 eggs with sauce
• Calories: 146
• Sugar: 5g
• Sodium: 256mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 164mg