Shakshuka is an easy breakfast/ brunch menu that is popular throughout North Africa and the Middle East. It has onion and bell pepper simmered in tomato sauce with aromatic spices, topped with poached eggs.
Scooping the eggs and sauce with pita or toasted bread is the best part about shakshuka. The sauce is rich and full of flavor which makes you want to have more and more! Although shakshuka is widely known as a breakfast menu, I can totally see it working as lunch or dinner as well.
While some of shakshuka recipes call for oven baking, I like to get everything done on the stovetop. To keep the process easy, canned crushed tomato and a simple mix of ground spices are used in this recipe.
Once you cook the chopped onions and bell pepper with the spices, the next step is to add the crushed tomato and salt. Simmer for 3 minutes, then you just need to add the eggs into the sauce for poaching.
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This one pan recipe is such a crowd pleaser yet easy enough to make on a busy morning. Sharing a delicious breakfast together with your friends and family is the best way to start your day right!
An 8-inch pan is used for this 3 egg version but you may also double the recipe with a larger pan, with an adjusted cooking time.
How to poach the eggs perfectly
You want the yolks to be runny (or half cooked, if you prefer). Once you cover the pan, make sure to watch the eggs closely. As soon as the edge of the egg whites start to cook, that’s the sign that they will be ready within a minute.
Tips for making shakshuka
Make sure to use a pan with a fitting lid. The lid helps to cook the eggs fast and evenly by creating the steaming effect inside the pan.
Ingredients for this recipe
- Olive oil
- Onion
- Red bell pepper
- Smoked paprika powder
- Cumin powder
- Onion powder
- Canned crushed tomato
- Salt
- Eggs
Optional tipping:
- Cilantro
- Olive oil
How to make stovetop shakshuka
1. Heat up the olive oil in a small pan (I use an 8-inch) and cook the onion and pepper until tender.
2. Add in the smoked paprika, cumin, onion powder and cook for another minute.
3. Add in the crushed tomato and salt. Let simmer for 3 minutes.
4. Using a large spoon, make 3 wells in the sauce. Gently drop the eggs into each well.
5. Cover the pan with a lid and cook for 2-3 minutes until the eggs are halfway cooked.
5. Top with cilantro and drizzle some olive oil. Serve with gluten-free toast or pita bread.
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Quick Stovetop Shakshuka
Course: BreakfastCuisine: Middle EasternDifficulty: Easy3
servings5
minutes15
minutes20
minutesShakshuka is an easy breakfast that is popular throughout the Middle East. It has onion and pepper simmered in tomato sauce with aromatic spices, topped with poached eggs.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
½ red bell pepper, chopped
1 tablespoon smoked paprika powder
1 tablespoon cumin powder
1 teaspoon onion powder
1 can (14.5oz/ 411g)crushed tomato
1 teaspoon salt
3 eggs
- Toppings:
Cilantro leaves
Olive oil
Directions
- Heat up the olive oil in a small pan (I use an 8-inch) and cook the onion and pepper until tender.
- Add in the smoked paprika, cumin, onion powder and cook for another minute.
- Add in the crushed tomato and salt. Let simmer for 3 minutes.
- Using a large spoon, make 3 wells in the sauce. Gently drop the eggs into each well.
Cover the pan with a lid and cook for 2-3 minutes until the eggs are halfway cooked. - Top with cilantro and drizzle some olive oil. Serve with gluten free toast.
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