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 work as a quick 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!
I like to use an 8-inch pan for this 3 egg version. However, you may also double the recipe with a larger pan. Make sure to adjust the cooking time accordingly!
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.
Tip 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. If your pan does not come with a lid, you may also cover the pan tightly with aluminum foil.
Ingredients for this recipe
- Olive oil
- Onion
- Red bell pepper
- Smoked paprika powder
- Cumin powder
- Onion powder
- Canned crushed tomato
- Salt
- Eggs
Toppings:
- Cilantro leaves
- More 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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Recipe
Quick Stovetop Shakshuka
Equipment
- 1 x 8 inch pan
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 crushed tomato 14.5oz/ 411g size can
- 1 teaspoon salt
- 3 large eggs
Toppings:
- Cilantro leaves
- Olive oil
Instructions
- Heat up the olive oil in a small pan (I use an 8-inch). 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 (with juice) 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.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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