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Shakshuka


Shakshuka is one of those meals that makes you feel like you put in way more effort than you actually did. It’s rustic, vibrant, and comes together in one pan, which means less cleanup and more eating. Plus, there’s something ridiculously satisfying about cracking eggs right into a bubbling tomato sauce and watching them gently poach. It’s said to have started in Tunisia and spread through North Africa and the Middle East, which makes sense, everyone who tries it seems to adopt it. What I love most is that it isn’t only a breakfast meal. I’ve had it for brunch, lazy dinners, and even “I forgot to grocery shop” nights, and it always hits the spot.

Ingredients

  • 2 tbsp olive oil

  • 1 small onion, diced

  • 1 red bell pepper, diced

  • 2–3 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ¼ tsp chili flakes (optional, for heat)

  • 1 can (14 oz / 400 g) crushed or diced tomatoes

  • Salt and pepper to taste

  • 4–5 eggs

  • Fresh parsley or cilantro, chopped (for garnish)

  • Optional: crumbled feta, olives, or harissa

Instructions

  1. Sauté the base
    Heat olive oil in a skillet over medium heat. Add the onion and bell pepper. Cook for about 5–7 minutes, stirring occasionally, until they soften.

  2. Add garlic and spices
    Stir in the garlic, cumin, paprika, and chili flakes. Cook for about 1 minute until fragrant, don’t let the garlic brown.

  3. Simmer the sauce
    Pour in the tomatoes. Season with salt and pepper. Let it simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning if needed.

  4. Add the eggs
    Use a spoon to make small wells in the sauce and crack an egg into each one. Lower the heat, cover the pan, and let the eggs cook until the whites are set but the yolks are still runny (about 5–7 minutes). If you like firmer yolks, just give them an extra minute.

  5. Finish and serve
    Sprinkle chopped parsley or cilantro over the top. Add feta or other optional toppings if you like. Serve straight from the pan with crusty pita bread and enjoy. 


💬 Gave this shakshuka a try? I’d love to know how it went! Drop a note below, especially if you put your own spin on it with extra spice, different herbs, or fun toppings like feta or olives.
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