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Hearty Shakshuka Recipe

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★★★★★

4.6 from 114 reviews

This hearty shakshuka recipe features eggs poached in a robust, spiced tomato sauce with aromatic onions, garlic, and flavorful spices, garnished with fresh cilantro. A perfect nutritious dish for breakfast, brunch, or any meal, highlighting Mediterranean flavors and easy stovetop cooking.

Ingredients

Scale

Sauce Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped (6 ounces)
  • ½ teaspoon sea salt (divided)
  • 1 tablespoon garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes (use ¼ teaspoon if you prefer less heat)
  • 26 ounces Pomi chopped tomatoes (undrained)
  • ¼ teaspoon black pepper

Eggs and Garnish

  • 6 medium eggs
  • Pinch of salt and black pepper for seasoning eggs
  • 2 tablespoons cilantro or parsley, chopped, for garnish

Instructions

  1. Heat the oil: Warm 2 tablespoons of extra-virgin olive oil in a large, heavy 12-inch cast iron skillet over medium-high heat to prepare for sautéeing the onions.
  2. Cook the onions: Add the chopped onion and half of the sea salt (¼ teaspoon) to the skillet. Stir often and cook until the onions turn golden, approximately 5 minutes.
  3. Add spices and garlic: Reduce the heat to medium. Incorporate the minced garlic, paprika, ground cumin, and red pepper flakes. Cook while stirring continuously for about 30 seconds to release their aromas.
  4. Simmer the tomato sauce: Pour in the undrained chopped tomatoes along with the remaining sea salt (¼ teaspoon) and black pepper. Cook uncovered for 10 minutes, stirring frequently, until the sauce thickens and the flavors meld. Taste and adjust seasoning if needed.
  5. Poach the eggs: Crack each egg into individual small bowls. Using the back of a spoon, create wells in the tomato sauce and gently slide each egg into a well. Carefully fold the surrounding sauce over the edges of the egg whites to contain them. Space the eggs evenly in the skillet.
  6. Cook eggs gently: Lower the heat to medium-low. Continue cooking uncovered and undisturbed for 5 to 10 minutes, or until the egg whites are set but the yolks remain soft. Optional: briefly cover the skillet to speed cooking but watch carefully to avoid film forming on yolks. If the sauce dries out, drizzle a little water.
  7. Finish and serve: Season the eggs with a pinch of salt and black pepper. Garnish with chopped cilantro or parsley. Serve immediately, enjoying the combination of spicy tomato sauce and rich eggs.

Notes

  • If you cannot find Pomi chopped tomatoes, substitute with any high-quality canned chopped tomatoes, preferably no-salt-added.
  • You can use parsley instead of cilantro for garnish according to preference or availability.
  • Adjust red pepper flakes to taste based on your spice tolerance.
  • Use a well-seasoned cast iron skillet or any heavy-bottomed skillet to ensure even cooking and heat retention.
  • To make the dish less spicy, reduce red pepper flakes to a quarter teaspoon or omit entirely.

Keywords: shakshuka, eggs in tomato sauce, Mediterranean breakfast, easy stovetop recipe, vegetarian brunch

Find it online: https://mjrecipe.com/hearty-shakshuka-recipe/