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Classic Shakshuka

Shakshuka is a hearty North African and Middle Eastern dish featuring eggs poached in a spicy, flavorful tomato sauce. The dish is cooked on the stovetop, combining sautéed aromatics, simmered tomatoes with spices, and gently cooked eggs that set softly with runny yolks. The final presentation is vibrant and rustic, with eggs nestled in a rich, thick sauce topped with fresh herbs and cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 400 grams canned crushed tomatoes or fresh tomatoes, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • pinch chili flakes adjust to taste
  • 4 eggs fresh, at room temperature
  • to taste salt and pepper
  • 2 tablespoons chopped fresh herbs (cilantro or parsley) for garnish
  • crumbled feta or goat cheese for topping optional
  • 1 lemon for squeezing optional

Equipment

  • Large skillet (preferably cast iron)
  • Ladle or large spoon
  • Sharp knife
  • Chopping board
  • Measuring spoons and cups

Method
 

  1. Heat a large skillet over medium heat and add olive oil, listening for a gentle sizzle.
  2. Add finely chopped onions to the skillet and sauté, stirring occasionally, until they turn translucent and smell sweet, about 5 minutes.
  3. Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Pour in the crushed tomatoes and add smoked paprika, cumin, and chili flakes. Stir well to combine.
  5. Simmer the sauce gently, stirring occasionally, until it thickens slightly and the flavors meld, about 10 minutes.
  6. Make small wells in the sauce with the back of a spoon and carefully crack an egg into each well.
  7. Cover the skillet with a lid and cook on low heat until the whites are just set but the yolks remain runny, about 5 minutes.
  8. Remove from heat, sprinkle with chopped herbs, crumbled cheese, and a squeeze of lemon if desired.
  9. Serve directly from the skillet with warm bread or pita to scoop up the sauce and eggs.

Notes

Adjust spice levels to your taste. For extra richness, add a drizzle of olive oil before serving.