Shakshuka

Shakshuka is a beloved North African and Middle Eastern dish made of gently poached eggs in a rich, spiced tomato and pepper sauce. It’s the kind of comforting, one-pan meal that feels both rustic and elegant. Perfect for breakfast, brunch, or even a cozy weeknight dinner, shakshuka is best served with warm, crusty bread to scoop up every last bite. It’s a nourishing dish that’s simple to make, full of flavor, and incredibly satisfying.

Ingredients:

• 2 tablespoons olive oil

• 1/2 medium onion, thinly sliced

• 1 small red or orange bell pepper, chopped

• 2 cloves garlic, minced

• 4–5 ripe tomatoes, chopped (about 2 cups)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground coriander (optional)

• 1/4 teaspoon red pepper flakes (adjust to taste)

• Salt and black pepper, to taste

• 3–4 large eggs

• Fresh parsley or cilantro, chopped (for garnish)

• Crusty bread or pita, for serving

Instructions:

Step 1: Sauté the vegetables
Heat the olive oil in a medium-sized skillet over medium heat. Add the sliced onion and chopped bell pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onion is lightly golden.

Step 2: Add garlic and spices
Add the minced garlic to the pan and sauté for 30 seconds. Then stir in the cumin, smoked paprika, coriander (if using), and red pepper flakes. Let the spices toast for about a minute to deepen their flavor.

Step 3: Add fresh tomatoes and simmer
Add the chopped fresh tomatoes and season with salt and black pepper. Stir everything together and let it simmer uncovered for 10–15 minutes, or until the tomatoes have broken down and the sauce has thickened. If the mixture starts to dry out, you can add a splash of water to loosen it up.

Step 4: Create wells and add eggs
Use a spoon to make small wells in the tomato mixture. Gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still soft. You can cook a little longer if you prefer firmer yolks.

Step 5: Garnish and serve
Remove the skillet from heat and sprinkle chopped parsley or cilantro on top. Serve the shakshuka immediately with toasted bread, warm pita, or flatbread.

Tips:

Tomato Quality: Use ripe, juicy tomatoes for the best flavor. If your tomatoes are a bit acidic or underripe, add a pinch of sugar to balance the taste.

Customize It: Add a handful of baby spinach, chopped mushrooms, or diced zucchini to the tomato mixture for extra veggies and texture.

Meal Prep Friendly: You can make the tomato base ahead of time and reheat it before adding the eggs for a quick meal during the week.

Leftovers: Store any leftover tomato base in an airtight container in the fridge for up to 3 days. Crack in fresh eggs and reheat on the stove for a fresh second-day shakshuka.

This fresh tomato shakshuka is the kind of simple yet soulful dish that brings people to the table. It’s made with pantry staples and garden-fresh produce, and it comes together in under 30 minutes. Whether you’re serving it for a slow weekend breakfast or a no-fuss dinner, shakshuka always feels special. Enjoy this fresh take on a classic!