Shakshuka (Poached Eggs in Spiced Tomato Sauce)
Eggs cooked in a spiced tomato and pepper sauce, with the whites set and the yolks still soft. Unlike Turkish menemen, the eggs stay whole in the sauce, and unlike Turkish saksuka, there is no eggplant. It’s bold, saucy, and perfect for dipping with bread.
Servings: 2
Ingredients:
- 2 tbsp olive oil
- 1 red bell pepper, small, finely diced
- 2 garlic cloves, pressed
- 3 medium tomatoes, grated or peeled and finely diced
- 1 tbsp tomato paste
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 3 large eggs
- 1 tbsp fresh parsley, chopped, for garnish
Method:
Start Cooking- Heat olive oil in a pan over medium heat.
- Add chopped red pepper and cook for 4–5 minutes, until softened.
- Add garlic and cook briefly, about 30 seconds, until fragrant.
- Add tomato paste and cook for 1–2 minutes, then add tomatoes.
- Stir and cook, uncovered, until the mixture thickens and most of the liquid has evaporated, about 12–15 minutes.
- Season with paprika, cumin, salt, and black pepper.
- Reduce heat to low.
- Using a spoon, make small wells in the sauce and crack the eggs into each well.
- Cover and cook gently over low heat until the egg whites are set but the yolks are still soft, about 5–7 minutes.
- Sprinkle with chopped parsley and serve warm. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Grated tomatoes create a smoother, more cohesive texture.
- Finely diced tomatoes give a chunkier result with more structure.
- Cook the sauce until thick, not watery, before adding the eggs.
- Keep heat low once the eggs are added to prevent overcooking.
- Covering the pan helps the egg whites set while keeping the yolks soft.
- Add onion: Sauté finely chopped onion before adding the peppers.
- Add heat: Sprinkle in chili flakes or cayenne.
- Add cheese: Crumble feta or mozzarella over the top before serving.
- Add herbs: Use cilantro instead of parsley, or a mix of both.
- Serve warm with fresh bread.
- It pairs well with olives, feta, sliced tomatoes, and cucumbers as part of a traditional breakfast spread.
- It works well any time of day, from breakfast to a quick dinner.
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Nutrition:
Calories: 287 kcal | Carbohydrates: 15 g | Protein: 12 g | Fat: 21 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 13 g | Trans Fat: 0.03 g | Cholesterol: 247 mg | Sodium: 259 mg | Potassium: 811 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 4549 IU | Vitamin C: 107 mg | Calcium: 81 mg | Iron: 3 mg
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Tomatoes
WHY WE LOVE IT
Tomatoes are the base of shakshuka, bringing richness, acidity, and depth. As they cook down, they create the thick sauce that holds the eggs and defines the dish.
A LITTLE STORY
Tomato-based dishes are central to cooking across the Middle East and North Africa. In shakshuka, tomatoes are slowly cooked with spices to form a flavorful base where eggs are added at the end.
DID YOU KNOW?
The key to good shakshuka is reducing the tomatoes until thick, not watery. A well-cooked base keeps the eggs in place and concentrates the flavor.