If you have been searching for a vibrant and heartwarming dish that whips up quickly yet tastes like a culinary celebration, you have found it with this Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe. This iconic Middle Eastern/North African meal brings together rich, aromatic spices, luscious tomato sauce, and perfectly cooked eggs nestled right in the skillet, creating a feast that is as delightful to the eyes as it is to your taste buds. Whether you’re craving a comforting breakfast, a satisfying brunch, or a cozy dinner, this shakshuka recipe is an effortless way to impress yourself and anyone you share it with.
Ingredients You’ll Need
What’s amazing about this Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe is how simple ingredients combine to create layers of flavor, texture, and color. Each one plays a key role—bringing sweetness, heat, earthiness, or freshness to the table.
- Olive oil: A good quality extra virgin variety is perfect to sauté the veggies and carry the spices.
- Onion, diced: Adds sweetness and a tender bite to the tomato base.
- Red bell pepper, diced: Provides a pop of color and subtle crunch that balances the acidity.
- Garlic, minced: Introduces a fragrant richness that enhances the entire dish.
- Ground cumin: Infuses an earthy warmth typical of North African cooking.
- Smoked paprika: Brings smoky depth to the tomato sauce.
- Ground coriander: Offers citrusy notes that brighten the sauce.
- Cayenne pepper (optional): Adds a gentle kick for those who want a bit more heat.
- Diced canned tomatoes (28 ounces): Form the rich, tangy foundation of this dish.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Large eggs (4 to 6): Cooked gently in the sauce for that silky, luscious texture.
- Chopped fresh parsley or cilantro: Sprinkle over at the end for fresh herbaceous flair.
- Crumbled feta cheese (optional): Offers a creamy, tangy contrast to the spiced tomato sauce.
- Warm crusty bread: Perfect for scooping every heavenly bite straight from the pan.
How to Make Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe
Step 1: Sauté the Aromatics
First, heat olive oil in a large skillet over medium heat. Toss in the diced onion and red bell pepper, then let them soften gently for about 5 to 6 minutes. This step builds a fragrant and flavorful base that will soon join forces with vibrant spices.
Step 2: Spice It Up
Stir in minced garlic with ground cumin, smoked paprika, coriander, and cayenne pepper if you choose to use it. Cook these for about a minute until the kitchen fills with that irresistible spicy aroma — this quick step wakes up every ingredient for the next phase.
Step 3: Simmer the Tomato Sauce
Pour in your diced tomatoes along with salt and black pepper. Let the mixture simmer uncovered for 10 to 12 minutes. Stir occasionally to help reduce the liquid and concentrate those bright, bold tomato flavors. You’ll notice the sauce thickening gently, ready to cradle the eggs soon.
Step 4: Add the Eggs
Make small wells in the thickened sauce and crack your eggs directly into these cozy pockets. Cover the skillet and cook for 5 to 8 minutes, depending on how runny or firm you like your yolks. This is where loving care makes all the difference, ensuring perfectly tender eggs nestled in spicy tomato bliss.
Step 5: Finish with Freshness
Once the eggs are just right, remove the skillet from heat. Sprinkle chopped parsley or cilantro and crumble some feta cheese over the top if you want that creamy salty bonus. Serve immediately alongside warm crusty bread that’s eager to soak up every soulful drop.
How to Serve Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe
Garnishes
Fresh herbs such as parsley or cilantro aren’t just pretty—they add a refreshing brightness that complements the smoky, spicy tomato sauce beautifully. Crumbled feta cheese is optional but highly recommended for a tangy, creamy finish that contrasts perfectly with the richness of the eggs and spices.
Side Dishes
This dish shines on its own but pairs wonderfully with warm, crusty bread that invites dipping. You could also serve it with pita or naan for a Middle Eastern vibe. If you want to bulk it up, a simple green salad with lemon vinaigrette or roasted vegetables makes for a well-rounded meal.
Creative Ways to Present
For a stylish brunch or dinner party, prepare shakshuka in individual ramekins or mini skillets for everyone at the table. Adding dollops of labneh or a swirl of harissa on top gives a colorful and flavorful flourish. You can even sprinkle toasted nuts or seeds over for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover shakshuka into an airtight container and refrigerate for up to 3 days. Keep in mind eggs might continue to firm up, so it’s best to reheat gently to avoid overcooking.
Freezing
While the tomato sauce freezes very well, eggs can become rubbery when thawed. For best results, freeze just the sauce and add fresh eggs when reheating. Freeze the sauce in a tightly sealed container for up to 3 months.
Reheating
Reheat shakshuka gently on the stovetop over medium-low heat. If reheating frozen sauce, thaw overnight in the fridge first. Crack new eggs into the warmed sauce and cover to cook fresh eggs if needed, preserving that luscious texture.
FAQs
Can I make shakshuka without eggs?
Absolutely! While eggs are traditional and add richness, you can enjoy the spiced tomato sauce on its own or use tofu or other protein substitutes to suit your dietary needs.
What can I use if I don’t have smoked paprika?
If you’re out of smoked paprika, regular paprika with a pinch of cumin works well. You can also add a few drops of liquid smoke if you have it to mimic that smoky flavor.
Is shakshuka gluten-free?
Yes! The shakshuka sauce itself is naturally gluten-free. Just be mindful of the bread you serve alongside. Opt for gluten-free bread to keep the meal safe and delicious.
How spicy is this Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe?
The recipe has a gentle heat that you can easily adjust by adding or reducing cayenne pepper and chili. It’s perfect for those who like a warm, comforting kick without overwhelming the palate.
Can I prepare shakshuka ahead of time for guests?
You can prepare the tomato sauce in advance and store it refrigerated. When ready to serve, reheat the sauce and add fresh eggs to cook just before serving, ensuring they stay tender and delicious.
Final Thoughts
There’s something truly magical about this Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe. Its simple ingredients come together to create a dish that feels both comforting and exciting, perfect for sharing with friends and family. I can’t recommend it enough—grab your skillet and some crusty bread, and let this flavorful shakshuka steal the spotlight at your next meal!
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Easy ShakshukaRecipe with Spicy Tomato and Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern/North African
- Diet: Vegetarian, Gluten Free
Description
A classic Middle Eastern and North African dish featuring eggs poached in a flavorful, spiced tomato and bell pepper sauce, perfect for breakfast, brunch, or dinner. This vegetarian and gluten-free shakshuka is easy to prepare on the stovetop and served with warm crusty bread.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 can (28 ounces) diced tomatoes
- 4 to 6 large eggs
Garnishes
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup crumbled feta cheese (optional)
Serving
- Warm crusty bread for serving
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, sautéing for 5 to 6 minutes until softened and fragrant.
- Add spices and garlic: Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper if using. Cook for 1 minute until the spices release their aroma.
- Simmer the tomato sauce: Pour in the diced tomatoes along with salt and black pepper. Let the mixture simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
- Add eggs: Make small wells in the thickened sauce and gently crack eggs into each well. Cover the skillet with a lid and cook for 5 to 8 minutes, depending on how runny or firm you prefer the yolks.
- Finish and serve: Remove from heat and sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve immediately with warm crusty bread to soak up the rich sauce.
Notes
- For a spicier shakshuka, add a diced chili or increase the cayenne pepper.
- Try roasted red peppers or a spoonful of harissa for added depth of flavor.
- This dish is versatile and can be enjoyed for breakfast, brunch, or dinner.
