This easy shakshuka recipe is one of my favourite weekend recipes. Shakshuka or shakshouka is a dish made by poaching eggs in a sauce made up of tomatoes, capsicum (bell peppers) and spices. Onions and garlic are also commonly used in the sauce base, while the most popular spice choices include cumin and paprika.
Believed to be of Tunisian origin, this dish is popular among the various cuisines in the Middle East and North Africa. Many restaurants across the world feature this dish in their menu.
I love shakshuka! In fact, it’s difficult for anyone to not like it! It’s astonishingly simple to cook, looks fabulous, and tastes divinely delicious!
This is one of those egg dishes you can serve for breakfast, lunch, dinner, or as a snack in between. Traditionally cooked in cast iron pans, you can cook and serve them in small skillets as individual servings, or in bigger ones for sharing.
All you need to do is close your eyes and create a mental picture of eggs cooked just enough in a bubbling sauce of tomatoes, bell peppers, garlic, cumin and paprika, and all the wonderful aromas along with it! Now open your eyes and run to the kitchen to cook it!
About this easy Shakshuka recipe
We’ll start by finely chopping some onions, tomatoes, and a few cloves of garlic. Slice a bell pepper (capsicum) to slivers. Heat some olive oil in a cast iron pan and saute the onions and garlic. Add the capsicum pieces followed by the chopped tomatoes. Add a dash of water. Your sauce is almost ready. A pinch of cumin seeds and a nice touch of paprika for colour completes our base. We’ll now carefully place eggs into this bubbling sauce and let it poach to our required consistency. Shakshuka is ready to be served. Garnish with some coriander leaves, and serve with bread. Woohoo! We have a winner!
Easy Shakshuka Recipe
- 3 eggs
- 2 medium onions
- 3-4 clove garlic thinly sliced
- 1 medium capsicum (bell pepper)
- 3 medium tomatoes ripe
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon paprika or Kashmiri chilli powder
- to taste salt
- to garnish Cilantro (Coriander leaves)
- 1 tablespoon olive oil
- Prep the ingredients. Thinly slice the capsicum. Finely chop the onions, tomatoes and garlic.
- Heat some olive oil in a pan and fry the chopped garlic for a minute. Reduce to medium, add the onions, and continue cooking until the onions turn translucent.
- Now add the sliced capsicum, stir well, and continue cooking for a couple more minutes.
- Now add the chopped tomatoes and cook till they turn tender and mushy. Add 1/4 cup water, salt, and mix well.
- Add cumin seeds.
- Now add salt, paprika, 1/4 cup of water, mix well, and let it simmer.
- Make three wells in the sauce.
- Break an egg, and carefully place it into a well. Repeat for the next two eggs.
- Let the eggs poach in the sauce on a low flame. Wait for the whites to be set, and switch off the flame.
- Garnish with some coriander leaves and serve with some bread.
- I have used paprika in this recipe. Kashmiri chilli powder is a great substitute
- If you want your shakshuka a bit more hot and spicy, add cayenne pepper or any other hot chillies
- If the tomatoes are sour, add a little sugar and mix well before dropping the eggs