Flavorful Shakshuka

It was a rainy Sunday when our plans for café brunch were cut short by a blackout. No one complained. We lit candles, queued up soft jazz on a speaker, and scanned the pantry for possibilities.

Mariam, visiting from Jerusalem, spotted a can of tomatoes and said shakshuka with the certainty of someone who had grown up with it. That skillet ended up holding more than food it brought a little brightness to an otherwise gray morning.

As onions softened and peppers sizzled, Alan handled the herbs while my daughter played spice alchemist with a bowl of paprika and cumin. The smell that filled the room was both bold and comforting garlic blooming in olive oil, tomatoes breaking down in the heat, a whisper of chili on the edge.

When the eggs nestled into the bubbling sauce, conversation paused. The whites turned opaque slowly, gently, while the yolks held onto their golden gloss.

Since then, shakshuka has made frequent appearances on our table. It never asks much but delivers every time rich, full of color, with enough warmth to pull people close.

One pan, a handful of pantry staples, and it always knows how to rise to the occasion, whether we’re easing into a weekend or needing something soulful midweek.

Short Description

Shakshuka is a bold, one-skillet Middle Eastern dish made with simmered tomatoes, peppers, and spices, topped with poached eggs and fresh herbs for a comforting and vibrant meal.

Key Ingredients

• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• 1 can (28 ounces) whole peeled tomatoes
• 6 eggs
• Fresh parsley, chopped
• Fresh cilantro, chopped
• Salt, to taste

Tools Needed

• Large skillet with lid
• Wooden spoon or spatula
• Sharp knife and cutting board
• Can opener
• Ladle or spoon (for serving)

Cooking Instructions

Step 1: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and cook for 5 minutes until softened and slightly caramelized.

Step 2: Add Garlic and Spices
Stir in minced garlic, paprika, cumin, and chili powder. Let everything cook for 1 minute until fragrant, stirring often to prevent burning.

Step 3: Simmer the Tomato Base
Pour in the whole peeled tomatoes, breaking them up with a spoon as they hit the pan. Simmer uncovered for 8–10 minutes, allowing the mixture to thicken slightly. Season with salt to taste.

Step 4: Poach the Eggs
Using a spoon, create 6 shallow wells in the sauce. Crack an egg into each well, lower the heat slightly, and cover the skillet. Cook for 5–8 minutes until the egg whites are set and yolks are still soft.

Step 5: Garnish and Serve
Sprinkle chopped parsley and cilantro over the top. Serve hot, straight from the pan.

Why You’ll Love This Recipe

Packed with flavor and nutrients

Ready in one pan

Naturally gluten-free

Perfect for breakfast, lunch, or dinner

Customizable with vegetables and spices

Great for sharing at the table

Mistakes to Avoid & Solutions

1. Undercooking the vegetables
If the onion and pepper aren’t soft enough before adding tomatoes, the sauce will lack depth. Let them sauté fully until just golden.

2. Adding eggs to a watery sauce
If the tomato base hasn’t thickened, eggs will spread. Simmer the sauce long enough so it holds the egg wells.

3. Overcooking the eggs
Keep a close eye once the lid is on. For runny yolks, check around 5 minutes. For firmer yolks, let it go closer to 8.

4. Using crushed tomatoes instead of whole
Whole peeled tomatoes break down naturally and offer better texture and body.

5. Skipping the lid
Covering the pan helps the eggs cook evenly on top. Without it, the whites might stay underdone.

Serving and Pairing Suggestions

Serve with crusty bread or warm pita

Add feta or goat cheese for creaminess

Include a side salad of cucumber and mint

Try it with olives or pickled vegetables

Great for casual brunch or cozy dinner

Storage and Reheating Tips

Store leftovers in an airtight container for up to 2 days

Reheat gently on the stove over low heat, adding a splash of water

Avoid microwaving as it can overcook the eggs

Crack fresh eggs into reheated sauce for a freshly poached texture

FAQs

1. Can I make shakshuka ahead of time?
Yes, you can make the tomato base in advance and store it in the fridge for 2 days. Add eggs and cook fresh when ready to eat.

2. What if I don’t like runny eggs?
Just cook longer with the lid on until yolks are firm. You can also whisk eggs and pour them into the sauce for a scrambled style.

3. Can I use canned diced tomatoes instead?
You can, but the texture may be less silky. Whole peeled tomatoes break down better during simmering.

4. Is it spicy?
Shakshuka has a gentle warmth. You can increase heat by adding cayenne or a pinch of red chili flakes.

5. What’s the best bread to serve with it?
Crusty sourdough, warm pita, or even naan work wonderfully to scoop up the sauce and egg.

Tips & Tricks

Use a spoon to make clean wells before adding eggs

Add spinach or kale for extra greens

Toast spices for 30 seconds before adding garlic for deeper flavor

Crack eggs into a small bowl first to avoid shell in the skillet

Let guests garnish their portions with their favorite toppings

Recipe Variations

Green Shakshuka: Swap tomatoes for sautéed spinach, leeks, and zucchini. Use the same spice blend and poach eggs on top.

Cheesy Shakshuka: Add ½ cup crumbled feta or shredded mozzarella before covering the pan.

Spicy Harissa Shakshuka: Stir 1 tablespoon harissa paste into the tomato base before adding eggs for a deeper smoky heat.

Chickpea Shakshuka: Add 1 cup canned chickpeas (drained) to the simmering tomato sauce for more heartiness.

Eggplant Shakshuka: Sauté 1 cup diced eggplant with the onions and peppers for added depth and texture.

Final Thoughts

When we made shakshuka that rainy morning with only candlelight and laughter, it turned an ordinary kitchen into something magical. It’s more than eggs and tomatoes it’s shared warmth, stories stirred with wooden spoons, and a dish that welcomes everyone to the table without fuss. Shakshuka is both comfort and celebration in one pan, ready to rise to the moment planned or spontaneous.

Every time we cook it now, someone always brings their own twist, and that’s what keeps it alive in our home. The skillet may change, the hands stirring it may rotate, but the energy stays constant. It reminds me that great meals don’t come from perfection, but from being present with good people and good food.