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Savory Tomato Shakshuka

Savory Tomato Shakshuka

Shakshuka, a beloved dish with roots tracing back to North Africa and the Middle East, is a flavorful culinary journey that tantalizes the taste buds with its vibrant colors and bold spices. This iconic dish, cherished for its simplicity and versatility, brings together a symphony of flavors harmonized within a rich tomato and pepper sauce, cradling perfectly poached eggs. Shakshuka transcends cultural boundaries, capturing the hearts and palates of food enthusiasts worldwide.

In this recipe, we embark on a culinary adventure to recreate the magic of shakshuka in your own kitchen. With a handful of pantry staples and a dash of creativity, you'll master the art of crafting this comforting and satisfying dish. Whether enjoyed for breakfast, brunch, or a cozy dinner, shakshuka promises to elevate your dining experience with every savory spoonful.

Join us as we delve into the aromatic world of spices, the tantalizing dance of fresh vegetables, and the delight of perfectly cooked eggs nestled in a luscious tomato sauce. Get ready to savor the warmth and flavor of shakshuka, a timeless classic that never fails to impress.

Let's dive in and uncover the secrets to creating the perfect shakshuka masterpiece.



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2-3 bell peppers (red, yellow, or green), diced
  • 3-4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 teaspoon ground coriander (optional)
  • 1 can (14 ounces) diced tomatoes
  • Salt and pepper to taste
  • 4-6 eggs
  • Chopped fresh parsley or cilantro for garnish
  • Crumbled feta cheese (optional)
  • Crusty bread or pita for serving


  1. Sauté Vegetables: Heat olive oil in a large skillet or cast-iron pan over medium heat. Add diced onion and bell peppers. Cook until softened, about 5-7 minutes.

  2. Seasonings: Stir in minced garlic, ground cumin, smoked paprika, chili powder, and ground coriander (if using). Cook for another minute until fragrant.

  3. Tomato Sauce: Pour in the diced tomatoes with their juices. Stir well to combine. Season with salt and pepper to taste. Simmer the sauce for about 10-15 minutes until it thickens slightly.

  4. Make Wells for Eggs: Using the back of a spoon, make small wells or indentations in the tomato-pepper mixture for each egg you'll be adding.

  5. Add Eggs: Crack each egg into a separate well. Be careful not to break the yolks. Season the eggs lightly with salt and pepper.

  6. Poach Eggs: Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook them for a few minutes longer.

  7. Garnish and Serve: Once the eggs are cooked to your liking, sprinkle chopped parsley or cilantro over the top. If desired, add crumbled feta cheese for extra flavor. Serve hot with crusty bread or pita on the side for dipping and scooping up the delicious sauce.

Enjoy your homemade shakshuka! Feel free to adjust the spice level and add other vegetables or ingredients according to your taste preferences.


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