Breakfast

Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, diced; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; ¼ teaspoon cayenne pepper; 1 can (28 oz) crushed tomatoes; ½ teaspoon salt; ¼ teaspoon black pepper; 8 large eggs; ¼ cup fresh cilantro or parsley, chopped; Crusty bread for serving

A North African classic where eggs are gently poached in a bubbling sauce of tomatoes, onions, garlic, and warm spices. The runny yolks break into the sauce as you eat, creating a rich, deeply flavored dish that's as satisfying for dinner as it is for brunch.

324calper serving 17gprotein 20gcarbs 21gfat 15min prep 25min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Shakshuka — common questions

Can I make this ahead?

Prepare the tomato sauce (through step 3) up to 2 days ahead; store in an airtight container in the fridge. Reheat gently over medium heat until simmering, then add the eggs and proceed. Do not poach the eggs ahead—they'll toughen.

What if I don't have paprika or cumin?

You can omit them and still have a delicious shakshuka, though it will taste less traditionally spiced. One teaspoon of Italian seasoning or a pinch of nutmeg are acceptable substitutes, but cumin is the most essential spice here.

Why are my egg whites rubbery?

You're cooking too hot or too long. Keep the heat at medium and start checking at 6 minutes; the whites should be set but the yolk still jiggles when you gently shake the pan. Stop cooking immediately once the whites turn opaque.

Can I add vegetables or meat?

Yes. Stir in diced bell peppers, spinach, or crumbled feta in step 3; sauté diced bacon or sausage at the start before adding onions. These are common additions that don't change the core dish.

What's the best bread to serve with shakshuka?

A crusty, rustic white or sourdough bread is traditional—something sturdy enough to soak up the sauce and scoop the runny yolks without falling apart.

How do I store and reheat leftovers?

Transfer cooled shakshuka to an airtight container and refrigerate for up to 3 days. Reheat gently over medium-low heat on the stovetop for 5-7 minutes, stirring gently, until warmed through; the eggs will be fully set. Do not microwave, as it hardens them further.