Easy Shakshuka Recipe – Energize your day with flavorful mastery: this radiant one-pot dish is packed with positive vibes and authentic flavors! It’s a culinary fusion of North African and Middle Eastern flavors. Poached eggs gently simmer in a fragrant tomato sauce, infused with herbs and spices, creating a hearty and satisfying one-pot meal. Serve it with crusty fresh bread, and you’ve got a nourishing experience that brings both energy and joy to your table.
Shakshuka Origin
The Easy Shakshuka Recipe has North African and Middle Eastern roots, especially associated with Tunisia, Libya, and Morocco. It’s been enjoyed for centuries and is now a beloved staple around the world. The word “Shakshuka,” thought to come from Berber and Arabic origins, translates to “mixed up” – perfectly describing the medley of tomatoes, peppers, eggs, and spices that create this iconic dish.
What is Shakshuka?
Shakshuka is a simple yet flavorful recipe where eggs are poached in a rich tomato and pepper-based sauce. This authentic easy Shakshuka recipe starts with garlic, onion, bell pepper, and ripe tomatoes, enhanced with spices and fresh herbs. As the sauce simmers, eggs are cracked into small hollows and gently cooked until the whites are set but the yolks remain perfectly runny.
Variations include adding crumbled feta cheese, fresh greens, or experimenting with different spice blends — making this recipe as versatile as it is delicious.
10 Benefits of Eating Shakshuka
Shakshuka isn’t just delicious — it’s also nutritious:
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Rich in Nutrients – Packed with vitamins, minerals, and antioxidants.
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Protein-Packed – Eggs provide high-quality protein.
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Healthy Fats – Olive oil supports heart health.
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High in Fiber – Tomatoes and peppers aid digestion.
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Antioxidant-Rich – Lycopene and vitamin C protect against chronic disease.
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Made from Whole Foods – Minimal processed ingredients.
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Customizable – Adjust spices, veggies, or cheese.
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Balanced Meal – Combines protein, fats, and fiber.
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Satisfying & Flavorful – Prevents cravings and snacking.
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Cultural Experience – A taste of authentic Middle Eastern and North African cuisine.
Tips for the Perfect Shakshuka Recipe
My favorite way to prepare the easy Shakshuka recipe is with fresh, ripe tomatoes for a naturally sweet and juicy sauce. If fresh tomatoes aren’t available, canned peeled tomatoes are a great alternative.
Pro tip: Shakshuka is served straight from the skillet and retains heat well. Remember that the eggs will keep cooking even after you remove the pan from the stove. If you love runny yolks, reduce the cooking time slightly to get the perfect texture.
How To Make This easy Shakshuka Recipe
Begin by heating up a skillet and adding olive oil. Toss in garlic, onion, and bell pepper, then sauté them for a couple of minutes until they release their enticing aroma. Introduce tomato paste, paprika, cumin, cayenne pepper, and a pinch of sugar into the mix. Continue cooking and stirring diligently for another minute.
*Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar.
*Cook for an additional minute while stirring constantly.
*Add diced tomatoes, water, and half of the mint and parsley.
*Include diced tomatoes, water, and half of the mint and parsley. Allow the mixture to simmer for 15-20 minutes, occasionally giving it a gentle stir. Feel free to season with salt and pepper according to your taste preferences.
*Take a spoon and create three indentations in the sauce, then carefully break an egg into each hollow.
*Place a lid on the skillet and let it simmer for an additional 5-10 minutes on low to medium heat until the eggs are nearly cooked to your desired level. Keep in mind that the eggs will continue to cook slightly even after removing the skillet from the heat.
*Sprinkle with the remaining parsley and serve with fresh bread (best choice rye bread)
Recipe FAQ & Tips
What is the shelf life of Shakshuka leftovers? You can keep them refrigerated for up to 2 days.
Fresh Tomatoes: My preference is to use fresh, fully ripened tomatoes when crafting Shakshuka. This is a perfect way to utilize any surplus tomatoes that may no longer be suitable for salads.
Canned Tomatoes: If you find yourself without fresh tomatoes, don’t hesitate to substitute them with a can of peeled tomatoes. In this case, omit the water specified in the recipe and reduce the cooking time in step 2 to 10 minutes.
Just Add Water: For the fluffiest and perfectly cooked fried eggs with a luscious yolk, try this game-changing tip: add a small splash of water to the pan just before covering it with a lid. As the water turns to steam, it creates a gentle and moist cooking environment, ensuring that the egg whites cook through without overcooking the yolk. This simple trick results in a delightful combination of crispy edges and a gloriously runny center, elevating your fried eggs to a whole new level of perfection.
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📖 Recipe
SHAKSHUKA
Ingredients
- 1 tbsp olive oil
- 2 clove garlic minced
- 1 onion shredded
- ½ red bell pepper seeded and diced
- 1 tbsp tomato paste
- 1 tsp ground paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 14oz 400g ripe tomatoes chopped OR a 14.5oz can of peeled tomatoes
- 1 cup 120ml water skip if using canned tomatoes
- ½ brunch fresh parsley chopped
- 3 eggs
- salt & papper
Instructions
- Begin by heating up a skillet and adding olive oil. Toss in garlic, onion, and bell pepper, then sauté them for a couple of minutes until they release their enticing aroma. Introduce tomato paste, paprika, cumin, cayenne pepper into the mix. Continue cooking and stirring diligently for another minute.
- Include diced tomatoes, water, and half of the mint and parsley. Allow the mixture to simmer for 15-20 minutes, occasionally giving it a gentle stir. Feel free to season with salt and pepper according to your taste preferences.
- Take a spoon and create three indentations in the sauce, then carefully break an egg into each hollow.
- Simmer while covered for an additional 5-10 minutes over low to medium heat, allowing the eggs to cook until they're nearly set according to your preference. Remember, the eggs will undergo some additional cooking once you remove the skillet from the heat source.
- Garnish with the remaining mint and parsley, and accompany with freshly baked bread (preferably rye bread slices)
Notes
This Blog post was created by Angela Swaan, a Registered Nutritional Therapist & Personal Trainer and proud part of the Alloweat family – the science-based health app created to become the best in the world. Based in London,UK
Angela’s mission is to help women heal from within – physically, emotionally through evidence-based nutrition, movement, and a gentle, faith-led lifestyle. She supports women struggling with PCOS, insulin resistance, endometriosis, and hormonal imbalances, using science-backed tools blended with real-life simplicity (also deeply rooted in biblical values)