How to make Shakshuka

Shakshuka is a dish of eggs poached in a sauce of tomatoes. Learn how to make this fast, flavorful breakfast.
Shakshuka is a dish of eggs poached in a sauce of tomatoes. Learn how to make this fast, flavorful breakfast.
Shakshuka is a dish of eggs poached in a sauce of tomatoes. Learn how to make this fast, flavorful breakfast.
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How to make Shakshuka

Shakshuka is a dish of eggs poached in a sauce of tomatoes. Learn how to make this fast, flavorful breakfast.

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I wish that the circumstances of a global pandemic wasn’t the reason that most of us are enjoying home cooking, but here we are.

Eggs with parsley in a shakshuka

I’ve been focusing on basics because you can do a lot with a few simple ingredients. I had some fresh eggs, tomatoes, garlic and parsley lying around, so I decided to whip up a one-pan shakshuka.

What is shakshuka?

Shakshuka with three eggs and tomatoes in a pan

Traditional shakshuka (shakshouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.

Since my husband is a little picky, I altered this dish for his tastes, and I have to say it was pretty wonderful.

Poaching the eggs in a flavorful tomato sauce makes eggs much better than eggs could ever be.

Also, this dish takes less than 15 minutes, and it’s hearty.

Grab some whole grain bread, and start dipping right into that rich yolk. Thank me once you’ve cleared your plate.

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eggs poached in tomato

How to make Shakshuka


  • Author: Mila Clarke Buckley
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Low Calorie

Description

A delicious breakfast of poached eggs in tomato sauce.


Ingredients

Scale
  • 4 eggs
  • 2 large tomatoes (roughly the size of a honeycrisp apple)
  • 1 tsp paprika
  • 3 cloves garlic
  • 1/4 cup chopped parsley
  • olive oil
  • Salt and pepper to taste

Instructions

  1. Begin by heating a pan over medium high heat. 
  2. Add olive oil to your pan. 
  3. In a blender, blend garlic, tomato and spices together. You want to leave some texture, so don’t blend it completely smooth.
  4. Add your sauce to your pan and let it cook until the sauce turns a deep orange/red color and thickens a little bit, about 5 minutes.
  5. Turn the stove down and let the sauce simmer on low heat, about 5 minutes.
  6. Crack your eggs directly into the pan.
  7. Cover with a lid and cook for for 5 more minutes (more if you’d like a harder/well done egg).
  8. Turn the heat off completely. 
  9. Season the eggs with salt, pepper and finely chopped parsley. 
  10. Enjoy!

Notes

  • You can dip some great bread into this shakshuka, or feel free to eat it by the spoonful.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: breakfast, poached eggs, shakshuka

12 Responses

  1. I made this for breakfast today and it was so easy and super delicious. Thank you so much, it is going on my weekly menu.

  2. I’ve been trying to make every meal exciting while staying at home and this is the best breakfast inspiration!

  3. Thanks for always putting us on to new things! I’d never heard of shakshuka before now!

  4. I love eggs but never tried making shakshuku. I think your recipe is an indication that its about time I try making this beautiful recipe. Thanks for sharing

  5. I always order shakshuka off a menu, but never made it myself. Now I’m inspired to try!! Looks so good!

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Mila Clarke sits on a couch and smiles at camera

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

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