Easy Shakshuka Recipe – Poached Eggs in Tomato Sauce

Dive into the delightful world of stovetop shakshuka, a vibrant dish featuring perfectly poached eggs nestled in a rich and savory tomato sauce. This easy-to-follow recipe allows you to create a comforting meal that bursts with flavor and can be savored at any time of day, whether for breakfast, brunch, or even dinner. With its quick cooking time, shakshuka is not only satisfying but also a wonderful way to impress family and friends with your culinary skills. Enjoy the aromatic spices and fresh ingredients that make this dish a true crowd-pleaser!

I’ve tried many different variations of shakshuka over the years, but I’ve found that sticking to the classics rarely goes wrong. It’s such a convenient one-pan meal with simple, everyday ingredients, and honestly, who wouldn’t appreciate that?

To make cooking a more enjoyable and efficient experience, the key lies in thorough preparation. Begin by finely chopping a vibrant array of vegetables, allowing their colors and textures to come alive. Next, take the time to measure out your seasonings, ensuring you have the perfect blend of flavors at the ready. Once everything is prepped and organized, you can confidently turn on the stove, ready to transform your ingredients into a delicious meal.

The traditional base for shakshuka is a trio of tomatoes, bell peppers, and onions. But don’t hesitate to get creative! You can add chickpeas, beans, eggplant, various cheeses (feta is a great choice), or even chorizo to mix things up.

What to serve with shakshuka?

My favorite option is crunchy toast. You cannot ignore all that juiciness and not dip a fresh pita or toast right into the tomato mixture to soak up the flavor. If you think that dish won’t be nutritious enough, you have an endless variety of grains to cook that will go perfectly with shakshuka:

• How to Cook Bulgur for Dinner
• How to Cook Buckwheat Kasha
• How to Cook Perfect Quinoa on the Stove

Ingredients for Traditional Shakshuka Recipe:

• 5 eggs;
• 4 tomatoes;
• 1 bell pepper;
• ½ onion;
• 1 garlic clove;
• 1 tbsp. olive oil;
• 2 tbsps. tomato paste;
• 1 tsp. cumin seasoning;
• 10 fresh parsley;
• 1 tsp. paprika;
• a pinch of sugar;
• Freshly ground black pepper and salt to your taste.

How to cook shakshuka without an oven on the stove:

• Take a large non-stick skillet; pour oil and let it heat on medium to high. Peel garlic and onion and chop them into small pieces. Sauté vegetables in the skillet until soft and translucent.

• Cut red bell pepper into small pieces to match the size of onion slices. Add to the skillet and sauté for another 5 minutes on the stove.

• Add chopped tomatoes (cut them the same way that you have already had all the vegetables cut before), and tomato paste. Sprinkle the seasoning and mix.

• Cover the skillet with a lid and let the mixture simmer for 5 to 7 minutes. Tomatoes should soften and let the juice out.

• Open the lid; make five hollows and beat in eggs one by one. Try being very careful to keep yolks intact.

• Cook eggs in the mixture for 10 minutes under the lead.

• Add chopped parsley for garnish. Serve in the skillet with some pita or toast. Enjoy your meal!

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Easy Shakshuka Recipe – Poached Eggs in Tomato Sauce

Learn how to make stovetop shakshuka at home – a delightful dish that combines perfectly poached eggs nestled in a rich, aromatic tomato sauce. This easy-to-follow recipe will guide you through the enticing process of preparing this popular Middle Eastern classic right in your kitchen.

Course Breakfast

Cuisine Maghrebi

Keyword Easy Stovetop Shakshuka Recipe, How to cook shakshuka on the stove, How to cook shakshuka without oven, Poached Eggs in Tomato Sauce, Shakshuka Recipe, Traditional Shakshuka Recipe, what to serve with shakshuka

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 129kcal

Ingredients

• 5 eggs
• 4 tomatoes
• 1 bell pepper
• ½ onion
• 1 garlic clove
• 1 tbsp. olive oil
• 2 tbsps. tomato paste
• 1 tsp. cumin seasoning
• 10 g fresh parsley
• 1 tsp. paprika
• a pinch of sugar
• Freshly ground black pepper and salt to your taste

Instructions

• Take a large non-stick skillet; pour oil and let it heat on medium to high. Peel garlic and onion and chop them into small pieces. Sauté vegetables in the skillet until soft and translucent.
• Cut red bell pepper into small pieces to match the size of onion slices. Add to the skillet and sauté for another 5 minutes on the stove.
• Add chopped tomatoes (cut them the same way that you have already had all the vegetables cut before), and tomato paste. Sprinkle the seasoning and mix.
• Cover the skillet with a lid and let the mixture simmer for 5 to 7 minutes. Tomatoes should soften and let the juice out.
• Open the lid; make five hollows and beat in eggs one by one. Try being very careful to keep yolks intact.
• Cook eggs in the mixture for 10 minutes under the lead.
• Add chopped parsley for garnish. Serve in the skillet with some pita or toast. Enjoy your meal!

Notes

*calories per 100 g of the product

Have you ever embarked on the delicious journey of making shakshuka? This vibrant dish, with its rich tomato sauce and perfectly poached eggs, is a feast for the senses. I’m curious to know what unique ingredients you enjoy adding to enhance its flavor, aside from the traditional ones listed. What are your favorite additions that make your shakshuka truly standout?

Julia Miller

Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.