Learn how to make stovetop shakshuka at home – easy poached eggs recipe in yummy tomato sauce. The cooking is quick enough to be made for any meal of the day.

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I have tried many variations of shakshuka over the years. However, when you stick to classics almost nothing can go wrong. Shakshuka is a one-pan meal with a list of pretty common ingredients. And I do not know a single person that would not appreciate these two facts. The key to a smooth process of cooking the dish is prepping ahead. You cut and chop all the necessary ingredients and measure out the seasoning before heating the skillet on the stove.

The trio of vegetables: tomatoes, bell pepper, and onion is the traditional backbone for shakshuka. However, you can add a variety of other products that would taste great here. Chickpeas, beans, eggplant, different types of cheese (feta is the most popular one), chorizo, etc.

Easy Shakshuka Recipe

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:

Ingredients for Traditional Shakshuka Recipe:

Easy Shakshuka 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 fresh parsley;
  • 1 tsp. paprika;
  • a pinch of sugar;
  • Freshly ground black pepper and salt to your taste.

How to cook shakshuka without 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.

Saute onion and garlic

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

Add cubed bell pepper

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

Add tomatoes

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

Let the mixture simmer under the lid

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

Beat in 5 eggs into the mixture

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

Cook for 10 minutes

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

Sprinkle some fresh herbs before serving

If you liked Classis Shakshouka Recipe , I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!

Shakshuka - Poached Eggs in Tomato Sauce
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5 from 1 vote

Easy Shakshuka Recipe – Poached Eggs in Tomato Sauce

Learn how to make stovetop shakshuka at home – easy poached eggs recipe in yummy tomato sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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
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 additional 5 minutes on the stove.
  • Add chopped tomatoes (cut them the same way that you have already had all the vegetables cut before), 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 made shakshuka before? What is your favorite thing to add besides the listed ingredients?

2 Comments

  1. 5 stars
    The recipe is pretty basic but I loved it! It was perfect for a quick dinner. I was looking for an easy meal to make uing eggs (as there were only them left in a fridge).
    P.S. Instead of fresh tomatoes and tomato paste (never even bought the thing) I have used canned tomatoes. Still turned out delish!

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