Egg shakshuka is the kind of dish that feels both rustic and elegant. Originating in the Middle East and North Africa, shakshuka has gained global popularity for its simplicity and bold taste. The heart of this dish is a rich tomato and pepper base, gently spiced and simmered to perfection, into which eggs are cracked and poached until just set. It’s hearty, healthy, and satisfying, without being too heavy.
What makes shakshuka special is how little it asks from you. A few everyday ingredients onions, tomatoes, garlic, and eggs transform into a dish that looks and tastes restaurant-worthy. It’s ideal for weekend brunches, lazy dinners, or a quick weekday lunch when you want something warm and fulfilling without turning to elaborate recipes.
While traditionally vegetarian, shakshuka can also be adapted to suit different tastes. You can add eggplant, spinach, crumbled paneer, or even chicken sausage if you like. But even in its simplest form, this dish delivers a punch of flavour and is best enjoyed straight from the pan with some warm bread on the side.
Step 1: Prepare the base vegetables
Start by heating a couple of tablespoons of olive oil in a wide, shallow pan. Add one finely chopped onion and cook until it begins to soften. Follow with one chopped capsicum and sauté for a few minutes until tender. Then add three to four minced garlic cloves and stir for a minute until fragrant. These ingredients create the base of your shakshuka and help build layers of flavour from the very start.
Step 2: Add tomatoes and spices
Next, add about four medium-sized chopped tomatoes or one and a half cups of canned crushed tomatoes. Season with salt, black pepper, red chilli powder or paprika, and a pinch of cumin or coriander powder for warmth. Stir and let the mixture cook uncovered for ten to fifteen minutes until the tomatoes break down and the sauce thickens. You’re looking for a slightly chunky consistency not too watery, not too dry. A touch of sugar can help balance acidity if your tomatoes are sharp.
Step 3: Make wells and crack the eggs
Once your sauce is thick and bubbling gently, use a spoon to make small indentations or “wells” in the sauce. Crack one egg into each well about four to six eggs depending on your pan size. Try to space them evenly so they cook without crowding. Reduce the heat to low, cover the pan with a lid, and let the eggs poach in the sauce. In about six to eight minutes, the whites will be set and the yolks still runny. For firmer yolks, cook slightly longer, but be careful not to overdo it.
Step 4: Garnish and rest before serving
Once the eggs are done to your liking, remove the pan from heat. Sprinkle chopped fresh coriander or parsley on top. If you like, you can also crumble a little feta cheese or paneer over the dish for extra richness. Let it rest for a few minutes uncovered so the flavours settle. The residual heat will continue to cook the eggs slightly, so it’s best not to leave it covered for too long once it’s off the stove.
Step 5: Serve with warm bread or flatbreads
Egg shakshuka is best served straight from the pan while it’s still warm and the eggs are soft. Scoop it out gently into plates or serve as-is with warm pita bread, toast, paratha, or any flatbread of your choice. The rich tomato sauce pairs beautifully with bread, making each bite a perfect blend of runny yolk, spice, and smoky tang. You can even enjoy leftovers the next day by reheating gently in the same pan.
Egg shakshuka is the perfect example of how simple ingredients can come together to create a dish full of personality. With its vibrant colours, bold flavours, and comforting nature, it’s a go-to recipe for lazy Sundays, solo dinners, or impressive brunches with guests. Once you make it, you’ll understand why shakshuka is loved across continents it’s humble, hearty, and full of heart.
