There’s something magical about shakshuka — a dish so simple, yet bursting with flavor, color, and warmth. For me, it’s the ultimate comfort food for lazy weekend brunches or those nights when I want something hearty but easy to pull together. The combination of rich tomato sauce, fragrant spices, and perfectly cooked eggs makes every bite feel like a celebration.
What I love most about this Savory Shakshuka Delight is how versatile it is. You can enjoy it with warm crusty bread, pita, or even spooned over rice. Whether you’re cooking for family or just treating yourself to a cozy one-pan meal, this recipe never fails to hit the spot.
Let me show you how I bring this Middle Eastern classic into my kitchen with minimal effort and maximum flavor.
Why You’ll Love This Shakshuka
- One-pan wonder – Minimal cleanup and easy cooking.
- Packed with flavor – The mix of garlic, cumin, and paprika turns simple ingredients into something special.
- Perfect for any meal – Serve it for breakfast, brunch, or dinner.
- Customizable – Add greens, cheese, or spicy peppers for your own twist.
- Comforting and satisfying – Every spoonful is warm and hearty.
Ingredients You’ll Need
(Serves 2-4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped (any color you like)
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 eggs
- Fresh parsley or cilantro, for garnish
How to Make Savory Shakshuka
1. Heat the Oil
In a large skillet, heat the olive oil over medium heat. The pan should be large enough to hold the sauce and eggs comfortably.
2. Sauté the Veggies
Add the chopped onion and bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until they’re soft and fragrant.
3. Add the Garlic
Stir in the minced garlic and let it cook for about 1 minute until fragrant. You’ll start to smell that irresistible garlic aroma filling your kitchen.
4. Build the Sauce
Pour in the diced tomatoes with their juices. Stir in the paprika, cumin, salt, and pepper. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
5. Create Wells for the Eggs
Use a spoon to make small wells in the tomato sauce. This is where the eggs will sit and cook gently in the flavorful sauce.
6. Crack the Eggs
Carefully crack an egg into each well. If you prefer, you can crack the eggs into a small bowl first, then pour them into the wells to avoid breaking the yolks.
7. Cover and Cook
Cover the skillet with a lid and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks are still slightly runny (or cooked to your liking). I like my yolks just soft enough to dip bread into.
8. Garnish and Serve
Remove the skillet from the heat and sprinkle with fresh parsley or cilantro for brightness and color. Serve immediately with warm bread for dipping.
Tips for the Perfect Shakshuka
- Use fresh spices – They make all the difference in flavor.
- Adjust the cooking time based on how runny you like your egg yolks.
- Add crumbled feta cheese just before serving for a creamy, salty touch.
- Toss in spinach or kale for extra greens and nutrition.
- For a spicier version, add a pinch of red pepper flakes or chopped chili.
Fun Variations to Try
- Add chickpeas for extra protein and texture.
- Top with avocado slices for a creamy contrast.
- Swap the tomatoes for a spicy tomato sauce if you want more heat.
- Serve with pita chips or naan instead of crusty bread for a different twist.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: You can make the sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce, crack in the eggs, and cook as directed.
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Use about 5-6 medium tomatoes, chopped, and cook until they break down into a sauce.
Q: How do I store leftovers?
A: Store any leftover shakshuka in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
Q: What bread goes best with shakshuka?
A: I love serving it with toasted sourdough, warm pita, or crusty baguette slices — anything perfect for scooping up that flavorful sauce.
A Cozy, Flavorful Dish That’s Made for Sharing
This Savory Shakshuka Delight is one of those recipes that brings everyone together around the table. It’s simple, rustic, and full of warm, rich flavors that make you want to savor every bite. Whether you’re enjoying it on a lazy Sunday morning or serving it up for a casual dinner, this one-pan wonder never fails to please.
If you make it, let me know how it turns out! And if you put your own twist on it with different toppings or spices, I’d love to hear about it. Enjoy every warm, saucy, eggy bite!
Savory Shakshuka Delight – A One-Pan Wonder That Brings Everyone to the Table
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (28 ounces) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped, for garnish
- Feta cheese, crumbled, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and red bell pepper, sauté until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, paprika, and cayenne pepper; cook for another minute until fragrant.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly.
- Make small wells in the tomato sauce and crack an egg into each well.
- Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but yolks are still runny.
- Garnish with chopped parsley and feta cheese, if desired. Serve hot with crusty bread.
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