If you have yet to fall in love with a dish that combines vibrant flavors with comforting simplicity, let me introduce you to Shakshouka: Spicy Tomato and Egg Skillet Recipe. This delightful North African and Middle Eastern classic brings together ripe, juicy tomatoes simmered with fragrant spices, topped with perfectly poached eggs nestled right inside the skillet. It’s a meal that feels like a warm hug — hearty, satisfying, and bursting with zesty, rich flavor. Whether you’re craving a cozy breakfast, a quick dinner, or something to impress brunch guests, this recipe will quickly become your go-to for a deliciously simple and stunning dish.
Ingredients You’ll Need
Shakshouka is a beautiful example of how a handful of straightforward ingredients can come together to create something extraordinary. Each element plays a crucial role, from the sweetness of fresh bell pepper to the smoky notes of paprika, adding layers of flavor, color, and texture that make this dish unforgettable.
- Olive oil: Use good quality olive oil to bring richness and help cook the vegetables evenly.
- Yellow onion: Adds a subtle sweetness and depth when sautéed until translucent.
- Red bell pepper: Provides a fresh, slightly sweet crunch that balances the acidity of the tomatoes.
- Garlic cloves: Brings fragrant, savory notes that infuse the sauce.
- Kosher salt: Enhances all the flavors naturally and helps season the dish thoroughly.
- Ground black pepper: Adds a warm, mild heat to complement the spices.
- Ground cumin: Provides an earthy, smoky undertone essential to classic shakshouka.
- Paprika: Deepens the color and adds a sweet, smoky flavor.
- Crushed red pepper flakes: Contributes a subtle kick of spiciness that wakes up your palate.
- Peeled plum tomatoes (28 oz can): The base of the sauce, offering perfect balance of acidity and sweetness.
- Eggs: The crowning glory that poaches gently right in the sauce, creating a luscious texture contrast.
- Fresh herbs (optional): Cilantro, parsley, or mint add brightness and fresh aromas when sprinkled on top.
How to Make Shakshouka: Spicy Tomato and Egg Skillet Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 375 degrees Fahrenheit. This is key to finishing the eggs perfectly in the next steps. While the oven warms, gather your ingredients to have everything ready for a smooth cooking flow.
Step 2: Sauté the Veggies
In an oven-safe skillet, warm the olive oil over medium-high heat until it shimmers. Add the diced onion and red bell pepper, cooking them gently for 5 to 7 minutes until the onion turns translucent and sweet-smelling. Next, toss in the minced garlic and cook for about 30 seconds to a minute, just until you can smell that irresistible garlic aroma filling your kitchen.
Step 3: Spice It Up
Sprinkle in the kosher salt, black pepper, ground cumin, paprika, and crushed red pepper flakes. Stir constantly for about 30 seconds to awaken the spices and release their flavors into your fragrant vegetable base. This step really starts building the complex, warm flavor that defines the dish.
Step 4: Add and Simmer Tomatoes
Pour in the canned peeled plum tomatoes and turn the heat up slightly to bring the mixture to a gentle simmer. Use a spatula or spoon to break down the tomatoes into smaller pieces, melding them seamlessly with the spices and vegetables in a rich, vibrant sauce.
Step 5: Slow Simmer for Richness
Lower the heat and let the tomato sauce simmer uncovered for 10 minutes. This slow simmer thickens the sauce beautifully and deepens the flavors, making the base irresistibly hearty and comforting.
Step 6: Create Wells and Add Eggs
Using the back of a spoon, make six small wells in the luscious tomato sauce. Carefully crack an egg into each indentation, spreading them evenly so each egg has its own snug little nest. This step is magical as the eggs will poach gently in the heat of the sauce.
Step 7: Bake Until Perfect
Cover the skillet and place it in the preheated oven for 8 to 10 minutes. You want the egg whites fully set but the yolks still slightly runny for that luxurious texture that’s so signature to this dish.
Step 8: Garnish and Serve
Once baked, sprinkle your shakshouka with fresh herbs like cilantro, parsley, or mint to add a burst of freshness and color. Serve immediately with warm pita bread or toasted slices of French bread — perfect for scooping up every bit of that saucy goodness.
How to Serve Shakshouka: Spicy Tomato and Egg Skillet Recipe
Garnishes
Fresh herbs make all the difference when it comes to serving shakshouka. Cilantro, parsley, or mint not only brighten the presentation but also add a fresh, herbaceous contrast against the smoky, spiced tomatoes. A dollop of creamy yogurt or crumbled feta cheese can also be fantastic if you want to add a cool, tangy layer.
Side Dishes
Shakshouka is a meal all on its own, but pairing it with warm pita, crusty bread, or even a side of lightly dressed salad greens can elevate the experience. It’s wonderfully filling yet light enough to enjoy as a weekend brunch, lunch, or dinner.
Creative Ways to Present
For a fun twist, serve the shakshouka straight from small individual cast iron skillets or ovenproof dishes, making each portion a rustic mini feast. You can also top it with a sprinkle of za’atar or a few olives for an added flavor punch that transports you to the Mediterranean coast.
Make Ahead and Storage
Storing Leftovers
Shakshouka tastes great even the next day, making it a perfect dish to prepare in advance. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the eggs submerged in the sauce to retain moisture and flavor.
Freezing
Because the eggs can change texture when frozen and reheated, it’s best to freeze only the tomato sauce base without the eggs. Freeze the sauce separately in a freezer-safe container for up to 3 months, then thaw and crack in fresh eggs when ready to enjoy again.
Reheating
Reheat leftover shakshouka gently on the stove over medium-low heat, stirring occasionally. If the eggs are already in, it’s best to warm just until heated through to avoid rubbery whites. Alternatively, reheat the tomato sauce separately and poach fresh eggs directly into the warm sauce.
FAQs
Can I make shakshouka without eggs?
Absolutely! While eggs are traditional and provide wonderful texture, you can enjoy the spiced tomato and pepper sauce on its own as a flavorful vegetarian dish or serve it over grains for a hearty meal.
What kind of tomatoes work best?
Canned peeled plum tomatoes are preferred for their balance of sweetness and acidity, which thickens beautifully into the sauce. Fresh tomatoes can be used if ripe, but you may need to cook them longer to achieve the same consistency.
How spicy is Shakshouka: Spicy Tomato and Egg Skillet Recipe?
This recipe has a mild to moderate spice level, thanks to paprika and crushed red pepper flakes. Feel free to adjust the amount of red pepper flakes to suit your spice tolerance—add more for an extra kick!
Can I cook shakshouka on the stovetop instead of baking?
Yes! After adding the eggs, cover the skillet with a lid and cook on low heat until the eggs are set, approximately 7 to 10 minutes. Baking is often preferred for even cooking but stovetop works perfectly well.
What can I serve with shakshouka besides pita bread?
Great alternatives include toasted baguette slices, warm naan, or even simple steamed rice. Shakshouka’s saucy base pairs wonderfully with any bread or grain that helps scoop up the delicious sauce and eggs.
Final Thoughts
There’s something truly magical about Shakshouka: Spicy Tomato and Egg Skillet Recipe that makes it a timeless dish to cherish and share. Its vibrant colors, comforting textures, and bold flavors invite warmth and joy to your table. Trust me, once you try making this at home, you’ll find yourself reaching for this recipe time and time again whenever you want a meal that’s both satisfying and soul-nourishing.
