Classic Shakshuka Recipe: My Go-To Cozy Brunch Dish (Print Version)
My Classic Shakshuka Recipe is a warm, spicy, and comforting dish. Perfect for any meal, this easy shakshuka brings joy and flavor to your table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free (if served with GF bread)
# Ingredients:
→ Base Ingredients
01 -
2 tbsp olive oil
02 -
1 yellow onion, finely diced
03 -
1 red bell pepper, finely diced
04 -
28 oz (794g) can crushed tomatoes
05 -
6 large eggs
→ Aromatic & Flavor Boosters
06 -
3-4 cloves garlic, minced
→ Seasonings & Spices
07 -
1 tsp smoked paprika
08 -
1/2 tsp ground cumin
09 -
Pinch cayenne pepper (optional)
10 -
Salt to taste
11 -
Black pepper to taste
→ Finishing Touches
12 -
1/4 cup fresh parsley or cilantro, chopped
13 -
1/4 cup crumbled feta cheese (optional)
# Instructions:
01 -
Grab a large, oven-safe skillet – my go-to is a trusty cast iron, honestly. Heat a good glug of olive oil over medium heat. Toss in your finely diced onion and red bell pepper. Sauté them, stirring occasionally, until they're soft and translucent, about 8-10 minutes. This is where your kitchen starts smelling amazing, that sweet oniony smell… ah! I always make sure they're really soft; undercooked veggies are just not it for this Classic Shakshuka Recipe.
02 -
Now, add your minced garlic, smoked paprika, and cumin to the skillet. Stir constantly for about 1 minute, letting those spices bloom in the warm oil. Be careful not to burn the garlic – I've done that, and it makes everything bitter, a real oops moment. The smell will become incredibly rich and earthy here, a sign you're doing it right. This step is crucial for the deep flavor of your classic shakshuka.
03 -
Pour in the canned crushed tomatoes. Stir everything together, then add your cayenne pepper (if using), salt, and black pepper. Give it a good stir. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes. This allows the flavors to really meld and deepen. I usually sneak a taste here and adjust seasoning; sometimes it needs a little more salt, sometimes a pinch of sugar to balance the acidity for the best classic shakshuka.
04 -
Once your sauce is thick and bubbly, use a spoon to create 6 small wells in the sauce. Carefully crack one egg into each well. This part can be a bit messy, honestly, but don't stress! Some yolk might break, and that's totally fine. The goal is to get those eggs nestled in snugly. I always try to get them evenly spaced, but sometimes they just do their own thing in my classic shakshuka.
05 -
Cover the skillet again and continue to cook on low heat for 7-10 minutes, or until the egg whites are set but the yolks are still runny. This is the magic part! Keep an eye on them; nobody wants rubbery yolks. For me, around 8 minutes is usually perfect for that beautiful runny center. The steam really helps cook the tops of the eggs through, making this classic shakshuka perfect.
06 -
Remove the skillet from the heat. Sprinkle generously with fresh parsley or cilantro and crumbled feta cheese, if you're using it. This Classic Shakshuka Recipe looks so vibrant and inviting at this stage! Serve immediately, right from the skillet, with some crusty bread for dipping. The smell of the warm, spiced tomato sauce and fresh herbs is just heavenly. Enjoy your shakshuka!
# Notes:
01 -
Don't rush the simmering of the sauce; that's where the magic happens for real depth of flavor in this classic shakshuka.
02 -
Store leftovers in an airtight container for up to 3 days, but eggs are best fresh.
03 -
Try adding a pinch of sugar to the sauce if your tomatoes are too acidic.
04 -
Serve with warm, crusty bread to soak up all that delicious sauce!
# Equipment Needed:
01 -
Large oven-safe skillet
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 25-30g
Protein: 15-20g