A skillet of shakshuka with poached eggs and tomatoes.
Shakshuka (Eggs in Purgatory) is a flavorful, spicy, and aromatic Middle Eastern dish made with poached eggs in a rich tomato sauce. It’s perfect for breakfast or brunch and can be served with crusty bread for dipping.
Why You’ll Love This Shakshuka
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- Spicy and aromatic: The tomato sauce is spiced with cumin, paprika, and garlic for an incredible flavor.
- Poached eggs: The eggs are poached in the tomato sauce, creating a rich and tender dish.
- Hearty and satisfying: This dish is filling and nourishing, perfect for a weekend brunch.
- Easy to make: A simple yet flavorful dish with a short cook time.
Ingredients for the Best Shakshuka
- Tomatoes: The base for the rich tomato sauce.
- Eggs: Poached in the tomato sauce for the signature texture.
- Garlic: For depth of flavor.
- Onion: Adds savory flavor to the sauce.
- Spices (cumin, paprika, chili flakes): For a well-seasoned, flavorful sauce.
- Fresh herbs: For garnish and added freshness.
How to Make Shakshuka
- 1. Sauté onions and garlic. Cook the onions and garlic until soft and aromatic.
- 2. Add tomatoes and spices. Add tomatoes, spices, and simmer to create the sauce.
- 3. Poach the eggs. Make wells in the sauce and crack eggs into them. Cover and cook until eggs are poached.
- 4. Serve. Garnish with fresh herbs and serve with warm bread for dipping.
Tips for Perfect Shakshuka
- Use ripe tomatoes: Fresh, ripe tomatoes give the sauce the best flavor.
- Don’t overcook the eggs: Poach the eggs until the whites are set, but the yolk remains runny.
- Add heat to taste: Adjust the spices to your preferred level of heat.
Shakshuka Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Brunch
Method: Poached
Cuisine: Middle Eastern