If you love bold, vibrant flavors that come together in one beautiful skillet, then you are going to adore this Spicy Shakshouka with Eggs and Fresh Herbs Recipe. This North African and Middle Eastern classic is a comforting blend of rich tomato sauce, fragrant spices, and perfectly poached eggs, all topped off with a burst of fresh herbs. It’s not only a feast for your taste buds but also a colorful, inviting dish that feels like a warm hug on a plate. Whether you’re making it for a hearty breakfast, brunch, or even a cozy dinner, this recipe’s simplicity and depth of flavor make it a true kitchen staple.
Ingredients You’ll Need
The magic of this dish lies in its straightforward ingredients that pack a powerful punch. Each component adds its own charm, from the sweetness of bell pepper to the warmth of cumin and paprika, creating layers of taste and texture that dance together beautifully.
- Olive oil: The perfect base to sauté your vegetables, adding richness and depth.
- Yellow onion, diced: Brings sweetness and an aromatic foundation to the sauce.
- Red bell pepper, diced: Adds a subtle sweetness and vibrant color to the dish.
- Garlic cloves, minced: A must for that fragrant, savory punch.
- Kosher salt: Enhances all the flavors in the skillet.
- Ground black pepper: Adds mild heat and complexity.
- Ground cumin: Gives an earthy and warm note essential to authentic shakshouka.
- Paprika: Offers a smoky sweetness that complements the tomato base.
- Crushed red pepper flakes: The little kick that makes this dish deliciously spicy.
- Peeled plum tomatoes (28-ounce can): The heart of the sauce—fresh, juicy, and tangy.
- Eggs: The crowning glory that soaks up all the spicy tomato goodness.
- Fresh herbs (optional): Cilantro, parsley, or mint to brighten and freshen every bite.
How to Make Spicy Shakshouka with Eggs and Fresh Herbs Recipe
Step 1: Prep and Heat Your Oven
Begin by preheating your oven to 375 degrees Fahrenheit. This ensures it’s nicely heated and ready to gently cook your eggs to perfection once you add them to the sauce. Starting with a hot oven is key to getting those eggs just right.
Step 2: Sauté Your Veggies
Heat olive oil in an oven-safe skillet over medium-high heat. Once it’s shimmering, add your diced onion and red bell pepper. Cook them until the onion turns translucent and soft, about 5 to 7 minutes. Then toss in the minced garlic and let it cook for just under a minute until fragrant. This step builds a flavorful base that’s both sweet and savory.
Step 3: Spice Things Up
Add kosher salt, black pepper, ground cumin, paprika, and crushed red pepper flakes. Stir constantly for about 30 seconds so the spices toast slightly, releasing their vibrant aromas and intensifying the sauce’s flavor. It’s that small step that brings everything together beautifully.
Step 4: Add and Simmer Tomatoes
Pour in the canned plum tomatoes and turn up the heat a bit to bring it to a gentle simmer. Use your spatula or spoon to carefully crush the tomatoes into smaller pieces, creating a chunky yet saucy consistency. Stir now and then, letting the mixture bubble with fragrance.
Step 5: Let the Sauce Thicken
Reduce the heat and allow the tomato sauce to simmer for about 10 minutes. This thickening stage deepens the flavors, melding the spices, vegetables, and tomatoes into a wonderfully rich sauce that will cradle your eggs perfectly.
Step 6: Create Wells for the Eggs
Using a spoon, scoop out six small indentations in the tomato sauce. This little trick allows each egg to cook evenly surrounded by sauce. Crack one egg into each well gently, being careful not to break the yolks because we want them beautifully runny.
Step 7: Bake Until Perfect
Cover your skillet with a lid or foil, then place it in the preheated oven. Bake for 8 to 10 minutes until the egg whites are set but the yolks remain a luscious, slightly runny dream. This oven finish creates that signature shakshouka texture that is so satisfying.
Step 8: Garnish and Serve
Once out of the oven, sprinkle generously with fresh cilantro, parsley, or mint if you like. The fresh herbs not only add a burst of color but also a fresh brightness that cuts through the rich sauce, rounding out this sensational Spicy Shakshouka with Eggs and Fresh Herbs Recipe.
How to Serve Spicy Shakshouka with Eggs and Fresh Herbs Recipe
Garnishes
Fresh herbs like cilantro, parsley, or mint are ideal garnishes, providing a cooling contrast to the spice. You can also add crumbled feta or a drizzle of creamy yogurt for extra indulgence. A sprinkle of flaky sea salt or some cracked black pepper right before serving enhances the texture and flavor even more.
Side Dishes
Serve your shakshouka with warm pita bread, crusty French bread, or toasted baguette slices. These are perfect for scooping up the luscious tomato sauce and runny eggs. A simple side salad with lemon dressing or a bowl of olives can round out the meal beautifully without overpowering the main dish.
Creative Ways to Present
Want to impress? Serve shakshouka straight from the skillet at your table for a rustic, homey vibe. You could also portion it into individual ramekins or mini cast iron skillets for a brunch party. Adding a dollop of labneh or a sprinkle of za’atar spice on top provides a delicious twist on this beloved Spicy Shakshouka with Eggs and Fresh Herbs Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this vibrant shakshouka, transfer them to an airtight container and store them in the refrigerator for up to 2 days. Keep in mind that eggs might continue to cook slightly and the texture may change, but the flavors remain delicious.
Freezing
This shakshouka is best enjoyed fresh, but you can freeze the tomato sauce base without the eggs. Once cooled, freeze the sauce in a separate container for up to 3 months. When ready to eat, thaw, reheat gently, and then add fresh eggs for the full experience.
Reheating
To reheat leftovers, warm the shakshouka slowly on the stovetop over medium-low heat to avoid overcooking the eggs. Alternatively, you can reheat just the sauce and cook fresh eggs in it for the best texture and flavor. This keeps everything tasting vibrant and fresh.
FAQs
Can I use fresh tomatoes instead of canned plum tomatoes?
Absolutely! You can use about 6 to 8 ripe fresh tomatoes, peeled and chopped. Just be sure to simmer them longer so they break down and form a rich sauce like the canned plum tomatoes would.
What can I substitute for crushed red pepper flakes if I want less heat?
If you prefer a milder dish, reduce the crushed red pepper flakes or omit them entirely. You can add a small pinch of smoked paprika instead for flavor without the heat. The dish will still be deliciously vibrant.
Can I make this recipe vegan?
While this classic shakshouka centers on eggs, you can skip them and enjoy the spiced tomato sauce as a vegan stew or add tofu cubes for protein. However, it won’t have the same traditional texture without the eggs.
What’s the best bread to serve with this dish?
Any crusty bread works wonderfully, but pita bread or a French baguette are classic choices for soaking up the sauce. Toasting the bread slightly adds a nice crunch and makes it even more satisfying.
Can I cook shakshouka entirely on the stovetop?
Definitely! Instead of transferring to the oven, once you add the eggs to the sauce, cover the skillet with a lid and cook on low heat until eggs are set. This usually takes about 8 to 10 minutes as well.
Final Thoughts
This Spicy Shakshouka with Eggs and Fresh Herbs Recipe is one of those dishes that feels both indulgent and wholesome at the same time. Its robust flavors, ease of preparation, and beautiful presentation make it an all-time favorite to keep in your cooking repertoire. Give it a try and savor the joy of a meal that’s as comforting as it is exciting to eat.
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Spicy Shakshouka with Eggs and Fresh Herbs Recipe
- Prep Time: 8 minutes
- Cook Time: 28 minutes
- Total Time: 36 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
A classic Shakshouka recipe featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce, baked to perfection. This vibrant Middle Eastern dish is perfect for breakfast, brunch, or any meal and is garnished with fresh herbs for an extra burst of freshness.
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can peeled plum tomatoes
For the Eggs
- 6 eggs
Optional Toppings
- Fresh cilantro, parsley, or mint for topping
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the eggs in the sauce.
- Sauté Vegetables: Heat olive oil in an oven-safe skillet over medium-high heat. Add diced onion and red bell pepper and sauté for 5 to 7 minutes until the onion becomes translucent. Add minced garlic and cook for another 30 seconds to 1 minute until fragrant.
- Add Spices: Stir in kosher salt, black pepper, ground cumin, paprika, and crushed red pepper flakes, cooking for 30 seconds while continuously stirring to toast and release the flavors of the spices.
- Add Tomatoes: Pour in the canned peeled plum tomatoes, increasing the heat to bring the mixture to a simmer. Crush the tomatoes with a spatula or spoon into smaller pieces while stirring occasionally.
- Simmer Sauce: Reduce the heat and allow the tomato sauce to simmer gently for 10 minutes to thicken and develop flavor.
- Create Wells for Eggs: Using a spoon, make six small wells or indentations evenly spaced in the tomato sauce. Crack one egg into each well carefully.
- Bake in Oven: Cover the skillet and place it in the preheated oven. Bake for 8 to 10 minutes, or until the egg whites are set but yolks remain slightly runny for that perfect texture.
- Garnish and Serve: Remove from oven and sprinkle with fresh cilantro, parsley, or mint if desired. Serve immediately with warm pita bread or toasted slices of French bread to soak up the delicious sauce.
Notes
- Be cautious when cracking the eggs into the sauce to avoid breaking the yolks.
- The cooking time for eggs can be adjusted based on your preferred yolk consistency.
- Use an oven-safe skillet to transition easily from stovetop to oven.
- For a spicier version, increase the crushed red pepper flakes.
- Shakshouka is great for breakfast but also works well for lunch or dinner.
