Shakshuka: A Spicy Tomato Embrace for Eggs

Welcome to the vibrant world of Shakshuka, a delightful one-pan egg and tomato dish that promises to transform your breakfast, brunch, or dinner into an extraordinary culinary experience. Also affectionately known as “Eggs in Purgatory,” this recipe is renowned for its rich, simmering tomato sauce, perfectly poached eggs with irresistibly runny yolks, and the sheer joy of soaking it all up with a piece of crusty bread. It’s a meal that’s both comforting and exciting, satisfying hungry stomachs with its robust flavors and hearty appeal.

PIN THIS RECIPE FOR LATER!

Are you an egg enthusiast like me? If the answer is a resounding yes, then you’re in for a treat! Eggs are undeniably one of the most versatile and beloved ingredients, capable of anchoring any meal with their protein-packed goodness. If you’re looking for more egg-cellent inspiration, don’t miss our Breakfast Casserole with Ham and Cheese, this fantastic Migas Recipe, or our hearty Meat and Potatoes Breakfast Skillet. But for now, let’s dive into the captivating charm of Shakshuka.

My Love Affair with Eggs: A Culinary Confession

I’ve always maintained that if I had to choose a last meal, it would invariably involve either a perfectly cooked steak or, perhaps surprisingly to some, perfectly cooked eggs. Yes, eggs! They might seem like a simple choice, but their incredible versatility and the sheer comfort they bring make them one of my all-time favorite foods. My passion for eggs means I’m naturally a breakfast person, though I confess, I often lean towards enjoying breakfast foods for dinner. There’s just something inherently satisfying about a savory egg dish that transcends traditional meal times, especially on a busy weeknight.

And what could be a more ideal “breakfast for dinner” than a steaming skillet of Shakshuka? If you haven’t yet experienced the magic of this dish, prepare for a true culinary revelation. It’s a dish that’s rich in flavor, incredibly satisfying, and particularly delightful when served with plenty of crusty bread to scoop up every last drop of that incredible sauce and golden yolk.

What is Shakshuka? A Journey Through Its Origins and Flavors

Shakshuka, a name that rolls off the tongue with a hint of exoticism, literally translates to “all mixed up.” This iconic dish, also known as “Eggs in Purgatory” due to the visual of white eggs nestled in a fiery red tomato sauce, boasts a contested yet fascinating history. While many sources point to North Africa as its birthplace, with Morocco, Libya, Tunisia, and even Yemen claiming its creation, it has also become a beloved staple in Israel and across the Middle East since its introduction in the 1950s. Its widespread popularity is a testament to its simple yet profound appeal, crossing cultural boundaries and delighting palates worldwide.

At its heart, most authentic Shakshuka recipes feature a robust and often spicy tomato sauce. This flavorful base is typically crafted from sautéed red bell peppers, onions, and ripe tomatoes, often enriched with a touch of tomato paste for depth. The sauce can be seasoned with various spices, including cumin, paprika, and a generous splash of hot sauce for that characteristic “fiery” kick. The true magic unfolds when fresh eggs are gently cracked directly into this bubbling, hot tomato sauce, allowing them to poach until the whites are just set and the yolks remain wonderfully runny. A sprinkle of cheese, whether it’s traditional feta or a subtle parmesan, adds another layer of flavor and creaminess, making each bite an absolute delight.

While you certainly could enjoy Shakshuka on its own, its true essence is unlocked when paired with a good, crusty bread. This isn’t merely a suggestion; it’s a culinary imperative! The bread serves as the perfect vehicle for scooping up the rich tomato sauce and the molten yolks, ensuring no delicious drop is left behind. Traditionally, pita bread or naan are preferred, but any hearty, crusty bread will do the trick, turning a simple meal into a fulfilling experience.

Essential Ingredients for a Perfect Shakshuka

Creating an exceptional Shakshuka relies on a few key ingredients, each playing a vital role in building the dish’s signature flavor profile. Here’s what you’ll need and why:

• Olive Oil: The foundation of our sauce. I prefer using a good quality olive oil for its distinctive flavor, which beautifully complements the other Mediterranean ingredients.
• Bell Pepper, Onion, & Garlic: These aromatic vegetables form the savory base of our tomato sauce. Diced bell peppers add a subtle sweetness and texture, while onions and garlic provide depth and pungency. While you could experiment with other vegetables, this trio creates the classic, balanced flavor that Shakshuka is known for.
• Tomato Paste: This concentrated paste is crucial for intensifying the rich tomato flavor of the sauce. Remember to cook it on its own for a minute or two before adding liquids; this step “cooks out” its raw flavor and deepens its sweetness, making a huge difference in the final taste.
• Tomatoes: For convenience and consistent flavor, I recommend a 28-ounce can of diced tomatoes. Canned tomatoes are often picked and processed at their peak ripeness, ensuring great flavor year-round. While fresh tomatoes can be used, they might require longer cooking to break down and build the desired sauce consistency.
• Salt: A fundamental seasoning. Always remember to taste and adjust the salt levels as you cook to ensure the flavors truly sing.
• Hot Sauce: This is where the “fiery” element comes in. The amount you add is entirely up to your preference. I typically add enough to give it a mild kick suitable for my family, then offer extra red pepper flakes at the table for those who crave more heat.
• Eggs: The unquestionable star of the show! Large eggs are generally what I use, but any size will work effectively. The goal is to gently poach them in the sauce until the whites are set and the yolks are wonderfully runny.
• Parmesan: While feta cheese is often considered the more traditional choice for Shakshuka, I find the subtle, nutty flavor of finely grated Parmesan cheese adds a delightful, less salty dimension that I personally enjoy. Both cheeses are excellent options, so feel free to choose based on your preference.
• Cilantro: A garnish that brings a burst of freshness and a vibrant herbal note to the finished dish. Fresh cilantro is my go-to, but you can certainly experiment with other fresh herbs like parsley or mint, depending on your taste.

Step-by-Step Guide to Crafting Perfect Shakshuka

Making Shakshuka is a straightforward process, requiring just one pan and a little patience to build layers of flavor. Follow these steps for a perfect dish:

1. Sauté the Aromatics: Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add your diced onion and bell pepper. Sauté them gently for about 8 minutes, or until they become tender and slightly softened. This step is crucial for building the flavor base of your sauce. Next, stir in the minced garlic and cook for another 30 seconds until it becomes fragrant, being careful not to burn it.

2. Cook the Tomato Paste: Add the tablespoon of tomato paste to the skillet. Stir it into the vegetables and cook for approximately 30 seconds to a minute. This brief cooking time helps to deepen the flavor of the paste and remove any metallic, raw tomato taste.



3. Simmer the Sauce: Pour in the 28 ounces of diced tomatoes (including their liquid) and season with 1/2 tablespoon of salt. Stir everything together well. Bring the sauce to a gentle simmer, then reduce the heat to moderate and let it cook, uncovered, for 20-30 minutes. The goal is to allow the flavors to meld and the sauce to thicken to a rich, luscious consistency. Once thickened, stir in the 2 teaspoons of hot sauce. Taste and adjust seasonings as needed, adding more salt or hot sauce if desired. Reduce the heat to medium-low.



4. Poach the Eggs: Using a spoon, create small indentations or “wells” in the simmering tomato sauce, evenly spaced across the skillet. Gently crack each egg into a small cup first – this helps prevent any broken yolks from falling into the sauce and makes it easier to place them precisely. Carefully slide each egg into its own well. Sprinkle the 1/4 cup of finely grated Parmesan cheese over the eggs and sauce. Cover the skillet tightly with a lid and continue to cook over medium-low heat for about 10 minutes, or until the egg whites are fully set but the yolks remain beautifully runny. Keep a close eye on them to achieve your desired doneness.

5. Serve: Once the eggs are cooked to perfection, remove the skillet from the heat. Garnish generously with fresh cilantro and a sprinkle of red pepper flakes for an extra pop of color and heat. Serve immediately, directly from the pan, with plenty of crusty bread on the side for dipping. Enjoy!

Pro Tips and Delicious Variations to Elevate Your Shakshuka

Shakshuka is a wonderfully versatile dish that invites customization. Here are some tips and tricks to make your experience even better and adapt it to your taste:

• Spice it Up: For an even richer, more complex flavor profile, consider adding traditional Middle Eastern spices to your tomato sauce. Cumin, smoked paprika, and a pinch of cayenne pepper or a dash of harissa paste can transform the dish. Start with 1/2 teaspoon of each and adjust to your preference.
• Make Ahead Option: While Shakshuka is best enjoyed fresh, you can absolutely prepare the tomato sauce ahead of time. Cook the sauce as directed in steps 1-3, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce in a skillet, create wells, and poach the eggs as usual. This makes for a quick and easy weeknight meal!
• Hearty Additions: Transform your Shakshuka into an even more substantial meal by incorporating extra ingredients. Stir in a can of drained and rinsed chickpeas or white beans during the sauce simmering phase for added protein and fiber. Wilted spinach or kale can also be folded in for a boost of greens. For meat lovers, crumbled cooked sausage, spicy merguez, or even small meatballs can be added to the sauce.
• Cheese Choices: While Parmesan offers a subtle nuttiness, don’t hesitate to try other cheeses. Crumbled feta cheese provides a tangy, salty contrast that is traditionally authentic. Goat cheese adds a creamy, slightly tart dimension, while a sprinkle of mozzarella can make it extra gooey and comforting.
• Individual Servings: If you’re looking for an elegant presentation or catering to different dietary needs, Shakshuka can be made in individual portions. Use small, oven-safe skillets or ramekins. Prepare the sauce as instructed, then portion it into the individual dishes. Crack one or two eggs into each, top with cheese, and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the eggs are set to your liking.
• Adjusting Serving Sizes: This recipe is designed for 6 portions using 6 eggs. While this might be perfect for children or a lighter meal, my husband and I often prefer 2 eggs per person for a more substantial serving. Feel free to adjust the number of eggs based on appetite and preference.
• Bread is Key: Don’t underestimate the importance of good bread. Beyond crusty French bread, consider serving your Shakshuka with warm pita bread, soft naan, challah, or even toasted sourdough. The goal is a bread that can effectively soak up every drop of that delicious, runny yolk and savory sauce.
• Garnishes Galore: Beyond cilantro and red pepper flakes, explore other garnishes. A dollop of Greek yogurt or labneh can add a cooling contrast to the spicy sauce. A final drizzle of extra virgin olive oil before serving adds a luxurious touch.

Discover More Savory Breakfast Favorites

If you’ve enjoyed the savory goodness of Shakshuka, you’ll love exploring these other fantastic breakfast and brunch ideas from our kitchen:

Southwestern Breakfast Bowl
Bacon and Eggs Benedict Sandwich with Chipotle Hollandaise
Breakfast Pizza
Breakfast Tortilla Stack
Biscuits and Sausage Gravy
Migas Breakfast Tacos
Easy Breakfast Tostadas

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Shakshuka (Eggs in Purgatory)

A one-pan egg and tomato dish, this Shakshuka recipe, also known as Eggs in Purgatory, is perfect for breakfast or dinner. Serve with some crusty bread for soaking up the runny yolk and delicious sauce.

• Author: Deborah Harroun
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Course: Breakfast
• Cuisine: North African

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 28 oz diced tomatoes
• 1/2 tablespoon salt
• 2 teaspoons hot sauce
• 6 eggs
• 1/4 cup finely grated parmesan
• 2 tablespoons cilantro
• crusty bread for serving
• Red pepper flakes for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook until soft, about 8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and stir until it becomes fragrant, another 30 seconds.
2. Add the diced tomatoes and liquid to the skillet. Season with the salt. Stir and cook over moderate heat until a thick sauce is formed, 20-30 minutes. Stir in the hot sauce. Reduce the heat to medium-low.
3. Gently crack the eggs over the top of the tomato sauce, being careful not to break the yolks. Sprinkle the Parmesan over the top and cover the skillet. Cook until the egg whites are set but the yolks are still soft, about 10 minutes.
4. Sprinkle with cilantro and red pepper flakes and serve with crusty bread.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the crusty bread.

Nutrition Information

Serving: 1/6 of recipe, Calories: 146kcal (7%), Carbohydrates: 9g (3%), Protein: 9g (18%), Fat: 8g (12%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 186mg (62%), Sodium: 696mg (30%), Fiber: 3g (13%), Sugar: 6g (7%)

Keywords: eggs in purgatory, shakshuka