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Delicious Shakshuka served in a skillet with eggs and tomato sauce

Shakshuka

Shakshuka is a comforting and savory dish made from eggs poached in a sauce of tomatoes, onions, and spices, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Middle Eastern, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 onion, chopped Adds sweetness and flavor
  • 2 tomatoes, diced Fresh tomatoes for best flavor
  • 1 potato, peeled and cubed Provides heartiness to the dish
  • 2 cloves garlic, minced Enhances the overall flavor
  • 4 large eggs Can be replaced with silken tofu for vegan option
  • 2 tablespoons olive oil Base for cooking
  • Salt and pepper, to taste Adjust according to preference
  • Fresh herbs (like parsley or cilantro), for garnish Adds freshness and color

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the diced tomatoes and cubed potato, and season with salt and pepper.
  5. Cover and let simmer for about 10 minutes, until the potatoes are tender.
  6. Make small wells in the mixture and crack the eggs into each well.
  7. Cover the skillet again and cook until the egg whites are set but yolks are still runny.
  8. Garnish with fresh herbs before serving.

Notes

Serve hot, straight from the skillet. Pairs wonderfully with warm crusty bread or pita. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.