Easy Shakshuka Recipe for a Flavorful Breakfast
Easy Shakshuka Recipe for a Flavorful Breakfast Okay, so I have to tell you about this shakshuka thing because it’s basically the best breakfast ever. Or lunch. Or dinner. Honestly, I’ve eaten it at all hours, and it never disappoints. If you’ve never had it before, shakshuka is this amazing North African dish where eggs…
Easy Shakshuka Recipe for a Flavorful Breakfast
Okay, so I have to tell you about this shakshuka thing because it’s basically the best breakfast ever. Or lunch. Or dinner. Honestly, I’ve eaten it at all hours, and it never disappoints. If you’ve never had it before, shakshuka is this amazing North African dish where eggs are poached in a spicy tomato sauce. It’s like a hug in a pan, and it’s so dang easy to make.
I first had shakshuka at this little brunch spot in Brooklyn, and I was like, “Why have I been wasting my life on boring scrambled eggs?” Ever since then, I’ve been making it at home, tweaking it, burning it a little (oops), and finally landing on this super simple version that even my microwave-loving roommate can handle. Let’s get into it.
Recipe Card
Recipe Title: Easy Shakshuka Recipe for a Flavorful Breakfast
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili flakes (or more if you like heat)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley or cilantro for garnish
- Feta cheese (optional, but highly recommended)
Directions:
- Heat the olive oil in a big skillet over medium heat. Toss in the onion and bell pepper and cook until they’re soft, about 5 minutes.
- Add the garlic, cumin, paprika, and chili flakes. Stir for like 30 seconds until it smells amazing.
- Pour in the crushed tomatoes, salt, and pepper. Let it simmer for 10 minutes so the flavors can party together.
- Make little wells in the sauce with a spoon and crack the eggs into them. Cover the pan and let the eggs cook for 5-7 minutes, depending on how runny you like your yolks.
- Sprinkle with fresh herbs and feta if you’re feeling fancy. Serve with crusty bread because you’ll wanna soak up all that saucy goodness.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Red bell pepper | Green bell pepper or jalapeño |
| Crushed tomatoes | Diced tomatoes or fresh tomatoes |
| Feta cheese | Goat cheese or just skip it |
Tips
- Don’t rush the sauce. Letting it simmer makes all the difference.
- If your eggs aren’t cooking fast enough, cover the pan. Steam is your friend.
- Leftovers? Store the sauce and eggs separately. Reheating eggs is a sad game.
FAQ
Q: Can I make this ahead of time?
A: Yeah! Just make the sauce ahead and reheat it before adding the eggs. Fresh eggs are key.
Q: Can I freeze leftovers?
A: The sauce freezes great, but the eggs? Nah. Don’t do that to yourself.
Q: Is this spicy?
A: It’s got a little kick, but you can tone it down by skipping the chili flakes or adding more if you’re a heat lover.
That’s it, folks. This shakshuka is my go-to when I wanna impress someone (or just myself) without actually trying too hard. It’s cozy, flavorful, and way better than cereal. Give it a shot and let me know how it turns out—even if it’s a little messy. That’s half the fun.
