Shakshuka is one of the best meals in a Mediterranean diet. It is a simple, fresh, and healthy one-skillet dish made with eggs gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. Warm spices and fresh herbs complete this satisfying meal. It can be served for breakfast, lunch, or dinner.
Traditional shakshuka originated in North Africa and is believed to have come from Tunisia. Today it is widely enjoyed across the Middle East, with variations found in Palestine, Israel, Egypt, and many other regions.
- Extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, peeled and chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 vine-ripe tomatoes, chopped (about 6 cups)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, salt, and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the chopped tomatoes and tomato sauce. Cover and simmer for about 15 minutes. Uncover and cook a little longer until the mixture reduces and thickens. Taste and adjust seasoning.
- Using a wooden spoon, make 6 small wells in the tomato mixture. Gently crack an egg into each well.
- Reduce heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and sprinkle with fresh parsley and mint. Add extra black pepper or red pepper flakes if desired.
- Serve with warm pita, challah bread, or crusty bread.