Shakshuka is the kind of dish that brings people together around the stove. Tomatoes simmer gently with peppers, onions, garlic, and warm spices until they become rich and comforting. Eggs are nestled into the sauce and cooked just until set, turning a simple pan of vegetables into a meal that feels generous and grounding.
Across North Africa and the Middle East, shakshuka is often eaten for breakfast or brunch, scooped up with bread and shared straight from the pan. It’s not rushed, and it’s rarely measured. Each cook adjusts the spice, the heat, and the timing based on instinct and taste. What stays the same is the heart of the dish: vegetables treated with care.
In the Let’s Veg lifestyle, shakshuka shows how vegetables can be the foundation of a satisfying meal without needing to be hidden or overworked. The sauce stands on its own rich, bold, and nourishing while the eggs simply complement what’s already there. It’s comfort food built from vegetables first.
shakshuka
Ingredients
Equipment
Method
- Build the Base
- Heat olive oil in a wide skillet over medium heat.
- Add onion and bell pepper with a pinch of salt.
- Cook 6-8 minutes, until soft.
- Add Garlic & Spices
- Stir in garlic, paprika, cumin, and chili flakes.
- Cook 30 seconds until fragrant.
- Simmer the Tomatoes
- Add crushed tomatoes, salt, and pepper.
- Reduce heat and simmer 10-15 minutes, stirring occasionally, until thickened.
- Add the Eggs
- Make small wells in the sauce and crack eggs into them.
- Cover and cook 5-8 minutes, until whites are set and yolks are still soft.
- Finish & Serve
- Garnish with herbs or feta if desired.
- Serve straight from the pan with bread.
- Optional Garnish
- Fresh parsley or cilantro
- Crumbled feta cheese
- Warm bread or pita for serving
2 Responses
This shakshuka is outstanding rich, comforting, and perfectly balanced.
You have not tasted your best shakshuka yet until you try this one. An explosion of flavors and real delight that will have your taste buds dancing….
Only warning: you’ll get ADDICTED !!