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Fiery Shakshuka Recipe

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★★★★★

4.4 from 148 reviews

Fiery Shakshuka is a vibrant North African breakfast dish featuring poached eggs simmered in a spicy, fragrant tomato and bell pepper sauce infused with saffron, harissa, and traditional spices like cumin and ras el hanout. Served with crusty bread or pita and optional toppings such as labneh and fresh herbs, it offers a rich and warming start to the day with a perfect balance of heat and aromatic depth.

Ingredients

Scale

Shakshuka Sauce and Eggs

  • 1/2 tsp saffron threads
  • 2 tbsp olive oil
  • 2 tbsp harissa paste (use 1 tbsp for less heat)
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ras el hanout
  • 1 large yellow onion, diced
  • 2 large red bell peppers, cut into 3/4 inch strips
  • 1 large yellow/orange bell pepper, cut into 3/4 inch strips
  • 4 garlic cloves, minced
  • 1/2 tsp salt
  • 5 large tomatoes, chopped (or 5 cups / 800 g canned diced or crushed tomatoes)
  • 8 large eggs (4 whole eggs and 4 yolks only – save whites for other use)
  • 2 tbsp cilantro, chopped
  • 2 tbsp parsley, chopped

Optional Toppings and Sides

  • ½ cup labneh (or substitute thick Greek yogurt or softened cream cheese)
  • Pita bread or crusty bread for serving
  • Feta cheese crumbles (optional garnish)

Instructions

  1. Bloom the saffron: Crush the saffron threads gently in the palm of your hand and place them in a small bowl. Add 2 tablespoons of warm water and stir well, allowing the saffron to bloom for 5 minutes for enhanced flavor and color. For a more delicate bloom, you may place the crushed saffron on an ice cube and let it melt to avoid overheating.
  2. Cook the spices and vegetables: Heat the olive oil in a large skillet over medium heat. Add the harissa paste, tomato paste, ground cumin, and ras el hanout and cook for about 1 minute to release their aromas. Then add the diced onion, red and yellow/orange bell peppers, minced garlic, and salt. Stir frequently and cook until the onions are tender and translucent, approximately 8 minutes.
  3. Simmer the tomato sauce: Add the chopped tomatoes with their juices and pour in the saffron-infused water. Stir everything together and reduce the heat to a gentle simmer. Let the sauce cook uncovered for 10 minutes until it thickens slightly. Taste and adjust salt if needed.
  4. Add and poach the eggs: Using the back of a spoon, make 8 small wells or dips evenly spaced in the simmering sauce. Crack 4 whole eggs into every other dip and add 4 egg yolks into the remaining dips. Sprinkle half of the chopped cilantro and parsley over the eggs and cover the skillet with a lid. Let the eggs gently poach for about 10 minutes, or until the eggs are just set but still tender.
  5. Serve: Remove the lid and carefully scoop portions with 2 eggs each along with plenty of the tomato and pepper sauce into bowls. Garnish with remaining herbs and optional toppings like feta cheese crumbles and a dollop of labneh. Serve warm with pita bread or crusty bread for dipping.

Notes

  • You can substitute 5 cups (800 g) of canned diced or crushed tomatoes, preferably fire-roasted, if fresh tomatoes are not available.
  • Labneh can be replaced with any thick Greek yogurt or softened cream cheese. Feta cheese crumbles make an excellent additional topping.
  • To avoid burning the saffron threads when blooming, use a gentle method such as placing the crushed saffron on an ice cube and allowing it to melt slowly, which enhances flavor and color extraction.

Keywords: shakshuka, spicy eggs, North African breakfast, harissa, saffron, poached eggs, tomato sauce, Moroccan cuisine, ras el hanout

Find it online: https://islawhite.com/fiery-shakshuka-recipe/