Shakshuka is a deeply comforting dish built on simplicity and control. Originating from North Africa and widely enjoyed across the Mediterranean and Middle East, it consists of eggs gently poached in a rich tomato and pepper sauce seasoned with warm spices.

What makes Shakshuka special is not complexity, but timing. The sauce must simmer long enough to develop depth, yet remain loose enough to cradle the eggs. When done correctly, the whites are just set, the yolks remain soft, and every spoonful carries heat, acidity, and warmth in balance.

This dish works equally well for breakfast, brunch, or a relaxed dinner — especially when served straight from the pan. 

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Ingredients (Serves 2–3)

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 1 red bell pepper, thinly sliced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon chili flakes (adjust to taste)

• 400 g canned crushed tomatoes

• Salt and black pepper, to taste

• 4–6 eggs

• Fresh parsley or cilantro, chopped (optional)

• Crusty bread, for serving

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Step-by-Step Instructions (Detailed & Refined)

1. Build the Flavor Base

Heat olive oil in a wide skillet over medium heat.
Add the onion and cook for 4–5 minutes until soft and translucent.

Add the bell pepper and continue cooking until tender and slightly sweet.

Tip:
This step sets the foundation — don’t rush it.

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2. Bloom the Spices

Add garlic, cumin, paprika, and chili flakes.
Stir constantly for 30–45 seconds, just until fragrant.

Key point:
Spices need fat and gentle heat to release aroma. Burnt spices turn bitter.

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3. Add the Tomatoes

Pour in the crushed tomatoes.
Season with salt and black pepper.

Reduce heat to medium-low and let the sauce simmer uncovered for 10–15 minutes, until thickened but still spoonable.

Important:
If the sauce is too thick, the eggs will overcook before setting properly.

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4. Adjust and Taste

Taste the sauce and adjust seasoning.
This is the moment to balance heat, acidity, and salt.

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5. Add the Eggs

Using the back of a spoon, make small wells in the sauce.
Crack one egg into each well.

Cover the pan and cook on low heat for 5–8 minutes, until the whites are set but the yolks are still soft.

Critical timing:
Do not rush this step. Gentle heat is essential.

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6. Finish and Serve

Remove from heat.
Garnish with fresh herbs and serve immediately with crusty bread.

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Professional Tips for Best Results

• Use a wide pan so eggs cook evenly

• Keep heat low once eggs are added

• Slightly undercook — eggs continue setting after heat is off

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Common Mistakes to Avoid

• Over-reducing the sauce

• Adding eggs while the sauce is boiling

• Cooking uncovered during the egg stage

• Skipping seasoning adjustments before adding eggs

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Serving Suggestions

Serve straight from the pan with toasted bread or flatbread.
A simple cucumber salad pairs beautifully alongside.