The Best Eggs Shakshuka Recipe

Eggs Shakshuka

Discover this easy shakshuka recipe with a unique curry twist! This homemade shakshuka combines marinara sauce, curry powder, and fresh cilantro for a delicious breakfast that's ready in under 30 minutes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 285 kcal

Why This Curry Egg Shakshuka Recipe Works

This Middle Eastern breakfast favorite gets a flavorful upgrade with the addition of aromatic curry powder and fresh cilantro. The rich tomato base creates the perfect bed for perfectly poached eggs, while the curry adds unexpected depth that takes this shakshuka recipe to the next level. It's a restaurant-quality brunch that's surprisingly easy to make at home!

Ingredients for Perfect Homemade Shakshuka

- 2 tablespoons extra virgin olive oil

- 1 medium yellow onion, finely diced

- 1 large red bell pepper, diced into ¼-inch pieces

- 4 cloves garlic, minced or pressed

- 1½ tablespoons curry powder (the secret ingredient!)

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- ¼ teaspoon cayenne pepper (adjust to taste)

- 1 can (28 oz) marinara sauce or crushed tomatoes

- ½ teaspoon salt (or to taste)

- Freshly ground black pepper

- 6 large eggs (free-range recommended for best flavor)

- ½ cup fresh cilantro, roughly chopped (for garnish)

- ¼ cup crumbled feta cheese (optional)

- Warm pita bread or crusty sourdough for serving

How to Make Curry Shakshuka with Eggs Step by Step

Step 1: Prepare the Flavorful Base

1. Heat olive oil in a large, deep skillet or cast-iron pan over medium heat.

2. Add diced onions and bell pepper, sautéing until softened and slightly caramelized, about 5-7 minutes.

3. Add minced garlic and cook for another minute until fragrant, being careful not to burn.

Step 2: Add Spices and Sauce

1. Sprinkle in the curry powder, cumin, paprika, and cayenne pepper. Stir continuously for 30-60 seconds to toast the spices and release their essential oils.

2. Pour in the marinara sauce and stir to combine with the spice mixture.

3. Season with salt and pepper to taste.

4. Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes, allowing the flavors to develop and the sauce to thicken slightly.

Step 3: Add Eggs and Finish Cooking

1. Using the back of a wooden spoon, create 6 evenly-spaced wells in the sauce.

2. Carefully crack an egg into each well, keeping the yolks intact.

3. Cover the skillet and reduce heat to low-medium.

4. Cook for 5-7 minutes for runny yolks, or 8-10 minutes for fully set eggs.

Step 4: Garnish and Serve

1. Remove from heat and let rest for 2 minutes.

2. Sprinkle generously with fresh chopped cilantro - the key to brightening all the flavors!

3. Add crumbled feta cheese if desired.

4. Serve immediately with warm bread for dipping into the sauce and egg yolks.

Expert Tips for the Best Shakshuka Recipe

- Use a wide, shallow pan with a tight-fitting lid for even cooking of the eggs

- For extra curry flavor, bloom your curry powder in the hot oil before adding other ingredients

- Don't overcook the eggs - the residual heat will continue cooking them after you remove the pan from heat

- Make ahead tip: Prepare the sauce base up to 2 days in advance and reheat before adding eggs

- Spice level tip: Adjust the cayenne pepper or add a diced jalapeño for extra heat

- Serving suggestion: This curry shakshuka pairs perfectly with a simple cucumber and mint salad

Variations on Curry Shakshuka

Vegetable-Packed Shakshuka

Add 1 cup of baby spinach, ½ cup diced zucchini, and ½ cup mushrooms to the sauce for an extra serving of vegetables.

Protein-Rich Shakshuka

Add ½ cup cooked chickpeas or black beans to the sauce before adding the eggs for additional protein.

Mediterranean Shakshuka

Top with kalamata olives, additional feta, and a sprinkle of za'atar seasoning for a Mediterranean twist.

Storage and Reheating Instructions

- Refrigerate: Store leftover shakshuka in an airtight container for up to 2 days

- Reheat: Warm gently on the stovetop over low heat until just heated through

- Note: The egg yolks will continue to set during storage and reheating

Frequently Asked Questions About Shakshuka

What is shakshuka?

Shakshuka is a Middle Eastern and North African dish consisting of eggs poached in a flavorful sauce of tomatoes, peppers, onions, and spices. This curry variation adds an Indian-inspired twist to the traditional recipe.

Is shakshuka healthy?

Yes! This curry shakshuka recipe is packed with protein from the eggs, lycopene from tomatoes, and various vitamins and minerals from the vegetables and spices. It's a nutritious, balanced meal.

What do you eat with shakshuka?

Traditionally, shakshuka is served with bread for dipping. Pita, challah, or crusty sourdough all work wonderfully. A simple green salad makes it a complete meal.

Can I make shakshuka without cilantro?

While cilantro adds a fresh, distinctive flavor to this curry shakshuka, you can substitute with fresh parsley if you prefer. However, the cilantro complements the curry flavors particularly well.

Can I add meat to shakshuka?

Absolutely! Brown 8 ounces of ground lamb, turkey, or add chicken with the onions, for a non-traditional but delicious variation.

This curry shakshuka with eggs recipe is as easy as it gets. The secret combination of curry powder in the marinara sauce and the fresh cilantro garnish creates a unique flavor profile that will have everyone asking for your recipe!