Shakshuka base Recipe
North African · Sauce · 35 min total
A rich, spiced tomato and pepper sauce that serves as the foundation for the classic North African egg dish shakshuka. This versatile base can also be used as a pasta sauce or dip.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5-7 minutes.
- Add garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Stir in crushed tomatoes, tomato paste, and sugar. Season with salt and pepper. Bring to a simmer.
- Reduce heat to low and let the sauce simmer gently, stirring occasionally, for 15-20 minutes until thickened and flavors meld.
- Taste and adjust seasoning. Use immediately for shakshuka, or cool and store.
Tips
- For a smoother sauce, blend with an immersion blender before adding eggs.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- To make shakshuka, crack 4-6 eggs into wells made in the sauce, cover, and cook until eggs are set to your liking.
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