Shakshuka Recipe

Shakshuka is a classic Middle Eastern dish that combines poached eggs with a flavorful, spicy tomato sauce. This dish is not only healthy but also quick and easy to make, making it a perfect choice for breakfast, brunch, or even dinner. The combination of savory spices, rich tomatoes, and perfectly cooked eggs creates a satisfying and delicious meal. Whether you’re making it for yourself or serving it to guests, Shakshuka will surely impress!

Why You’ll Love This Recipe

Shakshuka is a dish full of bold flavors and vibrant colors, perfect for those who love spicy, savory meals. The rich tomato sauce, infused with cumin, paprika, and cilantro, pairs beautifully with the poached eggs. It’s a meal that’s packed with protein, vitamins, and fiber, and it’s also customizable to your spice preferences. Plus, it’s naturally gluten-free and vegetarian, making it an excellent option for various diets. The addition of feta cheese and fresh herbs elevates this dish to the next level, while crusty bread makes it perfect for dipping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 1-2 spicy peppers, chopped (such as jalapeños or spicy red peppers, optional, for extra spice)

• 3 cloves garlic, chopped

• 1 tablespoon paprika (hot, sweet, or smoked – add cayenne pepper for extra heat)

• ½ teaspoon ground cumin

• Salt and pepper to taste

• 1 28-ounce can whole tomatoes (or equivalent fresh tomatoes), chopped (fire-roasted tomatoes are great)

• 3 tablespoons chopped cilantro

• 6 eggs

• Crumbled feta (or other crumbly white cheese) for topping

• Fresh chopped herbs for garnish

• Hot sauce to taste

• Crusty bread, for serving

Directions

1. Heat a 10-inch skillet over medium heat and add olive oil.

2. Add the onion and bell peppers to the skillet. Cook for 6-7 minutes until they are browned and caramelized.

3. Add the garlic, paprika, cumin, salt, and pepper to the skillet, and cook for another minute to release the flavors.

4. Add the chopped tomatoes to the skillet and break them apart with a wooden spoon. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. For a deeper flavor, you can simmer for up to 30 minutes.

5. Stir in 2 tablespoons of chopped cilantro.

6. Create 6 small indentations in the sauce using a spoon. Carefully crack the eggs into the indentations. Spoon a bit of sauce over the egg whites to help them set, then cover the skillet.

7. Simmer the dish, covered, for about 7-8 minutes, or until the egg whites are set. For yolks that are less runny, let them sit for a couple more minutes.

8. Remove from heat and let the eggs continue to set for a minute or two.

9. Top with the remaining cilantro and crumbled feta cheese. Serve with crusty bread and hot sauce to taste.

Servings and Timing

• Servings: 2

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Total Time: 45 minutes

Variations

• Spiciness: Adjust the heat by adding more or fewer spicy peppers or by incorporating extra cayenne or chili powder.

• Cheese: If you prefer, you can swap feta for goat cheese or any crumbly white cheese you like.

• Vegetables: Add additional vegetables such as zucchini, spinach, or eggplant to make the dish heartier.

• Herbs: Fresh parsley or mint can replace cilantro if you prefer a different herb flavor.

• Vegan Version: To make this dish vegan, you can use tofu instead of eggs.

Storage/Reheating

• To Store: Allow any leftover Shakshuka to cool completely, then store it in an airtight container in the refrigerator for up to 2 days.

• To Reheat: Reheat in the skillet over low heat or in the microwave until warmed through. If you’re reheating the eggs, cover the dish to keep the eggs moist.

• To Freeze: It’s best to freeze the sauce and eggs separately. You can freeze the sauce for up to 3 months, and the eggs should be cooked fresh when ready to serve.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work well in this recipe. Use about 5-6 medium tomatoes, chopped.

How can I make Shakshuka spicier?

To increase the spice level, use more jalapeños or spicy red peppers, and add cayenne pepper or chili powder.

Can I make this dish ahead of time?

Yes, you can prepare the tomato sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat the sauce and add the eggs to poach.

Is Shakshuka gluten-free?

Yes, Shakshuka is naturally gluten-free. Just be sure to serve it with gluten-free bread if needed.

Can I use a different type of cheese?

Absolutely! If you don’t have feta, try goat cheese, ricotta, or even a sprinkle of Parmesan for a different flavor.

How do I know when the eggs are done?

The eggs are done when the whites are set, but the yolk is still runny. If you prefer a firmer yolk, simmer for a couple of extra minutes.

How can I serve Shakshuka?

Serve it with crusty bread or pita to dip into the rich tomato sauce and egg yolk. It also pairs well with a side of fresh salad.

Can I use a different pan for Shakshuka?

Yes, you can use any large skillet or shallow pan with a lid. Just make sure it’s wide enough to fit the eggs and sauce.

Is Shakshuka suitable for meal prep?

Yes! You can make the sauce ahead of time and store it in the fridge. When you’re ready to eat, just reheat the sauce and poach fresh eggs.

How can I make Shakshuka vegan?

To make a vegan version, replace the eggs with tofu or a vegan egg substitute. You can also add additional vegetables to make it hearty.

Conclusion

Shakshuka is a flavorful, filling, and nutritious dish that’s perfect for any meal of the day. The combination of poached eggs and a spicy, savory tomato sauce is sure to satisfy your taste buds. With its versatility and simple ingredients, Shakshuka is a dish you’ll love to make again and again. Whether you enjoy it for breakfast, brunch, or dinner, this Middle Eastern classic is a delicious and easy way to enjoy eggs in a whole new way!