Shakshuka – Flavorful shakshuka combines poached eggs with a hearty, spiced tomato sauce; this easy and healthy meal can be served any time of the day, though I prefer it for breakfast or brunch. We serve ours with toast, naan, warm pita, or challah bread.
It’s no secret that shakshuka is popular all over the world, predominately throughout Israel, North Africa, and the Middle East. It’s said to have originated in Tunisia and like many delicious meals you can find similar dishes that go by other names; Italians have eggs in purgatory, and in Spain they call it pisto manchego with eggs.
WHAT YOU NEED TO MAKE THIS RECIPE
- Olive Oil
- Onion
- Red Bell Pepper
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Seasoning: Season shakshuka with paprika, cumin, coriander, and chili powder.
- Peeled Tomatoes
- Salt + Pepper
HOW TO MAKE SHAKSHUKA
The full recipe with measurements is in the recipe card below.
Add oil to a saute pan, then cook the onion and red bell pepper over medium heat until the onions become translucent and soften. Stir in the garlic and saute for another minute.
Season the vegetables with paprika, cumin, coriander, and chili powder. Cook until aromatic, then add the peeled tomatoes.
Stir occasionally, and simmer for 10 minutes. Preheat the oven to 350° F (176° C).
Make a well in the tomato mixture using your the back of a spoon. Add an eggs to the well and repeat with the remaining eggs. Finish the dish in the oven and bake for 5-10 minutes until the whites have set.
Garnish with fresh mint to serve.
COOKING TIPS
- If you have hotspots in your oven, I recommend rotating the pan halfway through the bake time.
- Prepare the dish in a stainless steel pan so you can saute and simmer on the stove and finish in the oven. If using a cast-iron skillet, ensure it is well-oiled before use; the acid from tomatoes can damage the seasoning on the pan.
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WHAT DO YOU EAT WITH SHAKSHUKA?
- Pita Bread, Challah, Toast, Falafel
- Cucumber Salad, Avocado Cucumber Tomato Salad, Chickpea Salad, Greek Salad, çoban salatasi
- Roasted Potatoes
- Butter Bean Hummus
- Marinated Olives, Kalamata Olives
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; it will keep for 1-2 days.
- Reheat – Add a tablespoon of water to the leftovers and warm them on the stovetop to serve. Because of the eggs, I do not recommend reheating leftovers in the microwave.
FREQUENTLY ASKED QUESTIONS
Is shakshuka spicy?
The dish can be spicy or mild; our shakshuka recipe doesn’t have a lot of heat, though if you’re sensitive to spicy food, you can tone down the paprika and chili powder.
Can I make this recipe with meat?
Yes, all you have to do is cook and brown the ground meat (beef, turkey, lamb). Then, follow the instructions for this recipe from there.
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Shakshuka
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon chili powder
- 1 can peeled tomatoes, 28-ounce, or 6 cups fresh chopped tomatoes
- salt, to taste
- pepper, to taste
- fresh mint, to garnish
- goat cheese or feta cheese, to garnish
Instructions
- Add oil to a sautepan, then cook the onion and red bell pepper over medium heat until the onions become translucent and soften. Stir in the garlic and saute for another minute.
- Season the vegetables with paprika, cumin, coriander, and chili powder. Cook until aromatic, then add the peeled tomatoes.
- Stir occasionally, and simmer for 10 minutes. Preheat the oven to 350° F (176° C).
- Make a well in the tomato mixture using your the back of a spoon. Add an eggs to the well and repeat with the remaining eggs. Finish the dish in the oven and bake for 5-10 minutes until the whites have set.
- Garnish with fresh mint to serve.
Notes
- If you have hotspots in your oven, I recommend rotating the pan halfway through the bake time.
- Prepare the dish in a stainless steel pan so you can saute and simmer on the stove and finish in the oven. If using a cast-iron skillet, ensure it is well-oiled before use; the acid from tomatoes can damage the seasoning on the pan.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice