Shakshuka
Let’s talk about shakshuka—a dish that’s as fun to say as it is to eat.
Picture this: tender, perfectly spiced tomatoes cradling soft, poached eggs, topped with fresh herbs and served with crusty bread for dipping.
It’s a breakfast that feels fancy but comes together with pantry staples.
Whether it’s brunch with friends or a cozy solo meal, shakshuka brings comfort and bold flavors to the table every time!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Sauté the Base
Heat olive oil in a large cast-iron skillet over medium heat. Add diced onions and red bell peppers, stirring occasionally until they soften and take on a slight caramelized edge, about 5–7 minutes. This forms the sweet and savory base for the sauce.
Infuse with Spices
Add minced garlic to the skillet and cook for 30 seconds, releasing its aroma. Sprinkle in paprika, cumin, and chili flakes (if using), stirring until the spices coat the vegetables evenly. The mixture should smell warm and inviting.
Simmer the Tomato Sauce
Pour in crushed tomatoes and season with salt and pepper. Stir to combine, then reduce the heat and let the sauce simmer for 10–15 minutes, stirring occasionally. The sauce should thicken and develop deep, rich flavors.
Prepare the Egg Nests
Use the back of a spoon to create four small wells in the sauce. Gently crack an egg into each well, taking care not to break the yolk. Cover the skillet with a lid and cook for 5–7 minutes, or until the whites are set but the yolks remain slightly runny.
Garnish and Serve
Remove the skillet from the heat and sprinkle with fresh parsley, cilantro, and crumbled feta cheese. Serve the shakshuka directly from the skillet with slices of toasted bread on the side for scooping up every last bite.
Pro Tips
- Fresh Herbs Are a Must: Parsley and cilantro bring brightness that balances the rich tomato sauce.
- Customize the Heat: Adjust chili flakes to suit your spice tolerance.
- Perfect Eggs: Keep an eye on those yolks! Runny yolks are magic for dipping.
- Add Protein: Crumbled sausage or chickpeas can make this a heartier meal.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop, adding a splash of water if the sauce thickens too much.
- Freezing: The tomato base can be frozen for up to 2 months—just add fresh eggs when reheating.
Easy Shakshuka: A One-Pan Wonder Packed with Flavor
Description
This easy shakshuka recipe combines pantry staples with bold flavors, making it perfect for breakfast, brunch, or a quick weeknight dinner. With tender eggs nestled in a rich tomato sauce, it’s as comforting as it is impressive!
Ingredients
Instructions
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Heat olive oil in a large skillet over medium heat. Sauté onion and red bell pepper until soft and lightly caramelized.
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Stir in garlic, paprika, cumin, and chili flakes. Cook for 1 minute until fragrant.
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Add crushed tomatoes, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
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Make 4 wells in the sauce with a spoon. Crack an egg into each well. Cover the skillet and cook for 5–7 minutes until egg whites are set.
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Garnish with parsley, cilantro, and feta. Serve with toasted bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 18g6%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegan option, skip the eggs and add tofu or chickpeas.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
