Learn how to make a shakshuka with this foolproof shakshuka recipe. Made with poached eggs in a fragrant, rich, and slightly spicy tomato sauce, this easy shakshuka recipe works well for breakfast, lunch, or dinner.
What is Shakshuka?
Shakshuka, also spelled shakshouka and pronounced shack-shoe-cuh, is a traditional Mediterranean dish from Israel and throughout the Middle East. Commonly served for breakfast, shakshuka is a dish of poached eggs in a sauce of tomatoes, olives, peppers, onion, garlic, and spices. Some variations of shakshuka include lamb, potatoes, beans, yogurt, salty cheese, and fresh herbs, and it is typically served in a skillet with a side of pita bread, challah, naan, or crusty bread.
How to Make Shakshuka
Making shakshuka is actually quite simple. It starts by making a thick and flavourful tomato sauce before poaching the eggs directly in the sauce. For the best results, it is ideal to simmer the tomato sauce for as long as possible to help build depth and flavor, however, if you are in a pinch this can be done in under 30 minutes. Although this particular recipe keeps things simple, there are plenty of ways that you can add additional flavor and texture to your shakshuka with spices and vegetables.
If you are new to shakshuka, it’s actually a lot simpler to make than it looks or sounds. Served in a cast-iron skillet, with a few slices of sourdough, it’s a hearty and healthy one-pan dish that you can eat for any meal of the day.
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Learn how to make a quick and easy shakshuka with this foolproof recipe. Made with kitchen and pantry staples, this recipe works well for breakfast, lunch or dinner.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon crushed chillies
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 28oz can diced tomatoes
- 4–6 eggs
- Feta cheese, crumbled
- Cilantro, roughly chopped
- Crusty bread
- Preheat oven to 375°F.
- In a cast-iron skillet or oven-safe skillet on medium-high heat, warm olive oil.
- Add onion and red pepper and cook until soft, stirring often not to burn, for about 5-6 minutes. Add minced garlic and cook for another 1-2 minutes, stirring often.
- Add cumin, paprika, chillies, salt and pepper, and stir to ensure the vegetables are coated with spices. Cook for another 1 minute until fragrant.
- Add diced tomatoes to the pan and stir well to combine. Simmer on medium heat for about 10-15 minutes until tomatoes have reduced and the sauce has thickened, using a spoon to gently break them up as they cook.
- Once the sauce had thickened, add the eggs. Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish. There should be room in a large skillet to fit up to six eggs easily.
- Once the eggs are all cracked into the mixture, transfer the skillet to the oven for about 7-10 minutes until eggs are cooked to your liking.
- Once cooked, removed from the oven, top with crumbled cheese, cilantro and serve with a side of crusty bread.
- Serving Size: 1 serving
- Calories: 226 calories
- Sugar: 6 grams
- Fat: 14 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 14 grams
Keywords: with feta, easy, healthy