Description
Shakshuka is a popular breakfast dish throughout North African and the Middle East. It’s an easy combination of poached eggs in a flavorful tomato sauce with garlic, onions, bell pepper, and spices. Enjoy this dish with a side of crusty bread or pita bread for dipping.
Ingredients
Units
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- 2 tablespoons extra-virgin olive oil (or ghee)
- 1 medium yellow onion, chopped small
- 1 medium red bell pepper, seeded and chopped small
- 1 jalapeño pepper, seeded and diced (optional)
- Fine sea salt and black pepper, to taste
- 1 tablespoon tomato paste
- 3 garlic cloves, peeled and finely minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika (or smoked parpika)
- 1 teaspoon chili powder
- A pinch of cayenne pepper (optional)
- 1 28-oz can whole peeled tomatoes, crushed by hand or with an immersion blender
- 5 or 6 large eggs
- 1/4 cup crumbled feta cheese, for garnish
- 1-2 tablespoons fresh chopped parsley, for garnish
- Labneh or plain Greek yogurt, for serving
- Crusty bread or pita bread, for dipping
Instructions
- Sauté the veggies. In a large skillet or pan with a lid, add the olive oil (or ghee if using) over medium heat. Once the oil is hot, add the onions, bell pepper, and jalapeño pepper if using. Add a sprinkle of salt and black pepper.
- Cook uncovered, stirring occasionally until the veggies are tender and slightly charred in spots, about 6 to 10 minutes.
- Reduce the heat to medium low and add the tomato paste, garlic, cumin, paprika, chili powder, and a pinch of cayenne pepper if using. Stir and let cook for 1 to 2 minutes.
- Add the canned tomatoes and let simmer. Add the canned tomatoes and stir until everything is combined. Let simmer for 15 minutes. The sauce should reduce slightly and thicken.
- Poach the eggs. Reduce the heat to the lowest setting and use a spoon or spatula to make 5 or 6 holes in the tomato sauce. Crack your eggs and carefully add an egg into each hole you’ve created. Cover with a lid and cook until the eggs are cooked to your liking, about 5 to 10 minutes. TIP: It’s important to cover the skillet or pan with a lid so the eggs can cook evenly without burning the sauce.
- Garnish and serve. Season with more salt and black pepper to taste. Once the eggs are ready, sprinkle the crumbled feta and chopped parsley over everything. Serve with a side of crusty bread or pita bread for dipping.
Notes
- Make-ahead instructions: Shakshuka tastes best when served fresh, but you can make the tomato sauce ahead of time. Store it in the fridge in an airtight container for up to 2 days, then reheat it and add the freshly cracked eggs just before serving.
- Leftovers? If you have leftovers, you can store it in the fridge for up to 3 days. Keep in mind that when you reheat it, the egg yolks can become overcooked.
- Best type of pan for cooking shakshuka: Use a non-reactive pan, such as stainless steel, ceramic, or nonstick pans.
- Canned tomato substitute: Use 6 chopped tomatoes instead. I like on-the-vine tomatoes.
- Red bell pepper subsitute: Use ¾ cup roasted red bell pepper from a jar.
- Nutrition information is a rough estimate based on 3 servings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 12.2g
- Sodium: 271mg
- Fat: 15.4g
- Saturated Fat: 5.2g
- Unsaturated Fat: 7.1g
- Trans Fat: 0g
- Carbohydrates: 21.2g
- Fiber: 7.7g
- Protein: 10.3g
- Cholesterol: 322mg