If you’re looking for a dish that’s as easy to prepare as it is impressive to serve, look no further than this Easy Shakshuka recipe.
There’s something magical about the way a few humble ingredients can come together to create a dish so full of flavor. Shakshuka is a perfect example of this.
What is Shakshuka?
Shakshuka, a classic North African and Middle Eastern dish, is all about simplicity: poached eggs in a tangy, rich tomato sauce, with a sprinkling of feta cheese and fresh herbs on top. It’s a one-stop vegetarian meal that’s perfect for breakfast, brunch, or even dinner!
It starts with a base of sautéed onions and peppers, which lay the foundation of sweetness and flavor. Then, a blend of smoked paprika, chili powder, and garlic infuses the dish with heat and spice, transforming simple tomatoes into a deeply flavorful sauce. Finally, the eggs are delicately poached in the sauce, soaking up all those wonderful flavors, while the crumbled feta adds a creamy, savory finish that elevates the whole thing.
This Shakshuka recipe is:
- Full of flavour: The combination of spices, tomatoes and feta creates a rich and flavorful dish that is satisfying and hearty.
- Quick and easy: From start to finish, you’ll have this one-dish meal on the table in less than 30 minutes.
- Perfect for any meal: While traditionally a breakfast dish, Shakshuka also makes a comforting dinner.
- Suitable for vegetarians: Packed with protein-rich vegetables and eggs, it’s a meatless, nutritious and filling meal.
- Customizable: Whether you prefer it sweet or spicy, this recipe can easily be modified to suit your tastes.
Key ingredients and substitutions
Yellow Onion: Adds sweetness and depth to the sauce. You can use a red or white onion if that’s what you have on hand.
Pepper: Provides a subtle sweetness and a bit of crunch. I like sweeter red peppers, but feel free to use any color peppers. You can also add some hot peppers, like jalapeño, if you like it spicier.
Garlic: Indispensable for adding that unmistakable flavor and aroma. Fresh garlic is best, but you could use garlic powder if needed.
Smoked paprika and chilli powder: These spices give the dish its heat and slightly smoky flavor. If you prefer a spicier shakshuka, you can add a pinch of cayenne pepper or use hot paprika.
Canned whole peeled tomatoes: The base of the sauce. I prefer the flavor of San Marzano tomatoes for their sweetness and low acidity, but any good quality canned tomato will do.
Canned Chopped Tomatoes: I love using fire-roasted tomatoes for an added layer of flavor, but regular chopped tomatoes work just as well.
Brown sugar: Just a touch is enough to rebalance the acidity of the tomatoes and enhance their natural sweetness. You can omit it if you prefer a less sweet sauce.
Egg: The star of the dish! Large eggs work best, and the fresher the better, as they will hold their shape well in the sauce.
Feta cheese: Adds a creamy, savory touch that complements the spicy tomato sauce. You can also try goat cheese or even a dollop of ricotta if you’re feeling adventurous.
Fresh herbs: Parsley and mint add a bright, fresh finish. You could also try cilantro or dill, depending on your preference.
Crispy bread: This is non-negotiable! Shakshuka must be soaked with good bread. A baguette, sourdough or even a pita will work.
Helpful tips
Use an oven-safe pan: This recipe starts on the stovetop and ends up in the oven, so be sure to use a skillet or pan that can safely transition from stovetop to oven.
Simmer for flavor: Don’t rush to boil slowly! Letting the tomatoes cook and blending them with the spices will give you a richer, more flavorful sauce.
Perfect eggs every time: If you prefer runny yolks, check your eggs after 7 minutes in the oven. For firmer yolks, give them a couple more minutes.
Adjust the heat: Shakshuka is versatile: if you like it spicier, add more chili powder or a few chili flakes. If you prefer it more delicate, reduce the spices.
Advance: Shakshuka reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to three days. Simply heat it gently on the stove, adding a splash of water if necessary.
Variations
Green Shakshuka
This trendy Internet version replaces the tomato base with a green version that uses spinach, kale and green peppers and adds a little cumin and coriander for a different flavor profile.
Meaty Shakshuka
Add some cooked and crumbled sausage or ground beef to the tomato sauce for an even heartier dish.
Cheesy delight
If you’re a cheese lover, try adding a mix of cheeses (mozzarella, cheddar, or even gruyere) before baking for a gooey, melty finish.
Shakshuka rich in vegetables
Add some chopped courgettes, aubergines or mushrooms along with the peppers for a heartier vegetarian version.
Other tasty vegetarian recipes
If you love this easy Shakshuka recipe, be sure to check out these other delicious ideas:
Recipe
Portions: 6 portions
Calories: 155kcal
Ingredients
- 1 small yellow onion chopped
- ½ pepper chopped
- Olive oil 2 tbsp
- Salt to taste, I used about ¾ teaspoon
- 2 cloves garlic chopped
- 1 teaspoon smoked paprika
- ½ teaspoon chilli powder
- 28 oz canned whole peeled tomatoes I prefer San Marzano tomatoes
- 14.5 oz canned chopped tomatoes I prefer fire roasted
- 1 table spoon cane sugar
- 6 egg
- 3 oz feta cheese crumbled, plus extra for garnish
- Fresh herbs such as chopped parsley or mint, optional for garnish
- Crispy bread to serve
Instructions
Heat oven to 375 degrees Fahrenheit.
On the stovetop, heat a large oven-safe skillet over medium heat. Add the olive oil.
Add the onion and pepper and sauté for 5-6 minutes, until softened.
Add the garlic, smoked paprika, cumin and chili powder. Mixed.
Add the whole peeled tomatoes to the pan, breaking them up a little with the back of a wooden spoon. Simmer for 4-5 minutes. As the tomatoes soften, continue breaking them up with the spoon until most of the crushed tomatoes and chunks remain.
Add the chopped cherry tomatoes and the brown sugar. Stir to combine. Simmer for 5-7 minutes, until slightly thickened.
Using the back of the spoon, create a small hole on top of the tomato mixture and gently crack an egg into the hole. Repeat with remaining eggs.
Sprinkle the feta cheese over the tomatoes and eggs.
Move the pan to the oven and cook for 7-10 minutes, until the eggs are just cooked through.
Serve warm with slices of crusty bread and topped with extra feta cheese and chopped fresh herbs.
Nutrition
Calories: 155kcalCarbohydrates: 14GProtein: 10GFat: 8GSaturated fat: 3GPolyunsaturated fats: 1GMonounsaturated fats: 2GTrans fats: 0.02GCholesterol: 176mgSodium: 516mgPotassium: 512mgFiber: 3GSugar: 8GVitamin A: 1057UIVitamin C: 33mgSoccer: 166mgIron: 3mg
