If you’re looking for a dish that’s as easy to make as it is impressive to serve, look no further than this Easy Shakshuka recipe.
There’s something magical about how a few humble ingredients can come together to create a dish that’s 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 - eggs poached in a spicy, rich tomato sauce, with a sprinkle of feta cheese and fresh herbs on top. It’s a one-pot vegetarian meal that’s perfect for breakfast, brunch, or even dinner!
It starts with a base of sautéed onions and bell peppers, which lay down the foundation of sweetness and flavor. Then, a blend of smoked paprika, chili powder, and garlic infuses the dish with warmth and spice, turning simple tomatoes into a deeply flavorful sauce. Finally, eggs are gently poached right in the sauce, absorbing all those wonderful flavors, while crumbled feta adds a creamy, salty finish that takes the whole thing over the top.
This Shakshuka recipe is:
- Bursting with Flavor: The combination of spices, tomatoes, and feta creates a rich, savory dish that’s satisfying and hearty.
- Quick and Easy: From start to finish, you’ll have this one-pan meal on the table in less than 30 minutes.
- Perfect for Any Meal: While traditionally a breakfast dish, Shakshuka makes for a comforting dinner, too.
- Vegetarian-Friendly: Packed with veggies and protein-rich eggs, it’s a meatless meal that’s hearty and filling.
- Customizable: Whether you like it mild or spicy, this recipe can be easily adjusted to suit your taste.
Key Ingredients & 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.
Bell Pepper: Provides a subtle sweetness and a bit of crunch. I like the sweeter red bell peppers, but feel free to use any color bell pepper. You can even add in some spicy peppers, like jalapeño, if you like more heat.
Garlic: Essential for adding that unmistakable flavor and aroma. Fresh garlic is best, but in a pinch, you could use garlic powder.
Smoked Paprika & Chili Powder: These spices give the dish its warmth 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 tomatoes will work.
Canned Chopped Tomatoes: I love using fire-roasted tomatoes for an extra layer of flavor, but regular chopped tomatoes are fine too.
Brown Sugar: Just a touch balances out the acidity of the tomatoes and enhances their natural sweetness. You can omit this if you prefer a less sweet sauce.
Eggs: The star of the dish! Large eggs work best, and the fresher, the better, as they’ll hold their shape nicely in the sauce.
Feta Cheese: Adds a creamy, salty bite 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.
Crusty Bread: This is non-negotiable! Shakshuka is meant to be sopped up with good bread. A baguette, sourdough, or even pita will do the trick.
Helpful Tips
Use an Oven-Safe Pan: This recipe starts on the stovetop and finishes in the oven, so make sure you’re using a skillet or pan that can safely go from stovetop to oven.
Simmer for Flavor: Don’t rush the simmering step! Allowing the tomatoes to cook down and meld 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 of extra minutes.
Adjust the Heat: Shakshuka is versatile—if you like it spicier, add more chili powder or some red pepper flakes. If you prefer it milder, cut back on the spices.
Leftovers: Shakshuka reheats beautifully! Store leftovers in an airtight container in the fridge for up to three days. Simply reheat gently on the stovetop, adding a splash of water if needed.
Variations
Green Shakshuka
This internet trendy version swaps out the tomato base for a green version using spinach, kale, and green peppers, and add some cumin and coriander for a different flavor profile.
Meaty Shakshuka
Add some cooked, 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 Gruyère—before baking for a gooey, melty finish.
Veggie-Packed Shakshuka
Toss in some chopped zucchini, eggplant, or mushrooms along with the bell peppers for a more substantial veggie version.
More Tasty Vegetarian Recipes
If you love this easy Shakshuka recipe, be sure to check out these other delicious ideas:
Recipe
Ingredients
- 1 small yellow onion chopped
- ½ bell pepper chopped
- Olive oil 2 tbsp
- Salt to taste, I used about ¾ tsp
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- 28 oz canned whole peeled tomatoes I prefer San Marzano tomatoes
- 14.5 oz canned chopped tomatoes I prefer fire roasted
- 1 tbsp brown sugar
- 6 eggs
- 3 oz feta cheese crumbled, plus extra for topping
- Fresh herbs such as chopped parsley or mint, optional for topping
- Crusty bread for serving
Instructions
- Heat oven to 375 degrees Fahrenheit.
- On the stovetop, heat a large oven-safe pan over medium heat. Add olive oil.
- Add onion and bell pepper, and saute for 5-6 minutes, until softened.
- Add garlic, smoked paprika, cumin, and chili powder. Stir.
- Add the whole peeled tomatoes to the pan, breaking them up a bit with the back of a wooden spoon. Simmer for 4-5 minutes. As tomatoes soften, continue breaking them up with your spoon until you have mostly crushed tomatoes and small bite sized pieces remaining.
- Add the chopped tomatoes and brown sugar. Stir to combine. Simmer for 5-7 minutes, until slightly thickened.
- Using the back of the spoon, create a small well in the top of the tomato mixture, Gently crack one egg into the well. Repeat with the remaining eggs.
- Sprinkle feta cheese over the top of the tomatoes and eggs.
- Move pan to the oven and bake for 7-10 minutes, until the eggs are just set.
- Serve hot with slices of crusty bread, and topped with extra feta cheese and chopped fresh herbs.
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