Table of Contents
Why You'll Love This Shakshuka Recipe
Incredibly Flavorful and Satisfying
Shakshuka is a masterclass in flavor. The sauce is a rich and smoky blend of tomatoes, bell peppers, onions, and warm spices like cumin and paprika. The eggs are poached directly in the sauce, allowing their creamy yolks to mingle with the spiced tomato base. The final touches of salty feta, herby pesto, and fresh cilantro create a symphony of tastes and textures that is both comforting and exciting.
A Healthy, One-Pan Wonder
One of the best things about Shakshuka is its simplicity. Everything is cooked in a single skillet, which means minimal cleanup. It's also packed with nutrients. You get protein from the eggs, a wealth of vitamins and antioxidants from the tomatoes and peppers, and healthy fats from the olive oil. It's a complete, well-rounded meal that will leave you feeling nourished and energized.
Perfect for Any Meal of the Day
While traditionally served for breakfast in many parts of the Middle East and North Africa, Shakshuka is versatile enough to be enjoyed at any time. It makes for a fantastic brunch, a quick and satisfying lunch, or a light yet flavorful dinner. It's a go-to recipe for when you want something impressive without spending hours in the kitchen.
Ingredients & Step-by-Step Instructions
Ingredients You'll Need
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp chili flakes (or to taste)
- 1 (28-ounce / 800g) can crushed tomatoes
- 4-6 large eggs
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh pesto
- Salt and black pepper to taste
- Fresh cilantro and a handful of pea shoot or radish microgreens for garnish
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until they are soft and lightly caramelized, about 5-7 minutes.
Step 2: Bloom the Spices
Add the minced garlic, smoked paprika, cumin, and chili flakes to the skillet. Stir constantly for about one minute until the spices are fragrant. This step, known as "blooming," deepens their flavor.
Step 3: Simmer the Sauce
Pour in the can of crushed tomatoes and season with salt and pepper. Stir everything together, bring the sauce to a simmer, then reduce the heat to low. Let it gently bubble for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Poach the Eggs
Using the back of a spoon, create small wells in the tomato sauce. Carefully crack one egg into each well.
Step 5: Cook to Perfection
Cover the skillet with a lid and let the eggs cook for 5-8 minutes. The goal is to have the egg whites fully set while the yolks remain deliciously runny. Keep an eye on them, as cooking time can vary.
Step 6: Garnish and Serve
Remove the skillet from the heat. Sprinkle the crumbled feta cheese over the top. Drizzle with dollops of fresh pesto. Finish with a generous scattering of fresh cilantro and a handful of vibrant microgreens for a fresh, peppery bite. Serve immediately with warm crusty bread, pita, or naan for dipping into the sauce and yolk.
Tips for Perfect Shakshuka & Variations
Tips for Success
• Use a Good Skillet: A 10 or 12-inch cast iron or non-stick skillet with a lid is ideal.
• Quality Tomatoes Matter: Using high-quality canned tomatoes (like San Marzano) will make a noticeable difference in the flavor of your sauce.
• Don't Overcrowd the Pan: Ensure there is enough space for the eggs to cook properly. If making more than 6 eggs, use a larger pan.
• Room Temperature Eggs: Bringing your eggs to room temperature before cracking them into the sauce can help them cook more evenly.
Fun Variations to Try
Shakshuka is incredibly versatile. Feel free to experiment with different ingredients to make it your own.
• Green Shakshuka: Swap the tomatoes for a base of sautéed spinach, kale, and herbs like parsley and dill.
• Add More Veggies: Add chopped zucchini, mushrooms, or eggplant along with the onions and peppers.
• Include Legumes: Stir in a can of chickpeas or white beans for extra protein and fiber.
• Make it Meaty: Brown some chorizo or merguez sausage in the pan before adding the onions for a smoky, savory flavor.
• Change the Cheese: Goat cheese is a fantastic, tangy alternative to feta.
What to Serve with Shakshuka
The Essential Dippers
The most important part of serving Shakshuka is having something to mop up the incredible sauce and runny egg yolks.
• Crusty Bread: A warm baguette, sourdough, or ciabatta is the classic choice.
• Pita Bread: Warm, fluffy pita bread is perfect for scooping.
• Naan or Roti: For an Indian-inspired twist, serve with warm naan or roti.
Simple Side Dishes
While Shakshuka is a complete meal on its own, a simple side can round it out, especially if you're serving it for dinner.
• A Simple Green Salad: A light salad with a lemon vinaigrette provides a fresh contrast to the rich sauce.
• Couscous or Quinoa: Serve the Shakshuka over a bed of fluffy couscous or quinoa.
• Roasted Potatoes: Crispy roasted potatoes are another great vehicle for the sauce.