You can serve this simple recipe for shakshuka as a hearty breakfast or a quick and easy lunch or dinner option. This classic Mediterranean dish is packed with protein-rich eggs, fresh vegetables, and the right amount of spice.
What Is Shakshuka?
Shakshuka is a traditional Mediterranean breakfast dish consisting of eggs poached in a tomato sauce and spiced with herbs. It can be served as a meal on its own or with some crusty bread to mop up the sauce. Add some cooked grains and roasted vegetables to round out the meal.
Shakshuka probably has its origins in North Africa, but this rich tomato-egg dish is popular throughout the Middle East and Mediterranean regions. It has become a global favorite due to its simplicity and flavor.
This dish is packed with fresh vegetables, nutrient-dense eggs, olive oil, and herbs, making it a great source of protein, vitamins, minerals, and antioxidants.
Ingredients You’ll Need for this Recipe
- Small red bell peppers
- White sweet onion
- Garlic clove
- Chopped canned tomatoes
- Olive oil
- Salt
- Dried chili flakes
- Smoked paprika powder
- Eggs
Garnish:
- Bunch of fresh cilantro
- Feta cheese
- Toasted bread slices
How to Make Shakshuka
- Finely dice the onion and bell peppers. Set aside.
- Mince or press the garlic clove and set aside.
- Pour the olive oil into a skillet or pan. Add the minced garlic, chopped onion, and bell peppers.
- Season with salt and cook for 20 minutes on medium-low heat until the vegetables are soft, caramelized, and fragrant.
- Add the chopped canned tomatoes to the pan and season with the dried chili flakes and smoked paprika powder. Mix well and cover. Simmer for 5 to 7 minutes.
- Make a valley in the mixture and crack an egg into the valley. Repeat with the remaining 3 eggs.
- Cover and cook until the egg whites are cooked but the yolks are still runny.
- Chop the cilantro and crumble the feta cheese.
- Garnish with some chopped cilantro and crumbled feta cheese.
- Serve with toasted bread.
Tips and Variations for this Dish
Follow these tips and variations for shakshuka:
- Serve the shakshuka in the skillet in the middle of the table in true Middle Eastern style if desired.
- Cook the veggies and sauce all in one pan and then divide it into smaller individual pans if desired. You can do one egg per person or two eggs per person as I did.
- Eat this dish hot right after cooking for the best results.
- If the canned tomatoes are not ripe, add a teaspoon of sugar into the mix to balance out the acidity.
- Use fresh tomatoes instead of canned if desired.
- Add in some roasted sweet potato cubes or chopped zucchini for extra texture, flavor, and nutrition.
- Get creative with the seasonings. Cumin, oregano, and thyme are all great options to add a bit more complexity to the dish.
- Serve it with crusty bread or pita chips for a more substantial meal.
- Change up the garnish and choose diced avocado, crumbled goat cheese, or chopped parsley.
- For a protein boost, top it with some diced cooked chicken breast.
- Add in some hot sauce for an extra kick of heat.
Shakshuka FAQs
Is this recipe vegan and vegetarian?
This shakshuka is vegetarian as written. For a vegan version, swap out the eggs for silken tofu and cook until the tofu is heated through. And leave off the feta cheese garnish.
Is this recipe gluten free and dairy free?
Without the crusty bread, this shakshuka is gluten free. And without the feta cheese, this dish is dairy free.
How do I store leftovers of shakshuka?
Store leftovers of shakshuka in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop over medium-low heat until heated through. Or you can also reheat it in the microwave.
Other Mediterranean Recipes
- Baked Mediterranean Pasta
- Easy Tzatziki
- Healthy Chicken Shawarma Plate
- Grilled Beet and Tomato Caprese Stacks
Simple Shakshuka
Insanely good and easy to make shakshuka. Filled with flavor, veggies, and proteins. So good and so satisfying.
Ingredients
- 2 small red bell pepper
- 1 white sweet onion
- 1 garlic clove
- 2 cups of chopped canned tomatoes
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoon dried chili flakes
- 1 teaspoon smoked paprika powder
Garnish
- a bunch of fresh cilantro
- 4 tablespoons fetta cheese
- Toasted bread slices to serve it.
Instructions
- Peel and dice the onion thinly. Set aside.
- Chop very finely the bell peppers. Set aside.
- Mince or press the garlic clove. Set aside.
- In a pan with olive oil add the minced garlic and the chopped onion and the bell peppers.
- Season with salt and cook for 20 minutes on medium-low until soft, caramelized and fragrant.
- Add the canned chopped tomatoes to the pan and season with the herbs and spices, mix well and cover. Let simmer for 5-7 minutes.
- Make a valley into the mixture, crack an egg and pour it into the valley. Do the same with the rest of the eggs.
- Cover and let cook until the egg whites are cooked but the yolks are still runny.
- Garnish with some chopped cilantro and crumbled fetta cheese.
- Serve alongside some toasted bread
Notes
You can do this as a skillet and serve it in the middle of the table in true middle eastern style, or you can cook the veggies and sauce all in one pan and then divide it into smaller individual pans. You can do one egg per person or two eggs per person as I did.
This is best eaten right after being made. If the canned tomatoes are not very ripe, you can add a teaspoon of sugar into the mix to balance out the acidity.
This dish is perfect as said as breakfast (traditionally served as such) but can be also served as a light lunch or even dinner.
It’s very satisfying and delicious, filled with flavor to the brim.
