Shakshuka
This delicious dish of eggs cooked in a spicy tomato sauce is flavorful, healthy and so easy to make. It’s a one-skillet meal you can serve right from the pan!
I’ve always wanted to make Shakshuka and I’m so glad I finally did! I found a recipe on The Food Network that sounded easy to make and it used ingredients that I already had on hand–I love that kind of recipe! The tomato sauce was FULL of flavor and tasted wonderful with the yolky eggs, fresh cilantro, and creamy feta. The recipe said to serve the shakshuka with pita bread but I only had sourdough on hand and it was a delicious combination! My husband, daughter, and I really loved this tasty dish and I’ll definitely be making it again soon.
How to Make Shakshuka
Heat the olive oil in a cast iron skillet or an ovenproof skillet. Add the bell pepper, onion, and jalapeno and cook, stirring often, for 5-7 minutes, or until tender.
Add the cilantro stems, sliced garlic, cumin, paprika, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the hand-crushed canned tomatoes and their juices to the skillet and turn the heat to low. Season with a bit of sea salt and freshly cracked pepper, to taste, and simmer until the tomatoes have broken down and have slightly thickened about 10 minutes.
Meanwhile, preheat the oven to 375 degrees.
Taste the tomatoes and re-season them if needed. Use the back of a spoon to make 4 wells about 1-2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
Place the skillet into the oven and bake until the egg whites are just set and the yolks are still soft, about 10-15 minutes. Side Note: The original recipe said to cook for 18-20 minutes but my cast iron skillet had the eggs cooked in 11 minutes.
Remove from the oven and serve immediately with fresh cilantro and feta cheese crumbles sprinkled on top. Enjoy!
Equipment
Ingredients
Shakshuka:
- 1½ tbsp olive oil
- ½ red bell pepper, sliced thinly
- ½ yellow onion, diced
- ½ jalapeno, seeded and diced
- ¼ bunch of cilantro leaves & tender stems, leaves separated (for serving), and stems, chopped
- 2 small cloves of garlic, sliced thinly
- ¾ tsp cumin
- ½ tsp paprika
- Pinch of crushed red pepper flakes, to taste
- 1 (15 oz) can of whole tomatoes, crushed by hand
- Sea salt and freshly cracked pepper, to taste
- 4 eggs
For Serving:
- Fresh cilantro leaves
- Feta cheese crumbles
- Warm Pita or toasted sourdough slices
Instructions
- Heat the olive oil in a cast iron skillet or an ovenproof skillet. Add the bell pepper, onion, and jalapeno and cook, stirring often, for 5-7 minutes, or until tender.
- Add the cilantro stems, sliced garlic, cumin, paprika, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the hand-crushed canned tomatoes and their juices to the skillet and turn the heat to low. Season with a bit of sea salt and freshly cracked pepper, to taste, and simmer until the tomatoes have broken down and have slightly thickened, about 10 minutes.
- Meanwhile, preheat the oven to 375 degrees.
- Taste the tomatoes and re-season them if needed. Use the back of a spoon to make 4 wells about 1-2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
- Place the skillet into the oven and bake until the egg whites are just set and the yolks are still soft, about 10-15 minutes. Side Note: The original recipe said to cook for 18-20 minutes but my cast iron skillet had the eggs cooked in 11 minutes.
- Remove from the oven and serve immediately with fresh cilantro and feta cheese crumbles sprinkled on top. Enjoy!
See More Breakfast Recipes Below:
Egg Breakfast Recipes
Savory Breakfast Recipes
Sweet Breakfast Recipes
So tasty and healthy! One of my favourites.
Shakshuka is one of my absolute favorite meals! I love trying new versions, adding this one to my list!
Love this dish and your recipe looks delicious.
I made this once on Christmas morning, and it was a hit! There are many versions out there – some green, some red, varying spices. My goal is to try them all!
Yum, another one I will try very soon :-))))) Cheers Diane
Your recipe is quite perfect. But it seems my taste prefers salty food so I added a little more seasoning to it.
I like the dish you brought us today