Today’s shakshuka recipe is so simple… Eggs poached in a perfectly spiced vegetarian stew of tomatoes and green peppers. Add a salad and your favorite bread, and you can turn it into dinner!
Say it with me, “shahk-SHOO-kah!”
Shakshuka is top of the list of my favorite egg dishes. It originally came from North Africa (Tunisia), and has quickly become a popular Middle Eastern dish, particularly in Israel and the Holy Land region.
What is Shakshuka?
I believe shakshuka gained wild popularity because it’s a simple dish that stars every-day ingredients. While there are many variations of shakshuka, a traditional shakshuka recipe is basically eggs poached in a spiced tomato and green pepper stew with onions and garlic.
How to Make Shakshuka
Shakshuka requires very little equipment to make; a well-seasoned cast iron skillet is all you need.
It starts with sauteing some onions, garlic and bell peppers with spices. Fresh chopped tomatoes (the more ripe, the better) or canned diced tomatoes are added. The tomato mixture cooks until it is reduced to a thicker stew.
Finally, large eggs are cracked and added directly over the tomato stew, then cooked over low heat.
One important trick; it helps to make small “wells” into the tomato stew for the eggs. Make sure the “wells” or indentations are spaced out. Then nestle an egg into each indentation.
What to serve with Shakshuka?
Today’s shakshuka recipe skews towards the more traditional version, with the addition of fresh herbs like parsley and mint.
There are many more variations where the vegetables are changed up; or additional ingredients like feta cheese or spiced meat are added.
Yet this simple shakshuka recipe is one of my favorites. It is traditionally served as breakfast with warm pita bread or challah. But I often serve it for dinner with a couple more side for a light vegetarian meal.
Easy shakshuka recipe. Eggs braised in a perfectly spiced sauce of fresh tomatoes and peppers.
- Private Reserve Greek extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, peeled, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 Vine-ripe tomatoes, chopped
- 1/2 cup tomato sauce ( about 118 ml)
- 1 tsp sugar
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves (about 0.2 ounces or 5 grams)
- 1/4 cup chopped fresh mint leaves (about 0.2 ounces or 5 grams)
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
- Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah bread, or your choice of crusty bread.
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives) SAVE! Try our Greek EVOO Bundle!
- Recommended for this recipe: from our all-natural and organic spice collections, ground coriander, paprika, and cumin. SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack or 3-pack of spices!
Keywords: Shakshuka, shakshuka recipe, middle eastern shakshuka, egg shakshuka
Recommended for this recipe: Large Cast Iron Skillet
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