When you need a last-minute recipe that uses pantry staple ingredients, shakshuka is the answer! This dish originated in North Africa and has since been adapted in various ways as it has traveled to the States. Using canned tomatoes and a variety of spices, this dish is a flavorful way to enjoy breakfast or breakfast for dinner. Plus, it’s all ready in one pot or pan (yes, even the runny eggs) and in just 30 minutes!
What you need
You’ll just need a handful of ingredients to make this classic shakshuka recipe.
Flavor Makers: As with any good meal, onion and garlic lay the base for our shakshuka. Peppers: Bell peppers add bulk and a sweet crunch to the dish. Feel free to throw in more vegetables, too! Zucchini and eggplant would be great here. Tomatoes: The star of the show! You can use canned whole, diced, or crushed tomatoes. These will cook down into a chunky sauce. Spices: To bring that Middle East flavor, we’ll use smoked paprika, cumin, salt, and pepper. Eggs: Fresh eggs are best, as they will have fewer runny whites. Toppings: Serve this shakshuka with your favorite toppings, like crumbled feta cheese, parsley (or cilantro), and crushed red pepper flakes!
how to make shakshuka
Making shakshuka is easy and requires just one (oven-safe) skillet. If using a cast iron skillet, ensure it is well-seasoned to prevent it from giving your shakshuka a metallic flavor. Step 1: Cook the VeggiesCook the onion, garlic, and bell pepper until softened and fragrant, about 5 minutes. At this point, you can add other vegetables as well. Step 2: Add the TomatoAdd your tomatoes (whole, diced, or crushed). Gently mash them with a fork if needed to form a chunky sauce, then cook, uncovered, until thick. You’ll want it to be thick enough that you can form holes to support your eggs. To test the thickness, drag your spoon down the skillet. Step 3: Add the EggsSeason your tomato mixture with spices and salt, tasting to make sure it’s just how you like it. Then, using the back of a spoon, form a few holes in the tomato mixture. Crack an egg into each hole (use as many eggs as you want / as will fit in your pan). Step 4: Bake ItTo get the perfect eggs, I like to finish my shakshuka by baking. Cooking the eggs on the stovetop never seems to yield the perfect egg, but popping the whole pan in the oven for a few minutes produces runny yolks and firm whites—just what we want!
Variations on this shakshuka
To make it dairy-free, omit the feta cheese. You can substitute tofu feta by marinating ½ block of firm tofu in ¼ cup water, ¼ cup apple cider vinegar, 2 tablespoons lemon juice, 1 tablespoon salt, and 1 tablespoon oregano. Spice it up by adding ½ to 1 tsp of harissa paste at the same time that you add the other spices. Make it even more filling by mixing some chickpeas into the tomato sauce. Add veggie power by sautéing diced zucchini and/or eggplant at the same time as the bell pepper.
Serve this shakshuka with
While shakshuka is delicious on its own with some toasty bread or homemade naan bread, here are a few side dish ideas. It may also feature ingredients like feta cheese or artichokes. In contrast, Eggs in Purgatory, rooted in Italian cuisine, often presents a simpler sauce, focusing on tomatoes and garlic, with less emphasis on spices and sometimes including ingredients like Parmesan cheese or basil.
Tabbouleh Salad: This is a refreshing side to pair with cozy shakshuka. Grapefruit Brulee: This makes for a fancy and flavorful brunch. Israeli Couscous Salad: Keep the Middle Eastern flavors going with this side salad.
