Shakshuka Recipe

shakshuka in a cast iron pan with herbs and bread around

Shakshuka is a flavorful Middle Eastern recipe that is easy to make & tastes delicious. Whether you eat it for breakfast or dinner, you'll love this egg dish.

Course Breakfast

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 412kcal

Author Dina

Ingredients

3 Tbsp olive oil
1 extra large yellow onion diced (2 cups total)
1 red bell pepper diced
3 garlic cloves minced
1 tsp ground cumin
1/4 tsp ground coriander
1 tsp sweet paprika not smoked
Pinch of cayenne pepper or to taste
3/4 tsp salt or to taste
1/8 tsp black pepper
2 tsp granulated sugar to balance out the acidity from tomatoes
28 oz crushed tomatoes San Marzano
6 large eggs
1/4 cup fresh cilantro or parsley chopped
1/4 cup feta cheese crumbled

Instructions

Bring a cast-iron pan over a medium heat, then add in the olive oil. Once heated, add the diced onion and cook until the onion is soft and translucent.
Add in the diced red pepper and stir until softened as well. (About 3-5 minutes).
Stir in the minced garlic and all the spices. Stir for about 1-2 minutes just to bring out the flavor.
Now pour in the crushed tomatoes along with the sugar. Note # 1: The sugar is not traditional, but I like to add it to balance out the acidity and tartness of the tomatoes. Note #2: Before you throw away the can of crushed tomatoes, add 1/4 cup water into the can, give it a little shake and swirl and pour it into the pan. This will help thin out your sauce, along with getting every bit of the tomatoes out of the can!
Bring the tomato sauce to a simmer. Then taste and season with additional salt or any other spices if necessary. This is the moment that you want to adjust the spices to your liking before adding in the eggs. Make 6 indents into the sauce and drop the eggs into each indent. Season each egg with a little bit of salt and pepper.
Cover with a tightly fitted lid, drop the heat to low, and poach the eggs for 5-8 minutes or until the eggs are done to your liking. Note: the eggs will continue to cook in the sauce after you have removed the lid. So it may be better to slightly undercook the eggs before serving if you’re worried about overcooking them.
Once the eggs are done, sprinkle some chopped cilantro or parsley on top along with crumbled feta cheese (optional).

Notes

How to make ahead:

Stove top: the shakshuka sauce can be made the day before and kept covered in the refrigerator overnight. In the morning, you can transfer the sauce to a cast-iron pan and heat it on the stove to a simmer, then proceed to add the eggs as mentioned in the recipe. Note: the sauce may thicken in the fridge overnight so you may need to add a few tablespoons of water to thin it out.
Oven method: I like to transfer the sauce into a 9 x 13 inch baking dish, then cover with foil and bring it to a simmer in the oven at 375 degrees F for about 20-30 minutes or until it’s bubbling hot. Keep an eye on it so the edges don’t burn. Once it’s simmering hot, make the 6 indents for the eggs and drop them inside. Bake for an additional 8-12 minutes for runny/jammy yolks. Note: the sauce may thicken in the fridge overnight, so you may need to mix in a few tablespoons of water to thin it out before putting it in the oven.

Nutrition