Shakshuka
Shakshuka is one of those recipes that makes you feel like you’re eating something really special, even though it’s made with simple pantry ingredients. It’s hearty, flavorful, and downright comforting, and it’s one of my favorite breakfasts.
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This is a perfect lazy day breakfast or brunch recipe. The ingredients are common, and the flavor is amazing. It’s also a 1-dish meal, so there’s minimal cleanup. The eggs cook until just set, with golden yolks ready to run into the sauce, creating the ultimate scoop for crusty bread.
Whether you serve it for brunch, a quick dinner, or as part of a family-style spread, Shakshuka is simple, satisfying, and always a favorite.
Ingredients
- Olive oil – Or any other cooking oil, or even butter.
- Onion – Any kind of onion will work. I’ve used sweet onions, red onions, and even shallots. They all work.
- Red bell pepper – Red bell pepper is my favorite in this but any kind will work.
- Jalapeños – Not all jalapenos are spicy. Try the jalapeno first, and remove the seeds to control the spice and texture. Seeds have a nasty texture. You can use grene bell pepper if you don’t want spice.
- Garlic – Fresh garlic, not jarlic. There’s no flavor in jarlic.
- Smoked paprika – Spicy smoked paprika if you like it hot!
- Ground cumin – An essential spice in shakshuka but you can skip it if you don’t care for cumin.
- Salt and pepper
- Tomatoes – Juice and all. I like using fire roasted tomatoes for extra flavor.
- Fresh cilantro
- Eggs – Or extra large. This dish isn’t fussy.
- Crumbled feta – I buy it pre-crumbled. Yes, yes, I know.
- Crusty bread – Brush it with olive oil or butter and grill the bread for extra flavor.
How To Make Shakshuka
Heat a 12-inch cast-iron skillet over medium heat and drizzle in the olive oil. Cast iron is perfect for this dish because it retains heat evenly and keeps the sauce hot when serving.
Add the onion and peppers, and sauté for 6–7 minutes, until soft and slightly caramelized. I like using a silicone spoonula here because it stirs easily and scrapes the skillet clean without damaging the surface.
Stir in the garlic, paprika, cumin, salt, and pepper. Cook for about 1 minute, until the spices are fragrant.
Pour in the canned tomatoes and use a flat wooden spoon to gently break them apart, releasing their juices. Bring to a boil, then reduce to a simmer. Let it cook at a bare simmer, uncovered for 10–30 minutes, depending on how thick and rich you want the sauce.
Mix in 2 tablespoons of chopped cilantro, saving the rest for garnish.
Using the back of a spoon, make 6 small wells in the sauce. Crack one egg into each well. For cleaner results, crack each egg into a small prep bowl with a spout first, then slide it into the sauce.
Spoon a little tomato mixture over the egg whites to help them set, then cover the skillet with a tight-fitting lid. Simmer gently for 5-6 minutes, until the whites are set but the yolks are still soft. For firmer yolks, cook 1–2 minutes longer.
Remove from the heat and let the pan rest for 2 minutes so the eggs finish cooking gently.
Sprinkle with feta and the remaining cilantro. Serve hot with crusty bread and a drizzle of your favorite hot sauce.
Chef Jenn’s Tips
- Want it spicier? Use two jalapeños or a serrano chili pepper. For milder shakshuka, stick with bell peppers.
- Don’t rush the sauce simmering; longer cooking brings out deeper, richer flavors.
- Crack the eggs into a small bowl first before adding to the skillet to avoid broken yolks.
Make It A Meal
Shakshuka shines at brunch with warm pita, sourdough, or naan on the side. For dinner, pair it with a simple green salad or roasted vegetables. It also works well with grilled sausages if you want to add more protein.
Storage
Shakshuka is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce. Note: the eggs will cook through more when reheated.
Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup red bell pepper diced
- 1-2 jalapenos or spicy red peppers, sub with diced green bell pepper if you want
- 3 cloves garlic chopped
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- salt
- pepper
- 28 ounce tomatoes diced
- 3 tablespoons cilantro chopped
- 6 eggs
- Crumbled feta
- Crusty bread for serving
Instructions
- Add the olive oil to a large skillet and heat it over medium heat.
- Add the onion and peppers; sauté 6–7 minutes until softened.
- Stir in the minced garlic, paprika, cumin, salt, and pepper. Cook for 1 minute.
- Pour in tomatoes, crush gently, and simmer uncovered for 10–30 minutes.
- Stir in 2 tablespoons of cilantro.
- Make 6 small wells in the sauce. Crack an egg into each well.
- Spoon sauce lightly over the whites. Cover and cook at a gentle simmer for 5-6 minutes, until whites are set and yolks are soft.
- Remove from heat and rest 2 minutes.
- Garnish with feta and remaining cilantro. Serve with crusty bread.
Notes
Chef Jenn’s Tips
- Want it spicier? Use two jalapeños or a serrano chili pepper. For milder shakshuka, stick with bell peppers.
- Don’t rush the sauce simmering; longer cooking brings out deeper, richer flavors.
- Crack the eggs into a small bowl first before adding to the skillet to avoid broken yolks.
