easy shakshuka

Best ever healthy shakshuka for a nourishing, quick, and easy meal. Ready in 20 minutes, this flavorful Middle Eastern dish is protein packed and made with tomatoes, zucchini, soft poached eggs, crumbled feta and fresh herbs. Serve it with a warm pita or toasted bread for an easy breakfast, brunch, or dinner!

Best Ever Healthy Shakshuka

Tbsp extra virgin olive oil

onion

red bell pepper

zucchini

garlic

½ tsp ground cumin

paprika

¼ tsp ground ginger

½ tsp red chili flakes (optional)

tomatoes

spinach (roughly chopped)

cilantro (roughly chopped)

Salt and pepper

eggs

feta cheese

In a deep non-stick saute pan, heat olive oil to medium heat. Add in diced onion, bell pepper, and zucchini. Cook for 5 minutes, until the onion is translucent.

Add in the sliced garlic clove, cumin, paprika, ground ginger, and optional chili flakes. Cook for an additional minute.

Add in crushed tomatoes, spinach, and cilantro. Season with salt and pepper, stir and bring the sauce to a simmer. Taste and adjust seasonings to your liking.

Using a large spoon to make 6 small wells in the sauce and crack the eggs into each. Cover the pan and cook for 5 - 8 minutes, or until the eggs are done to your liking.

Garnish with crumbled feta, extra cilantro, and serve with warm pita or toasted bread.

Had always wanted to try this, but most recipes seemed intimidating to me for some reason, then I happened yours! It was so good and really quite simple to make. Will definitely make again and again!

super healthy and everything ties together so well!!! YUM

A new family favorite! We had it over the weekend and it was so great that we did not have any leftovers. Reccomened trying!

Made this with my husband last night and it was fantastic! So easy and honestly just so delicious. I used cilantro and extra spinach :)

Recipe for creamy stovetop Shakshuka made with fresh tomatoes - no oven needed! If tomatoes are not in season, I use canned tomatoes (see info below). The recipe makes enough for 2-4 people, depending on your side (bread) and on how many eggs you add to the sauce.

Stovetop Shakshuka with Fresh Tomatoes

(900 g -1 kg) tomatoes ((about 6-8 large ones))

red bell pepper (90 g)

onion (90 g)

Olive oil

salt

black pepper

sugar

coriander

cumin

tomato paste (30 g)

Cayenne pepper for some heat

(50 g) crumbled feta and chopped parsley

For serving: toasted pita bread, challah, or sourdough bread

Large pan/skillet with lid (alternatively pot with lid)

Finely dice tomatoes and set aside. Chop bell pepper and onion, mince garlic.

Heat a skillet with 1 tablespoon olive oil. Add onion and bell pepper, sauté for 3-5 minutes over medium-high heat. Then add garlic and cook for an additional minute while stirring constantly.

Add diced tomatoes with their juices and cook over high heat for about 5 minutes, stirring often.

Season with salt, pepper, sugar, coriander, cumin, and tomato paste. Add some cayenne pepper if you prefer it spicy.

Optional: Add 1/2 cup water (120 ml) and let cook over high heat for a few minutes. The vegetables should be softened and most of the liquid should be evaporated. If you prefer thick tomato sauce or if the sauce is juicy enough anyway due to watery tomatoes, skip this step. Taste and adjust salt.

Use a spoon or spatula to make 3 or 4 wells in the sauce and carefully (!) crack an egg into each well.

Cover pan with a lid and cook for another 5-7 minutes over low heat until the egg whites are set and the yolk is still runny. The timing will differ depending on your pan and how hot the oven is.

Sprinkle with feta cheese and parsley and serve with toasted pita bread, challah, or fresh bread.

Poached eggs in a saffron-y tomato sauce with grilled bread or pita… welcome to your new favorite breakfast. It’s a Saffron Tomato Shakshuka!

Saffron and Tomato Shakshuka

olive oil

yellow onion (thinly sliced)

garlic (roughly chopped)

cherry tomatoes (cut in half)

tomato paste

saffron threads (10-15 threads total)

water

onions

cilantro (chopped)

feta cheese (crumbled)

salt and black pepper

Heat the oil in a large 10 inch skillet over medium high heat, add onions and saute for 5 min.

Add garlic, tomatoes, tomato paste and spices, and season with salt and pepper. Cover and cook about 5 min stirring halfway. Remove the lid and stir in water.

One at a time make a small well in the tomato sauce and crack an egg into it, repeat with remaining eggs. Lower heat to medium and cover for 3-5 min.

Check eggs to see if they are done to your liking then garnish with the green onions, cilantro, feta and extra salt and pepper as needed. Serve immediately.

This recipe is so delicious!
It seemed intimidating but it was fairly easy.
Have done it now about 4 times. Always perfect!

This was phenomenal and I can’t wait to make it again. Confession: I realized too late that we were out of saffron — and it was still delectable! But I need to make it with the correct flavors.

The ultimate hangover cure – saucy, smoky, spicy eggs. Serve our speediest ever shakshuka straight out of the pan so everyone can get stuck in.

Speediest Chipotle Shakshuka

Passata

Chipotle Paste

Pepper

Pitta Bread

Natural Yoghurt

Parsley

Salt

Black Pepper

Get a large frying pan over a high heat. Drizzle in some olive
oil, then empty the passata straight into the pan. Add 1–2
tbsp of chipotle paste (to your taste), then pick out the
roasted peppers with a fork, leaving their juices behind, and tear
into the pan. Give everything a stir and season with salt and black
pepper. Let bubble away for 1 minute.


Crack the eggs into the pan and season with salt and black
pepper, then cover with a lid. Cook for 4–5 minutes, until the
whites are just set but the yolks are still runny.


Meanwhile, toast the pitta breads, tear into pieces and put into
a serving bowl.


Once the eggs are cooked, dollop over spoonfuls of the natural
yogurt, scatter over the parsley and serve at the table with extra
black pepper and the pitta breads for dunking.


Poached eggs in a spicy tomato sauce with peppers, onions and feta cheese.

Shakshouka with Feta

red pepper (sliced)

onion (sliced)

28 oz can whole tomatoes (preferably san marzano)

garlic (crushed)

Teaspoon smoked paprika

Teaspoon cumin

1⁄2 Teaspoon red pepper flakes (or more if you'd like it spicier)

feta

cilantro and parsley

bread

Add the olive oil to a skillet and heat over medium high heat. Add the peppers and onions and cook for a few minutes until they are tender.

Pour in the tin of tomatoes and add the garlic, paprika and cumin. Season to taste with salt and pepper. Break up the tomatoes a bit with a fork and cook for about 10 minutes or so until the sauce has reduced and thickened.

Use a spoon to create a hole in the tomatoes where the egg will go then crack the egg into the hole. Repeat until all your eggs are in the sauce. Add half the feta to the dish on top of the tomato sauce.

Cover the dish and cook for 6-8 minutes, or until the egg whites have completely cooked. The eggs will still be runny at this point, so if you'd like them firm cook another 2 minutes.

Top 5 easy shakshuka recipes from across the web

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Top Tags

Best Ever Healthy Shakshuka

Stovetop Shakshuka with Fresh Tomat...

Saffron and Tomato Shakshuka

Speediest Chipotle Shakshuka

Shakshouka with Feta

Top 5 easy shakshuka recipes from across the web

The most viewed easy shakshuka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Healthy Shakshuka

Stovetop Shakshuka with Fresh Tomat...

Saffron and Tomato Shakshuka

Speediest Chipotle Shakshuka

Shakshouka with Feta

The most viewed easy shakshuka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine