shakshuka

Shakshuka is an Israeli and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It&#x27;s easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!

Shakshuka Recipe (Easy & Traditional)

onion

red bell pepper

garlic (finely chopped)

paprika

tsp cumin

tsp chili powder

tomatoes

eggs

salt and pepper (to taste)

cilantro (chopped)

parsley

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

Add garlic and spices and cook an additional minute.

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

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

Garnish with chopped cilantro and parsley.

Shakshuka is an easy, healthy breakfast recipe (or any time of day recipe) in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. Essentially, eggs in tomato sauce. It’s nourishing, filling and one recipe I guarantee you’ll make time and again - whether it's for breakfast, lunch or dinner. Enjoy!

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SHAKSHUKA | healthy breakfast recipe (or anytime of day recipe)

Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.

Shakshuka Recipe

Olive oil

red onion, diced

red bell pepper, thinly sliced or diced

yellow bell pepper,

garlic cloves, rough chopped

salt,

pepper

tsp sugar

tsp smoked paprika

tsp aleppo chili flakes (optional)

water or white wine

basil ribbons, chopped cilantro

-6 Extra large organic eggs

goat cheese feta

¼ C finely diced Spanish-style cured Chorizo or 1 cup Merguez Sausage, a North African spiced sausage

In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.

Cook for 2 more minutes. Add fresh tomatoes and water (or wine).

Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.

With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.

Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)

Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.

So good! We had shakshuka in a restaurant and loved it, so I was looking for a recipe to recreate it at home. So glad I found yours.  It was delicious and hearty-- perfect if you're looking for a filling and tasty vegetarian meal.  We served it with crusty toasted bread and I couldn't get enough of it.

Excellent. I've been making your recipe for years. Before the NY times copied your recipe.

We love this recipe- best we've found yet!

My go-to brunch recipe for when we have company. Thanks for a delicious recipe!

We loved this recipe! I used a can of fire-roasted diced tomatoes because my fresh tomatoes were on their way out. The reicpe still turned out great! Yum!

Came out perfectly 
Def would eat again 
Something new and delicious
We doubled the recipe and 3 people were full as could be
Thank you for this recipe

I made half the recipe with 3 eggs. It was DELICIOUS, super easy. I had all the ingredients and spices, but didn't have the goat cheese, so we used Cheddar and it was so GOOD! My husband ate it with tortilla chips. I ate with fresh baked french bread.hmmmmm....!

I have three college age boys home due to the Covid-19, and decided to make something different other than the regular Italian, Mexican and American dishes.  This was a complete hit.  The bread is a must and someone told me to serve it with hummus.... a great suggestion.  Very very good.  I used chorizo sausage and omitted the aleppo chilis as I couldn't find them.  Goat cheese is great too but let people add it themselves as it's an acquired taste for certain.  Thank you!

Just made this for dinner tonight. It was so good! I added the chorizo because I had some in the fridge. The goat cheese was key. Super yummy recipe!

Lovely dish. Fed 2 greedy folk as a main course. I also added a chopped courgette 5 minutes before putting in the oven.

My husband and I loved this very flavorful, colorful, and delicious meal!

This was really delicious. Thanks for sharing.

I’m having a bit of trouble with all the instructions of your recipes. This one after I add 1/3 cup of wine and cover it, it becomes too soupy...I usually follow recipes to the exact instructions and I feel like I have to keep altering the recipe a bit.

Just made Shaksuka for dinner and it was absolutely delicious. 
I had no problems with the instructions and have made several dishes from this amazing recipe site. 
Thank you for sharing it has changed my kitchen life.

Shaksuka was absolutely delicious. 
I had no problems with the instructions and have made several dishes from this amazing  recipe site 
Thank you for sharing it has changed my kitchen life.

nope this came out horrible. I think you need to adjust your recipe and add more pictures for comparison.

This is was sooooo delicious! Will definitely make again!

This was very good.  Added a can of beans and it was just right for dinner for 3 hungry adults.  Served with warmed pitas bread.

This came out wonderful! Thanks for the recipe!!

Learn how to make the best shakshuka with this foolproof recipe! Shakshuka is a popular Middle Eastern dish featuring poached eggs in a hearty tomato and pepper sauce. Recipe yields 4 to 6 servings.

Easy Shakshuka

olive oil

yellow onion, chopped

fine sea salt

garlic, pressed

tomato paste

cumin

smoked paprika

red pepper flakes, reduce

(28 ounces) crushed tomatoes, preferably fire-roasted

cilantro

black pepper,

feta

Crusty bread

Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

Turn off the heat. Taste (careful, it&#8217;s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

Carefully transfer the skillet to the oven (it&#8217;s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They&#8217;re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)

Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

I roughly guessed the amounts to make just one portion. While I think I may have overcooked the eggs, I still really loved it and definitely plan to use this recipe again and again! Wish I could leave a photo!

Hi Kate!

This recipe looks unreal. 

I'm planning to cook it on Thursday this week but I don't have a suitable vessel for cooking it in the oven—can I let it sit on the stove for a while longer instead?

Thank you!

Sam.

Made this for the second time last week, using zucchini instead of capsicum - so very good. Lots of flavour. Had it with some simple flatbread (basic crepe recipe with less fluid added).
I did try reheating the leftovers the next day, and it actually worked great. The yolks were still gooey. I heated it up in the pan, starting with tomato mixture only, and then added the eggs in for warming with a lid over the pan. They did not overcook, and the tomato mixture flavours seemed to have enhanced overnight.

I am retired and these small cookings are excellent pastime. Main dishes are make by the cook. I prefer vegetbles.

https://content.jwplatform.com/videos/CaDAntke.mp4

Watch how to make foolproof shakshuka in this short recipe video! Shakshuka is easy to make if you follow this recipe.

Foolproof Shakshuka Recipe

Savory, flavorful shakshuka with chickpeas made in 1 pot in 30 minutes! A hearty yet healthy dish suitable for breakfast, lunch or dinner!

1-Pot Chickpea Shakshuka

Tbsp olive or avocado oil

red bell pepper ((chopped))

garlic, minced ((3 cloves yield ~1 1/2 Tbsp))

tomato puree OR diced tomatoes with salt

Tbsp coconut sugar

salt

tsp smoked or sweet paprika

tsp ground cinnamon

cayenne pepper ((optional))

cardamom and coriander ((optional))

chickpeas

kalamata olives

Lemon wedges

(gluten-free

Fresh chopped parsley or cilantro

Rice or cauliflower rice

Brown rice pasta (I love Trader Joe's organic brand with quinoa)

Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.

Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.

Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you're OK with a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!

Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.

Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for smoke/heat.

Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).

Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

https://www.youtube.com/watch?v=nXOgBVLSNMo

Savory, flavorful shakshuka with chickpeas made in 1 pot in 30 minutes! A hearty yet healthy dish suitable for breakfast, lunch or dinner!

Full Recipe: https://minimalistbaker.com/1-pot-chickpea-shakshuka/

Shakshuka is believed to have originated in North Africa and perhaps been inspired by a similar dish called saksuka from the Ottoman Empire. Its popularity spread throughout the Middle East, especially in Israel, where it was embraced as a hearty, inexpensive, and simple dish. The Israeli version is thought to include eggs served over a seasoned tomato-based sauce.

This is our plant-based (not traditional) take on shakshuka, made with chickpeas instead of eggs.
 
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1 Pot Chickpea Shakshuka | Minimalist Baker Recipes

A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.&nbsp;

Shakshuka

onion, (peeled and diced)

garlic, (minced)

bell pepper, (seeded and chopped)

tsp mild chili powder

cayenne pepper, (or more to taste (careful, it's spicy!))

sugar ((optional,

Salt and pepper, (to taste)

tbsp fresh chopped parsley ((optional, for garnish))

Heat a deep, large skillet or sauté pan on medium.  Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. &nbsp;&nbsp;

Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.&nbsp;

At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.  I usually place 5 eggs around the outer edge and 1 in the center.  The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.&nbsp;Garnish with the chopped parsley, if desired.

Shakshuka can be eaten for breakfast, lunch, or dinner.  For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

https://content.jwplatform.com/videos/z0Orensy.mp4

Shakshuka Recipe Video - How to Make Healthy and Delicious Middle Eastern Egg Dish with Tomato, Peppers and Spices. Vegetarian, Healthy, Gluten Free.

Shakshuka Recipe Video- How to Make Middle Eastern Egg Dish

Made with a bold, harissa-spiced tomato sauce, this shakshuka recipe is a simple, satisfying breakfast, brunch, or weeknight dinner!

Best Shakshuka

sea salt (more

black pepper

garlic

½ teaspoon smoked paprika

cayenne pepper (optional)

harissa paste* (see note)

spinach (chopped)

feta cheese

parsley leaves

avocado (diced)

Microgreens

bread (for serving)

Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.

Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.

Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.

Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

Recipe video above. I call this the best baked eggs in the world, but they can also just be poached on the stove! With Middle Eastern and North African roots, the tomato sauce is lightly spiced and used as the bed to cook the eggs. PS Crusty bread is a must. PPS Recipe lends itself to great variations - see recipe notes.

Shakshuka (Middle Eastern Poached or Baked Eggs)

red onion (, peeled, halved and sliced)

garlic (, minced)

tomato (, diced)

400 g / 14 oz can crushed tomatoes

/ 125 ml chicken

tsp EACH paprika and cumin

tsp salt

eggs eggs (up to 6 eggs ok)

tbsp fresh parsley

Pita

Preheat oven to 180C/350F (if intending to bake them).

Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.

Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).

Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.

Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).

Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).

Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.

Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

Ah, shakshuka. A culinary gestalt of an Old World Ottoman stew and New World ingredients like tomatoes and chiles finished with perfectly poached eggs nestled right down in the sauce. I realize there are literally thousands of so-called &quot;shakshuka&quot; recipes online these days. But I say, if you&#039;re going to recreate a classic, you&#039;d better do it right. This recipe first appeared in Season 1 of Good Eats: The Return.

Red Shakshuka

cumin seed

coriander seeds

caraway seeds

garlic,

onion,

Urfa biber (aka Urfa pepper)

red wine vinegar

lemons,

kosher salt

red bell peppers

beefsteak tomatoes,

Urfa Biber Harissa

dark brown sugar

Quick Preserved Lemons

parsley,

bread,

Toast the cumin, coriander, and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion, and salt. Cook until the garlic begins to brown, about 2 minutes.

Stir in the Urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.

Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.

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