shakshuka recipe

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!!

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

Best Shakshuka

olive oil

sea salt (more

black pepper

garlic

½ teaspoon smoked paprika

cumin

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.

With baked eggs, tomatoes and feta cheese, this eggplant dish is the perfect dinner recipe.

Plum Tomato and Eggplant Shakshuka

eggplants (about 2 lbs.), trimmed and sliced into 3/4"-thick rounds

Kosher salt and black pepper

c. Chopped mint

white onion,

garlic,

Hot paprika

red pepper

tomato puree

(1/2 c.) feta cheese, crumbled

whole wheat pitas, toasted and halved (optional)

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

Easy One Pot Shakshuka Recipe

grape seed oil

poblano pepper, diced

red pepper, diced

yellow pepper, diced

garlic cloves,

smoked paprika

salt and pepper

queso fresco

cilantro

green onion

jalapeno

Heat 10&#8243; cast iron skillet to medium high heat, add grape seed oil.

Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.

Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.

Then add the diced tomatoes. Simmer for about 5 minutes.

Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.

Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.

Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

(you could serve with sliced baguette bread)

If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you'll end up with Huevos Rancheros, just top  off with more cheese of your choice!

This one looks really delicious - and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I'd have them eat a mostly vegetable dish!

So, if you're  single, here's what you do: On a Sunday afternoon, you make the shakshuka sauce. When it's suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

Another one-pan meal for a single -- tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

This was fantastic, I cooked it for a dinner date and she loved it.

Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

This recipe is out of this world! My family loved it! I will be making this recipe MANY times!!

This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

This is not a traditional shakshuka, but my gosh it is tasty! This spicy beef and egg shakshuka is a brunch lovers dream! Easy to make ahead of time it&#039;s a great dish to share with friends and family on a lazy Sunday. Loaded with flavor, it will leave you wanting more!

Spicy Beef and Egg Shakshuka

chilli powder

onion salt

garlic granules

herbs

beef ((400 grams))

plum tomatoes

sugar

sea salt flakes

red chilli (finely chopped)

beef stock ((500 milliliters))

mozerella ((100 grams))

spring onions (finely sliced)

Pre-heat the oven to 180º.

Mix the spices and herbs for the beef in a small bowl.  Lay the minced beef on to a baking tray and separate the strands with your fingers.  Sprinkle over the spices and coat the beef well.

Cut the tomatoes in half and place on another baking tray, cut side up and sprinkle 1 tablespoon of caster sugar and salt over the top.  Rub a little olive oil onto the skin of the red pepper and add to the tray.

Place the tomatoes and spicy beef in to the oven for around 30 minutes, stirring the beef occasionally. When cooked, take out of the oven and leave to one side - leave the oven on. Once cool, de-seed the pepper and remove the skin.

In a frying pan, heat a glut of oil over a medium heat and add the chilli and garlic.  Cook for about 5 minutes, then add the tomatoes, pepper and any juices from the pan.  Cover with the stock and simmer for about 15mins, stirring occasionally.

Once the stock has reduced by half, stir in the beef, along with a handful of parsley and the tomato puree. Stir well and leave to cook for another 5 mins.

Using a spatula, even out the beef mixture so it covers the whole of the pan. Dot the gorgonzola around the pan, then sprinkle the mozzarella over the top. Carefully crack the eggs into the pan, try to not crack the yolk (like I did with a couple of them!).  Sprinkle over the spring onions and put in the oven for 15-20mins until the eggs are baked.

Sprinkle with some fresh parsley and serve to a hungry mob!

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It&#039;s easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!

Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. Tastes like heaven if you need a quick inexpensive meal with a kick!

Harissa Eggs in Purgatory

tbsp minced red onion

14.5 oz can petite tomatoes

tbsp prepared Harissa (I used Mina

tsp fresh chopped parsley or chives

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.

Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.

Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.

Top with chopped fresh parsley or chives and serve.

This shakshuka with feta is full of flavor! A classic dish of eggs poached in a savory tomato sauce, it works for brunch, lunch, or dinner. 

Easy Shakshuka with Feta

coriander seeds*

cumin seeds*

fennel seeds*

kosher salt,

white beans, drained and rinsed

feta cheese crumbles

Thinly slice the pepper. Thinly slice the onion.

Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.

Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.

Add the ground spices, paprika, and kosher salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.

Carve out a little divot for each of the eggs you plan to cook, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can&#8217;t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.

Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.

Made with simple everyday ingredients, this shakshuka recipe is a healthy and delicious way to start the day. Hearty and cozy, you&#039;ll love how easy it is to make.

Shakshuka

red bell pepper (diced)

chili powder

salt

whole peeled tomatoes ((28-ounce))

cilantro or parsley (plus more for garnish)

In a 10-inch cast-iron skillet over medium heat, add oil. When the oil is hot, add the onion and bell pepper. Cook, stirring occasionally, until vegetables are very tender and lightly browned, about 12 to 15 minutes.

Add the garlic, paprika, cumin, chili powder, salt, and pepper. Cook, stirring constantly for 2 minutes.

Stir in the tomatoes, using a wooden spoon to break up into small chunks. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer until mixture is slightly reduced, about 20 minutes. Stir in parsley.

Using the back of a large spoon, create a well slightly larger than an egg. Place one egg in the well. Repeat the process with the remaining 5 eggs. Cover and cook until the egg whites are set but the yolks are still runny, about 12 to 15 minutes. Garnish with parsley and serve immediately with crusty bread.

Perfect for breakfast or any other meal of the day, Shakshuka is an easy and healthy recipe that comes together quickly on the stovetop. This recipe features a mixture of tomatoes, bell peppers, onions, and garlic simmered together with pockets of gently poached eggs. While it may look complicated, you can make a restaurant-quality version at home in a few simple steps.

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Easy Amazing Shakshuka Recipe

This orange shakshuka is a vibrant and cozy spin on a classic recipe. Enjoy this delicious blend of butternut squash, bell pepper, and warm spices anytime of the day!

Orange Shakshuka

butternut squash

olive oil (divided)

orange bell pepper

dried thyme (or 1 1/2 teaspoons fresh thyme chopped)

nutmeg

vegetable broth

fresh thyme, parsley,

Preheat

Preheat your oven to 400F/200C. Slice the butternut squash in half, rub a little olive oil on the butternut squash and season with salt and pepper.

Roast

Flip the butternut squash over on a baking tray and roast for 40-45 minutes, or until the flesh is soft.

Saute

When the butternut squash is about 5 minutes from being done, add the diced onion, bell pepper, and 2 tablespoons of oil to a large pan. Saute for 5 minutes, or until the onion becomes translucent.

Add the minced garlic, cumin, thyme, nutmeg, salt and pepper to the pan. Saute for another 1-2 minutes.

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