This Shakshuka is made in just 30 minutes using simple, healthy ingredients and is totally vegetarian! Poached eggs are nestled in a rich & savory, spiced tomato sauce, topped off with crumbled feta cheese.
Shakshuka is such a simple dish, perfect for breakfast, brunch or dinner! But just because it’s simple, doesn’t mean it’s boring and bland.
This Shakshuka packs so much flavor into one pan! Eggs, rich tomato sauce, a blend of aromatic spices, and veggies, all topped off with crumbled feta cheese. It’s the perfect combination of ingredients for a savory and satisfying meal.
Easy Shakshuka
- Easy To Make
- 30 Minute/ One Pot Meal
- Vegetarian
- Simple Ingredient List
- Savory, Saucy Breakfast/Brunch/Dinner
- Versatile & Customizable
I love Shakshuka for many reasons. For one, it is so delicious I can’t stop myself from eating it, which is usually why I save it for a special weekend breakfast, that way, I can *try* to savor every last bite. Plus, it’s made in one pot and takes just 30 minutes to throw together! It’s nourishing, filling and a recipe I guarantee you’ll make time and time again.
Ingredient Notes
- Olive Oil – Substitute sunflower, safflower, or avocado oil.
- Veggies – Chopped onion and chopped red bell pepper.
- Garlic – Fresh is always best! Minced.
- Spices – Chili powder, ground cumin, sweet paprika (use what you have) ground turmeric, salt and pepper.
- Tomatoes – I used a can of whole peeled tomatoes, undrained and coarsely chopped.
- Eggs – You’ll want large eggs for this one!
- Toppings – Crumbled feta cheese and fresh oregano for garnish. Completely optional, but both really add to the flavor of the dish as a whole, so I highly recommend using them!
How To Make Shakshuka
- Cook Ingredients: Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, chili powder, cumin, paprika, turmeric salt and pepper. Stir everything together and cook for 10 minutes or until the vegetables are softened.
- Add Tomatoes: Add the chopped tomatoes and stir. Bring to a boil then reduce heat and simmer, uncovered for 10 minutes or until the sauce is slightly thickened, stirring occasionally.
- Make Wells & Add Eggs: Use a wooden spoon to make 6 small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 7 to 10 minutes, or until the eggs are done to your liking.
- Finish & Serve: Top with crumbled feta and fresh oregano and serve.
FAQs & Expert Tips
FAQs
Shakshuka is an old Middle Eastern/North African recipe, with many variations being made nowadays. Translated, shakshuka literally means “a mixture” and most often, you’ll find traditional recipes such as this one where poached eggs are nestled into a rich and savory tomato sauce hosting garlic, onion and peppers, commonly spiced with cumin, paprika, and cayenne pepper.
The great thing about Shakshuka is that it’s also versatile! Because of how simple it is, it allows you to change up the ingredients to your liking! Substitute vegetables or add your favorite herbs/spices, even bacon would be a good option. You can also use any type of cheese you want for this dish as well! I’ve made it with mozzarella, goat cheese, etc. Possibilities are endless, which is why this dish is such a national favorite!
This Shakshuka is perfect for a weekend breakfast or brunch! Although, you can serve it up for anytime of the day! I love to serve this right from the skillet with some crusty bread to soak up that savory tomato sauce. I highly recommend adding the feta cheese for a salty bite, as well as the oregano for that extra flavor. Shakshuka is a delicious and truly decadent start to your morning. Treat yourself!
Tips
- If you don’t have a cast iron pan, just use a skillet with higher sides to hold everything together.
- I cooked my eggs so that the yolk was still runny, feel free to cook them however you prefer.
- Instead of canned whole tomatoes, you can use your own homemade marinara sauce as a substitute!
Leftovers
I find shakshuka is best served fresh, therefore I do not recommend saving leftovers. If you do have leftovers and are adamant you want to keep them: Transfer to an airtight container and store in the fridge for maximum 2 days.
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Shakshuka
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 large red bell pepper chopped
- 4 cloves garlic minced
- ½ teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric ground
- ½ teaspoon salt
- ½ teaspoon pepper ground
- 28 ounce whole peeled tomatoes undrained and coarsely chopped
- 6 large eggs
- ½ cup feta cheese crumbled
- fresh oregano for garnish
Instructions
- Cook Ingredients: Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, chili powder, cumin, paprika, turmeric salt and pepper. Stir everything together and cook for 10 minutes or until the vegetables are softened.
- Add Tomatoes: Add the chopped tomatoes and stir. Bring to a boil then reduce heat and simmer, uncovered for 10 minutes or until the sauce is slightly thickened, stirring occasionally.
- Make Wells & Add Eggs: Use a wooden spoon to make 6 small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 7 to 10 minutes, or until the eggs are done to your liking.
- Finish & Serve: Top with crumbled feta and fresh oregano and serve.
Tips & Notes:
- If you don’t have a cast iron pan, just use a skillet with higher sides to hold everything together.
- I cooked my eggs so that the yolk was still runny, feel free to cook them however you prefer.
- Instead of canned whole tomatoes, you can use your own homemade marinara sauce as a substitute!
- I find shakshuka is best served fresh, therefore I do not recommend saving leftovers. If you do have leftovers and are adamant you want to keep them: Transfer to an airtight container and store in the fridge for maximum 2 days.
