Shakshuka is a dish of eggs poached in tomato sauce. It’s a staple dish enjoyed all across North Africa and has now become a beloved part of Israeli cuisine. There are countless versions that vary from country to country and family to family. I don’t think I’ve seen two recipes for shakshuka that are alike. Some skip on the chilis, bell peppers, feta cheese, and consider the addition of onions to be a crime. My recipe has been adapted from Deb over at Smitten Kitchen. It has since become a regular in apartment, especially on those days when our pantry is bare and there aren’t enough onions to make mujaddara. Shakshuka is an any time of day sort of dish, breakfast, lunch, dinner. I like making it for dinner and finishing off the leftovers for breakfast.
Shakshuka
(adapted from Smitten Kitchen)
Print this recipe2 tablespoons cooking oil of your choice
4-6 eggs
1 small onion, chopped
1-3 chilis, seeded and finely chopped (optional)
1-2 bell peppers, cut into thin strips
5 cloves garlic, finely chopped
1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon paprika
salt & pepper, to taste
1 28 oz can whole peeled tomatoes, with their juices
1/2 cup water
1/2 cup crumbled feta cheese
freshly chopped parsley
flat bread or crusty bread, for servingHeat oil in a large skillet over medium heat, when hot add the onions and chilis and cook for 5-7 minutes, or until softened. Add the bell peppers and continue to cook for 3-5 minutes, stirring often. Add garlic, cumin, coriander, paprika, salt, and pepper and cook for another 30 seconds.
Pour the tomatoes into a large bowl and carefully crush with your hands. Stir in the tomatoes and their juices to the pan, along with the 1/2 cup of water. Simmer for 15 or so minutes, until sauce reduces slightly and thickens. Stir occasionally.
Break the eggs over the tomato sauce. Continue cooking until the egg whites solidify and the yolks are still slightly runny, about 6-8 minutes. Add crumbled feta cheese and parsley. Serve with bread.
Serves 3 to 4
Try the recipe index for more ideas.
Related posts:
- greek-style stuffed peppers
- potato and mushroom frittata
- easy huevos rancheros with salsa verde
- lentil salad with feta and sun-dried tomatoes
- curried vegetable sauté with chickpeas
Tags: breakfast, dinner, gluten-free, middle eastern, vegetarian
I just made this yesterday, and we absolutely loved it. Such a great dish…thanks for the inspiration. Will definitely be making this again.
Shakshuka is something I make at least once every two weeks, it’s such a great easy dish. Thanks for the comment!
Your shakshouka looks sooo good!!
Similar dishes with eggs do exist all around the world… and of course like the rest, this one has its unique character… nice match with the ingredients… surely was/is very tasty!!
I made a dish that’s really similar to Shakshuka that’s actually Italian. I’ve been meaning to try this for some time now. I love dishes that can be either made for breakfast or dinner.
Adrianna – Ah yeah, Eggs in Purgatory! And breakfast for dinner is the best.
Eleni – I want to try them all! That’s not a bad goal to have, I think.
Cherine – Thank you!
Uh…you left the eggs off of the ingredients list! How many?
And not to nitpick, but you left the oil out too. I’m assuming it’s a couple tbsp olive oil to coat the pan, but you might want to make that clear.
Sounds delicious, though.
I made Deb’s Eggs Poached in Tomato Sauce and her Shakshuka is next to my to-try list! Yours looks absolutely incredible!
Ah thanks, Stutz! I need to be extra careful when writing blog posts in a hurry. Use 4-6 eggs, but I always use 6. The more the merrier!
Thanks, Saveur. I’m sooo intrigued by the Olive Oil Granola on your blog. I pretty much HAVE to make it now.