If you have never tried shakshuka before, here is your chance! It is such an incredible meal that can be served for breakfast, lunch, or dinner. It is easy and fun to make, and even more enjoyable to eat. This easy shakshuka recipe is perfect to try at home on a Sunday morning, or as a quick meal on a weeknight.
The meal consists of poached eggs nestled in a hearty tomato and pepper sauce, which can be as spicy as you like. You can top the shakshuka with nearly anything you want, but feta cheese and cilantro work like a charm.
There are quite a few variants of this one recipe, containing olives, artichoke, or even bacon, but start out by trying this simple one, and add in anything you think might taste great from there.
Easy Shakshuka Recipe
- 2 tbsp olive oil
- 1 onion, chopped
- 1 large red pepper, chopped
- Pinch of sea salt
- 3 cloves of garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1/3 tsp red pepper flakes (less if you are sensitive to spice)
- 1 large can of crushed tomatoes
- 3 tbsp chopped cilantro or parsley plus extra for garnish
- Freshly ground black pepper to taste
- 6 large eggs
- ½ cup feta
- Preheat the oven to 190°
- Warm the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion, red pepper, and salt. Stir while cooking, until onions are tender and appear translucent, about 5 minutes.
- Add in garlic, tomato paste, paprika, cumin, and red pepper flakes. Allow to cook until fragrant, while stirring continuously, around 2 minutes.
- Pour in the can of crushed tomatoes with the juice, and stir in the cilantro or parsley. Stir together and allow it to come to a simmer.
- Reduce the heat to maintain a gentle simmer, and leave to cook for 5 minutes, for the flavours to meld.
- Turn off the heat and taste the sauce, add in salt and pepper if needed.
- Use the back of a spoon to create a well near the perimeter and crack one egg directly into it.
- Spoon a bit of the mixture over the white of the egg to help contain the egg.
- Repeat this with the remaining 5 eggs, or until there is not much space left. Sprinkle some salt and pepper over the eggs.
- Transfer the skillet carefully to the oven, and leave it to bake for between 8-12 minutes. Check after 8 minutes. The egg whites will turn opaque white when done, and the yolks will rise a bit, but still be soft. The yolks should jiggle slightly in the middle when you move the pan. Keep in mind the egg will continue to cook a little when the pan is removed from the oven.
- Place on a heat-safe surface and crumble the feta over the top, sprinkle over some fresh cilantro or parsley leaves, and some more red pepper flakes if you want more spice.
- Serve the shakshuka over fresh bread!