Name: Shakshuka Recipe
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; 3 cloves garlic, minced; 1 to 2 tablespoons harissa paste, optional; 2 teaspoons smoked or sweet paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 28 (ounce) can whole peeled tomatoes; 6 large eggs; 1/4 cup crumbled feta cheese, optional; 1/4 cup fresh parsley or cilantro leaves,

Nutritions

Calories:
310 kcal
Protein:
18 g
Carbohydrates:
270 mg
Sugar:
600 mg
Salt:
60 g
Energy:
1290 kJ
Fat:
30 g

Directions

1

Gather the Ingredients

Gather the necessary ingredients to prepare the dish.
2

Sauté the Onions

Place a medium Dutch oven or another heavy-duty pot over medium heat. Once hot, add oil and onions, and sauté until they start to become translucent, about 2 to 3 minutes.
3

Add the Bell Peppers

Add the bell pepper and sauté until it begins to soften, which should take about 2 minutes.
4

Incorporate Spices and Garlic

Add the garlic, harissa (if using), paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds.
5

Add Tomatoes

Add the tomatoes and their juices, crushing them as you go. Stir well and season with salt and pepper to taste.
6

Simmer the Mixture

Bring the mixture to a lively simmer, then reduce the heat to medium-low. Allow it to simmer, stirring occasionally, until thickened and the tomatoes have softened, which should take about 15 minutes.
7

Create Indentations

Create six evenly spaced indentations in the mixture large enough to accommodate the eggs.
8

Crack the Eggs

Crack an egg into each indentation you created.
9

Cook the Eggs

Cover the pan and cook until the egg whites are set and the yolks are at your preferred level of doneness, taking between 5 to 15 minutes depending on your setup.
10

Serve the Dish

Remove from heat, and if desired, sprinkle the top with feta cheese. Garnish with fresh parsley and/or cilantro, then serve.

Shakshuka (also spelled shakshouka) is a dish that originated in North Africa and is enjoyed throughout the region as well as many other parts of the world. The word means "a mixture" in Arabic, but the simple one-pot meal is so much more. Shakshuka consists of eggs gently poached in a spiced tomato and pepper sauce and is equally delicious served at breakfast, lunch, or dinner. Plus, it's ready in just over 30 minutes.

This shakshuka recipe calls for a large can of whole peeled tomatoes since they are available year-round and cook down the evenly to form a sauce. You can swap them for diced tomatoes if desired—the mixture will be a bit chunkier and thinner. There are plenty of ways to make this recipe your own, including adding some spice in the form of harissa or Calabrian chile paste, chile flakes, or cayenne pepper.

For a little added creamy saltiness, sprinkle with feta before serving. Fresh parsley or cilantro (or a mix of both) add a pop of green. No matter how you top it, serve shakshuka with a side of fresh bread or pita for scooping up all of the sauce.

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Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.

Tips

If you're not extremely confident in your egg cracking abilities, Gently crack each egg into a small bowl before adding it to the tomato sauce. That way you can fish out any pieces of shell and save any eggs with burst yolks for another cooking project.
To avoid over-cooking your eggs, keep a close eye on them. The cook time can vary widely so check them often to make sure they are done to your liking.
Since the tomato sauce is acidic, we don't recommend cooking this dish in a cast-iron pan unless it is extremely well seasoned. Acidic ingredients can break down the finish on the pan, giving the sauce a metallic taste. Enameled cast-iron, stainless steel, non-stick, and other types of pans work well.

Recipe Variations

Harissa is a North African pepper paste that adds delicious flavor and a kick of heat to this recipe. Instead, you can add an equal amount of Calabrian chile paste or swap for red pepper flakes or cayenne pepper to taste.
One popular variation is green shakshuka, which is made using spinach. Chorizo shakshuka is a south of the border spin on the dish.

Make Ahead

You can simmer the sauce ahead of time and store it in the fridge for up to three days. Reheat it on the stove before adding the eggs.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!