Easy Shakshuka
Shakshuka strikes the perfect balance between comfort and nutrition, making it a versatile dish for breakfast, lunch, or dinner. Whether you’re looking to impress guests or enjoy a hearty meal at home, this easy Shakshuka recipe delivers bold flavors with minimal effort.
Why You’ll Love This Easy Shakshuka
Originating from North Africa and the Middle East, Shakshuka is known for its vibrant spices, tender vegetables, and perfectly poached eggs. This recipe features four eggs, red bell peppers, onions, and a touch of heat from sliced jalapeños. Fresh tomatoes, paprika, cumin, and turmeric add rich flavor and vibrant color. Best of all, it comes together in under 30 minutes, making it a quick and healthy meal perfect for any time of day.
A Must-Try for Its Versatility and Nutrition
This vibrant and protein-packed Shakshuka is loaded with fresh vegetables and perfectly cooked eggs, making it a nutritious choice for any meal. You can easily adapt it by adding more veggies like spinach or zucchini, or by increasing the heat with extra chili flakes. Whether you’re after a quick, healthy meal or a laid-back brunch, this Shakshuka is sure to satisfy.
Serving Suggestions for Easy Shakshuka
Elevate your Shakshuka with these side dishes:
- Toast or Pita: Perfect for soaking up the flavorful sauce. Drizzle with olive oil and sprinkle with sea salt for an extra boost of flavor.
- Refreshing Salad: A simple mix of greens, dressed with lemon juice and olive oil, adds freshness. Try including avocado, cucumber, or cherry tomatoes for added texture.
- Grains: Couscous, quinoa, or rice makes the meal heartier and soaks up the sauce. Couscous is a natural fit due to Shakshuka’s origins.
- Dips & Spreads: Pair with hummus or labneh for a Middle Eastern-inspired meal.
- Pickled Vegetables: Add a tangy contrast with pickled cucumbers, onions, or turnips.
In Summary
This Shakshuka recipe combines bold flavors with simple ingredients for a healthy, satisfying meal that’s ready in under 30 minutes. Whether you’re cooking for brunch, lunch, or dinner, its versatility and richness will make this a dish you’ll return to again and again. Gather your ingredients, start cooking, and enjoy the comforting flavors of this timeless recipe!
Easy Shakshuka
Equipment
- 1 Cast Iron Pan
Ingredients
- 1 large onion diced
- 2 red bell peppers diced
- 1 jalapeño pepper sliced
- 4-5 garlic cloves minced
- 1 ½ tablespoons tomato paste
- 4 tomatoes diced
- 1 tablespoon paprika
- 1 tablespoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon chili pepper flakes we used Aleppo pepper, but any type will work
- Salt and pepper to taste
- 1 small bunch Italian parsley for garnish
- 3-4 slices of toast for serving
Instructions
- Gather all ingredients.
Sauté the Vegetables
- Heat some olive oil in a large skillet over medium heat. Add the diced onions, red bell peppers and jalapeño, cooking for another 3-4 minutes until they begin to soften.
Add Spices and Tomato Paste
- Add the tomato paste and cook for 2 minutes, and then stir in the garlic, cumin seeds, paprika, ground turmeric, and chili pepper flakes. Sauté for about 1 minute, letting the spices release their flavors.
Cook the Tomatoes
- Add your fresh, diced tomatoes to the skillet. Stir everything together and season with salt and pepper to taste.
- Add a little water and let the tomatoes simmer for about 10 minutes, until they break down and create a thick, flavorful sauce. If the mixture becomes too thick, add a little more water to loosen it up.
Poach the Eggs
- Make small wells in the tomato sauce and crack one egg into each well.
- Cover the skillet and allow the eggs to poach in the sauce for 5-7 minutes, or until the whites are set but the yolks remain slightly runny.
Garnish and Serve
- Once the eggs are done, remove the skillet from heat and sprinkle with fresh, chopped Italian parsley.
- Serve your shakshuka straight from the skillet alongside some toasted bread for dipping.
Video
Notes
- Control the Heat: If you prefer more spice, keep the jalapeño seeds or add extra chili flakes. For a milder flavor, remove the jalapeño seeds and reduce the chili flakes.
- Cook the Sauce Slowly: Allow the vegetables to simmer on low to medium heat. This lets the flavors meld and helps the tomatoes break down into a rich sauce.
- Create Wells for the Eggs: Use a spoon to make small wells in the tomato mixture before adding the eggs. This keeps the eggs in place and ensures they cook evenly.
- Cover the Pan for Perfect Eggs: After adding the eggs, cover the pan with a lid to help the eggs cook from both the top and bottom, resulting in perfectly poached eggs with slightly runny yolks.
- Add Extra Veggies: Enhance the dish by adding vegetables like spinach, zucchini, or mushrooms after sautéing the onions and peppers for a heartier meal.
- Adjust the Consistency: If the sauce becomes too thick, add a bit of water to thin it out. You want the mixture to be saucy but not too watery.
- Garnish Generously: Top the dish with fresh parsley or cilantro for added flavor and color. Crumbled feta cheese also makes a great addition for extra richness.
- Serve Immediately: Shakshuka is best enjoyed right after cooking when the eggs are soft and the sauce is warm. Serve with crusty bread or pita for dipping.