Best Ever Easy Shakshuka
Around the World in 80 Eggs: day 2
Craving something hearty, flavour-packed, and just a little bit exotic? Enter shakshuka - an irresistible North African dish that’s as comforting as it is show-stopping. With its rich, spiced tomato sauce and perfectly poached eggs, this one-pan wonder is perfect for any time of day. Whether you’re looking to spice up your weekend brunch or want a cozy dinner that feels like a mini escape, shakshuka is here to transport you straight to the heart of a bustling market in Marrakech.
What I love about shakshuka (besides the fact it’s ridiculously tasty) is how easy it is to make. A few pantry spices, a can of tomatoes, and some fresh eggs are all you need to whip up this flavour explosion. Plus, you can customise it with your favourite add-ins—olives, herbs, and even a bit of feta if you’re feeling fancy. Let’s dive into this flavour-packed recipe that’ll have you feeling like you’re somewhere far more exotic, all from the comfort of your kitchen!
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About this recipe
Ingredients
- 4-5 eggs (depending on how many you want)
- 1 tin of chopped tomatoes
- 1 red pepper, finely chopped
- 1 onion, finely chopped
- 3 cloves of garlic, chopped
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- Chopped black olives
- Fresh coriander or parsley for garnish
Pair it with
Instructions
- Start by sautéing the onions and garlic in a bit of oil until they’re soft and fragrant. Then, toss in the finely chopped red pepper and cook until it softens.
- Sprinkle in the spices: paprika, turmeric, chilli powder, coriander, and cumin. Add salt and pepper to taste, and stir everything together so the flavours blend perfectly.
- Pour in the tin of chopped tomatoes, give it a good stir, and add a splash of water to help everything simmer down on medium to low heat for about 10 minutes. This gives all the spices and veggies time to become a rich, flavourful sauce.
- Once everything is nice and soft, use a spoon to create little wells in the sauce for your eggs. Crack them directly into the pan. Let the eggs poach gently in the sauce. You can cover the pan with a lid to help them cook a bit faster if you like your eggs more done.
- When the eggs are cooked to your liking, take the pan off the heat and top with chopped black olives and a generous sprinkle of fresh coriander or parsley.
FAQs
1. Can I make shakshuka ahead of time?
Shakshuka is best enjoyed fresh, especially since the eggs are poached directly in the sauce. However, you can prepare the sauce (the tomato, pepper, and spice mix) ahead of time and store it in the fridge for a day or two. When you're ready to serve, simply reheat the sauce, make wells, and add the eggs for a quick cook.
2. Can I use other vegetables in shakshuka?
Absolutely! While the classic shakshuka includes peppers and onions, you can easily swap in other veggies. Spinach, zucchini, or eggplant work well, or you can add some mushrooms for extra umami flavour.
3. Can I make shakshuka spicy?
Yes! If you love heat, feel free to add more chilli powder or even fresh chillies to the sauce. You can also drizzle some extra chilli oil over the top before serving for an extra kick.
4. Can I substitute the eggs with something else?
If you’re not an egg fan or need a vegan version, you can skip the eggs and make a delicious spiced tomato and veggie stew instead. You could also add a plant-based protein like tofu or chickpeas for extra protein.
5. What can I serve with shakshuka?
Shakshuka pairs wonderfully with warm crusty bread, pita, or even a side of couscous or rice. The bread is perfect for dipping into the sauce and soaking up all the delicious flavours. If you want something creamy to balance the spices, a dollop of yogurt or tahini works great!
Video demonstration
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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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