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. It's one of my favourites when it comes to brunch!
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About this recipe
Shakshuka is the ultimate one-pan meal that feels indulgent yet incredibly simple to make.
Originating from North Africa and popular across the Middle East, this vibrant dish features gently poached eggs nestled in a spiced tomato and bell pepper sauce.
Whether you’re looking for a hearty breakfast, a quick lunch, or a satisfying dinner, shakshuka fits the bill.
What makes this recipe truly stand out is its ease of preparation. With just a few staple ingredients and some pantry spices, you can whip up a delicious meal that’s both nourishing and flavourful.
Pair it with crusty bread or warm pita to scoop up the luscious sauce, and you’ve got a crowd-pleaser that’s perfect for sharing.
It’s naturally vegetarian, and you can easily customise it by adding extras like feta cheese, olives, or even a dollop of yogurt.
Why You’ll Love This Recipe
- Easy and Quick: Ready in just 30 minutes, this shakshuka recipe is perfect for busy weekdays or lazy weekends.
- One-Pan Wonder: Fewer dishes to wash means more time to enjoy your meal.
- Healthy and Nutritious: Packed with protein from the eggs and vitamins from the tomatoes and peppers, it’s a wholesome meal.
- Customisable: Whether you’re a vegetarian, vegan, or meat-lover, you can adapt this dish to suit your preferences.
What to Serve with Shakshuka
- Bread: Crusty bread, sourdough, or warm pita are perfect for scooping up the rich tomato sauce.
- Salad: A light green salad or cucumber-yogurt salad pairs beautifully with the bold flavours of shakshuka.
- Side Dishes: Try roasted potatoes or a simple rice pilaf to make it a heartier meal.
Whether you’re cooking for yourself or hosting a brunch, this recipe is bound to become a staple in your kitchen.
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
1. Cook the Base:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking until softened (about 5 minutes).
Stir in the minced garlic, cumin, smoked paprika, and crushed red pepper flakes. Cook for another 1-2 minutes until fragrant.
2. Make the Tomato Sauce:
Add the diced tomatoes and tomato paste to the skillet. Stir to combine, then season with salt and black pepper.
Lower the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. Create Wells for the Eggs:
Use a spoon to make small wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny (or to your desired doneness).
4. Garnish and Serve:
Remove the skillet from heat. Sprinkle with freshly chopped parsley and serve immediately with crusty bread or warm pita for dipping.
Tips for Perfect Shakshuka
- Customise the flavours: Shakshuka is incredibly versatile. Add crumbled feta cheese, olives, or even sliced chorizo for extra flavour. For a creamier texture, swirl in a dollop of yogurt or heavy cream before adding the eggs.
- Adjust the heat: If you prefer a spicier shakshuka, increase the amount of crushed red pepper flakes or add a diced chili pepper along with the onions and bell peppers.
- Make it vegan: Skip the eggs and add cooked chickpeas or tofu for a plant-based version. You can also top it with avocado slices for added creaminess.
- Prep ahead: You can make the tomato base ahead of time and store it in the fridge for up to 3 days. When ready to serve, reheat the sauce, add the eggs, and cook as directed.
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 should I do with the leftovers?
If you have leftovers (unlikely, but it happens!), store them in an airtight container in the fridge for up to 3 days. To reheat, warm the shakshuka gently in a skillet over low heat. Add a splash of water if the sauce has thickened too much.
Video demonstration
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