Shakshuka is a one-skillet dish that contains poached eggs nestled in a delicious tomato sauce loaded with bold, earthy flavors. This easy, impressive recipe comes together quickly and is perfect for a weekend breakfast, brunch, or weeknight dinner.
Easter, Mother’s Day, and bridal shower season always have me thinking about brunch ideas. Therefore, I’m dedicating March to all things brunch here at SGM. We kicked off brunch month with this delicious recipe for a No-Bake Fruit and Yogurt Tart, followed by Fluffy Whole Wheat Pancakes, and Five Tips for Creating the Perfect Pancake Board. Last, but not least in this brunch series, is this amazing one-skillet Shakshuka. (See the bottom of this post for more brunch recipes, tips, and ideas.)
Shakshuka (pronounced shak-shoo-kuh) originated in North Africa and is popular in the Middle East. The sauce is typically made with tomatoes, onions, peppers, garlic, cumin, cayenne, and paprika. After the sauce simmers, you create wells for the eggs and poach them. It’s amazing how something so simple can be so full of incredible flavor.
There are endless variations for shakshuka. Some are topped with feta cheese and served with warm pita bread. I gave my version a Mexican spin. I changed up the spices a little, topped it with queso fresco and cilantro, and served it with warm corn tortillas and avocado.
Tammy’s Tips For Making Shakshuka
Tomatoes – I highly recommend using fire roasted crushed tomatoes, but regular crushed or diced tomatoes will work too.
Eggs – The eggs are supposed to be a little runny, but you can cook them to your liking. I rotated my pan to cook all the eggs evenly. The eggs will continue to cook in the sauce after it is removed from the heat, so be sure not to overcook and serve immediately.
Spices – I used cumin, chili powder, and smoked paprika. Make it your own and sub or add your favorites.
Cheese – Queso fresco or feta are both excellent choices to top your shakshuka.
Fresh Herbs – Cilantro or parsley are my top choices for garnishing this dish.
Sauce Sopper – You are required to sop up the incredibly delicious sauce. Warm corn tortillas, crusty sourdough bread, or warm whole wheat pita bread are my favorite soppers!
Leftovers – The eggs are not the best reheated. My recommendation is to cook the number of eggs you think will get eaten. If there is any leftover sauce, it can be refrigerated. You can then reheat it and add eggs, or repurpose the sauce for chicken tacos later in the week. You know I’m all about cooking once and eating twice.
Enjoy! If you make this shakshuka, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations!
Shakshuka
Shakshuka is a one-skillet dish that contains poached eggs nestled in a delicious tomato sauce loaded with bold earthy flavors. This easy, impressive recipe comes together quickly and is perfect for a weekend breakfast, brunch, or weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 28 ounce can of crushed fire roasted tomatoes
- 4-8 eggs
- serve with your choice of queso fresco, feta cheese, cilantro, parsley, avocado, warm corn tortillas, warm pita bread, sourdough bread
Instructions
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Heat olive oil over medium heat in large skillet. I recommend using a cast iron skillet. Add onion and red pepper. Cook for 10 minutes. Add spices and garlic. Cook for an additional minute.
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Add tomatoes and salt and pepper to taste. Simmer for 10 minutes.
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Use a spoon to make wells in the sauce and gently crack eggs into wells. Cover and cook until eggs reach desired consistency, 5-8 minutes. You may need to rotate your pan while the eggs are cooking in order to cook them evenly.
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Top with cilantro and queso fresco. Serve immediately with corn tortillas and sliced avocado.
Recipe Notes
The eggs are supposed to be a little runny, but you can cook them to your liking. The eggs will continue to cook in the sauce after it is removed from the heat, so be sure not to overcook and serve immediately.
The eggs are not the best reheated. My recommendation is to cook the number of eggs you think will get eaten. If there is any leftover sauce, it can be refrigerated. You can then reheat it and add eggs, or repurpose the sauce for chicken tacos later in the week. You know I'm all about cooking once and eating twice.
We recommend using organic ingredients whenever possible.
Here are some other recipes and tips you might like for your next brunch, breakfast, or shower.
5 Tips for Creating the Perfect Bagel Bar
Mini Herb Favors to Spruce up Your Spring Tablescape
Molly says
Interesting..may have Michael make this one!
smallgesturesmatter@gmail.com says
1It’s a good one! We love it. Let me know if you try it. xoxo