Introduction: Can a Vibrant, Egg-and-Tomato Dish Be Ready in Just 35 Minutes?
Craving a bold, flavorful meal that’s perfect for breakfast, brunch, or even dinner? The Best Shakshuka, rated 4.94 from 187 votes, is your answer! This classic North African and Middle Eastern dish features eggs poached in a rich, spiced tomato and bell pepper sauce, topped with creamy feta, avocado, and fresh herbs. Served with pita or crusty bread, it’s a satisfying one-pan meal. Wondering how to create this restaurant-quality dish at home in just 35 minutes for a delicious meal for 4? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s perfect for any time of day!
Overview: Why This Recipe Rocks
The Best Shakshuka is a quick, vibrant dish that combines a spicy tomato sauce with perfectly poached eggs in a single skillet. It’s hearty, versatile, and simple to prepare. Here’s why it’s a standout:
- Time Requirement: About 35 minutes total (10 minutes prep, 25 minutes cooking).
- Difficulty Level: Easy! If you can simmer a sauce and crack eggs, you’re set.
- Why It’s Awesome: This dish uses pantry staples and fresh ingredients to deliver bold, Mediterranean flavors with minimal effort. It’s versatile (adjust spice or toppings), serves 4 generously, and is ideal for breakfast, brunch, dinner, or vegetarian meals. Plus, it’s a one-pan dish, keeping cleanup simple!
With its vibrant red sauce and golden eggs, this shakshuka is as appetizing as it is delicious. Let’s get cooking!
Essential Ingredients
To make the Best Shakshuka for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
- Yellow Onion (1 cup, chopped): Adds sweet, savory depth.
- Red Bell Pepper (1, stemmed, seeded, and diced): Brings mild sweetness and color.
- Sea Salt (¼ tsp, plus more to taste): Enhances overall flavor.
- Freshly Ground Black Pepper: Provides a mild kick.
- Garlic Cloves (3, minced): Offers aromatic depth.
- Smoked Paprika (½ tsp): Adds smoky, warm flavor.
- Ground Cumin (½ tsp): Brings earthy, Middle Eastern notes.
- Cayenne Pepper (pinch, optional): Adds a spicy kick.
- Crushed Tomatoes (1 can, 28 oz): Forms the rich, tomatoey base.
- Harissa Paste (2 tbsp, mild or hot): Provides spicy, tangy flavor (see notes).
- Fresh Spinach (1 cup, chopped): Adds nutrient-rich greens.
- Large Eggs (3–5): The star, poached in the sauce.
- Crumbled Feta Cheese (⅓ cup): Brings creamy, tangy richness.
- Fresh Parsley Leaves (¼ cup): Adds a fresh, herbaceous garnish.
- Avocado (1, sliced): Provides creamy texture.
- Microgreens (optional, for garnish): Adds a delicate, colorful touch.
- Toasted Bread or Pita: Perfect for scooping.
Substitutions and Variations:
- Tomatoes: Use fresh diced tomatoes (about 3½ cups) or fire-roasted canned tomatoes.
- Harissa: Swap with sriracha, hot sauce, or omit for a milder flavor (use mild harissa for less spice, as noted).
- Spinach: Replace with kale, Swiss chard, or omit for a simpler sauce.
- Eggs: Adjust to 3 for smaller portions or 5 for heartier servings.
- Feta: Use goat cheese, queso fresco, or a vegan cheese alternative.
- Add-Ons: Include chickpeas, sausage, or roasted eggplant for extra heartiness.
- Vegan: Omit eggs and feta; use tofu or vegan cheese for a plant-based version.
- Gluten-Free: Serve with gluten-free bread or pita (check labels).
- Spicy Kick: Increase cayenne or use hot harissa for extra heat.
Why These Ingredients Matter: The tomatoes and bell pepper create a vibrant, hearty sauce, while the eggs and feta add protein and richness. Spices like cumin and harissa bring bold Middle Eastern flavors, and fresh garnishes elevate the dish, making it a balanced, flavorful meal perfect for vegetarian diets or any meal of the day.
Step-by-Step Instructions
Let’s make the Best Shakshuka step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Sauté the Vegetables
- In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat 2 tbsp extra-virgin olive oil over medium heat.
- Add 1 cup chopped yellow onion, 1 diced red bell pepper, ¼ tsp sea salt, and several grinds of black pepper.
- Cook, stirring occasionally, for 6–8 minutes, until the onion is soft and translucent.
Tip: Dice vegetables uniformly for even cooking, and stir frequently to prevent burning.
Step 2: Add Spices and Build the Sauce
- Reduce heat to medium-low and add 3 minced garlic cloves, ½ tsp smoked paprika, ½ tsp ground cumin, and a pinch of cayenne pepper (if using).
- Stir and cook for 30 seconds until fragrant.
- Add 1 can (28 oz) crushed tomatoes and 2 tbsp harissa paste.
- Stir and simmer for 15 minutes, until the sauce thickens.
Tip: Use mild harissa for less spice or hot harissa for a bolder kick (see notes); stir occasionally to prevent sticking.
Step 3: Add Spinach and Eggs
- Add 1 cup chopped fresh spinach and stir until wilted, about 1 minute.
- Use the back of a spoon to make 3–5 wells in the sauce.
- Crack 3–5 large eggs into the wells.
- Cover the skillet and cook for 5–8 minutes, until the eggs are set (adjust time for runny or firm yolks).
Tip: Space wells evenly for uniform cooking, and check eggs frequently to achieve your preferred yolk consistency.
Step 4: Garnish and Serve
- Season with additional salt and black pepper to taste.
- Sprinkle with ⅓ cup crumbled feta cheese, ¼ cup fresh parsley leaves, 1 sliced avocado, and microgreens (if using).
- Serve hot with toasted bread or pita for scooping.
Tip: Add garnishes just before serving to maintain freshness, and serve immediately for the best texture.
Assembly: Serving the Perfect Shakshuka
Your Best Shakshuka is ready to impress! Here’s how to make it look as vibrant as it tastes:
- Serving: Spoon portions into shallow bowls, ensuring each serving includes an egg, sauce, and garnishes. Serve family-style in the skillet for a rustic vibe or plate individually for a polished look.
- Presentation Tips:
- Garnish with feta, parsley, avocado slices, and microgreens for a colorful, appetizing look.
- Serve in the skillet or in vibrant bowls to highlight the red sauce and golden eggs.
- Arrange toasted bread or pita wedges around the dish for easy scooping.
- Serving Ideas: Pair with pita, crusty bread, or a side salad. A glass of orange juice, sparkling water with lemon, or a light red wine like Pinot Noir complements the bold flavors.
Pro Tip: For a Middle Eastern flair, serve with warm pita and a dollop of labneh or yogurt on the side for extra creaminess.
Storage and Make-Ahead Tips
This Best Shakshuka is best fresh, but you can store leftovers or prep components ahead. Here’s how to keep it tasty:
- Storage:
- Store leftover shakshuka (with eggs) in an airtight container in the fridge for up to 2 days.
- Freezing:
- Freeze the sauce (without eggs or garnishes) in a zip-top bag for up to 3 months. Thaw in the fridge overnight, reheat, and add fresh eggs and garnishes when serving.
- Reheating:
- Reheat sauce in a skillet over medium-low heat for 5–7 minutes, until hot (165°F internal temperature). Add fresh eggs and cook as directed if not already included.
- Microwave in 1-minute bursts, but skillet reheating retains the best texture.
- Make-Ahead Tips:
- Prepare the sauce (without spinach, eggs, or garnishes) up to 2 days ahead; refrigerate and reheat before adding remaining ingredients.
- Chop onion, bell pepper, and garlic in advance to save prep time.
- Slice avocado and prepare garnishes just before serving for freshness.
Tip: Add fresh feta, parsley, and avocado after reheating to revive the flavors.
Recipe Variations
The Best Shakshuka is super versatile. Here are some fun ways to mix it up:
- Spicy Boost: Use hot harissa or increase cayenne for extra heat.
- Veggie Add-Ins: Include diced zucchini, mushrooms, or eggplant in the sauce.
- Vegan: Omit eggs and feta; add chickpeas or tofu for protein.
- Cheesy Twist: Swap feta for goat cheese or add mozzarella for extra meltiness.
- Meat Lovers: Include crumbled sausage, chorizo, or lamb in the sauce.
- Gluten-Free: Serve with gluten-free bread or pita (check labels).
- Green Shakshuka: Use tomatillos and green peppers instead of tomatoes and red bell pepper.
Mix and match to suit your taste or pantry staples!
Conclusion: A Bold, Mediterranean Comfort Classic
The Best Shakshuka is a quick, vibrant meal that brings North African and Middle Eastern flavors to your table in just 35 minutes. With poached eggs, a spiced tomato sauce, and creamy garnishes, it’s perfect for breakfast, brunch, dinner, or vegetarian meals. Try it as is or add your own spin—maybe some extra spice or veggies? Share your creations with us! Grab your skillet, gather your ingredients, and enjoy every flavorful, scoopsome bite!
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Best Shakshuka
Description
Craving a bold, flavorful meal that’s perfect for breakfast, brunch, or even dinner? The Best Shakshuka, rated 4.94 from 187 votes, is your answer! This classic North African and Middle Eastern dish features eggs poached in a rich, spiced tomato and bell pepper sauce, topped with creamy feta, avocado, and fresh herbs.
Ingredients
To make the Best Shakshuka for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
- Yellow Onion (1 cup, chopped): Adds sweet, savory depth.
- Red Bell Pepper (1, stemmed, seeded, and diced): Brings mild sweetness and color.
- Sea Salt (¼ tsp, plus more to taste): Enhances overall flavor.
- Freshly Ground Black Pepper: Provides a mild kick.
- Garlic Cloves (3, minced): Offers aromatic depth.
- Smoked Paprika (½ tsp): Adds smoky, warm flavor.
- Ground Cumin (½ tsp): Brings earthy, Middle Eastern notes.
- Cayenne Pepper (pinch, optional): Adds a spicy kick.
- Crushed Tomatoes (1 can, 28 oz): Forms the rich, tomatoey base.
- Harissa Paste (2 tbsp, mild or hot): Provides spicy, tangy flavor (see notes).
- Fresh Spinach (1 cup, chopped): Adds nutrient-rich greens.
- Large Eggs (3–5): The star, poached in the sauce.
- Crumbled Feta Cheese (⅓ cup): Brings creamy, tangy richness.
- Fresh Parsley Leaves (¼ cup): Adds a fresh, herbaceous garnish.
- Avocado (1, sliced): Provides creamy texture.
- Microgreens (optional, for garnish): Adds a delicate, colorful touch.
- Toasted Bread or Pita: Perfect for scooping.
Substitutions and Variations:
- Tomatoes: Use fresh diced tomatoes (about 3½ cups) or fire-roasted canned tomatoes.
- Harissa: Swap with sriracha, hot sauce, or omit for a milder flavor (use mild harissa for less spice, as noted).
- Spinach: Replace with kale, Swiss chard, or omit for a simpler sauce.
- Eggs: Adjust to 3 for smaller portions or 5 for heartier servings.
- Feta: Use goat cheese, queso fresco, or a vegan cheese alternative.
- Add-Ons: Include chickpeas, sausage, or roasted eggplant for extra heartiness.
- Vegan: Omit eggs and feta; use tofu or vegan cheese for a plant-based version.
- Gluten-Free: Serve with gluten-free bread or pita (check labels).
- Spicy Kick: Increase cayenne or use hot harissa for extra heat.
Why These Ingredients Matter: The tomatoes and bell pepper create a vibrant, hearty sauce, while the eggs and feta add protein and richness. Spices like cumin and harissa bring bold Middle Eastern flavors, and fresh garnishes elevate the dish, making it a balanced, flavorful meal perfect for vegetarian diets or any meal of the day.
Instructions
Step 1: Sauté the Vegetables
- In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat 2 tbsp extra-virgin olive oil over medium heat.
- Add 1 cup chopped yellow onion, 1 diced red bell pepper, ¼ tsp sea salt, and several grinds of black pepper.
- Cook, stirring occasionally, for 6–8 minutes, until the onion is soft and translucent.
Tip: Dice vegetables uniformly for even cooking, and stir frequently to prevent burning.
Step 2: Add Spices and Build the Sauce
- Reduce heat to medium-low and add 3 minced garlic cloves, ½ tsp smoked paprika, ½ tsp ground cumin, and a pinch of cayenne pepper (if using).
- Stir and cook for 30 seconds until fragrant.
- Add 1 can (28 oz) crushed tomatoes and 2 tbsp harissa paste.
- Stir and simmer for 15 minutes, until the sauce thickens.
Tip: Use mild harissa for less spice or hot harissa for a bolder kick (see notes); stir occasionally to prevent sticking.
Step 3: Add Spinach and Eggs
- Add 1 cup chopped fresh spinach and stir until wilted, about 1 minute.
- Use the back of a spoon to make 3–5 wells in the sauce.
- Crack 3–5 large eggs into the wells.
- Cover the skillet and cook for 5–8 minutes, until the eggs are set (adjust time for runny or firm yolks).
Tip: Space wells evenly for uniform cooking, and check eggs frequently to achieve your preferred yolk consistency.
Step 4: Garnish and Serve
- Season with additional salt and black pepper to taste.
- Sprinkle with ⅓ cup crumbled feta cheese, ¼ cup fresh parsley leaves, 1 sliced avocado, and microgreens (if using).
- Serve hot with toasted bread or pita for scooping.
Tip: Add garnishes just before serving to maintain freshness, and serve immediately for the best texture.
FAQs
1. Can I make this dish gluten-free?
Yes! Serve with gluten-free bread or pita and ensure all ingredients are gluten-free (check labels).
2. How can I make it vegan?
Omit eggs and feta; add chickpeas, tofu, or vegan cheese for a plant-based version.
3. What are the health benefits of this dish?
This dish offers protein from eggs, fiber from vegetables, and nutrients from spinach and avocado, making it a balanced vegetarian meal.
4. Can I use fresh tomatoes?
Yes! Use about 3½ cups diced fresh tomatoes; cook longer to thicken the sauce.
5. How do I keep the eggs from overcooking?
Cook covered on low heat and check after 5 minutes; remove when yolks are at your preferred doneness.
6. Can I use a different cheese?
Yes! Swap feta for goat cheese, queso fresco, or a vegan cheese alternative.
7. How long does it take to make this dish?
Prep takes about 10 minutes (chopping and prepping), and cooking takes 25 minutes, so you’re done in about 35 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger skillet to serve 8.