Name: Shakshuka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons Olive Oil; 1 medium Yellow Onion (peeled and chopped); 1 Jalapeno Pepper (destemmed with seeds scraped out; diced); 1 Red Bell Pepper (stems and seeds removed; chopped); 4 Garlic Cloves (diced); 1 teaspoon Cumin; 1 tablespoon Smoked Paprika ((not hot smoked paprika)); ¼ teaspoon Cayenne Pepper; 1 teaspoon Kosher Salt; 1 28-ounce can Fire Roasted Crushed Tomatoes; 6 Eggs; 2 tablespoons Crumbled Cotija or Feta Cheese; ¼ cup chopped Cilantro or Italian Parsley

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Shakshuka gets everyone to the breakfast table, usually for seconds! This exciting recipe is so easy to make and ‘wow’s diners every time!

Looking for a new brunch recipe that will wow your diners? This Shakshuka recipe dazzles every time.

Don’t let the exotic name scare you! It’s an easy, homey recipe for a protein-packed breakfast you’ll love.

What is Shakshuka?

Shakshuka is a poached eggs recipe cooked in a thick, rustic homemade spicy tomato-vegetable sauce.

Indentations in the sauce allow the eggs cook IN the sauce rather than being added before serving.

A large scoop of the sauce is served with one or two of the eggs. My teen son came back for a total of three helpings!

Not Just for Breakfast

Add some crusty bread for dipping and you’ll have a perfect meal!

Typically this is a breakfast recipe but it’s so delicious you’ll want it for any meal of the day.

How Is ‘Shakshuka’ Pronounced?

First, you may be looking at the word ‘shakshuka’ wondering how to pronounce it.

‘Shock-shoe-kah’ or ‘shack-shoe-kah’ are the most common pronunciations.

Where Does It Come From?

Some believe Shakshuka came from Yemen. Others say the Ottoman Empire.

Generally it is a popular Middle Eastern and Northern African dish.

Recipe Ingredients

The ingredients are easy to find and wholesome. The spices are what gives the smoky, spicy depth of flavor!

Olive Oil
Yellow Onion
Jalapeno Pepper
Red Bell Pepper
Garlic Cloves
Cumin
Smoked Paprika
Cayenne Pepper
Kosher Salt
Fire Roasted Crushed Tomatoes
Eggs
Cotija or Feta Cheese
Cilantro or Italian Parsley

TIME SAVING PREP TIP

I prep everything I can in my mini chopper. I use it to chop the onions, bell pepper, jalapeno pepper and the garlic cloves.

It is a definite time saver.

Even Tomato Haters Love This Recipe!

Tomatoes seem to be a polarizing vegetable, at least in my family. The dislike runs more strongly in the males for some reason.

Just the remark of their presence can turn some off before the first bite.

The aromatic spices of cumin and smoked paprika seduce anyone in the kitchen from the smell alone!

Sautéed onion, sweet bell pepper and spicy jalapeno pepper pair with the sweet crushed tomatoes in the Shakshuka sauce.

How to make this Shakshuka Recipe – Step by Step:

For a detailed printable recipe refer to the recipe card at the bottom of the post.

STEP 1: Heat the olive oil in a large skillet. Sauté chopped onions, bell pepper and jalapeno pepper until soft.

STEP 2: Add the aromatic spices and kosher salt to the vegetables to cook for 2 minutes.

STEP 3: Add the crushed tomatoes and simmer for 20 minutes to make the flavorful thick Shakshuka sauce.

STEP 4: After simmering, create divots or indentations with a large dining spoon (large enough to fit one egg). Add all the eggs in this same way.

STEP 5: Cover the skillet allow the eggs allowed to poach gently in the sauce for 8-10 minutes. TIP: cook until the whites are cooked and the yolk will still run when cut into).

PRO Tip: How Not to Break the Egg Yolk

There is an easy trick to add the eggs to the Shakshuka sauce!

Crack the egg into a ramekin or small bowl.
Then gently slide the egg into the select spot.

This controls the egg placement and aids in not breaking the yolk!

How to Serve

A scoop of the sauce, an egg or two are served with crusty toasted sliced of bread!

Shakshuka Leftovers

This is a dish best served hot and as soon as it is cooked.

Though the sauce will reheat well the eggs will not have the same consistency if reheated.

My recommendation is to eat it when it is prepared.

Tomatoes in a Cast Iron Skillet: Yes or No?

I’m sure you’ve heard this cooking concern before. I did some research about whether is it safe to cook acidic food in cast iron skillets.

I have seen into tomato-based dishes in cast iron skillets all over Pinterest and wanted to get to the truth.

What’s the concern? That highly acidic foods, like citrus or tomatoes, will leach metal from the cast iron into the food.

According to America’s Test Kitchen, the issue is not danger from consuming the trace amounts of metal. The concern is that you can taste it in the recipe being made.

Using a well-seasoned skillet is a must.

What is a Well Seasoned Skillet?

‘Well-seasoned’ means it will have a semi-glossy surface from cooking. This coats the pan in such a way that the metal from the skillet is protected.

The coating helps prevent the metal from easily leaching into the tomato-based food.

I recommend using a non cast iron skillet if possible to produce the best tasting Shakshuka.

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Easy Shakshuka recipe in a large metal skillet with crusty bread, cotija cheese and crusty bread slices

Ingredients

2 tablespoons Olive Oil
1 medium Yellow Onion peeled and chopped
1 Jalapeno Pepper destemmed with seeds scraped out; diced
1 Red Bell Pepper stems and seeds removed; chopped
4 Garlic Cloves diced
1 teaspoon Cumin
1 tablespoon Smoked Paprika (not hot smoked paprika)
¼ teaspoon Cayenne Pepper
1 teaspoon Kosher Salt
1 28-ounce can Fire Roasted Crushed Tomatoes
6 Eggs
2 tablespoons Crumbled Cotija or Feta Cheese
¼ cup chopped Cilantro or Italian Parsley

Instructions

Heat the oil in a large skillet over medium-high heat. When the oil’s surface ripples add the onion, red pepper and jalapeno. Cook until soft (5-7 minutes).
Add the garlic, cumin, smoked paprika, cayenne pepper and salt; cook 2 additional minutes.
Lower heat to medium or medium-low, add the tomatoes with any liquids; simmer uncovered for 20 minutes stirring periodically.
To add the eggs: crack an egg into a ramekin or small bowl. Using a larger dining spoon, make a divot or indentation in the tomato sauce large enough to fit the egg (planning out enough room for all 6 eggs with space between). Gently pour the egg into the divot and repeat for remaining eggs. Cover and cook over medium heat until whites are done but yolk is still runny; 8-10 minutes.
Serve with a scoop of the sauce, egg and crusty bread.

Video

Nutrition

Originally published: May 7, 2018

Shakshuka is a hearty, wholesome breakfast recipe that’s easy to make and sure to please!

Easy Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce)