Shakshuka is one of those "throw together" dishes that can be made in the summer with vine-ripened tomatoes or in the winter with the can of tomato paste hiding at the back of your cabinet. I've even gone so far as to use up the last of a jar of pasta sauce from a lazy dinner that was threatening to spoil. Whether you're making a fresh ingredient shakshuka or a canned-and-jarred one, you'll learn quickly that this easy and versatile dish is all about the spices.
This recipe is just a guideline, so don't forget to experiment and taste along the way. There are about a million versions of this iconic Middle Eastern breakfast recipe, so make yours unique!
Recipe serves four.
Simple Shakshuka Recipe Ingredients
2 tbsp olive oil
1 yellow onion
5 garlic cloves
1 1/2 cups ripe, diced tomatoes (or tomato sauce/canned tomatoes )
1 fresh bell pepper, diced (or 1/4 cup roasted bell pepper)
2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper, chile flakes, or hot sauce (optional)
Kosher salt to taste
4 whole eggs (omit for vegan version)
1/2 cup crumbled feta (or try our vegan paneer recipe)
Fresh herbs for garnish (cilantro, parsley, or oregano work great)
Add these Culinarie Kit ingredients to make this dish really shine:
(included in our Terra Kit)
Bourbon smoked Chef's Blend
(from our Epicurean Kit, shipping now for subscribers!)
Bourbon smoked chili powder
(included in our Gourmand Kit)
Black Gold Garlic Pepper Seasoning
(included in our Garlic Kit)
Simple Shakshuka Recipe Instructions
- Preheat oven to 375°F (or 350°F for convection).
- Heat olive oil in a large, oven-safe skillet over medium-high heat (we recommend cast iron if you have it).
- Sauté onion, bell pepper (if using fresh), and garlic until fragrant.
- Add tomatoes, roasted bell pepper (if using), and spices. Cook and stir frequently for about ten minutes. Add salt to taste. Adjust seasonings as you see fit.
- Around the edge of the pan, create little wells for your eggs. Do not place them too close to the center or you will risk not cooking your whites through. Crack one egg into each well.
- Transfer the pan to the oven (remember that it's already hot!) and set a timer for 6 minutes.
- Check on your eggs when the timer goes off. The whites should be set, but the yolks still loose. Add two more minutes at a time until they are just right, then remove the pan to a heat-safe surface.
- Sprinkle the surface with crumbled feta (or vegan paneer) and chopped herbs.
- Serve with pita or toasted bread, and hot sauce for those who like it spicy!