Easy Shakshuka: A Simple & Delicious Recipe

Easy Shakshuka, a vibrant and flavorful dish, is about to become your new go-to for breakfast, brunch, lunch, or even a light dinner! Imagine this: perfectly poached eggs nestled in a rich, spiced tomato sauce, ready to be scooped up with crusty bread. Are you drooling yet? I know I am just thinking about it!

Shakshuka, meaning “all mixed up” in Tunisian Arabic, has a fascinating history rooted in North African and Middle Eastern cultures. It’s believed to have originated in Ottoman North Africa, spreading throughout the region and becoming a staple in countries like Tunisia, Libya, Algeria, Morocco, and Israel. Each region boasts its own unique twist, but the core concept remains the same: a delicious and comforting one-pan meal.

What makes easy Shakshuka so universally loved? It’s the perfect combination of flavors and textures. The tangy sweetness of the tomatoes, the subtle heat of the spices, and the creamy richness of the eggs create a symphony in your mouth. Plus, it’s incredibly versatile! You can customize it with your favorite vegetables, cheeses, and herbs. But perhaps the biggest draw is its simplicity. This recipe requires minimal ingredients and effort, making it ideal for busy weeknights or lazy weekend mornings. Get ready to experience the magic of Shakshuka – you won’t be disappointed!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• 6 large eggs
• Fresh parsley or cilantro, chopped, for garnish
• Feta cheese, crumbled, for garnish (optional)
• Crusty bread, for serving

Preparing the Shakshuka Base

Alright, let’s get started! The heart of a good shakshuka is the flavorful tomato base. This is where we build all that deliciousness, so pay attention to the details. I promise, it’s easier than it sounds!

1. Sauté the Aromatics: First, grab a large, deep skillet or Dutch oven. Place it over medium heat and add the olive oil. Once the oil is shimmering (but not smoking!), add the chopped onion and red bell pepper. Cook them, stirring occasionally, until they’re softened and slightly translucent. This usually takes about 5-7 minutes. You want them to be tender, but not browned.
2. Add the Garlic and Spices: Now, add the minced garlic, smoked paprika, cumin, and cayenne pepper (if you’re using it) to the skillet. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The spices will bloom in the heat, releasing their aromas and adding depth to the dish.
3. Incorporate the Tomatoes: Pour in the crushed tomatoes and diced tomatoes (with their juice). Add the tomato paste, salt, pepper, and sugar (if using). Stir everything together well to combine all the ingredients. The tomato paste will help thicken the sauce and add a richer flavor. The sugar is optional, but I find it helps balance the acidity of the tomatoes, especially if they’re a bit tart.
4. Simmer the Sauce: Bring the tomato mixture to a simmer. Once it’s simmering, reduce the heat to low, cover the skillet, and let it simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together and the sauce will thicken. Stir occasionally to prevent sticking. This is a great time to prep your garnishes or toast some bread!

Creating the Egg Nests and Cooking the Eggs

Now for the fun part – adding the eggs! This is where the shakshuka really comes to life. We’re going to create little “nests” in the tomato sauce for the eggs to cook in. The goal is to have perfectly cooked eggs with runny yolks, but you can adjust the cooking time to your preference.

1. Make the Nests: Using a spoon, make six small wells or indentations in the tomato sauce, spacing them evenly around the skillet. These wells will hold the eggs and prevent them from spreading too much.
2. Crack in the Eggs: Carefully crack one egg into each well. Try to keep the yolks intact. If you accidentally break a yolk, don’t worry, it will still taste delicious!
3. Cook the Eggs: Cover the skillet again and cook the eggs for about 5-8 minutes, or until the egg whites are set but the yolks are still runny. The cooking time will depend on the heat of your stove and how runny you like your yolks. Keep an eye on them and check them frequently. If you prefer your yolks more cooked, you can cook them for a few minutes longer.
4. Optional: Basting the Eggs: For a slightly more cooked yolk, you can gently baste the egg whites with some of the tomato sauce while they’re cooking. This will help them cook more evenly.

Serving and Garnishing

Almost there! Now it’s time to serve up this beautiful and delicious shakshuka. The garnishes add a final touch of flavor and visual appeal. Don’t skip them!

1. Garnish: Remove the skillet from the heat. Sprinkle the shakshuka with fresh parsley or cilantro. If you’re using feta cheese, crumble it over the top as well. The fresh herbs add a bright, fresh flavor, and the feta cheese adds a salty, tangy element.
2. Serve Immediately: Serve the shakshuka immediately, while it’s still hot and the egg yolks are runny.
3. Serve with Bread: Serve with plenty of crusty bread for dipping into the sauce and soaking up those delicious runny yolks. Toasted bread is especially good!
4. Enjoy!: Dig in and enjoy! Shakshuka is best enjoyed family-style, with everyone gathered around the skillet, dipping their bread and sharing the deliciousness.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to your liking. If you’re sensitive to spice, you can omit it altogether.
• Vegetables: Feel free to add other vegetables to the shakshuka, such as mushrooms, zucchini, or spinach. Add them to the skillet along with the onions and peppers.
• Cheese: If you don’t have feta cheese, you can use another type of cheese, such as goat cheese or Parmesan cheese.
• Eggs: For a richer flavor, you can use duck eggs instead of chicken eggs.
• Make Ahead: You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and add the eggs.
• Storage: Leftover shakshuka can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The eggs may become a bit rubbery when reheated.

Enjoy your homemade Shakshuka!

Conclusion:

And there you have it! This Easy Shakshuka recipe is truly a must-try, and I’m not just saying that. It’s the perfect blend of simplicity and flavor, offering a comforting and satisfying meal that’s ready in under 30 minutes. Seriously, what’s not to love? From the rich, spiced tomato sauce to the perfectly poached eggs, every bite is an explosion of deliciousness. It’s a dish that’s impressive enough for a weekend brunch yet easy enough for a weeknight dinner.

But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Spice it up: If you’re a fan of heat, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce. A dash of your favorite hot sauce at the end is also a great option.
* Add some veggies: Feel free to toss in some chopped bell peppers, zucchini, or spinach for extra nutrients and flavor. Sauté them with the onions and garlic before adding the tomatoes.
* Make it meaty: For a heartier meal, consider adding some cooked chorizo, Italian sausage, or even ground beef to the sauce.
* Cheese, please!: A sprinkle of crumbled feta cheese or goat cheese on top adds a tangy and creamy element that complements the flavors beautifully.
* Herby goodness: Fresh herbs like parsley, cilantro, or basil are the perfect finishing touch. They add a burst of freshness and aroma.
* Bread for dipping: Don’t forget the crusty bread! It’s essential for soaking up all that delicious sauce. Toasted pita bread or naan bread are also great options.
* Yogurt swirl: A dollop of Greek yogurt or labneh adds a cooling and creamy contrast to the spicy tomato sauce.

I personally love serving my Easy Shakshuka with a side of avocado toast for a complete and satisfying brunch. It’s also fantastic with a simple green salad for a light and healthy dinner. And if you’re feeling extra fancy, you can even top it with a drizzle of truffle oil for a touch of luxury.

I’ve made this recipe countless times, and it always gets rave reviews. It’s a crowd-pleaser that’s sure to impress your family and friends. But more importantly, it’s a dish that I genuinely enjoy making and eating. It’s comforting, flavorful, and incredibly easy to prepare.

So, what are you waiting for? Grab your ingredients and give this Easy Shakshuka recipe a try! I promise you won’t be disappointed. And when you do, please share your experience with me! I’d love to hear what you think and see your own creative variations. Tag me in your photos on social media, or leave a comment below. I can’t wait to see what you come up with! Happy cooking! I am sure you will love this recipe as much as I do.