Easy Shakshuka Recipe (So Delicious!) Recipe
This Easy Shakshuka recipe is a flavorful and comforting Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or any meal, this recipe combines sautéed vegetables, aromatic spices, and creamy feta cheese for a satisfying and delicious experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil
- 1 large red bell pepper, seeded, cored, and chopped
- 1 medium to large yellow onion, chopped
- 3 garlic cloves, minced
- 1 28 ounce can of whole plum tomatoes in their juices
Spices and Seasonings
- 1 teaspoon kosher salt, divided
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 tablespoon harissa paste
Other Ingredients
- 6 eggs
- ¾ cup crumbled feta cheese
- ¼ cup chopped parsley or cilantro
Instructions
- Sauté Vegetables: Heat a large 10-inch skillet over medium-low heat and add the olive oil. Once hot, add the chopped red bell pepper and onion, seasoning with ½ teaspoon of the kosher salt. Stir and sauté until softened, about 20 minutes, stirring periodically to ensure even cooking.
- Add Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Add the paprika, coriander, cumin, and harissa paste, stirring and cooking for an additional minute to allow the spices to bloom and blend with the vegetables.
- Simmer Tomatoes: Pour in the canned whole plum tomatoes with their juices and add the remaining ½ teaspoon of kosher salt. Use a wooden spoon or potato masher to gently break up the tomatoes. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens to a rich consistency.
- Poach the Eggs: Create six small wells in the thickened tomato sauce using the back of your spoon. Carefully crack one egg into each well and sprinkle each with a tiny pinch of salt. Cover the skillet with a lid, reduce the heat to low, and cook undisturbed for about 5-8 minutes until the egg whites are set but the yolks remain runny.
- Finish and Serve: Remove the lid, sprinkle the crumbled feta cheese evenly over the dish, and garnish with chopped parsley or cilantro. Serve immediately, enjoying the blend of spicy tomato sauce, creamy eggs, and tangy feta.
Notes
- For a spicier shakshuka, increase the amount of harissa paste or add chili flakes to taste.
- You can substitute fresh tomatoes for canned if tomatoes are in season; puree them before adding.
- Serve with warm crusty bread or pita to scoop up the sauce and eggs.
- Use fresh herbs like cilantro or parsley based on preference to add a bright finish.
- Adjust cooking time for eggs depending on desired yolk firmness.
