Shakshuka is an easy one pan breakfast or brunch dish, but it can also be enjoyed for lunch or dinner. It’s super flavorful and easily customizable to everyone’s tastes.
The next question you may be asking is “what’s Shakshuka”? Shakshuka (also spelled Shakshouka) is a heavenly dish cooked in a sauté pan with aromatic tomato sauce, eggs and spices. The first time I decided to make it was after my friend, Rebecca, went to Israel and brought me back a large jar of Zatar which can be sprinkled on Shakshuka before serving. Not only was it the easiest dish to make, but my kids went nuts for it.
Shakshuka has existed in mediterranean countries for centuries and you will find different variations on it depending on where it’s served. In some countries you will find ground lamb cooked into the sauce, but I like to make it vegetarian since my boys all full vegetarians now. The dish itself is unbelievably satisfying and filling too. With plenty of vegetables in the sauce and protein coming from the eggs.
You might not realize it, but Shakshuka is a total one pan meal. How do you get even more flavor into it? Here’s a few variations I’ve tried that all double down on it’s delectable quality:
* Add sliced avocado (just a few slices of avocado make it even richer and more satisfying)
* Serve with plenty of toasted bread or pita to mob up each bite of egg and sauce
* To get in more greens stir a handful or two of fresh spinach to wilt into the sauce before cracking in the eggs
* If you’re serving it at dinner time add a side of hummus
* Serving 4 people or more? Cook the tomato sauce in an extra large sauce pan and crack 8 eggs
More Easy Breakfast Recipes
Whether you’re making it for breakfast, brunch, lunch or even dinner Shakshuka is a 20-25 minute meal that you will be adding to your regular meal plan stat.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 red, orange or yellow bell pepper, diced
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons tomato paste
- 1 28 ounce can crushed tomatoes
- 1/4 cup fresh cilantro or parsley, roughly chopped (whichever you prefer)
- 4 large eggs
- 1/4 cup feta cheese, crumbled
- bread or pita, toasted for serving
- avocado, sliced for serving
- Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.
- Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to med the flavors.
- Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.
- Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet like we do.