Shakshuka (Poached Eggs in Tomato Sauce)
Welcome to my new favourite egg dish, Shakshuka!
Made in one pot, eggs are poached in a simmering mixture of tomatoes, garlic, onions and red peppers.
It’s simple to make and ever so satisfying!
Shakshuka is perfect for sharing with family or friends for breakfast, brunch and even dinner.
My favourite way to enjoy shakshuka is with a side of toasted sourdough. But, depending on which time of day you’re enjoying this recipe you can switch up the sides.
What is shakshuka served with?
- If you’re enjoying this for breakfast or brunch, serve with toasted bread or warmed pita – something you can dip into the sauce!
- If you’re serving for dinner, a light salad makes a nice side and you could also enjoy bread too.
You may have even seen it on brunch menus going by the name ‘eggs in purgatory.’ Either way, it’s an extremely satisfying dish that’s easy to whip up.
This delicious dish is traditionally Mediterranean but you can mix and match spices for your tastes.
Shakshuka 3 Different Ways
- Want to make this with more of an Italian flair? Substitute the spices for a mixture of oregano, basil, red pepper flakes and freshly grated parmesan cheese.
- Want to add some greens to this dish? Mix in a handful or two of chopped swiss chard or kale just before cracking the eggs in to cook.
- Try using mexican flavours like chili powder along with the other spices already in the recipe. You could also use fire roasted tomatoes instead of whole tomatoes and try garnishing with avocado, jalapeño and feta.
Shakshuka (Poached Eggs in Tomato Sauce)
Equipment
- medium-large skillet, braiser or cast-iron
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, sliced thin
- 1 red pepper, sliced thin
- 1 tsp kosher salt plus more to taste
- ground pepper
- 2 garlic cloves, minced
- 1 28oz can whole tomatoes with juices (crushed up with spoon in pan)
- 3/4 tsp cumin
- 1 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4-1/2 tsp chili flakes optional
- 3-5 eggs depending on the size of your pan
- 1/2 cup crumbled feta cheese
- chopped cilantro for garnish
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
Shakshuka is a seriously good way to serve brunch to a crowd. So, here’s a few meal prep tips:
- Chop and prep all ingredients including measuring all spices, set out the pan you’re going to use and get everything ready by the stovetop. Serve your guests a cocktail or mocktail when they arrive and then cook while you sip and chat.
- Want to get really ahead of the game? Make the entire dish up until the tomato mixture is done simmering. Turn off the heat, cover with a lid and when you’re almost ready to eat bring the tomato mixture back to a simmer. The, follow the rest of the recipe instructions.
Looking for other delicious breakfast or brunch dishes!? Check out my Easy Skillet Coconut & Almond Granola or Swiss Chard, Goat Cheese & Leek Frittata.
Until the next cooking adventure,
Jess
DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.
Your SHAKSHUKA Recipe caught our attention, so we added it to our list.
You can find it here: 30 Best Savory Breakfast Ideas
Thank you for sharing your wonderful recipe. Keep up the good work!
Thank you for the recipe love!
This was beyond delicious and easy to whip up! Loved it!!! 😍
Yayyy! I love to hear that Alysa, so glad you enjoyed the recipe!