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)
- medium-large skillet, braiser or cast-iron
- 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
- Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
- Cook until the onion is softened, 5-7 minutes.
- Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika, dried oregano and chili flakes (if using) and cook one more minute.
- Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer. Cook for 10-15 minutes or until thickened.
- With the back of a spoon, make a little indent in the sauce to crack an egg into. Do this for each egg and sprinkle a bit of salt and pepper on each egg.
- Cover and cook until eggs are set (egg whites set and yolks a bit runny), about 5-7 minutes - the timing depends on how runny you like the egg yolks. If you like firmer yolks add another 1-2 minutes.
- Top with feta and cilantro. Serve with toasted bread.
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.
Until the next cooking adventure,
DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.