Shakshuka is a creative way to serve eggs for dinner, and the robust flavors are incredibly satisfying.

Shakshuka is a dish that has become increasingly popular in recent years and it’s not hard to see why. This Tunisian delicacy consists of eggs poached in a spicy tomato sauce, and it’s an absolute flavor bomb. 

Not only is it bursting with rich, savory flavors, but it’s also incredibly versatile. You can add in whatever ingredients you like – from bell peppers and onions to feta and olives – making it the perfect dish for any season or occasion. 

But taste isn’t the only reason to make shakshuka. This dish is also incredibly nutritious. Tomatoes are packed with antioxidants and vitamin C, while eggs are a great source of protein and healthy fats. The combination of the two makes for a balanced meal that will keep you feeling satisfied and energized for hours on end. 

Plus, shakshuka is super easy to make. All you need is a few basic ingredients, a skillet, and about 30 minutes. In fact, it’s one of the most foolproof dishes out there – even novice cooks can whip up a delicious batch in no time. And since it’s a one-pan meal, cleanup is a breeze too. 

So, whether you’re looking for a delicious and healthy breakfast, brunch, or dinner option, shakshuka is the way to go. With its bold flavors, versatility, and simplicity, it’s no wonder this dish has become a fan favorite around the world.

Ingredients for Shakshuka

The ingredients for making shakshuka are quite simple.  To make around four to six servings, you’ll need the following:

• 6 eggs
• ¼ cup olive oil
• 1 yellow onion, chopped
• 3 jalapenos (stemmed, seeded, and finely chopped)
• 5 garlic cloves, crushed and sliced
• 1 tbsp paprika
• 1 tsp cumin
• 1 can whole peeled tomatoes, undrained (28 oz)
• ½ cup crumbled feta cheese
• 1 tbsp parsley
• Salt to taste
• Pitas (optional)

There are a few substitutions you can make in this recipe. One is to swap out the jalapenos for Anaheim chilis instead. If you do, use four or five chilis – this will give it a nice kick without being overpowering.

The pitas are optional, but great for serving.

How to Make Shakshuka

Before cooking the shakshuka, heat up a 12-inch skillet over medium-high heat. Make sure to use a skillet that is big enough to hold all the ingredients and allow the egg topping to cook properly.

Once the skillet is sufficiently heated, pour in a generous amount of oil, enough to sauté the onions and chiles. Cook these two ingredients until they become soft and turn golden brown in color, which usually takes about six minutes of stirring occasionally. 

Next, add the minced garlic, cumin, and paprika to the skillet. Keep stirring the mixture until the garlic has become very soft and fragrant, which usually takes about two more minutes.

In a separate bowl, crush the tomatoes and mix them together with their juices. Add this mixture to the skillet, stirring well to incorporate all the ingredients. Add half a cup of water to the skillet and adjust the heat to a medium setting. Simmer the tomato sauce while stirring occasionally until it thickens slightly, usually about 15 minutes.

Once the tomato sauce has thickened, add salt to taste. This step is an important one as it helps to bring out all the flavors of the shakshuka while balancing out any tartness or sweetness of the tomatoes.

Gently crack the eggs over the surface of the tomato sauce, spacing them out evenly so that they are immersed in the sauce. Cover the skillet with a lid, keeping a close eye on the eggs as they cook. Cook the eggs until the yolks are set to the desired preference, which is typically around five minutes.

Using a spoon, carefully spoon the tomato sauce over the egg whites, taking care not to disturb the yolk. This will help to evenly cook the eggs and create a delicious flavor profile.

Once the eggs are cooked to the desired doneness, garnish the shakshuka with crumbled feta cheese and freshly chopped parsley. These ingredients add a lovely tangy flavor and a pop of green to the dish.

Shakshuka is typically served with warm pita bread for dipping. Cut the pita bread into wedges, and serve them alongside the shakshuka for an incredibly satisfying meal. Enjoy!

Serving Shakshuka

This savory and satisfying dish can stand on its own, but can also be enhanced with a few carefully chosen accompaniments. Shakshuka is typically served as a breakfast or brunch item, although it can also make a great lunch or dinner option. 

It’s a versatile dish that can be enjoyed either hot or cold, depending on your preference. If serving it hot, you may want to consider adding a sprinkle of fresh herbs such as parsley, cilantro, or dill on top of the eggs for some added flavor and visual appeal. If you prefer a cold version of shakshuka, simply refrigerate it in an airtight container for a few hours or overnight, and enjoy it later.

Traditional accompaniments include freshly baked pita bread or other types of flatbread, as well as hummus or tzatziki for dipping. 

You may also want to consider serving some fresh vegetables on the side such as sliced tomatoes, cucumbers, or bell peppers. A simple green salad dressed with lemon and olive oil can also be a great addition, helping to balance out the richness of the eggs and tomato sauce.

Yield: Makes 4 to 6 servings

Shakshuka (Tunisian Poached Eggs in Spicy Tomato Sauce)

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Shakshuka is a creative way to serve eggs for dinner, and the robust flavors are incredibly satisfying.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 6 eggs
• ¼ cup olive oil
• 1 yellow onion, chopped
• 3 jalapenos (stemmed, seeded, and finely chopped)
• 5 garlic cloves, crushed and sliced
• 1 tbsp paprika
• 1 tsp cumin
• 1 can whole peeled tomatoes, undrained (28 oz)
• ½ cup crumbled feta cheese
• 1 tbsp parsley
• Salt to taste
• Pitas (optional)

Instructions

1. Heat up a 12-inch skillet over medium-high heat. 
2. Pour in a generous amount of oil, enough to sauté the onions and chiles. Cook these two ingredients until they become soft and turn golden brown in color, which usually takes about six minutes of stirring occasionally. 
3. Add the minced garlic, cumin, and paprika to the skillet. Keep stirring the mixture until the garlic has become very soft and fragrant, which usually takes about two more minutes.
4. In a separate bowl, crush the tomatoes and mix them together with their juices. Add this mixture to the skillet, stirring well to incorporate all the ingredients. 
5. Add half a cup of water to the skillet and adjust the heat to a medium setting. Simmer the tomato sauce while stirring occasionally until it thickens slightly, usually about 15 minutes.
6. Once the tomato sauce has thickened, add salt to taste. 
7. Gently crack the eggs over the surface of the tomato sauce, spacing them out evenly so that they are immersed in the sauce. Cover the skillet with a lid, keeping a close eye on the eggs as they cook. 
8. Cook the eggs until the yolks are set to the desired preference, which is typically around five minutes.
9. Using a spoon, carefully spoon the tomato sauce over the egg whites, taking care not to disturb the yolk. 
10. Garnish the shakshuka with crumbled feta cheese and freshly chopped parsley.
11. Cut the pita bread into wedges, and serve them alongside the shakshuka.