Best Shakshuka Recipe

Introduction

Shakshuka is a vibrant, flavorful North African and Middle Eastern dish featuring poached eggs simmered in a spicy tomato and pepper sauce. It’s perfect for a hearty breakfast, brunch, or even a comforting dinner. This recipe balances smoky, spicy, and fresh elements for a satisfying meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper (stemmed, seeded, and diced)
• ¼ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper
• 3 garlic cloves (minced)
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons harissa paste
• 1 cup fresh spinach (chopped)
• 3 to 5 large eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado (sliced)
• Microgreens (for garnish, optional)
• Toasted bread (for serving)

Instructions

1. Step 1: Heat the olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the chopped onion, diced red bell pepper, ¼ teaspoon sea salt, and a few grinds of black pepper. Cook until the onion is soft and translucent, about 6 to 8 minutes.
2. Step 2: Reduce the heat to medium-low. Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper if using. Stir and cook for about 30 seconds until fragrant.
3. Step 3: Pour in the crushed tomatoes and stir in the harissa paste. Let the sauce simmer gently for 15 minutes until it thickens.
4. Step 4: Add the chopped spinach to the sauce and stir until it wilts.
5. Step 5: Using the back of a spoon, make 3 to 5 small wells in the sauce. Crack an egg into each well.
6. Step 6: Cover the skillet and cook until the eggs are set to your liking, about 5 to 8 minutes. Adjust timing for runny or firm yolks.
7. Step 7: Season the shakshuka with additional salt and pepper if needed. Sprinkle crumbled feta cheese and fresh parsley over the top.
8. Step 8: Garnish with sliced avocado and microgreens, if using. Serve immediately with toasted bread for scooping.

Tips & Variations

• For a milder version, reduce or omit the cayenne pepper and adjust harissa paste to taste.
• Try adding other greens like kale or chard instead of spinach for a different texture.
• Use goat cheese instead of feta for a creamier cheese topping.
• If you don’t have harissa paste, substitute with a mix of chili flakes and smoked paprika.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, taking care not to overcook the eggs. For best texture, add fresh eggs when reheating or serve sauce separately from eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without harissa paste?

Yes, you can substitute harissa with chili flakes, smoked paprika, and a bit of cumin for similar smoky and spicy flavors. Adjust quantities to your preferred heat level.

What type of bread works best to serve with shakshuka?

Crusty breads like baguette, sourdough, or pita are ideal as they hold up well for scooping up the sauce and runny eggs.

Best Shakshuka Recipe

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★★★★★

5 from 129 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 3 to 5 servings 1x
• Diet: Halal

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Description

A vibrant and flavorful Middle Eastern-inspired shakshuka featuring eggs poached in a spicy tomato and bell pepper sauce, enriched with spices like cumin and smoked paprika. Topped with crumbled feta, fresh parsley, creamy avocado slices, and optional microgreens, this hearty dish is perfect for breakfast, brunch, or any meal.

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Ingredients

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Base

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, stemmed, seeded, and diced
• ¼ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper, to taste

Spices and Flavorings

• 3 garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch cayenne pepper (optional)

Tomato Sauce

• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons harissa paste

Greens and Toppings

• 1 cup fresh spinach, chopped
• 3 to 5 large eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado, sliced
• Microgreens, for garnish (optional)
• Toasted bread, for serving

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Instructions

1. Heat Oil and Sauté Aromatics: In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat two tablespoons of extra-virgin olive oil over medium heat. Add the chopped yellow onion, diced red bell pepper, ¼ teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.
2. Add Spices and Tomatoes: Reduce the heat to medium-low and stir in the minced garlic, smoked paprika, ground cumin, and optional cayenne pepper. Cook for about 30 seconds until fragrant. Next, add the crushed tomatoes and harissa paste, then simmer gently for 15 minutes until the tomato sauce thickens and the flavors meld.
3. Wilt Spinach and Add Eggs: Stir the chopped fresh spinach into the sauce until it wilts. Using the back of a spoon, create 3 to 5 shallow wells in the sauce. Crack one egg into each well, cover the skillet with a lid, and cook over low heat until the egg whites are set and the yolks reach your preferred doneness, about 5 to 8 minutes.
4. Season and Garnish: Taste and adjust seasoning with additional salt and black pepper if needed. Sprinkle crumbled feta cheese and fresh parsley over the top. Add sliced avocado and optional microgreens for freshness and garnish. Serve immediately with toasted bread for scooping and enjoying the rich sauce.

Notes

• Harissa paste adds a smoky, spicy depth to the dish; you can adjust the amount or omit it for less heat.
• Use a skillet with a lid to ensure even cooking of the eggs without drying out the sauce.
• For runnier yolks, reduce cooking time under the lid; for fully set yolks, cook a bit longer.
• To make it vegan, substitute eggs with firm tofu chunks and omit the feta cheese.
• Serve with crusty toasted bread, pita, or muffins for an authentic experience.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: shakshuka, eggs in tomato sauce, Middle Eastern breakfast, harissa, spicy eggs, comfort food