Quick and Easy SHAKSHUKA recipe. Poached eggs cooked in a rich warm spiced tomato sauce, topped with feta, olives and parsley. This recipe is perfect for sharing!
The name is SHAKSHUKA (pronounced ‘shack-shoe-kah’). I frowned and asked again, looking absolutely like a fool at a foodie event. Shouldn’t I know this stuff? Thankfully my foodie friend who stood next to me seemed to have little to no knowledge about shakshuka, leaving us both with no choice but to stuff our mouths with this saucy-eggy thing before we voiced further obliviousness.
but what is shakshuka really?
Sometimes called shakshouka, this dish has its roots in the Middle East and Northern Africa, were is has existed for centuries! The traditional dish consists of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. Today there are many variations of Shakshuka but it’s still traditionally served with pita bread, challah or a crusty bread.
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how to make a traditional shakshuka recipe
- Start by heating oil in a cast iron skillet. I am using my Le Creuset cast iron skillet because it distributes heat perfectly and all my eggs are cooked evenly. Plus it is very pretty to serve since shakshuka is served in the cast iron skillet that’s cooked in 🙂
- Add the shallots (substitute for white onions) and red bell peppers. Try to chop them all the same size so they cook uniformly. When the onions are translucent and the peppers have soften, add garlic and sauté until fragrant.
- Now go ahead and add in all the spices. Stir to combine. Your kitchen should be smelling pretty awesome by now!
- Time for the can of chopped tomatoes in sauce. I am using Mutti finely chopped tomatoes in sauce. Cook on medium low heat for 3-5 minutes. This particular sauce is ready-to-go and does not ‘require’ cooking, however the sauce needs to be heated through so the eggs can cook.
- Once the sauce is hot, make five indentations in the sauce to add the eggs. Crack and egg in each indentation, then turn the heat down to low, cover and let it simmer for 4-5 minutes or until the eggs are no longer translucent and there is a film over the yolk. At this point if you poke the yolk with a fork, it should be runny. Cook longer if you don’t like soft eggs.
- Top with feta cheese, Kalamata olives and garnish with fresh cilantro or parsley.
Needless to say, my friend and I fell in love with Shakshuka at first bite. I couldn’t find shakshuka anywhere near my suburban town, so I kept driving back to the city to treat myself to this meal, over and over again. That lead me to try and figure out how to prepare this at home. Turns out shakshuka is very easy to make, and it’s the distinct combination of spices that makes this dish so special.
Shakshuka is the perfect recipe for gatherings. This easy Mediterranean dish has a deep rich flavor from the warm combination of spices and perfectly poached eggs. The toppings add another layer of flavor and texture that completes the dish. Serve with a side of crusty bread or pita bread.
If you make this Shakshuka recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Quick and Easy SHAKSHUKA! Rich, warm spiced tomato sauce with poached eggs, topped with feta, olives and parsley!
- 28 oz can chopped tomatos in sauce
- 5 eggs
- 2 tbsp olive oil
- 1 small shallot, chopped
- 1 whole red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp each, ground coriander and smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 pinch salt and ground black pepper, to taste
- 1 Handful fresh cilantro or parsley
- 1/2 cup feta cheese, crumbled
- 1/3 cup pitted kalamata olives
heat oil in a medium cast-iron skillet. Add in shallots and red bell pepper. Sauté until onion is translucent and peppers have softened. Then add garlic and stir.
Add in spices and stir. Sauté for another minute.
Add can of tomatoes with sauce and stir. Turn down the heat and cover. Allow this to cook and sauce to heat up uniformly for 3-5 minutes.
Make five indentations in the sauce and crack an egg on each opening. Make sure the heat is turned down low. Cover and let this simmer for 4-5 minutes or until the egg white is no longer translucent and there is a film over the yolk. The eggs should still look soft and if you poke the yolk with a fork, it should be runny. Cook for longer if you don't like soft eggs.
Remove from heat. Top with feta, olives and garnish with fresh cilantro or parsley. Serve in skillet with a side of pita or toast.