If you love rich, savoury flavours but hate washing up multiple pots and pans, this simple shakshuka recipe is your new best friend.
Shakshuka is a North African and Middle Eastern vegetarian dish where eggs are gently poached in a flavourful, spiced tomato and capsicum sauce. The dish features a base of onions, garlic, red capsicum, and a variety of warming spices. After the sauce is simmered, wells are made for the eggs to cook in until they reach the desired doneness. Shakshuka is often garnished with fresh herbs. It is a popular dish for breakfast or brunch, typically served with crusty bread for dipping.
I must admit, I never tried Shakshuka let alone heard of it until someone at work gave me a taste. They had put chorizo sausage with theirs and it tasted yum. I was hooked and definitely had to make this at home. I have opted to make this a traditional vegetarian recipe.
Ingredients you'll need for Simple Shakshuka Recipe
- Vegetables: The base of the shakshuka is sauteed red onions, red capsicum and garlic with diced tomatoes.
- Spices: A combination of sweet paprika, ground coriander, ground cummin and chilli flakes gives this dish incredible flavours.
- Eggs: Gently poached in the vegetable and spice mixture, to your liking.
Why you'll love Shakshuka
- It is vegetarian. I'm not a vegetarian, but I do enjoy vegetarian meals.
- A quick and easy meal made in 35 minutes.
- You can prep ahead and make the sauce, then when you are ready to eat, reheat the sauce and poach the eggs.
- Budget friendly
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This easy recipe is a total game changer for busy weeknights. If you cook this up tonight, leave a comment below and tell me how your eggs turned out!
Simple Shakshuka Recipe
If you love rich, savoury flavours but hate washing up multiple pots and pans, this simple shakshuka recipe is your new best friend.
4
servings10
minutes25
minutes35
minutesIngredients
2 tbsp olive oil
1 small red onion, finely sliced
1 small red capsicum. finely sliced
1 tbsp tomato paste
2 cloves garlic crushed
1 tsp sweet paprika
1 tsp ground coriander
1/2 tsp ground cummin
1/4 tsp chilli flakes
1 can crushed tomato
4 eggs
salt and pepper to taste
coriander or parsley for garnish
Directions
- Sauté vegetables: Heat oil in a large frying pan over medium heat. Add the onion and red capsicum. Cook for 8 minutes until soft.
- Add spices: Stir in the garlic, tomato paste, paprika, cumin, coriander, and chilli flakes. Cook for 1 minute until it smells fragrant.
- Simmer sauce: Pour in the crushed tomatoes and season with salt and pepper. Turn the heat down to low. Simmer for 10 minutes until the sauce thickens.
- Poach eggs: Use a spoon to make 4 small holes in the sauce. Break one egg into each hole. Cook for 5 minutes until the egg whites are set and the yolks are still runny.
- Garnish and serve: Take the pan off the heat. Sprinkle with fresh coriander or parsley. Serve hot with crusty bread or flatbread.
Notes
- Tips for Success
Use a skillet with a lid: Using a lid creates steam, ensuring the tops of the eggs cook without burning the base.
Don't overcook the eggs: For runny yolks, remove from heat when whites are just set; they will continue cooking in the hot pan.
Add feta cheese: Use 100 grams of firm feta to maintain shape, and crumble over Shakshuka before serving.
Meal Prep Tips for Best Results
Best method (sauce only): Cook the sauce and store it in individual containers. When ready to eat, reheat the sauce in a pan, crack in fresh eggs, and cook until done (5-8 minutes).
Reheating full Shakshuka: If you cook the eggs fully, store them in airtight containers in the fridge for 2-3 days. Reheat in the microwave (1-minute bursts) or on the stove over medium-low heat.
Texture control: When reheating, the sauce might thicken; add a splash of water, broth, or olive oil to rehydrate it.
Freezing: Freeze only the sauce in containers or bags. Do not freeze whole cooked eggs, as they become rubbery.
Toppings: Add fresh herbs, feta cheese, or yogurt after reheating to keep them fresh.
