Easy Shakshuka Recipe

This easy shakshuka recipe is a satisfying way to start the day, made with poached eggs in a flavourful tomato-based sauce. Thought to have originated in Tunisia, it has become a popular breakfast dish served across Northern Africa and the Middle East.

The best way to describe this shakshuka recipe is that it melts in your mouth. My favorite way to serve it is with some crumbled feta and freshly chopped parsley, you’ll be wanting more after every bite. I’m so excited to finally be able to share this recipe with you. Whether it’s for a nutritious weekday meal or weekend brunch, it’s sure to become a new favourite of yours!

Avoid Common Mistakes

This recipe has been in the making for 5+ years. I’ve experimented with various ingredients from red onions to double cream, all in pursuit to make the best shakshuka. Each mistake brought me closer to this easy yet incredibly delicious shakshuka. But, let me tell you, it’s just as easy to mess up as it is to get it right. Here are my top tips, to ensure it’s perfect each and every time:

1. Tomatoes make up most of this dish so grab fresh over canned. I’ve found that canned tomatoes can be more acidic, resulting in a tangy shakshuka rather than a light and flavoursome one.
2. There’s no “good and quick” shakshuka recipe, because flavour takes time to develop. Allow the tomato base to simmer for at least 25 minutes. In fact, the longer you cook the tomato base, the richer the flavour will be.
3. It may sound obvious, but the eggs must be cooked in the sauce. For this recipe, use a pan that’s around 26cm in diameter. However, if you decide on halving the recipe, maybe making shakshuka for two, don’t use a large pan. This is because you’ll end up with eggs cooking on top of the sauce. So, just remember, if you’re making a smaller portion, use a smaller pan.

Easy Shakshuka Recipe

This easy shakshuka recipe is a satisfying way to start the day, made with poached eggs in a flavorful tomato-based sauce. Top it with some crumbled feta and chopped parsley, for an added touch of richness and freshness.

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Breakfast, Main Course

Servings 5

Ingredients

  

• 1 tbsp oil
• 1 onion
• 1 tsp cumin
• 1 tsp paprika
• 1 red bell pepper
• 1 tbsp tomato paste
• 1 tbsp harissa paste
• 4 tomatoes
• 2 cloves of garlic
• 5 eggs
• 75 g feta for garnish
• fresh parsley for garnish
• baguette or crusty bread for serving

Instructions

 

• Finely chop the onion, bell pepper, and tomatoes then set aside.
• Place a pan on medium heat. Once hot, add oil. Then, add the chopped onion and stir often. Season with salt and continue cooking until the onions become translucent.
• Add the ground cumin and paprika. Stir again and let it sit for a minute. Then, add the chopped bell pepper.
• Add the tomato paste and harissa paste. Mix well until fully incorporated. Then, add the chopped tomatoes and grate the cloves of garlic into the pan. Stir again and cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 25 minutes, stirring occasionally to prevent sticking.
• Meanwhile, wash and chop the parsley for garnish, and set aside some feta cheese.
• After the 25 minutes, taste and adjust seasoning with salt and pepper as needed. Using the back of a wooden spoon, make small wells in the center and around the pan for the eggs.
• Carefully crack the eggs into the wells. Sprinkle some salt on top of the eggs and cover the pan with a lid.
• Cook until the eggs reach your desired doneness. For a runny yolk, it may take around 5 to 8 minutes. You’ll know the eggs are ready when the whites are opaque and the eggs wobble slightly on top when the pan is shaken.
• Remove the pan from the heat. Crumble the feta cheese and sprinkle chopped parsley over the top.
• Serve the shakshuka with some sliced baguette or preferred crusty bread, enjoy!

Notes

• The flavour comes from the tomato-based sauce. The longer you simmer this (before adding the eggs), the better the flavour.
• You can use a pan approximately 26cm in diameter. However, if you decide to halve this recipe, use a smaller pan so the eggs cook in the sauce.

What To Serve With Shakshuka?

Shakshuka can be eaten with crusty bread for scooping, such as a baguette. However, if you’re preparing it for a brunch gathering, consider offering a variety of side dishes. Some delicious options include crispy hash browns, fried halloumi, pickled cucumbers, sauerkraut, olives, hummus, and fresh fruit. This way, guests can mix and match to create their perfect plate.

Can Shakshuka Be Made Ahead?

Yes, shakshuka can be partially made ahead of time. However, it’s best not to add the eggs until you’re ready to serve. So, what you can do is make the tomato-based sauce the day before and store it in the fridge. Then, when you’re ready to enjoy your shakshuka, simply reheat in a pan until bubbling, then add the eggs.