Shakshuka is a flavorful and satisfying dish enjoyed for centuries in Mediterranean cultures. It consists of poached eggs in a sauce of tomatoes, peppers, onions, and spices. It is easy to make and versatile enough to be served for breakfast, lunch, or dinner.
Whether you're looking for a hearty breakfast or a flavorful dinner, Shakshuka is a dish sure to satisfy you. You can make the perfect Shakshuka every time with the right ingredients and techniques.
How to Make Shakshuka
Note: The full list of ingredients is provided on the recipe card below.
Heat the oil over medium heat in a large skillet or cast-iron skillet. Add the onions, poblano, Fresh tomatoes, and garlic and cook uncovered for about 8 minutes, until softened.
(Reduce the heat if necessary) Add the sweet paprika, cumin, coriander, red chili powder, salt, sugar, ginger, cinnamon, cinnamon, crushed tomatoes, 2 tablespoons of olive brine juice, and water.
Cook, uncovered, occasionally stirring, for about 10-15 minutes or until the sauce thickens. Taste and correct the seasoning to taste, if needed.
Add the chopped greens, half of the chopped cilantro, and olives to the sauce, and continue cooking, uncovered, occasionally stirring, until the greens are soft and wilted, about 10 to 15 minutes.
While the spinach is cooking, set an oven rack in the top position and preheat the broiler. Remove the pan from the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon some sauce over each egg white.
Sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover it with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (frequently check towards the end as cook time can vary).
Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking. Remove the pan from the oven and sprinkle the remaining cilantro over the top. Serve hot with bread.
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📖 Recipe
Easy Shakshuka
Shakshuka is a flavorful and satisfying dish enjoyed for centuries in Mediterranean cultures. This dish of poached eggs in a sauce of tomatoes, peppers, onions, and spices is both easy to make and versatile enough to be served for breakfast, lunch, or dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil , olive oil or canola oil
- 2 small yellow or red onions or 1 medium) , peeled and diced
- 4 cloves garlic , peeled and roughly chopped
- 1 poblano pepper or bell pepper (red, orange or yellow), diced
- 1 teaspoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Indian red chili powder or crushed red pepper flakes
- 1 teaspoon fresh grated ginger or powder
- 1 teaspoon cinnamon powder
- ½ teaspoon freshly ground nutmeg or store-bought
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 28- oz can crushed tomatoes or puree , with juices
- 5 Roma tomato , chopped
- 2 cups finely chopped spinach , gently packed or 12 oz frozen spinach, thaw
- 5 ounces feta cheese , crumbled, to taste
- 1 cup Manzanilla green olives stuff with green pimiento , whole
- 2 tablespoons brine from your green olives
- 6 eggs or as many as you can fit
- 1 small bunch cilantro , chopped
- 150 ml water
Instructions
- In a large skillet or a large cast-iron skillet, heat the oil over medium heat. Add the onions, poblano, Fresh tomatoes, and garlic and cook uncovered, for about 8 minutes, until softened. (Reduce the heat if necessary) Add the sweet paprika, cumin, coriander, red chili powder, salt, sugar, ginger, cinnamon, cinnamon, crushed tomatoes, 2 tablespoons of the olive brine juice, and water.
- Cook, uncovered, stirring occasionally, for about 10-15 minutes, or until the sauce thickens. Taste and correct the seasoning to taste, if needed.
- Add the chopped greens, half of the chopped cilantro, and olives to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 to 15 minutes.
- While the spinach is cooking, set an oven rack in the top position and preheat the broiler. Remove the pan from the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites.
- Sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary).
- Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking. Remove the pan from the oven and sprinkle the remaining cilantro over top. Serve hot with bread.
Notes
How to Store & Re-Heat
How to Freeze
- To store: In an airtight container in the refrigerator for up to 3-4 days. To store it, let it cool completely and then transfer it to the container. Make sure to cover it tightly before storing it in the fridge. When you are ready to eat it, reheat it in a skillet or a microwave until it's hot all the way through.
- To reheat: Place it in a skillet and heat it over low to medium heat until it's heated through. If the Shakshuka has thickened too much, add a splash of water or chicken/vegetable broth to the skillet to loosen it up. Alternatively, you can reheat Shakshuka in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until it's hot. Stir the Shakshuka between intervals to ensure that it's heated evenly. Once it's hot, you can serve it with your favorite sides and enjoy it!
You can make Shakshuka and reheat it when you're ready to eat. To make Shakshuka ahead of time, prepare the sauce and cook it until it thickens. Let the sauce cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for 2-3 days. When you're ready to serve it, reheat the sauce in a skillet or microwave until it's hot. Then, add the eggs and cook as directed in the recipe until the eggs are set. This way, you can enjoy fresh Shakshuka without having to cook it from scratch each time.
You can freeze Shakshuka, but keep in mind that the texture of the eggs may change slightly after freezing and reheating. To freeze Shakshuka, let it cool completely and then transfer it to an airtight container or freezer bag. Label the container with the date and contents, then store it in the freezer for 2-3 months. When you're ready to eat it, let it thaw in the refrigerator overnight, then reheat it in a skillet or microwave until it's hot all the way through. Stir the Shakshuka occasionally during reheating to ensure even heating. Once it's hot, you can serve it with your favorite sides and enjoy it!
Nutrition Facts
Easy Shakshuka
Amount per Serving
Calories
216
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
139
mg
46
%
Sodium
955
mg
42
%
Potassium
603
mg
17
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
10
g
20
%
Vitamin A
2254
IU
45
%
Vitamin C
39
mg
47
%
Calcium
182
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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