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.
Pair with
You may also like
Recipe
Easy Shakshuka
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
- 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!
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
