Best Shakshuka Recipe - Simple But Satisfying (2024)

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posted by Jessica Hylton on Feb 23, 2015 (last updated Nov 6, 2020) 42 comments »

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5 (from 2 ratings)

This One Skillet Spicy Shakshuka with Feta is such an easy dish for breakfast brunch or even dinner. Eggs are poached in a delicious spicy tomato sauce filled with soft caramelized onions and red peppers!

Best Shakshuka Recipe - Simple But Satisfying (1)

I believe I’m at the point of my life known as “running on steam”, and not as well as Thomas the Tank Engine did. That and protein powder brownies because what else is a potential bride supposed to do to cure her endless chocolate cravings?!

There are two things I’m positively happy to report: I’m beginning to enjoy wedding planning a lot more, and this shakshuka with feta is pretty amazing. As much as I’m enjoying wedding planning, I think we need to divert to why exactly you need to make this shakshuka…tomorrow. Or right after reading this post. Yes, I’m going to go with right after reading this.

Best Shakshuka Recipe - Simple But Satisfying (2)

What is shakshuka? I’m still laughing because the Mr. has gone from “shakshuka” to “smakshakala” and any variation he can imagine whenever mentioning this dish. This dish originates from North Africa and is basically eggs poached in a deliciously spicy tomato sauce. I’ll just say it here: I probably made my own variation of this traditional dish, but that’s okay because it tastesamazing. I kept trying to find the difference between this and eggs in purgatory, but I can’t.

If you’ve ever had breakfast pizza then you already know how delicious this meal can be. Tomato sauce is like the base for all things perfect (cue: pizza, lasagna, pasta) so we already know that’s sorted: add in a few key spices such as garlic, cumin and some red pepper flakes, sauté some caramelised onions aka my weakness and red bell peppers and I could eat the tomato sauce by itself.

Best Shakshuka Recipe - Simple But Satisfying (3)

Just when you thought the sauce alone was enough, we add in crumbled feta cheese – deliciously tangy, beautifully melt-y feta cheese. Swirled in for a surprise later in in the dish. I’m also kind of obsessed with feta cheese. That statement may apply to everything under the category of “food”.

And then we add poached eggs. Didn’t we discuss my obsession with these the other day?Someone send help (or not).

These eggs cook for a few minutes until the whites are firmer but the yolks still deliciously runny. Guys, I’m HUNGRY all over again at 1:15 am just thinking about how badly I want to eat this again. Now, it’s all done. I know, so easy. Grab a slice of pita like I did, Scoop an egg plus the surrounding tomato sauce into a bowl and dig in. The mix of soft runny yolk all over everything and the usefulness of the pita bread to scoop up everything will have you wondering why on earth this isn’t served in every brunch restaurant on earth.

Okay, so maybe I got a bit deep there. But this is really, really good. Confession: I think parsley/cilantro is a gift for garnish plus I really do love the flavour so I throw it on everything for color. Feel free to skip it if you want, but doesn’t it look so pretty?

Best Shakshuka Recipe - Simple But Satisfying (4)

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Best Shakshuka Recipe - Simple But Satisfying (6)

One Skillet Spicy Shakshuka with Feta

This One Skillet Spicy Shakshuka with Feta is such an easy dish for breakfast brunch or even dinner. Eggs are poached in a delicious spicy tomato sauce filled with soft caramelized onions and red peppers!

5 (from 2 ratings)

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Ingredients

  • 6 eggs
  • 28 oz can/jar tomato sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, peeled and chopped finely
  • 1 onion, chopped
  • 1 bell pepper, sliced (I added the seeds)
  • 1 tablespoon chopped parsley or oregano or herbs of your choice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1.6 ounces feta cheese, add more of less if you want to
  • parsley, for garnish

Instructions

  • In a pan over medium high heat, heat one tablespoon of olive or coconut oil.

  • Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.

  • Add the garlic and stir for about 2 minutes until fragrant.

  • Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end.

  • To add the eggs, just crack them over the tomato sauce mixture.

  • Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes.

  • Garnish with parsley. Serve immediately with pita bread.

Notes

DO NOT REHEAT EGGS. I repeat. If you want to make this ahead of time, make the sauce then add fresh eggs to a bit of it when you reheat it in a pot. The eggs will not reheat well.

Please remember to exercise egg safety! This dish shouldn’t stay out longer than 2 hours.

This One Skillet Spicy Shakshuka with Feta is such an easy dish for breakfast brunch or even dinner. Eggs are poached in a delicious spicy tomato sauce filled with soft caramelized onions and red peppers!

Calories: 136kcal, Carbohydrates: 12g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 170mg, Sodium: 941mg, Potassium: 594mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1502IU, Vitamin C: 37mg, Calcium: 104mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: North African

Course: Breakfast

Breakfast Gluten Free Recipes Universal Vegetarian

originally published on Feb 23, 2015 (last updated Nov 6, 2020)

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42 comments on “One Skillet Spicy Shakshuka with Feta”

  1. Kristen Reply

    This looks soooo goood! Definitely need to try this like tomorrow! Is there a specific brand of tomato sauce that you would recommend?

    • Jessica Reply

      Hi Kristen,

      Thank you! My favourite brand is Prego sauce with garlic and herbs. Hope that helps!

  2. Helen @ Scrummy Lane Reply

    I think we’re on the same page here, Jessica … I am addicted to feta cheese, and it goes so so well with tomatoes, doesn’t it (well, as does any cheese!) Love Shakshuka, and your version looks so beautiful!
    Oooh, you are making me want some cheese now … 😉

    • Jessica Reply

      Thanks Helen!! Yes feta cheese is amazing!

  3. Tammy Reply

    Jessica this looks so good! Pass it my way 😀

    This sounds like a really wonderful dish.

    Toodles,
    Tammy<3

    • Jessica Reply

      Haha! Thanks Tammy!

  4. Jess @ whatjessicabakednext Reply

    Shakshuka is one of my favourite dishes! Love the fact this recipe is so easy to make and cooked in one skillet! 😀 I absolutely adore the crumbled feta on top!

    • Jessica Reply

      Thanks Jess!

  5. Emily Reply

    I made this for dinner last night and misread the amount of red pepper flakes. 🙂 I put a teaspoon in! My son said I could double that, it was delicious, but he likes it even spicier. We loved the new-to-us flavors in this recipe and it’s so pretty with the parsley. Thanks for sharing, my husband (the unadventurous eater) was out of town, so it was fun for my culinary-minded son and I to try something new and exotic.

    • Jessica Reply

      Hi Emily,

      Awesome! So glad you two enjoyed the recipe and so cool that he has such a culinary mind AND loves spice haha! Thanks for the feedback and you’re most welcome!

  6. Organic Recipes Reply

    My wife and I both love spicy foods, the spicier the better. We are going to give this recipe a try this weekend, I will let you know how we liked it.

    • Jessica Reply

      Hi There,

      Thanks – I hope you enjoy!!

Leave a comment »
Best Shakshuka Recipe - Simple But Satisfying (2024)

FAQs

How do you not overcook eggs in shakshuka? ›

Then return the skillet to a gentle simmer at medium-low heat. Spoon some of the sauce over the whites. After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook.

What is traditionally served with shakshuka? ›

Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.

What is the difference between shakshuka and Menemen? ›

The spice varieties vary depending on where it's served. Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato.

Should eggs in shakshuka be runny? ›

Crack in the eggs and simmer

Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Why aren't my eggs cooking in shakshuka? ›

Spoon a little bit of the sauce around the whites of the eggs to help them set just a touch faster than the yolks, cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft.

Is shakshuka Israeli or African? ›

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

What kind of bread to eat with shakshuka? ›

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

Why is shakshuka good for you? ›

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

Do you serve shakshuka in a bowl or plate? ›

A deconstructed plate

Slightly fold it in a way you can hold it with your hands, and eat immediately! The other option consists in adding all the ingredients in a plate, together with some pita triangles (you can warm them up a little beforehand) and eat the shakshuka plate with fork and knife!

What is a fun fact about shakshuka? ›

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

Is huevos rancheros the same as shakshuka? ›

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

How do you not overcook shakshuka? ›

If you like your eggs runny, however, I find that the stovetop-to-broiler method is the only surefire way to cook the egg whites thoroughly without overcooking the yolks. Make Ahead: The tomato sauce can be made up to 2 days ahead of time and refrigerated, or frozen for up to 2 months.

Can you eat shakshuka by itself? ›

Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

Can you eat shakshuka the next day? ›

Can you reheat shakshuka? You certainly can! Some even say it tastes better the next day, or even the day after that when the spices in the homemade shakshuka tomato sauce have had time to infuse and develop further. As it is an egg dish, we recommend reheating it on the stovetop rather than in the microwave.

How can you prevent overcooking eggs and making them tough or watery? ›

Cooking Eggs Off Heat

And then a couple of minutes before the eggs are done, you remove them from the direct heat. The carryover cooking is more gentle when it comes from the still-hot pan and still-hot eggs.

How do I make sure my eggs are cooked enough? ›

To be sure these dishes are done, check to see that a thermometer at the center of the dish shows 160° F. Also use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures. The knife test: Test for doneness with a thin-bladed knife.

How do you make Shakshuka less liquidy? ›

The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt. Liquids: If the sauce exudes a lot of liquid, cook it until most of the liquid has evaporated. By the time you add the eggs there should be no more than two tablespoons of liquid left in the pan.

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