Simple Shakshuka – Quick & Easy!

If you’re looking for a dish that’s as easy to prepare as it is impressive to serve, look no further than this Easy Shakshuka recipe.

There’s something magical about the way a few humble ingredients can come together to create a dish so full of flavor. Shakshuka is a perfect example of this.

What is Shakshuka?

Shakshuka, a classic North African and Middle Eastern dish, is all about simplicity: poached eggs in a tangy, rich tomato sauce, with a sprinkling of feta cheese and fresh herbs on top. It’s a one-stop vegetarian meal that’s perfect for breakfast, brunch, or even dinner!

It starts with a base of sautéed onions and peppers, which lay the foundation of sweetness and flavor. Then, a blend of smoked paprika, chili powder, and garlic infuses the dish with heat and spice, transforming simple tomatoes into a deeply flavorful sauce. Finally, the eggs are delicately poached in the sauce, soaking up all those wonderful flavors, while the crumbled feta adds a creamy, savory finish that elevates the whole thing.

This Shakshuka recipe is:

• Full of flavour: The combination of spices, tomatoes and feta creates a rich and flavorful dish that is satisfying and hearty.
• Quick and easy: From start to finish, you’ll have this one-dish meal on the table in less than 30 minutes.
• Perfect for any meal: While traditionally a breakfast dish, Shakshuka also makes a comforting dinner.
• Suitable for vegetarians: Packed with protein-rich vegetables and eggs, it’s a meatless, nutritious and filling meal.
• Customizable: Whether you prefer it sweet or spicy, this recipe can easily be modified to suit your tastes.

Key ingredients and substitutions

Yellow Onion: Adds sweetness and depth to the sauce. You can use a red or white onion if that’s what you have on hand.

Pepper: Provides a subtle sweetness and a bit of crunch. I like sweeter red peppers, but feel free to use any color peppers. You can also add some hot peppers, like jalapeño, if you like it spicier.

Garlic: Indispensable for adding that unmistakable flavor and aroma. Fresh garlic is best, but you could use garlic powder if needed.

Smoked paprika and chilli powder: These spices give the dish its heat and slightly smoky flavor. If you prefer a spicier shakshuka, you can add a pinch of cayenne pepper or use hot paprika.

Canned whole peeled tomatoes: The base of the sauce. I prefer the flavor of San Marzano tomatoes for their sweetness and low acidity, but any good quality canned tomato will do.

Canned Chopped Tomatoes: I love using fire-roasted tomatoes for an added layer of flavor, but regular chopped tomatoes work just as well.

Brown sugar: Just a touch is enough to rebalance the acidity of the tomatoes and enhance their natural sweetness. You can omit it if you prefer a less sweet sauce.

Egg: The star of the dish! Large eggs work best, and the fresher the better, as they will hold their shape well in the sauce.

Feta cheese: Adds a creamy, savory touch that complements the spicy tomato sauce. You can also try goat cheese or even a dollop of ricotta if you’re feeling adventurous.

Fresh herbs: Parsley and mint add a bright, fresh finish. You could also try cilantro or dill, depending on your preference.

Crispy bread: This is non-negotiable! Shakshuka must be soaked with good bread. A baguette, sourdough or even a pita will work.

Helpful tips

Use an oven-safe pan: This recipe starts on the stovetop and ends up in the oven, so be sure to use a skillet or pan that can safely transition from stovetop to oven.

Simmer for flavor: Don’t rush to boil slowly! Letting the tomatoes cook and blending them with the spices will give you a richer, more flavorful sauce.

Perfect eggs every time: If you prefer runny yolks, check your eggs after 7 minutes in the oven. For firmer yolks, give them a couple more minutes.

Adjust the heat: Shakshuka is versatile: if you like it spicier, add more chili powder or a few chili flakes. If you prefer it more delicate, reduce the spices.

Advance: Shakshuka reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to three days. Simply heat it gently on the stove, adding a splash of water if necessary.

Variations

Green Shakshuka

This trendy Internet version replaces the tomato base with a green version that uses spinach, kale and green peppers and adds a little cumin and coriander for a different flavor profile.

Meaty Shakshuka

Add some cooked and crumbled sausage or ground beef to the tomato sauce for an even heartier dish.

Cheesy delight

If you’re a cheese lover, try adding a mix of cheeses (mozzarella, cheddar, or even gruyere) before baking for a gooey, melty finish.

Shakshuka rich in vegetables

Add some chopped courgettes, aubergines or mushrooms along with the peppers for a heartier vegetarian version.

Other tasty vegetarian recipes

If you love this easy Shakshuka recipe, be sure to check out these other delicious ideas:

Recipe