Middle Eastern Shakshuka
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Middle Eastern Shakshuka
Making a delicious Shakshuka is one of the easiest ways to get a flavorful, protein-packed meal on the table fast. This Middle Eastern breakfast classic of eggs poached in a spicy tomato sauce is my go-to solution for busy weeknights and lazy weekend brunches alike.
Your New Favorite Skillet Eggs
- One-Pan Wonder – Everything cooks in a single skillet, which means less cleanup and more time for you.
- Seriously Fast – From pan to table in about 30 minutes, making it a perfect quick dinner or brunch.
- 5-Ingredient Magic – With a few pantry staples, you can create a meal that tastes incredibly complex.
- Kid-Approved Flavor – The rich tomato sauce and creamy eggs are a hit with even the pickiest eaters.
What You’ll Need for Your Shakshuka
For the Tomato Base
- Olive oil – For sautéing the vegetables and adding a rich foundation.
- Yellow onion – Provides a sweet, savory base flavor that caramelizes beautifully.
- Red bell pepper – Adds a pop of color and a subtle sweetness.
- Garlic cloves – An essential aromatic that brings depth to the sauce.
- Crushed tomatoes – The rich, tangy base for our spicy tomato shakshuka.
- Granulated sugar – Just a pinch to perfectly balance the tomato’s acidity.
For the Spice Blend & Toppings
- Cumin – Offers a warm, earthy spice that’s classic in Mediterranean dishes.
- Smoked paprika – Adds a wonderful smoky depth to the overall flavor.
- Red pepper flakes – For that customizable, subtle heat everyone loves.
- Kosher salt & black pepper – Essential for enhancing all the other flavors.
- Eggs – The star protein, poached directly in the simmering sauce.
- Feta cheese – A salty, creamy topping that contrasts perfectly with the sauce.
- Fresh parsley – A fresh herb garnish for a bright, finishing touch.
From Pan to Table in 45 Minutes, I Promise
I know how chaotic the dinner hour can get. That’s why I love this Shakshuka recipe. The total time is just 45 minutes, and most of that is hands-off simmering.
You’ll spend about 15 minutes on prep. Then, the cook time is a simple 30 minutes. This makes it an easy family dinner that fits perfectly into a busy weeknight. Compared to other egg dishes, this one feels like a full, satisfying meal. For another fantastic egg-based meal, check out my cheesy baked eggs.
You get to relax while the sauce thickens and the eggs set. It’s a meal that rewards a little patience with incredible flavor.
Thoughtful Tips for Special Diets
If you’re watching your sugar intake, this Shakshuka can easily be adapted. The recipe is naturally quite friendly for those seeking low glycemic options.
You can omit the small amount of granulated sugar. The tomatoes provide plenty of natural sweetness. For a sugar-free version, a pinch of stevia can balance the acidity without adding carbs.
Portion control is also key for glycemic control. Enjoy a reasonable serving with a side salad for a balanced, blood sugar friendly meal.
My Top Tips for the Best Shakshuka
After making this countless times for my family, I’ve picked up a few tricks. These will help you nail this Mediterranean dish on the first try.
- Flavor Swap: For a different vibe, try using harissa instead of red pepper flakes for a deeper, more complex heat.
- Diet Tweak: Make it dairy-free by skipping the feta or using a vegan alternative. It’s just as satisfying. If you love vegan breakfasts, my vegan breakfast burritos are a hit.
- Texture Fix: Don’t overcrowd the skillet with eggs. Giving them space ensures they cook evenly and the whites set properly.
- Reheat Tip: Leftovers are great! Gently reheat in a microwave or on the stovetop. The eggs will firm up, but it’s still delicious. For another great make-ahead option, see my breakfast casserole.
Shakshuka
Make authentic Shakshuka with eggs poached in spicy tomato sauce. This Middle Eastern breakfast dish features cumin, paprika, and feta cheese.
Equipment
- skillet
- cutting board
- knife
- measuring spoons
- spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and 1 finely chopped red bell pepper. Cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- Pour in 1 can of crushed tomatoes and add ½ teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir well and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Use a spoon to create 6 small wells in the sauce. Crack 1 egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and sprinkle with ¼ cup crumbled feta cheese and 2 tablespoons chopped fresh parsley. Season with additional salt and pepper to taste. Serve warm with crusty bread.
Notes
Serve warm with crusty bread.
Nutrition and Health Benefits
This Shakshuka isn’t just tasty. It’s packed with nutritional benefits that make it a wholesome choice. The eggs provide high-quality protein to keep you full and energized.
The tomato sauce is a fantastic source of lycopene, an antioxidant. The dish is also rich in vitamins from the bell peppers and onions. It’s a well-rounded meal that feels indulgent but is actually quite good for you. For another nutritious tomato-based dish, try my simple tomato soup.
Compared to many breakfast options, this one is higher in fiber and protein. You can learn more about the health benefits of a Mediterranean diet from reputable sources like the American Heart Association. If you’re looking for more egg-centric healthy meals, my egg muffins are a great portable option.
A Lighter Version of Shakshuka
Want to lighten things up a bit? It’s easy to make a lower-calorie version of this skillet eggs dish without sacrificing flavor.
Simply use a light spray of olive oil instead of the full two tablespoons. You can also reduce the amount of feta cheese or omit it entirely. The dish will still be incredibly flavorful from the spices and tomatoes. For a different take on a light meal, my courgette soup is a fantastic choice.
How to Serve Shakshuka Family-Style
I love bringing the whole skillet right to the table. It creates such a warm, communal feeling. My kids get excited to dig into the vibrant red sauce to find their egg.
The classic pairing is crusty bread for dipping into the yolk and sauce. A simple green salad on the side balances the richness. For a heartier meal, it’s great with a side of creamy garlic pasta. If you enjoy global flavors, pair it with my Moroccan chicken for a feast.
Common Shakshuka Mistakes (So You Don’t Make Them)
Even the simplest recipes have pitfalls. Here are a few common mistakes people make with Shakshuka and how to avoid them.
Why is my sauce too watery? Make sure to simmer the tomato base for the full 10 minutes. This allows it to reduce and thicken properly before adding the eggs.
How can I prevent overcooked eggs? The key is a covered pan and a watchful eye. Check at the 6-minute mark. You want the whites set but the yolks still gloriously runny.
Why does my Shakshuka taste bland? Don’t be shy with the spices! Toasting the cumin and paprika in the oil for a minute before adding the tomatoes unlocks their full flavor. For more flavor-building tips, check out my sweet and spicy Thai chicken.
I remember the first time I made this, I rushed the sauce. I learned that patience is the secret ingredient. For more global inspiration, the Olive Tomato website has great background on this dish. Another great egg dish to master is a vegan frittata.
How to Store and Reheat Your Leftover Shakshuka
My husband loves taking leftovers for lunch. Shakshuka stores surprisingly well, making it a great option for meal prep.
Let the dish cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently in the microwave or in a saucepan on the stove. The eggs will be more cooked, but still tasty. For another great make-ahead breakfast, my vegan breakfast pitas are perfect.
Why You Have to Try This Shakshuka Recipe
This dish has become a staple in our home. It’s the meal I make when I want something comforting yet effortless. The aroma of the spices filling the kitchen is pure comfort.
I promise you, mastering this Shakshuka will change your weeknight dinner game. It’s a versatile, crowd-pleasing recipe that you’ll come back to again and again. Give it a try this week. For more quick and easy ideas, explore my vegan breakfast sandwiches, vegan breakfast quesadilla, and vegan breakfast skillet. You can’t go wrong with a simple vegan breakfast toast either. This is the ultimate Shakshuka for a busy family.
More Global-Inspired Favorites
If you loved the vibrant flavors of this Shakshuka, you’ll adore these other dishes that bring a taste of the world to your kitchen.
Vegan Breakfast Burritos – A hearty and portable morning meal packed with flavor.
Vegan Breakfast Pitas – A quick and easy Mediterranean-inspired start to your day.
Vegan Breakfast Sandwiches – The ultimate satisfying sandwich, perfect for on-the-go.
Vegan Breakfast Quesadilla – A cheesy, flavorful twist on a classic.
Vegan Breakfast Skillet – A one-pan wonder full of veggies and plant-based protein.
Vegan Breakfast Toast – Simple, elegant, and endlessly customizable.
Frequently Asked Questions
What is traditionally served with shakshuka?
Traditionally, Shakshuka is served with crusty bread for dipping. Pita, challah, or a rustic baguette are all perfect for soaking up the flavorful tomato sauce and runny egg yolks. A simple side salad is also a common accompaniment to add freshness.
Can I make shakshuka ahead of time?
You can prepare the tomato sauce for Shakshuka up to 3 days in advance. Store it in the refrigerator. When ready to eat, simply reheat the sauce in a skillet, create wells, and add the eggs to poach. This makes for an incredibly quick meal.
What’s the difference between shakshuka and menemen?
While both are egg dishes, Shakshuka features eggs poached in a chunky tomato and pepper sauce. Menemen, a Turkish dish, typically scrambles the eggs into a sauteed mixture of tomatoes, peppers, and spices. The texture and egg preparation are the main differences.
Is shakshuka good for weight loss?
Shakshuka can be a great meal for weight management when enjoyed in moderation. It is high in protein and fiber, which promotes satiety. To keep it lighter, use less oil and cheese, and pair it with a large side salad for a balanced, filling meal.
