Easy Shakshuka

Name: Easy Shakshuka
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 28 oz. whole, peeled tomatoes; 3 Tbs. olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 Tbs. tomato paste; 1 Tbs. harissa; ¼ tsp. cumin; Salt and fresh ground pepper; ½ cup finely chopped peppadew peppers; 4 to 6 large eggs; Chopped fresh cilantro, for garnish; Crumbled feta, for garnish

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It’s easy to see why shakshuka, the Middle Eastern egg dish, has become so popular. It’s a delicious one-skillet meal of eggs baked in a spicy tomato sauce, and it's equally at home for brunch or an easy weeknight dinner.

The dish is so flavorful, comforting, and easy to make at home. Be sure to serve it with plenty of warm pita or other bread to sop up the saucy mixture.

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Essential Ingredients
How to Make
Recipe Tips
Recipe FAQs
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Easy Shakshuka
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Essential Ingredients

Tomatoes: I make this shakshuka with canned whole, peeled tomatoes that I crush by hand. I like the texture of these tomatoes over using canned diced or crushed, which beacues they are treated to retain their shape, they donlt break down like the while peele. It makes the dish perfectly saucy and lightly textured. Use a good quality brand like San Merican or Muir Glen.

Harissa: Harissa is what gives the sauce its spicy flavor in this recipe. It's a chile paste made from a variety of dried chile peppers (ranging from very hot to mild) that are rehydrated then blended with olive oil, spices and, sometimes, garlic. Look for it in specialty food stores or online.

Tomato paste: This is what gives the sauce body and a deep tomato flavor. It's pays to but the paste in a tube, so you can use the amount you need, as opposed to opening a can.

Peppadew peppers: Peppadews are small red peppers that are mostly sweet with a slight tinge of heat. They add a sweet tangy flavor to the sauce. Look for them in well-stocked large supermarkets.

Eggs: I list a range for the number of eggs in this recipe, and how many you use is really up to you. There should be a little space between each egg in the pan – they shouldn’t be crowded. In my 12-inch skillet, I can fit up 4 to 5.

Feta: I love garnishing the shakshuka with feta, as it adds a great salty, tang to the dish.

How to Make

1. Pour the tomatoes and their juices into a large bowl. Carefully crush with your hands into bite-sized pieces.

2. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes (A). Stir in the tomato paste, harissa, garlic, cumin, and ½ tsp. salt, and cook, stirring often, until fragrant, about 1 minute (B).

3. Add the tomatoes and bring to a simmer. Simmer gently uncovered, until the sauce has thickened slightly, about 10 minutes (C).

4. Remove the skillet from the heat. Make 4 small wells in the sauce and crack an egg into each. (D) Gently spoon a bit of sauce over the egg whites, leaving the yolks exposed (this will help the whites cook faster so they set before the yolks). Return the skillet to medium-low heat.

5. Cook until the whites are set and the yolks are to your desired doneness, 8 to 12 minutes (check on it a few times) (E). The eggs should jiggle in the centers when gently shaking the pan.

6. Remove the pan from the heat. Sprinkle with the cilantro and feta, and serve with naan or pita if desired.

Recipe Tips

The eggs will begin cooking as soon as they hit the simmering tomato sauce. To ensure that the first egg you crack doesn’t set before the final one, remove the skillet from the heat before cracking in the eggs. Then return the skillet to a gentle simmer at medium-low heat.
You can cook the eggs covered, or uncovered, it's up to you. Just be sure to keep checking them so they do not overcook.

Recipe FAQs

Do I have to cook the eggs in the sauce?

If you like your eggs cooked more like a fried egg, or over-easy, you can cook the eggs separately and then serve them over the sauce.

What nationality is shakshuka?

The dish originated in Tunisia, but is now readily found in Israel, Turkey, Morocco, and other North African and Middle Eastern countries, as well as the US.

What is shakshuka?

Shakshuka is a one-skillet dish of eggs poached in a spiced tomato sauce. It’s often served for breakfast in North Africa and the Middle East where it originated. The dish can be prepared in a number of different ways, and every version differs in its combination of spices and aromatics.