Shakshuka

35 minutes

The BEST Shakshuka! This easy breakfast dish features poached eggs in a rich, flavorful tomato sauce. It’s delicious all on its own or topped with crumbled feta, fresh cilantro, or any of your favorite garnishes!

First things first. Have you tried shakshuka yet? I first tried it a few years ago at one of my favorite local restaurants. I have to admit… it was a little bit outside my norm, since I usually order an omelette for breakfast. But the shakshuka was intriguing, and a decision was made. And once I tasted it? I had no regrets.

So what is shakshuka, exactly? Well, it’s a Tunisian dish consisting of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. It’s commonly spiced with cumin, paprika and cayenne pepper, and is a popular breakfast dish in North Africa and the Middle East.

It’s is often served with some type of bread (I love it with pita) and it would also be delicious served with couscous or potatoes. I also love adding something creamy to it to help balance out the acidity, such as crumbled cheese, plain yogurt, or hummus. Or… why not a combination of all three?!

what you’ll need for this recipe

Onion – I used 1 medium yellow onion, chopped, in the sauce. Feel free to use a white onion if you prefer.

Red pepper – In addition to the onion, I added 1 chopped red pepper. Any color bell pepper will work fine.

Garlic – I also added 4 cloves of fresh minced garlic for extra flavor.

Fire roasted tomatoes – I used one 28 ounce can of fire roasted crushed tomatoes as the base of the sauce. If you can’t find fire roasted, substitute regular or roasted garlic & herb.

Harissa – I added 2 Tablespoons of spicy harissa to add delicious flavor and heat to the sauce. Harissa is a chili pepper paste common in Middle Eastern and North African cooking. You can find it in specialty stores such as World Market or at larger grocers, including Walmart, Meijer or Amazon.

Spices – In addition to the harissa, I added cumin, chili powder, smoked paprika, salt & pepper. These additional spices give this dish amazing depth of flavor!

Eggs – I used 6 eggs for this dish. Depending on the size of your skillet, feel free to use more!

how to make shakshuka

Sauté the vegetables. Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and red pepper, season lightly with salt and pepper, and sauté 5-10 minutes, until tender. Add the minced garlic and sauté for an additional 1 minute, stirring constantly.

Make the sauce. To the veggies, add the fire roasted tomatoes, harissa, and spices. Stir to mix, bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Add the eggs. Make 6 shallow depressions in the sauce using the back of a wooden spoon. Crack an egg into each hole, then cover and simmer for 6-8 minutes, until the eggs are cooked to your liking.

Garnish. Remove from heat; garnish with chopped cilantro, crumbled feta, and fresh cracked pepper.

storing & reheating

Leftover shakshuka can be placed to an airtight container and stored in the refrigerator for 3-4 days. To reheat, transfer to a small skillet and cook over medium heat, stirring occasionally, until heated through. If needed, add more eggs to the sauce and follow recipe instructions, then garnish and enjoy!

Leftovers can also be reheated in the microwave for 1-2 minutes or until heated through.