Shakshuka is a one pan meal featuring eggs poaches in a fiery pepper sauce full of delicious spices. The spicy tomato sauce scooped onto good bread is good any time of day but for me this easy Shakshuka recipe is what weekend brunch dreams are made of.
The main component of Shakshuka are eggs poached in a thick chunky tomato sauce flavored with harissa, paprika, cumin. Making Shakshuka an easy one skillet meal to throw together. As a major bonus the sauce freezes really well so you can easily double the recipe and simply remove half for freezing before you add the eggs.
This recipe can be adjusted to serve more people easily! Just adjust the number of eggs based on how many people you are serving and your pan size.
Crushed tomatoes: Fire Roasted Crushed Tomatoes are my favorite for this recipe. The fire roasted flavor pairs so well with the harissa and smoky paprika.
Red bell pepper: a diced red pepper gets sautéed with onions, garlic, and spices to create a delicious tomato base.
Yellow Onion: sautéed onions are the base for the Shakshuka sauce. In addition to a ton of flavor the sautéed veggies help create that thick sauce for the eggs to gently poach in.
Garlic: fresh garlic gets sautéed with onions and peppers to create a delicious flavor base for the Shakshuka sauce.
Harrisa: Harrisa is available in the international aisle of most grocery stores. We like to use spicy harrissa but you can use mild as well.
Spices: cumin, smoked paprika, salt, and pepper.
Eggs: obviously we need eggs to poach in the Shakshuka sauce! We do 3-5 eggs depending on how many people we are serving.
Feta: sprinkle crumbled feta cheese or your favorite goat cheese on top for a pop of salty creaminess.
Avocado: while not a traditional topping for Shakshuka the creamy coolness of avocado is so delicious especially when using the spicy harissa.
Greens: micro greens or fresh herbs such as fresh cilantro are our favorite topping for Shakshuka.
How to Make Shakshuka:
- In a large lidded skillet heat your olive oil over medium-high heat .
- Add the diced onion, diced red pepper, salt, and fresh pepper. Cook until the onion is soft and translucent.
- Reduce to medium-low heat and add minced garlic, paprika and cumin. Stir until the onions and peppers are well coated in the spices.
- Next add your crushed tomatoes and harissa paste. Stir until your tomato mixture is well combined. Simmer for 15 minutes until you have a nice thick tomato sauce.
- Once sauce is thickened using the back of a large spoon to make 3 to 5 wells in the sauce for your eggs. Crack in the eggs. Sprinkle salt and pepper over the cracked eggs.
- Cover and cook until the eggs are set, 6 to 8 minutes. 6 minutes for just set egg whites and runny egg yolks and 8 for a more cooked yolk.
- Sprinkle your finished dish with feta cheese, avocado, and cilantro or micro-greens. Serve with your favorite bread for scooping!
Shakshuka is traditionally served with pita bread or naan bread but it pairs well with any crusty bread! I usually serve it with slices of our homemade sourdough bread and lots of extra avocado!
Can I make Shakshuka in advance?
You can make the Shakshuka sauce in advance and just reheat when you are ready to add the eggs! Simply reheat your sauce in a skillet with a well fitting lid until heated through before adding the eggs.
Can I freeze Shakshuka?
Shakshuka sauce holds up really well in the freezer! You can freeze the Shakshuka sauce in an airtight container for up to 8 months.
What is Harissa?
Harissa is a Tunisian chili paste that has a very smoky, peppery, garlic flavor that is brightened up with either citrus or vinegar. Harissa paste can have a fiery kick depending on which chilis are used. Mild varieties pack a ton of flavor without the heat.
Additional Shakshuka Tips:
Make sure you use a pot or skillet with a well fitting lid so you can trap that steam and poach the eggs at a gentle simmer. If your lid doesn’t fit well the bottoms of the eggs will cook much faster than the tops and the yolk will end up over done before the whites are set.
Don’t rush simmering your sauce! You need a nice thick Shakshuka sauce to support the eggs and give them a little nest to gently poach in.Use the back of a spoon to create the wells in your sauce.
If cracking the eggs straight into your Shakshuka makes you nervous crack them into little bowls first and pour each egg into a well.
The eggs continue cooking in the sauce even after removed from the heat so I recomend removing your shashuka from the heat after 6 minutes for just set whites and perfectly runny yolks, and 8 minutes for a more gelled set yolk.
Double the sauce recipe and remove half before adding the eggs. It freezes so well and you will be ready to go for next time!