Shakshuka recipe

Shakshuka recipe

Shakshuka recipe
nutritional information (per serving)
nutritional information
Servings: 4 to 6
amount per serving
% Daily Value*
Saturated Fat 2g11%
186 mg62%
178 mg8th %
dietary fiber 3g9%
total sugar 5g
Vitamin C 56 mg278%
Calcium 60 mg5%
Iron 2 mg11%
Potassium 492 mg10%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Shakshuka (also spelled shakshouka) is a dish originally from North Africa and enjoyed throughout the region as well as many other parts of the world. The word means “a mixture” in Arabic, but this simple stew is so much more. Shakshuka consists of gently poached eggs in a spiced tomato and pepper sauce and is equally delicious for breakfast, lunch or dinner. Plus, it's ready in just over 30 minutes.

For this shakshuka recipe, you will need a large can of whole peeled tomatoes, as they are available year-round and are evenly cooked to form a sauce. You can replace them with diced tomatoes if needed – the mixture will then be a bit chunkier and thinner. There are many ways to make this recipe your own, including adding some seasoning in the form of harissa or Calabrian chili paste, chili flakes, or cayenne pepper.

Sprinkle with feta before serving for a slightly creamier saltiness. Fresh parsley or cilantro (or a mix of both) add a touch of green. No matter how you top it, serve shakshuka with a side of fresh bread or pita to soak up all the sauce.

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“Shakshuka is one of my favorite recipes because it's super easy to make and has so much flavor. It's filling, very filling, and easily adjustable to your preferred spice tolerance. While some recipes call for sliced ​​peppers and onions, I like that this recipe uses cubes, which reduces cooking time.” —Kayla Hoang

  • 2 tablespoon olive oil
  • 1 Middle yellow onion, diced
  • 1 Middle Rground paprika, diced
  • 3 cloves garlic, chopped
  • 1 to 2 tablespoon Harissa PasteOptional
  • 2 teaspoon smoked or sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 (28-ounce) can whole peeled tomatoes
  • Salt, taste good
  • freshly ground black pepper, taste good
  • 6 large eggs
  • 1/4 Cup crumbled feta cheese, Optional
  • 1/4 Cup fresh parsley or coriander leaves, or a combination of both
  1. Gather the ingredients.The spruce eats / Diana Chistruga
  2. Place a medium Dutch oven or other heavy-duty saucepan over medium-high heat. Once hot, add the oil and then the onion. Sauté for 2 to 3 minutes until just beginning to turn translucent.
  3. Add the peppers and sauté until softened, about 2 minutes.
  4. Add garlic, harissa (if using), paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds.
  5. Add the tomatoes and their juice, mashing them with your hands as you add them to the pan. Stir well and season with salt and pepper.
  6. Bring to a brisk simmer, then reduce heat to medium-low. Simmer, stirring occasionally, until thickened and tomatoes have broken down, about 15 minutes.
  7. Make 6 evenly spaced wells in the mixture, just big enough to hold the eggs.
  8. Crack an egg into each well.
  9. Cover the pan and cook until the whites are set and the yolks are done to your desired level. This will take anywhere from 5 to 15 minutes, depending on the pan size, stovetop, and how you like your eggs.
  10. Remove from heat and sprinkle with feta cheese on top (if using), then top with fresh parsley and/or cilantro. Surcharge.

Raw Egg Warning

Eating raw and lightly cooked eggs puts you at risk of foodborne illness.


  • If you're unsure about cracking eggs, gently crack each egg in a small bowl before adding to the tomato sauce. This way you can fish out any bits of shell and save eggs with cracked yolks for another cooking project.
  • To avoid overcooking your eggs, keep an eye on them. The cooking time can vary greatly. So check them often to make sure they are what you want.
  • Because the tomato sauce is acidic, we don't recommend making this dish in a cast-iron skillet unless it's very flavorful. Acidic ingredients can ruin the flavor of the pan and add a metallic flavor to the sauce. Enamelled cast iron, stainless steel, nonstick, and other types of pans work well.

recipe variations

  • Harissa is a North African pepper paste that gives this recipe a delicious flavor and a dash of spiciness. Instead, you can add the same amount of Calabrian chili paste, or substitute red pepper flakes or cayenne pepper to taste.
  • A popular variation is green shakshuka, which is made from spinach. Chorizo ​​shakshuka is a variant of the dish south of the border.

Go on

You can simmer the sauce ahead of time and store it in the fridge for up to three days. Reheat on the stovetop before adding the eggs.

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