Shakshuka is a vibrant egg dish that originated in North Africa and was popularized in the Middle East. This one-skillet meal features poached eggs atop a savory tomato sauce seasoned with spices. It’s a comforting and nutritious breakfast or brunch option, perfect for a cozy weekend at home.
Like eggs in purgatory or huevos rancheros, Shakshuka stands out for its robust flavors and ease of preparation. Making this shakshuka recipe at home is quick, wholesome and utterly satisfying.
Ingredients for Making Shakshuka
- Olive oil: Olive oil provides a rich and smooth texture when sautéing the vegetables. It also adds a subtle flavor that enhances the overall taste of the shakshuka.
- Onion and garlic: Chopped onions and minced garlic add a savory aroma and flavor to the sauce and become tender and slightly caramelized when sautéed.
- Cumin and chili powder: Ground cumin introduces a warm, earthy flavor characteristic of Middle Eastern cuisine. It complements the tomatoes and enhances the overall seasoning of the dish. Chili powder brings a subtle kick of heat.
- Pepper and salt: Black pepper adds mild heat and spice to the shakshuka, while salt enhances each ingredient, making them taste more pronounced.
- Sriracha: For those who enjoy a spicier kick, Sriracha or hot pepper sauce adds extra heat and flavor.
- Tomatoes: Chopped fresh tomatoes are the star of the sauce, providing a juicy and slightly tangy base. They break down while cooking to create a rich and flavorful sauce.
- Eggs: Eggs are poached directly in the tomato sauce. The runny yolks mix with the sauce, creating a luscious texture.
- Cilantro: Cilantro adds a fresh and herbaceous note. It’s sprinkled on top before serving for a burst of color and flavor.
- Pita: Toasted pita bread is the perfect accompaniment for scooping up the flavorful sauce and runny egg yolks.
Directions
Step 1: Make the sauce
Heat oil over medium heat in a large cast-iron or other heavy skillet. Add the onion and cook until tender, about four to six minutes. Add garlic, seasonings and chili sauce, if you desire some heat. Cook for 30 seconds, add tomatoes and keep cooking until the mixture is thick, about three to five minutes.
Step 2: Poach the eggs
Make four wells in the vegetable mixture with the back of a spoon. Break one egg into each well, cover the pan and cook until the egg whites are completely set and the yolks begin to thicken but are not hard, about four to six minutes. Sprinkle with cilantro and serve with pita bread.
Recipe Variations
- Make salsa shakshuka: Substitute a jar of salsa for the tomato sauce for a spicier shakshuka.
- Cook green shakshuka: Replace the tomato sauce with a green base of leafy greens and herbs.
- Create a cheesy shakshuka: Sprinkle crumbled feta or goat cheese over the eggs for a creamy texture
How to Store Shakshuka
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to three days. Shakshuka sauce can be frozen without the eggs. Freeze the cooled sauce in an airtight container for up to three months. Thaw in the refrigerator before reheating on the stovetop over medium heat until warmed through. If the eggs are already in the sauce, avoid overcooking them.
Can you make shakshuka ahead of time?
You can prepare the tomato sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce on the stovetop and then add the eggs to cook them fresh.
Recipe Tips
Can I use canned tomatoes instead of fresh?
If fresh tomatoes are not available, canned diced tomatoes can be used. For the best flavor, opt for a high-quality brand. You might want to drain some liquid to prevent the shakshuka from becoming too watery. Canned tomatoes can also be more acidic or salty. Taste your dish and adjust the seasoning as needed.
Is shakshuka healthy?
Shakshuka is generally considered a healthy dish. It is packed with nutritious ingredients and offers a balance of protein from the eggs, vegetables and healthy fat from the olive oil.
What can I serve with shakshuka besides pita?
Shakshuka pairs well with crusty bread, rice, couscous or quinoa. It’s also delicious with roasted vegetables, strained yogurt or a fresh salad like tabbouleh.
