Simple Shakshuka Recipe
If you love eggs and eating adventurously, you have stumbled upon the perfect recipe to spice up your brunch game. Along with Mashed, Sher Castellano has put together a delicious yet accessible shakshuka recipe. Not familiar with this North African dish? As Castellano explains, shakshuka "is made up of a spiced tomato sauce with peppers and onions and with eggs, herbs, and sometimes cheese." She adds, "It's often served with crusty bread for a brunch-time meal," although, indulging in the savory and flavorful meal for dinner would be equally satisfying.
Just don't be intimidated by the name. As Castellano told us, "This is incredibly easy and practically foolproof!" Meanwhile, she also shared her inspiration for creating this must-try recipe, saying, "I'm Italian, and we have a similar dish called eggs in purgatory. Shakshuka has an entirely different aromatic profile, but I love them both the same."
Gather your ingredients for this shakshuka recipe
The ingredients needed to make this shakshuka recipe are really pretty basic. You will simply gather some pantry staples, like olive oil, cumin, and paprika — smoked paprika works here too — as well as sea salt, black pepper, and red pepper flakes. From the refrigerator, grab a medium yellow onion, red or orange bell pepper, garlic, and eggs. You may need to shop for some of the other ingredients, such as a can of crushed tomatoes, feta cheese, and fresh cilantro, the last of which Castellano shared is optional. After all, many people just have a vendetta against cilantro, with some even going so far as to say it tastes like soap or dirt.
In that unfortunate case, Castellano told Mashed, "parsley would be a great alternative" to add a little burst of color as a garnish once you are finished fixing your rich and delicious shakshuka. Thai basil may also work better for your preference.
Sauté the veggies for this shakshuka recipe
The first step of making this shakshuka recipe is to dice up your onion and bell pepper very finely. You will then preheat the oven to 400 degrees Fahrenheit.
What we love about this dish is that you make it all in one pan, so cleanup is a breeze. So, you will heat a large, stainless steel skillet that can go in the oven later over medium heat on your stove. First, add in the olive oil. Next, toss in your diced onion and bell pepper.
Go ahead and sauté your fragrant veggies for about five minutes. The onions will become translucent and the pepper will soften. Oh, and the combination will smell amazing and look super colorful and pretty, tempting your taste buds for sure.
Then, prepare to add your spices to really turn up the scent of something super special cooking in your kitchen!
Add your spices to this shakshuka recipe
The next step is to add in your garlic, which you will pre-mince, as well as the cumin, paprika, red pepper flakes, salt, and pepper. We asked Castellano why she chose these particular spices for her shakshuka recipe, and she told us, "Cumin and paprika, or smoked paprika, are traditional shakshuka spices!" Well, of course we want the traditional taste of this Tunisian treasure that is popular today in Israel and Palestine.
Meanwhile, in regard to the spiciness of the dish, you can amp up or tone down the red pepper flakes to your taste. Continue sautéing the veggie and spice mixture for about two more minutes to combine the flavors.
Next, gently fold in the crushed tomatoes. You will bring the liquid up to a gentle simmer before covering your pan and cooking the mixture for around five more minutes. At this point, you are ready to add the star of this dish: the eggs!
Add your eggs to this shakshuka recipe
Depending on how many people will be indulging in this destined-to-be repeated meal, you can use between four and six eggs. You will simply crack each egg right onto the top of the tomato sauce. Then, carefully transfer your skillet into your preheated oven. Luckily, the eggs only need to bake for about eight minutes, so you don't have too much longer to wait until the shakshuka is served.
You want to look for your egg yolks to get jammy and the whites to turn solid before taking the pan out of the oven — with a pot holder to avoid burning your hands, of course! We asked Castellano exactly what a jammy yolk is, and she explained to Mashed, "Jammy yolk is a culinary term to describe a yolk's consistency to be spreadable like jam." She added that basically what you don't want is "a runny yolk."
Bake the shakshuka recipe
Once your yolks have achieve the coveted jammy status, it is time to remove the shakshuka recipe from the oven. Castellano recommends topping the colorful creation with crumbled feta cheese and fresh herbs — either cilantro or parsley, depending on your preference. Feel free to season your plate with additional salt and pepper as well.
Meanwhile, Castellano also noted to Mashed that shakshuka is really best served warm. We asked how the dish would preserve as leftovers, and she reiterated to us, "This is best enjoyed hot and fresh." We cannot wait to dig into this easy yet delicious egg creation that is bound to inspire compliments from friends and family.
Just don't forget to toast up some crusty bread to scoop up every last bite of your shakshuka. And bookmark this recipe so you can make it again and again — we are pretty sure you will fall in love with it!
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 1 medium red or orange bell pepper, diced small
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 28 ounces crushed tomatoes
- 4 to 6 eggs
- ¼ cup crumbled feta
- ¼ cup fresh cilantro
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a large stainless steel skillet over medium heat. Add in the olive oil, onion, and bell pepper, and sauté for 5 minutes.
- Then add in the garlic, cumin, paprika, red pepper flakes, salt, and pepper, and continue sautéing for 2 minutes more.
- Pour in the crushed tomatoes, bring to a gentle simmer, cover, and cook for 5 minutes.
- Crack each egg onto the top of the sauce, and then transfer the skillet into the oven. Bake for 8 minutes or until the eggs have jammy yolks and solid whites.
- Remove the shakshuka from the oven. Top with feta and fresh herbs and serve warm.
| Calories per Serving | 224 |
| Total Fat | 12.7 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 200.0 mg |
| Total Carbohydrates | 19.8 g |
| Dietary Fiber | 4.9 g |
| Total Sugars | 10.9 g |
| Sodium | 712.0 mg |
| Protein | 10.8 g |
