I’d seen pictures of it online – those vibrant colors, the perfectly poached eggs nestled in a sea of tomato sauce – and I was instantly intrigued. The first attempt? Let’s just say it was… rustic. I accidentally added way too much chili flakes and it became a spicy shakshuka that brought tears to my eyes, and the eggs were completely overcooked! But, hey, that’s how we learn, right?
Over the years, I’ve tweaked and perfected my Shakshuka Recipe, and it’s now a staple in our house. It’s become one of those dishes that just works. It’s quick, it’s healthy-ish (depending on how much cheese you add!), and everyone in the family loves it, even my picky eater, Lily, who usually turns her nose up at anything with vegetables.
The best part? This Shakshuka Recipe is so versatile. You can add whatever veggies you have on hand, adjust the spice level to your liking, and serve it with just about anything. For me, it’s a lifesaver on those busy weeknights when I don’t have a lot of time to cook. I can whip up this Shakshuka Recipe in under 30 minutes, and it always feels like a cozy, comforting meal.
We often have this Shakshuka Recipe on lazy weekend mornings, too, served with crusty bread for dipping. Seriously, there’s nothing better than a warm, flavorful bowl of Shakshuka on a chilly day. It just warms you from the inside out. It is truly an easy shakshuka meal.
There have been many renditions of this homemade shakshuka, but this is one of the best. I know some people get intimidated by the name (it sounds fancy, I know!), but trust me, once you try this Shakshuka Recipe, you’ll be hooked. It’s way easier than it looks, and it’s seriously delicious. So, let’s get cooking!
INGREDIENTS FOR Shakshuka Recipe
Alright, let’s talk ingredients. This Shakshuka Recipe is all about using fresh, flavorful ingredients, but don’t worry, you can totally adapt it to what you have in your pantry. The beauty of shakshuka lies in its flexibility – it’s a dish that welcomes improvisation and personalization.
- 2 tablespoons olive oil: I always use extra virgin olive oil for my Shakshuka Recipe. It adds a richness and depth of flavor that you just can’t get with other oils.
- 1 medium onion, chopped: Yellow or white onion works great. When making Shakshuka Recipe, you can sometimes find sweet onions at the Farmer’s Market.
- 2 cloves garlic, minced: Fresh garlic is a must! Don’t skimp on the garlic. This is critical to a tasty and easy shakshuka. The aroma of garlic sizzling in olive oil is the foundation of this dish.
- 1 red bell pepper, chopped: Adds a touch of sweetness and color to the Shakshuka Recipe. Feel free to experiment with other colors of bell peppers for a different flavor profile.
- 1 (28 ounce) can crushed tomatoes: I prefer crushed tomatoes over diced because they create a smoother sauce for the Shakshuka Recipe.
- 1 (15 ounce) can diced tomatoes, undrained: Adds a bit of texture.
- 1 teaspoon paprika: I love the smoky flavor it adds to this easy shakshuka recipe. Smoked paprika can add an extra layer of depth.
- 1/2 teaspoon cumin: Adds warmth and earthiness.
- 1/4 teaspoon chili flakes (or more, to taste): For a little kick! Adjust to your spice preference. I learned the hard way with Shakshuka Recipe that a little goes a long way!
- Salt and pepper to taste: Season generously! Remember, seasoning is key to bringing out the flavors of all the ingredients.
- 6 large eggs: The star of the show! Fresh, high-quality eggs will make a difference in the final dish.
- Fresh parsley or cilantro, chopped (for garnish): Adds a pop of freshness to the Shakshuka Recipe.
- Feta cheese, crumbled (optional): I always add feta! It’s so good. The salty, tangy flavor of feta complements the richness of the tomato sauce.
- Crusty bread, for serving: Essential for soaking up all that delicious sauce. A good crusty bread is the perfect vessel for enjoying every last drop of the shakshuka.
Here’s a Shakshuka Recipe trick I learned from my mom: If you don’t have fresh garlic on hand, you can use garlic powder in a pinch. But trust me, fresh garlic is always better. You can find good canned tomatoes at most grocery stores. I usually stock up when they’re on sale.
Cost-saving Tip: Buy canned tomatoes in bulk when they’re on sale. They last forever and are a staple for this Shakshuka Recipe.
Storage Tip: If you have leftover Shakshuka Recipe ingredients, store them separately. The sauce can be kept in the fridge for up to 3 days, and the eggs are best eaten fresh.
HOW TO MAKE Shakshuka Recipe – STEP-BY-STEP
Alright, let’s get down to business! Here’s how to make my foolproof Shakshuka Recipe, step-by-step. Don’t worry, it’s super easy, even if you’re a beginner cook. Each step is designed to build flavor and create the perfect environment for those perfectly poached eggs.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. While the Shakshuka Recipe is getting started, I like to get the table set and the bread sliced. Sautéing the vegetables is a crucial step, as it builds the foundation of flavor for the entire dish. Make sure to cook the onions until they are translucent and the bell peppers are tender.
- Add the Tomatoes and Spices: Stir in the crushed tomatoes, diced tomatoes, paprika, cumin, chili flakes, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Your Shakshuka Recipe should smell like warm, spiced tomatoes. So yummy! Simmering the tomatoes and spices together allows the flavors to meld and deepen, creating a rich and complex sauce. Don’t rush this step! The longer the sauce simmers, the more flavorful it will become.
- Make Wells for the Eggs: Use a spoon to create six small wells in the tomato sauce. Crack an egg into each well. I learned the hard way with Shakshuka Recipe that it’s best to crack the eggs into a separate bowl first to avoid getting any shell in the sauce. Creating small wells in the sauce ensures that the eggs cook evenly and stay nestled within the tomato mixture.
- Cook the Eggs: Reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the eggs are cooked to your liking. I like my yolks runny, but you can cook them longer if you prefer. In my kitchen, Shakshuka Recipe usually takes about 6 minutes for perfectly runny yolks. Don’t worry if your Shakshuka Recipe doesn’t look perfect – it’s all about the taste! Cooking the eggs gently in the tomato sauce is what makes shakshuka so unique and delicious. The whites should be set, but the yolks should remain runny and creamy.
- Garnish and Serve: Remove from heat and garnish with fresh parsley or cilantro and crumbled feta cheese (if using). Serve immediately with crusty bread for dipping. This step is important to a delicious homemade shakshuka.
Personal Tip: I learned the hard way with Shakshuka Recipe that it’s important to keep an eye on the eggs while they’re cooking. They can go from perfectly runny to overcooked in a matter of minutes!
Family Shortcut: If you’re short on time, you can use pre-chopped vegetables. It’s not quite as flavorful as fresh, but it’s a great time-saver.
While the Shakshuka Recipe is cooking, I usually take the opportunity to clean up the kitchen a bit. It makes the whole experience more enjoyable. This easy shakshuka is a breeze, and I know you will feel the same.
SERVING YOUR Shakshuka Recipe
Okay, so you’ve made this amazing Shakshuka Recipe, now what? Here are some of my favorite ways to serve it and make it a complete meal. Serving shakshuka is all about creating a communal and enjoyable dining experience.
The kids love our Shakshuka Recipe when I serve it with grilled cheese sandwiches for dipping. Seriously, it’s a match made in heaven! My husband loves it with a side of spicy sausage. This Shakshuka Recipe is perfect for a casual brunch with friends or a cozy weeknight dinner. It is a real crowd pleaser.
Go-to Side Dishes:
- Crusty Bread: As I mentioned before, crusty bread is essential for soaking up all that delicious sauce. I like to use a baguette or sourdough.
- Simple Salad: A light and refreshing salad with a lemon vinaigrette is the perfect complement to the rich Shakshuka Recipe.
- Roasted Vegetables: Roasted vegetables like asparagus, broccoli, or Brussels sprouts add a healthy and flavorful side dish to this easy shakshuka.
Presentation Tips:
- Serve the Shakshuka Recipe directly from the skillet for a rustic and authentic look.
- Garnish generously with fresh herbs and feta cheese.
- Place a basket of crusty bread on the table for easy dipping.
Leftover Ideas:
If you have extra Shakshuka Recipe, you can store it in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave. You can also use leftover Shakshuka Recipe as a sauce for pasta or as a topping for pizza.
Seasonal Variations:
- Fall: Add butternut squash or sweet potatoes to the Shakshuka Recipe.
- Winter: Use canned tomatoes and add some smoked paprika for a warm and comforting flavor.
- Spring: Add asparagus or peas to the Shakshuka Recipe.
- Summer: Use fresh, ripe tomatoes from the garden for the best flavor.
My friends always ask for this Shakshuka Recipe recipe, and I’m always happy to share it. It’s such a versatile and delicious dish, and it’s perfect for any occasion. Shakshuka variations are endless.
Shakshuka Recipe FAQs
Alright, let’s tackle some frequently asked questions about this Shakshuka Recipe! I get these all the time from friends, family, and even my blog readers, so I figured it would be helpful to address them here.
Q: Can I make this Shakshuka Recipe ahead of time?
A: You can definitely make the tomato sauce ahead of time! Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply reheat the sauce and crack the eggs into it. However, I don’t recommend cooking the eggs ahead of time, as they can become rubbery.
Q: Can I use different vegetables in this Shakshuka Recipe?
A: Absolutely! That’s one of the things I love most about this Shakshuka Recipe – it’s so versatile. Feel free to add whatever vegetables you have on hand. Some of my favorites include zucchini, mushrooms, spinach, and eggplant. Just be sure to adjust the cooking time accordingly. You know what I do when my Shakshuka Recipe needs more veggies? I just toss in whatever’s in the fridge!
Q: How do I prevent the eggs from overcooking in this Shakshuka Recipe?
A: Ah, this is a common concern! The key is to keep a close eye on the eggs while they’re cooking. Start checking them after about 5 minutes, and cook them until they’re cooked to your liking. Also, be sure to reduce the heat to low once you add the eggs. I always peek under the lid to make sure things are going smoothly. If the sauce is bubbling too much, the eggs might cook too quickly.
Q: Can I make this Shakshuka Recipe spicier?
A: Of course! If you like a little heat, feel free to add more chili flakes or a pinch of cayenne pepper. You can also use a spicy sausage or chorizo in the Shakshuka Recipe. My husband loves it when I add a diced jalapeño to the sauce.
Q: Can I freeze Shakshuka Recipe for later?
A: Unfortunately, I don’t recommend freezing the entire Shakshuka Recipe, as the eggs can become watery and the texture can change. However, you can freeze the tomato sauce separately. Just store it in a freezer-safe container for up to 3 months.
Q: What if I don’t have crushed tomatoes?
A: No problem! You can use diced tomatoes instead. Just be sure to simmer the sauce for a bit longer to allow it to thicken. You can also use tomato sauce or tomato paste, but you may need to add a little water to thin it out. My family is pretty flexible with this Shakshuka Recipe.
Q: What’s the best bread to serve with this Shakshuka Recipe?
A: Any crusty bread will work! I personally love using a baguette or sourdough, but you can also use ciabatta, focaccia, or even pita bread. The key is to have something that’s sturdy enough to soak up all that delicious sauce. I will also say that a good homemade shakshuka goes well with any bread!
My Final Thoughts on Shakshuka Recipe
This Shakshuka Recipe isn’t just a recipe to me; it’s a memory-maker. It’s the aroma that fills the kitchen on a lazy Sunday morning, the sound of happy chatter around the table, and the feeling of warmth and comfort that comes from sharing a delicious meal with loved ones. It holds a special place in my heart because it’s so versatile and adaptable. It is a true easy shakshuka meal.
Over the years, I’ve tried countless variations of this Shakshuka Recipe. I’ve added different vegetables, different spices, and even different types of cheese. But no matter what changes I make, it always comes out delicious.
- My Shakshuka Recipe Pro Tip: Don’t be afraid to experiment with different flavors and ingredients.
- My Shakshuka Recipe Pro Tip: A little bit of harissa paste adds a serious flavor punch to the sauce.
- My Shakshuka Recipe Pro Tip: Always use fresh, high-quality eggs for the best results.
Shakshuka Recipe Variations I Love:
- Spicy Chorizo Shakshuka: Add diced chorizo to the sauce for a smoky and spicy kick.
- Mediterranean Shakshuka: Add crumbled feta cheese, Kalamata olives, and chopped sun-dried tomatoes.
- Green Shakshuka: Use green tomatoes, spinach, and green bell peppers for a vibrant and healthy twist.
My daughter, Lily, loves the Mediterranean Shakshuka, while my husband is a big fan of the spicy chorizo version. As for me, I love them all!
I truly hope you give this Shakshuka Recipe a try. It’s such a simple yet satisfying dish, and it’s perfect for any occasion. I can’t wait to hear what you think! More importantly, I hope you make it your own. Add your favorite ingredients, adjust the spice level to your liking, and create a Shakshuka Recipe that your family will love. Cooking should be about joy, creativity, and sharing delicious food with the people you care about. And I have no doubt that this Shakshuka Recipe will bring you just that! Don’t forget to check out our homemade shakshuka too!
PrintEasy Shakshuka Recipe: 7 Amazing Steps
A simple and delicious Shakshuka recipe you can make in under 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Main Course
- Method: Simmering
- Cuisine: Mediterranean, Middle Eastern
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- Add garlic, cumin, and smoked paprika and cook for 1 minute more.
- Pour in crushed tomatoes and sugar. Season with salt and pepper. Bring to a simmer.
- Using a spoon, make 6 wells in the tomato sauce.
- Crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- Garnish with fresh parsley and serve immediately.
Notes
Serve with crusty bread for dipping.