Prepare a quick, yet delicious meal for breakfast, brunch, or anytime with this simple recipe.
Once you’ve tried this shakshuka recipe, breakfast and brunch will never be the same. It is one of my favorite meals, and I often have it for dinner when I want something healthy and easy. The first time I made shakshuka, I used a jarred sauce that I “doctored up” with sautéed onions and peppers. It helped stretch the sauce even further. That was before I tried making it from scratch with this recipe, which is just as quick.
One thing I’ve learned is that everyone puts their own unique spin on shakshuka, including altering the spices or using fresh tomatoes. My son-in-law made it with fresh tomatoes when I visited them last year. I prefer to use canned tomatoes because I feel they cook quicker that way. Here’s my mom-on-a-budget secret: stock up on canned organic tomatoes of all types when your grocery store has a BOGO (buy-one-get-one-free) sale. I currently have large and medium cans of crushed, diced, and whole tomatoes, as well as tomato sauce, and small cans of tomato paste on hand. That way, whatever mood I’m in, I have what I need to prepare delicious-tasting meals.
One thing to know about shakshuka is that you can customize it with anything you like. I often add mushrooms to mine once the onions and peppers have caramelized. After cooking the mushrooms for a few minutes to soften, I might add ingredients such as chopped artichoke hearts and spinach, if I have them on hand. Sliced olives are also good additions. A sprinkling of crumbled feta or goat cheese over the finished dish is another way to enjoy this meal. You can also use any paprika in this dish. I prefer Spanish smoked paprika and have used sweet, bittersweet, and hot varieties, all with excellent results.
The main thing to remember is to cook the eggs only until the whites have set. You want the runny yolks to ooze out over the tomato-vegetable mixture. It is so good. Just think how much fun your children will have popping those egg yolks with their forks.
Where did shakshuka originate?
To trace the roots of this shakshuka recipe, we head to the Mediterranean, where dishes featuring chopped tomatoes, vegetables, and spices are common. Like many other recipes, the origins of this dish are questionable. Some trace it to an Ottoman dish featuring minced meat and cooked vegetables. Others trace it to the Amazigh peoples in early Tunisia, whose Tamazight language featured a word meaning “all mixed up”—shakshak. However, this is not the dish we know as shakshuka today, as tomatoes were not known to this region until the late 1700s to early 1800s.
Vegetable stews of all types were common in Northern African and Middle Eastern regions. Both Jewish and Andalusian Muslims, exiled from Spain in the 15th and 16th centuries, added eggs to their dishes. As tomatoes spread to this part of the world, tomato-based stews became popular throughout the Middle East, including the Maghreb region of Northwest Africa. Versions of this dish cooked in tagines may have originated in Morocco, while others may have originated in Yemen. It seems Jewish immigrants from various parts of the Mediterranean and the Middle East may have brought shakshuka to Israel in the 1950s. The popularity of this dish exploded in the 1990s, making it a staple in many homes and restaurants.
How do I store leftovers?
It’s best to store leftovers from this shakshuka recipe without the eggs, as the eggs are added right before serving to prevent the yolks from solidifying. Allow leftovers to cool to room temperature, then refrigerate them in an airtight container for up to 3 days. Reheat leftovers on the stove, adding the eggs to cook as directed in the recipe.
Serving suggestions
Serve this shakshuka recipe with some crusty bread or pita bread to soak up all that delicious sauce and egg yolk. You can even toast up some of these sliced Gluten-Free Buns to enjoy with this dish. Pairing shakshuka with a Mediterranean salad makes for a filling lunch or dinner. Consider trying this Greek Salad Recipe or even this Quinoa Bowl Recipe to serve on the side. Serve some Raspberry Scones, Strawberry Scones, Cheese Scones (for a savory touch), or Gluten-Free Scones to round out a delicious brunch.
Shakshuka Recipe
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 4 garlic cloves minced
- 2 teaspoons paprika
- 3/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 pinch cayenne pepper
- 1 pinch granulated sugar optional
- 1 can whole peeled tomatoes (28 ounces)
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley or cilantro chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for about 5 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic, paprika, ground cumin, chili powder, cayenne, and sugar, if using. Cook for another minute until the spices are fragrant.
- Pour in the can of whole peeled tomatoes and use a spoon to break the tomatoes into smaller pieces. Season the sauce with salt and pepper. Bring the sauce to a simmer. Create small wells in the sauce and crack an egg into each well. Adjust seasonings as needed.
- Cover the skillet and cook for 5 to 7 minutes or until the egg whites are set. Garnish with chopped cilantro or parsley before serving.
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