Best Shakshuka

why make this recipe

Shakshuka is a simple yet delicious dish that hails from North Africa and is popular in the Middle East. It’s a great choice for breakfast, brunch, or even dinner. The combination of spicy tomato sauce, eggs, and spices creates a warm and flavorful meal. It’s perfect for cozy family gatherings or a comforting meal at any time of day. Plus, it’s easy to prepare, healthy, and can be customized to your liking!

how to make Best Shakshuka

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper (stemmed, seeded, and diced)
¼ teaspoon sea salt (plus more to taste)
Freshly ground black pepper
3 garlic cloves (minced)
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
2 tablespoons harissa paste* (see note)
1 cup fresh spinach (chopped)
3 to 5 large eggs
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
1 avocado (sliced)
Microgreens (for garnish, optional)
Toasted bread (for serving)

Directions

Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet.
Add the onion, red pepper, salt, and several grinds of fresh pepper. Cook until the onion is soft and translucent, about 6 to 8 minutes.
Reduce the heat to medium-low, then add the garlic, paprika, cumin, and cayenne if using. Stir and cook for about 30 seconds.
Add the crushed tomatoes and harissa paste. Let the sauce simmer for 15 minutes, until it thickens.
Stir in the chopped spinach and cook until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce and crack the eggs into the wells.
Cover and cook until the eggs are set, about 5 to 8 minutes, depending on how runny you like your egg yolks.
Season with salt and pepper to taste, and sprinkle with feta, parsley, avocado, and microgreens if using. Serve with toasted bread for scooping.

how to serve Best Shakshuka

Serve Shakshuka hot right from the skillet. It’s best enjoyed with toasted bread, which you can use to scoop up the sauce and eggs. This dish is delightful for sharing, as everyone can dive into the pan together. Pair it with a refreshing salad or some yogurt on the side for a complete meal.

how to store Best Shakshuka

To store leftover Shakshuka, let it cool completely first. Then transfer it to an airtight container and keep it in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave until heated through. You can also add a splash of water to keep it moist.

tips to make Best Shakshuka

Feel free to adjust the spices based on your preference. If you like it spicy, add more cayenne or use a spicier harissa.
For a creamier texture, you can stir in a little cream or yogurt just before serving.
Experiment with different vegetables like zucchini or mushrooms for added flavor and nutrition.

variation

You can easily customize Shakshuka to suit your tastes. For a Mediterranean twist, add olives and capers. You might also try adding different cheeses like goat cheese instead of feta. If you want a meatier dish, consider adding ground lamb or sausage to the sauce.

FAQs

Can I make Shakshuka ahead of time?
Yes, you can prepare the tomato sauce ahead of time and store it in the refrigerator. Just add the eggs and finish cooking when you’re ready to serve.

What if I can’t find harissa paste?
If you don’t have harissa paste, you can substitute it with sriracha or a mix of chili powder with a bit of olive oil for a similar spicy kick.

Can I use other types of eggs?
Absolutely! While traditional Shakshuka uses chicken eggs, you can also use duck eggs or quail eggs if you prefer.

Enjoy making and savoring this delicious Best Shakshuka!