Shakshuka is a common Tunisian breakfast recipe, but versions of it can be found all over the Mediterranean- across North Africa, all the way to Italy (where it’s more commonly called eggs in purgatory). Common other spellings include Chakchouka and Shakshouka. First, there’s a simple tomato sauce, boosted with sautéed onions and peppers and savory spices (cumin, garlic, smoked paprika, crushed red pepper, and cilantro). Then, eggs are cracked directly into the sauce and simmered until cooked to your liking. Crumbled feta cheese is sprinkled on top of the shakshuka and melts into every warm bite. It’s perfect served with crusty bread or pita. And while traditionally a breakfast food, I love it any time of day! Best of all, you only need 25 minutes and one pan to make it! (For more Tunisian recipe inspiration, check out Our Tunisian Table!)
Ingredients and Substitutions
Aromatics: onion, pepper, and garlic. I used a yellow onion, but you can use sweet or red. Any color bell pepper will do.Spices: ground cumin, smoked paprika, and crushed red pepper flakes. I love the smoky flavor from the smoked paprika, but you can use regular paprika or chili powder if you want. Omit the crushed red pepper for a mild version (or add more for a spicier version!).Canned crushed tomatoes- you can use fresh or canned diced tomatoes if you don’t have crushed, or you can hand-crush tomatoes from whole canned tomatoes.Cilantro- or parsley, if you don’t like cilantro! No judgement. OK, just a little judgement :-)Feta cheese- you can substitute queso fresco, cotija, or another crumbly farmers cheese if you prefer.Eggs
Recommended Equipment
You’ll need a large skillet, preferably with a lid, to make Shakshuka. I recommend (and personally use) this Calphalon 12-inch nonstick skillet with a lid. If you just need a lid, try this 12-inch tempered glass lid. If you’ve ever simmered tomato sauce on the stove before, you know how splattery it can get! A lid not only helps contain the splatters, but also traps in the heat so the eggs cook evenly without overcooking the yolks. You can get away with a 10-inch skillet, but you may need to reduce the amount of eggs from 6 to 4. If you don’t have a large skillet with a lid, don’t worry! You can finish cooking the shakshuka in you oven (375 degrees F for about 10 minutes), as long as the skillet you used is oven-safe.
How to make Shakshuka
First, sauté the peppers and onions in olive oil. You want to develop deep flavor, so make sure you give them enough time to brown and begin to caramelize (about 10 minutes).Then, add the garlic, spices, salt, and pepper. Stir to coat and cook only long enough for the garlic to become fragrant- too long and it may burn.Add the crushed tomatoes and cilantro. Be careful- tomatoes splatter! You may want to lower or completely turn off the heat for this part.Create wells with a spoon and crack the eggs into each one. Cover the skillet and simmer for about 5 minutes, or until the eggs are cooked to your desired doneness (for me, 5 minutes yielded a perfect slightly runny yolk).Finally, garnish the shakshuka with crumbled feta cheese and more cilantro if you want.
What to serve with Shakshuka
I love serving shakshuka with feta with a side of homemade crusty bread. You can also serve it with pita bread or anything else to mop up the yummy sauce! For a gluten-free serving suggestion, I recommend mashed potatoes or rice.
Other easy egg recipes
Baked Eggs with Potatoes, Spinach, and MarinaraOlive Oil Scrambled Eggs with Feta and TomatoesBaked Egg and Sweet Potato Nests15-Minute Egg Drop SoupGreek Yogurt Egg Salad with Dill and Lemon
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