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Shakshuka is a simple, flavorful, and incredibly versatile one-pan meal of eggs gently poached in a spicy, aromatic tomato and pepper sauce. By charring the vegetables and toasting the spices, this recipe builds deep layers of flavor, creating a perfect dish for breakfast, lunch, or dinner.
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Sauté sliced onions and peppers in olive oil until softened and charred. → Add garlic and spices, then stir in crushed canned tomatoes and simmer for 10 minutes. → Make wells in the sauce, crack eggs into them, then cover and cook on low heat until whites are set. → Garnish with feta cheese, olives, and fresh herbs. → Serve immediately with a final drizzle of olive oil and crusty bread.
Sauté sliced onions and peppers in olive oil until softened and charred. → Add garlic and spices, then stir in crushed canned tomatoes and simmer for 10 minutes. → Make wells in the sauce, crack eggs into them, then cover and cook on low heat until whites are set. → Garnish with feta cheese, olives, and fresh herbs. → Serve immediately with a final drizzle of olive oil and crusty bread.
Shakshuka is a simple, flavorful, and incredibly versatile one-pan meal of eggs gently poached in a spicy, aromatic tomato and pepper sauce. By charring the vegetables and toasting the spices, this recipe builds deep layers of flavor, creating a perfect dish for breakfast, lunch, or dinner.
Heat 3 tablespoons of extra-virgin olive oil in a cast-iron skillet over high heat until shimmering.
Add the sliced onion, red pepper, and hot chili. Spread into an even layer and cook without moving until the vegetables on the bottom are deeply browned and begin to char, about 6 minutes. Stir and repeat until fully softened and spotty charred, about 10 minutes total.
Add the thinly sliced garlic and cook, stirring, for about 30 seconds until fragrant.
Add the paprika and cumin. Cook, stirring constantly, until fragrant, about 30 seconds.
Immediately add the can of whole peeled tomatoes. Use a pastry blender or your hands (beforehand) to crush the tomatoes into a chunky sauce.
This dish is highly versatile and works for any meal, from breakfast to a midnight snack.
Using a well-seasoned cast iron pan is ideal, but stainless steel or non-stick will also work. Don't worry about cooking acidic tomatoes in cast iron if the pan is well-seasoned.
Charring the vegetables instead of just softening them adds a deeper, more complex flavor to the final dish.
Canned whole peeled tomatoes provide a better texture and more consistent flavor year-round compared to diced or out-of-season fresh tomatoes.
Customize your Shakshuka with toppings like crumbled feta, oil-cured olives, or even cured meats like sujuk or chorizo.
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