This easy Shakshuka recipe is a nutritious and simple way to cook eggs for any meal.
Try Turkish Eggs Çılbır for another easy and satisfying brunch option!
I love a savoury breakfast, and shakshuka is one of my favourites. It’s a dish that uses a few simple ingredients and spices to create a surprising amount of flavour. It’s a delicious combination of salt, acid and umami flavours.
What is shakshuka?
Shakshuka comes from North Africa and the Mediterranean region. I’ve heard that the original version came from Tunisia, but it has been around so long that many other countries have adopted shakshuka as their own. That means that there are a lot of ways to make it, and you can have a lot of fun creating your own variations!
I love shakshuka for breakfast but you can actually make it for any meal of the day. It’s such an easy meal to make, it’s perfect when you want delicious and nutritious food without a lot of effort!
There are many versions of shakshuka, with and without meat, and with a variety of vegetables and spices. The main ingredients that all recipes have is are eggs in a sauce made of tomatoes, peppers, onions garlic, olive oil and spices.
Easy shakshuka recipe
One reason shakshuka is so popular is how easy it is to make. It only takes a couple steps and a little bit of time.
To make it, heat up a frying pan over medium heat and add in some olive oil. When the oil is hot and ready to use, add the garlic and the spice paste of your choice. Harissa is common, but I like to use adjika paste.
Add in a can of chopped tomatoes with sliced marinated roasted red peppers, cumin, smoked paprika and a pinch of salt. Cook it all together for 5 minutes and then make a well in the middle of the sauce for the eggs.
Crack the eggs into the wells, then turn the heat down to low and let it simmer for 15-20 minutes. You are in control here, so keep an eye on the eggs and take them off the heat when they are done enough for your taste.
If you are in a hurry then put a lid on the frying pan after adding the eggs. They will cook faster, but the egg yolks will cloud over so I prefer to leave the pan uncovered.
What to serve with shakshuka
Shakshuka is a simple dish so choose simple sides to go with it. If you want to be traditional, serve it with a nice pita or other flatbread. If you do not have flatbread around, any white bread or sourdough will be perfect.
My kids love shakshuka with fried or roasted potatoes. For me, a simple cucumber and tomato salad rounds it off perfectly, especially when I am having shakshuka for lunch or dinner.
Looking for more egg ideas? Try out a delicious and nutritious Savoury Buckwheat Breakfast Bowl from Vikalinka!
- 1 tablespoon olive oil
- 2-3 cloves garlic
- 1 marinated roasted red peppers from a jar
- 1 tablespoon harissa or adjika paste
- 400ml/15 ounces chopped tomatoes
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 4 eggs
- Heat the olive oil in a frying pan over medium heat, then add the garlic and the spice paste, add in chopped tomatoes, sliced marinated roasted red peppers, cumin and smoked paprika with a pinch of salt.
- Cook the tomato sauce for 5 minutes, then make wells in it and break eggs into them. Simmer over low heat for 15-20 minutes longer or until the egg whites are set but the egg yolks are still runny. You can cover the dish with a lid if you want to speed up the process but this will cause the egg yolks to cloud over.
If you want to cook shakshuka faster, cover the pan with a lid after adding the eggs. Using a lid this will cause the egg yolks to cloud over so I prefer to cook uncovered.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 186mgSodium: 135mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 8g