Shakshuka

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Tired of the usual breakfast? Try Shakshuka! It’s a spicy, garlicky tomato sauce with beautifully poached eggs on top, perfect for scooping up with warm, hearty bread or pita.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Breakfast, Brunch

Cuisine: Healthy, Vegetarian

Keyword: Shakshuka

Servings: servings

Author: Chelsea Lords

Cost: $8.12

Equipment

1 Large, oven-safe pan see note 1

Ingredients

3 tablespoons olive oil
1 large diced red onion 1-1/2 cups
1 cup diced roasted red peppers or 1 red pepper
Salt and pepper
2 teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon red pepper flakes optional
1 (28-ounce) can crushed tomatoes fire-roasted if possible
4 to 6 large eggs as many as you can comfortably fit
2 tablespoons fresh parsley or cilantro, finely chopped
Charred/warmed pita or hearty bread, for serving, see note 2
Toppings as desired see note 3

US - Metric

Instructions

Preheat oven to 375°F.
Add oil to an oven-safe pan (see note 1) over medium-high heat. Once oil is shimmering, add diced onion and pepper. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Sauté, stirring frequently, until onion is translucent, about 5 minutes.
Add minced garlic, tomato paste, paprika, cumin, and red pepper flakes. Sauté until very fragrant, about 1–3 minutes. Add crushed tomatoes and stir well. Lower heat to a gentle simmer, simmering for 5 minutes, stirring frequently.
Crack 1 egg at a time into a small mesh strainer set over a bowl. Jiggle around a little bit so the watery egg whites come through. This will keep the Shakshuka from having messy whisps of egg whites throughout.
Use the back of a spoon to make a well in the tomato mixture and gently pour egg from strainer into it. Immediately, gently spoon a little bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many can fit in the pan. Add a small sprinkle of salt and pepper on top of each egg.
Carefully transfer the pan to oven and bake 7–12 minutes until whites are set but yolks are still runny (or to your preference). Check frequently once you reach 7 minutes. (The egg whites should be an opaque white and yolks still soft; they should jiggle in the center when you shake the pan since they’ll continue to cook after you remove them from the oven).
Carefully remove the pan from oven/stove and serve immediately, topped with fresh herbs and, if desired, feta cheese and a diced ripe avocado. Serve right out of the pan with warmed/charred pita or hearty bread.

Video

Notes

Note 1: It’s important to use an oven-safe pan as it will be transferred to the oven during the cooking process. While cast-iron pans are a popular choice for this dish, make sure the pan is well-seasoned to avoid a metallic taste in the dish. If you’re not sure about the seasoning of your cast-iron pan, it’s best to use a stainless steel pan instead.

Note 2: Nothing beats charred pita or a warmed baguette for dipping! To warm a baguette, slice the bread and toast in a toaster. To heat pita bread, warm a cast-iron pan or griddle over medium-high heat. Once hot, place pita bread in the pan and cook for 30–45 seconds on each side until it becomes slightly charred and warmed. Watch carefully—don’t overcook or burn. Or char on the stovetop over an open flame by spraying both sides of the pita with cooking spray and “grilling” over medium heat until slightly charred, about 10–15 seconds per side (flip with tongs).

Note 3: Optional toppings: feta cheese and a ripe avocado.

Storage: Best enjoyed fresh. Separate the eggs and sauce if possible to keep the eggs from getting rubbery. Store them in airtight containers (together or separate), and refrigerate for up to 3 days.

Nutrition