4.45 103 Published Aug 23, 2024 The best part about this dish (besides how delicious it tastes) is that you cook everything in one pan! I don’t know a single person that doesn’t love easy, one-pan meals like this. My egg roll in a bowl is another one-pan favorite! We usually make this dish for dinner served with sourdough bread or a whole grain like quinoa or brown rice, but it would also be perfect for lunch or breakfast. There’s no wrong time to serve shakshuka!
What is Shakshuka?
Let’s start with the basics. Shakshuka (also spelled shakshouka or chakchouka) is a dish where eggs are poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. From my online research it seems as though the dish originated in North Africa. That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well. If you’re new to the dish, don’t be scared away by the name. It’s way easier to cook than it is to pronounce. Just kidding, it’s pretty easy to pronounce as well… just say it like this “shock-shoo-kah.”
Ingredients Needed
onion and garlic – two essential flavor enhancers for the sauce! bell pepper – I love using orange bell pepper for its sweetness and vibrant color, but yellow or red bell pepper will also work. cumin, paprika, cayenne, curry powder and turmeric – these spices are what makes this dish so special and flavorful! diced tomatoes – forms the base of the shakshuka sauce. I typically use a 28-ounce can of diced tomatoes for ease, but you can totally use fresh tomatoes. You’ll probably need about 10 tomatoes. eggs – the star of the show! You’ll crack these right into the sauce for poaching. They cook up beautifully in the tomato sauce. I usually add 4-5 eggs to this dish. feta cheese – it’s creamy, tangy and pairs perfectly with the spiced tomato sauce. It’s a must-have topping!
Find the full ingredient list with measurements in the recipe card below.
How to Make Shakshuka
How to Serve Shakshuka
To serve shakshuka, spoon 1-2 eggs along with a big serving of tomato sauce onto a plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve it with pita bread or toast (we love sourdough bread), a side salad (like this Israeli salad or lentil salad) or a whole grain like quinoa or brown rice for a complete meal. You could also serve it with a side mezze platter with baked pita chips, hummus, whipped feta dip and fresh veggies. Since the main protein source for this dish is eggs, you can serve it for just about any meal — breakfast, brunch, lunch or dinner. It comes together quickly and works great as a fast weeknight dinner option. Plus, you can reheat the leftovers for breakfast… score!
How to Store Leftovers
If you have leftover shakshuka you can store it in an airtight container in the fridge for 2-3 days. To warm, heat over medium-low heat until cooked throughout.
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