Shakshuka has an unusual name that may not roll off the tongue easily at first but believe me once you make this you will be shakshuka-ing all the time. Shakshuka is a dish that is popular in North Africa and the Middle East. Basically, the dish consists of eggs poached in tomatoes, onions, red peppers, and various spices.
Shakshuka is incredibly versatile and can be served for dinner or brunch. Most of the ingredients are pantry staples and from start to finish you can make this meal in just over 30 minutes. Plus, when you are done your kitchen will smell like heaven. I kid you not.
One unusual element of this dish is using a large can of whole, peeled tomatoes. I like to pour the whole can into a large bowl and crush the tomatoes by hand before adding them to the skillet. This process adds not only the terrific flavor from the whole tomatoes but provides the sauce a beautiful rustic texture.
But, be warned, wear an apron or clothes that you don’t care about because it is a messy process. If you hate messes you could also use a pastry blender to break up the tomatoes. But, why not bring out your inner Lucille Ball and smash those babies up like an Italian grandma? Check out this video. This woman gets me.
Having bread to soak up the sauce is crucial. My preference is a nice crusty loaf or fresh warmed pitas. A crisp green salad would round out the meal perfectly.
Last year, a few Hello Fun Seekers readers and I all made shakshuka simultaneously and live-tweeted our progress on Twitter. It was really fun! Would you all be interested in doing something like that from time to time? Let me know in the comments below if you think that sounds like fun.
How to Make Shakshuka
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 onion halved and thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon Smoked paprika
- 1/4 teaspoon cayenne
- 28 ounce can, whole peeled tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces feta cubed or crumbled
- 6 large eggs
- Italian parsley for serving
Ingredients
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- Pour can of tomatoes into a large pour and crush the tomatoes by hand until you have a chunky consistently.
- Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add onion, red pepper, and crushed red chili flakes and stir to combine and coat with oil.
- Cook for about 10-15 minutes until vegetables are soft and starting to char in spots.
- Add garlic and stir for about one minute. Add cumin, smoked paprika, cayenne and stir until combined.
- Add tomatoes, stir to combine, then reduce heat and simmer for 10 minutes.
- Season with salt and pepper, stir in half the parsley, and sprinkle feta over the top of the tomatoes.
- Using a large spoon make a well near the edge of the pan and break an egg into the well. Repeat with remaining eggs. Season eggs with a little salt, cover pan, and cook over low heat until egg whites are set and yolks are still runny, 5 to 7 minutes.
- Remove from heat and top with remaining parsley. Serve with crusty bread or warm pitas.
Susie Clayton
I love shakshuka! It’s a staple in Abu Dhabi where I travel often, but I have never thought to make it myself – now I can 🙂 Thanks for the recipe.
Diane Hartford
I love it too! Let me know if you make and what you think.
Diane
molly
Where are the instructions for how to make this?
Diane Hartford
Hi Molly-
If you click on the recipe title you will get the instructions for the recipe. Thanks for stopping by!
Diane