How To Make Foolproof Shakshuka
This easy shakshuka recipe is a traditional North African meal that's incredibly easy to make and packed with flavor! We're walking you through how to make shakshuka with step-by-step photos to ensure you get a perfect shakshuka that will wow your friends and family.
Servings: 4 servings
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 cup diced white onion about 1 medium onion
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 14.5-oz cans diced tomatoes can sub crushed or whole canned tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp each salt and pepper
- 4 to 5 large eggs
- Toppings: feta, parsley (or cilantro), crushed pepper, pita or crusty bread
Instructions
- Veggies: Preheat oven to 375°F (190°C). Heat oil in an oven-safe skillet over medium heat, then add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Tomato: Add canned tomatoes, gently mashing them with a fork if needed to form a chunky sauce. Allow tomatoes to simmer, uncovered, until a thick sauce develops, 10 to 15 minutes. Stir in spices, salt, and pepper. Taste and adjust seasonings as needed.
- Eggs: Using the back of a spoon, form a few holes in the tomato mixture. Crack an egg into each hole (use as many eggs as you want).
- Bake: Transfer the skillet to a preheated oven and cook, uncovered, for 8 to 12 minutes, or until egg whites are mostly cooked. They should be white and still a little jiggly (they'll continue to cook some after removing from the oven). Serve immediately, topped with crumbled feta and herbs and bread on the side for dipping.Alternative Method: You can also cook the eggs on the stove by covering the pan and reducing the heat to medium/low. Cook for 8 to 12 minutes or until eggs are cooked. This method produces less consistently perfect eggs!
Video
Notes
Make it dairy-free by omitting the feta cheese. You can make tofu feta in its place by marinating ½ block of firm tofu in ¼ cup water, ¼ cup apple cider vinegar, 2 Tbsp lemon juice, 1 Tbsp salt, and 1 tsp oregano.
Spice it up by adding ½ to 1 tsp of harissa paste.
Make it even more filling by mixing some chickpeas into the tomato sauce.
Add veggie power by sautéing diced zucchini and/or eggplant at the same time as the bell pepper.
Store any leftovers in an airtight container in the fridge for around 3 days. Be sure to remove the leftovers from your cast iron, as the acidity of the tomatoes will deteriorate the seasoning on your cast iron pan if you let it sit.
You can make this shakshuka ahead of time by prepping the vegetable and tomato base. When you're ready to eat, simply crack your eggs on top and pop it in the oven to cook the eggs and heat the fillings!
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 14.4g | Protein: 9g | Fat: 9.2g | Saturated Fat: 2.1g | Cholesterol: 186mg | Sodium: 231mg | Potassium: 680mg | Fiber: 3.8g | Sugar: 8.6g | Calcium: 65mg | Iron: 2mg
