Onions and peppers simmer in a homemade tomato sauce topped with freshly poached eggs in this simple, satisfying shakshuka. Melty mozzarella adds a creamy finish while the straightforward method makes it an easy weeknight meal.
A Vivid, Flavorful Vegetarian Main Dish
Whether you cook meatless frequently or just want a satisfying vegetable-forward meal, this shakshuka delivers. Whole eggs poached in a spiced tomato and pepper sauce make it hearty enough for dinner, yet it’s also lovely for breakfast or lunch. The addition of fresh mozzarella gives the dish a rich, almost pizza-like creaminess, and serving it with crusty bread makes for a filling, comforting plate.
What Does Shakshuka Taste Like?
Originating in North Africa and now popular across the Middle East and beyond, shakshuka combines tangy tomato sauce with sweet peppers and onions, savory eggs, and warming spices. The result is bright and bold but still family-friendly: savory, slightly sweet, and spiced without being overpowering.
The Ingredients You’ll Need
This shakshuka is forgiving and easy to adapt. Use the list below as a baseline and tweak to taste—add more peppers, omit them, or introduce other vegetables or spices.
- Olive oil: for sautéing and a final drizzle.
- Bell pepper: red is sweet, thinly sliced.
- Onion: thinly sliced; any variety works.
- Fresh tomatoes: roughly chopped for texture and brightness.
- Canned tomatoes: crushed or diced help build the sauce.
- Eggs: one per serving.
- Mozzarella: fresh torn or sliced; optional but delicious.
- Salt and pepper.
- Spices: cumin and paprika are classic; add coriander, turmeric, or fresh herbs if you like.
- Garlic: minced for the best flavor.
- Optional garnishes: chopped parsley, sliced jalapeño, or crumbled feta.
- For serving: crusty bread such as a baguette to mop up the sauce.
Let’s Make Shakshuka!
The method is straightforward: build the sauce on the stovetop, nest the eggs into wells, then finish in the oven or by gently basting if you prefer stovetop only.
- Sauté aromatics and vegetables: Heat oil in a cast-iron or oven-safe skillet over medium heat. Cook the onion and bell pepper until softened, about 10 minutes. Stir in garlic, cumin, paprika, and salt and cook another 1–2 minutes.
- Add tomatoes and simmer: Stir in fresh chopped tomatoes and the canned tomatoes. Reduce heat to medium-low and simmer about 10 minutes until the sauce thickens slightly. While it simmers, preheat the oven to 375°F (190°C).
- Add the eggs and cheese: Remove the skillet from the heat. Use a spoon to make wells in the sauce and crack an egg into each well. Scatter torn mozzarella over the sauce and eggs if using.
- Bake until set: Transfer the skillet to the oven and bake 10–15 minutes, or until whites are set and yolks remain soft. Baking times vary, so check early and often. For a no-oven method, gently baste the egg tops with hot sauce to help them set without overcooking the yolks.
- Finish and serve: Remove from the oven, drizzle with olive oil, season with salt and pepper, and add garnishes like parsley, jalapeño, or feta. Serve with toasted baguette slices.
Tips for Success
Shakshuka is flexible, but these tips will help you get the best results:
- Use canned tomatoes with confidence: Good-quality canned tomatoes often give better, more consistent flavor than underripe fresh tomatoes and save time.
- Customize freely: Regional variations abound—add olives, artichokes, extra spices, or hot peppers according to your taste.
- Tame acidity: If the tomatoes are too acidic, caramelize the onions and peppers a bit more, or add a pinch of sugar, a small pinch of baking soda, or a touch more salt—use sparingly.
- No oven? Baste egg tops with the hot sauce to help them cook gently on the stovetop while keeping yolks soft.
What Goes Well with Shakshuka?
Bread is essential for soaking up the sauce. In addition to a good crusty baguette, serve shakshuka with:
- Grilled vegetables: Light, savory sides such as grilled zucchini or eggplant pair nicely.
- Simple salad: A crisp cucumber salad or mixed greens with a light dressing provides a refreshing contrast.
- Fries or vegetable fries: Regular fries or baked zucchini fries offer a fun, indulgent side.
Storing and Reheating
- Store leftovers tightly covered in the fridge for up to a day. Reheat gently in a covered skillet over low heat until warmed through so the yolks stay near runny.
Can I Freeze This?
- The tomato-pepper sauce freezes well, but avoid freezing the finished dish with eggs—their texture changes after freezing and thawing.
- Cool the sauce, transfer to freezer-safe containers or bags, and freeze for up to 6 months. Thaw before reheating and adding fresh eggs.
Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tomatoes, roughly chopped
- 1 can (15 ounces) crushed tomatoes
- 3 to 4 eggs
- 4 ounces fresh mozzarella, torn into pieces (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- 3 cloves garlic, minced
- Freshly ground black pepper, to taste
For Garnish:
- Chopped parsley
- Sliced jalapeño
- Crumbled feta
- Baguette, for serving
Instructions
- Heat the oil in an oven-safe skillet over medium heat.
- Add the onion and sliced bell pepper; sauté until soft, about 10 minutes.
- Stir in the minced garlic, cumin, paprika, and salt and cook 2 more minutes.
- Add chopped fresh tomatoes and the canned tomatoes, reduce heat, and stir to combine.
- Simmer the sauce about 10 minutes until it thickens slightly. Preheat the oven to 375°F while the sauce simmers.
- Remove the skillet from the heat and make 3–4 wells in the sauce. Crack eggs into the wells and scatter mozzarella over the top if using.
- Bake until whites are set but yolks are still slightly runny, about 10–15 minutes. Check often.
- Drizzle with olive oil, season with salt and pepper, and garnish with parsley, jalapeño, and feta.
- Serve with toasted baguette slices.
Nutrition
Carbohydrates: 16 g |
Protein: 15 g |
Fat: 18 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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