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Recipe | Shakshuka for the Soul

Shakshuka is a North African delicacy, artistically composed of fresh eggs poached in a hearty tomato sauce and savory aromatics, served with thick, crusty bread (or toasted corn tortillas, because I know we always have those on hand). This dish is quintessential for breakfast, lunch or brunch on any day, hot or cold, and is so easy to make! Shakshuka requires pantry staples including onions, bell peppers, eggs, canned tomatoes, spices and herbs! Did I mention this is a one-pot-stop to flavortown? Hallelujah! If you don’t have some of these ingredients on hand, it’ll be okay! I marked the required ingredients to make Shakshuka with an asterisk (*) so just be sure to have these on hand before getting fancy with the spices. 

As always, you can get festive with garnishes from crumbly cheeses (i prefer feta or queso fresco), avocados, chilies, ground sausage, fresh italian parsley, cilantro and more. I also adore a visit to cute, local bakeries and getting fresh-baked sourdough bread to dip! Shakshuka is THE no-brainer that you can’t mess up – taste as you go and season to your preference. I prefer mine with a slight kick that gets my guests sweating for more. It’s as beautiful as it tastes, and will keep all of your guests (and instagram followers) on their toes for the recipe!

A truly resourceful meal using pantry items on hand!
Shakshuka Recipe
Serves: 6 small servings, or 3-4 full servings
Prep: 10 minutes
Cook: 15 minutes
Total time: 25 minutes

For the sauce:
1 28-ounce can whole peeled tomatoes (you can use diced tomatoes too!)*
6 large eggs*
2 tbs olive oil*
1 medium onion diced*
1 red bell pepper, seeded and diced*
8 garlic cloves, roughly chopped*
1 medium shallot
1 tbs paprika*
2 tbs cumin*
1 tbs chili powder
1 tbs red chili flakes*
2 tbs garlic powder
1 tbs oregano*
salt and pepper to taste*

Garnishes:
Thick-cut sourdough, toasted*
1 bunch chopped fresh cilantro*
1 bunch chopped fresh italian parsley (flat leaf)*
1 fresh red chili pepper, thinly sliced 
1 avocado, sliced*
Crumbly cheese (I love the creaminess of queso fresco or tanginess of feta) 

Directions:
1. Drizzle and heat the olive oil in a medium skillet (with a lid, you’ll need this later).  
2. Sauté the onions and bell peppers until translucent, about 5-7 min. 
3. Add the garlic and spices (paprika, cumin, chili powder, garlic powder, oregano, red chili flakes, salt and pepper). Cook until fragrant and aromatic on medium heat, about 4 minutes.
4. Add in the canned tomatoes – if using whole peeled tomatoes, crush the tomatoes with your hand and add in the juices. 
5. Combine and simmer for 8 minutes. Taste for seasonings and adjust where necessary. I always end up adding a pinch more of cumin and lots of salt and pepper!
6. Using your spoon or spatula, create a small well and crack the egg inside. Repeat 5 more times until you have 6 eggs inside of your sauce. You might find it useful to crack the egg in a separate small bowl or cup before adding to avoid cracking directly in the pan and finding shells! 
7. Reduce the heat to low and simmer for 6-8 minutes with the lid on. Depending on how you like your eggs – if you prefer a runny yolk, cook for 6-7 minutes and check for doneness if the egg whites are cooked. Jammy eggs typically run 7 minutes and hard boiled are 8-9 minutes. 
8. Meanwhile, prep your garnish ingredients and toast your bread.
9. Remove from heat and serve in the pan. Garnish generously with parsley and cilantro, along with avocado slices, fresh red chilies and crumbly cheese. A dust of fresh ground black pepper and sprinkle of flakey sea salt also make for the perfect finishing touch! 
10. Serve with bread immediately and enjoy! 

If serving less than 6, reserve a portion of the sauce and toppings for later – the sauce holds for 3 days in the fridge or 3 months in the freezer! When it’s time to defrost, just crack a fresh egg into it and garnish with fresh toppings. 

As you can see from the photos below, I’ve used a range of garnish combinations. I think the avocado, fresh cilantro and parsley are crucial in bringing the entire dish together, adding a refreshing bite to the savory stew. If you make this Shakshuka, I’d love to see it on social media! Be sure to tag me @jenaceret or shoot me a DM if you have any questions!

P.S. I pre-made and froze Shakshuka for my recent camping trip in the snowy High Sierras. I tossed it right in my Lodge Cast Iron Dutch Oven and cracked some Happy Egg Co. Free Range Eggs over an open flame… Can you say PERFECTION?! 

1 Comment

  1. Rachel Caban
    March 24, 2022 / 9:54 am

    I love what you do! You make it all look so easy! I can’t wait to try out this yummy dish!

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