Easy Shakshuka Recipe

This easy Shakshuka recipe is traditional and full of flavor. Great for breakfast, lunch, or dinner and only takes minutes to make!

Shakshuka has been on my list of things to make for ages. I finally got around to it and it has become a firm favorite around here!

Shakshuka is a dish of tomatoes, onion, peppers, and spices, topped with eggs that are poached in the sauce on top of the vegetables. It is a Mediterranean dish that has been around for centuries.

It is easy to see why it has been around for some long once you try it.

This easy Shakshuka recipe is quick to make and I have also found that it is easy to customize. If you don't like a lot of spice, you can tone it down. Use whatever peppers you have - don't worry if you don't have a red and yellow pepper.

I have added vegan chorizo to this easy Shakshuka recipe but you can absolutely leave it out if you don't have any. We love the flavor that the vegan chorizo adds to the vegetables and eggs, though, and vegan chorizo is one of the most common ingredients used in my house!

One of the best things about Shakshuka, in my opinion, is how quickly it comes together! I love to bake and cook but I don't want to spend hours every day making our meals.

Shakshuka is great for any meal, too! Breakfast, lunch or dinner - this meal is perfect!

Serve with a salad and some bread to soak up the sauce on the side. Or make some Homemade Naan, a perfect accompaniment to this easy Shakshuka recipe!

Easy Shakshuka Recipe

Recipe by Tanya OttCourse: Main CoursesCuisine: North African/Middle Eastern

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

This easy Shakshuka recipe is traditional and full of flavor. Great for breakfast, lunch or dinner and only takes minutes to make!

Ingredients

• 1 large onion, chopped

• 4 Tablespoons olive oil

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 4 cloves garlic, minced

• Dash of ground cayenne, to taste

• 1 teaspoon ground cumin

• 1 ½ teaspoons ground smoky paprika

• Dash of ground nutmeg

• 1 28-ounce can tomatoes, chopped, with juice

• ½ teaspoon black pepper

• ½ teaspoon white pepper, optional

• 1 teaspoon kosher salt

• 5 ounces vegan chorizo crumbles, optional

• 6 eggs, more or less as desired

• 5 ounces feta, crumbled

• Fresh cilantro, chopped

Directions

• Preheat oven to 375F.
• In a large skillet (I use cast iron), heat the oil over medium-low. Add the onion and peppers. Cook gently until soft, about 15 to 20 minutes. Add garlic and cook 1 to 2 minutes, just until tender. Stir in the cayenne, cumin, paprika, and dash of nutmeg and cook for 1 minute. Pour in the can of tomatoes and season with salt and pepper. Simmer until the tomatoes and the juices have thickened, about 10 minutes. Taste and add more salt and pepper if needed.
• Make 6 small wells in the top of the tomato mixture. Gently crack eggs into the wells. Transfer the skillet to the oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with feta and cilantro and serve directly out of the pan.