Easy Shakshuka Recipe

This Shakshuka Recipe is a classic North African Dish of gently poached eggs simmered in onions, peppers, garlic, and crushed tomatoes with classic smoky spices like paprika and cumin. The dish is then topped with chopped fresh parsley and crumbled feta cheese. The result is a fragrant taste explosion that is delicious anytime of the day.

If your family is anything like ours, then they love eggs. We just can not get enough of these tasty, protein-packed nuggets. If eggs are your thing, try classic deviled eggs, egg salad, and pickled eggs.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Jalapeno: If you are heat-sensitive, you don’t have to add the jalapeno. However, it does add a delicious dimension to the recipe, blends well with the other flavors, and if the jalapenos are chosen properly, does not add much heat.
• Paprika: Use smoked paprika not sweet paprika. If you do not have any, it is a great investment for your spice cabinet. Use it in black bean burgers and one-pot chili mac.
• Crushed tomatoes: Use good quality crushed tomatoes like Cento. Choose high-end smoked paprika and Feta Cheese as well.
• Feta cheese: This is very traditional in this recipe, and it pulls the flavor of the dish together. But if you don’t like it, omit it or try Cotija cheese, which is a dry, crumbly Mexican cheese made from cow’s milk.

How to Make Shakshuka

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by heating a little bit of olive oil in a large pan. Add the onions and cook until lightly brown and soft. Add the red bell peppers and jalapeno and cook until the vegetables are soft. Then, reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for a minute, stirring constantly. Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes.

Then, make small wells in the sauce and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta. Serve with crusty bread or toasted pitas.

Tips for Success

• Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set. 
• As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet.
• I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron.
• With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through.
• Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat in the microwave at a reduced power. 

Serving Suggestions

I love to serve this dish with toasted crusty bread like French baguettes or wrapped in toasted pita bread. We often serve it for breakfast, but it is equally delicious and easy for dinner. It is a hearty meal in itself, but sometimes we serve it for brunch along with tomato salad, garlic hummus, and chickpea salad. Additional toppings include avocado, chopped cilantro, chopped mint, or Kalamata Olives. For a change of pace, serve it with cheesy grits or roasted potatoes.

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