Shakshuka
Shakshuka: A Flavorful Mediterranean Classic
Shakshuka is a Mediterranean favorite that’s simple, comforting, and full of flavor. Originating in North Africa, this common Middle Eastern breakfast or brunch dish features poached eggs nestled in a rich tomato sauce bursting with flavors. While there are endless variations, the traditional version is made with tomatoes, bell peppers, and aromatic spices, creating a savory, soul-warming meal that’s perfect for the whole family.
Whether you’re following the Mediterranean diet or just love hearty, flavorful meals, Shakshuka is an easy, home-cooked versatile dish that never fails to impress. Perfect for a cozy weekend brunch or a light, nutritious dinner, this recipe is a staple in Mediterranean food. Plus, it’s super easy to make—follow our step-by-step guide for a no-fuss, delicious meal!
No-fuss Shakshuka with “Shake-Shuka” Spice Blend
Looking to take your Shakshuka to the next level? Our “Shake-Shuka” spice blend is the secret to transforming your tomato sauce into a flavor-packed dish. This incredible blend of aromatic Mediterranean spices brings out the best in your tomato sauce with ease.
Simply sauté your veggies, add the “Shake-Shuka” blend, simmer for 20 minutes, and finish off with your choice of eggs, fish, or other protein you like. Don’t forget the warm, fresh bread on the side for the ultimate shakshuka experience. Trust us, you’ll want to soak up every last bite!
- Vegetarian, Gluten-Free, Keto
- , Veggies
- , Breakfast, Brunch
- , Mediterranean, Middle-East, North Africa
Prep Time:
10-15 minutes
Cook Time:
25 minutes
Serves:
3-4 ppl
Ingredients
Olive oil
1 onion, sliced
1 hot pepper (Jalapeño/Serrano; remove white ribs or leave for extra heat)
5 garlic cloves, sliced thin
1.5 bell peppers, julienned (sweet peppers as red, orange, yellow)
Spice Mix: 2-3 Tbsp
Tomatoes, 32oz can (whole, or crushed)
Salt & pepper
Eggs (5-6 for this quantity)
Garnish: handful chopped parsley
Directions
1. Prep your veggies: slice the onion to thin 1/2 rings, thin slice the garlic, deseed and clean the hot pepper (or keep for extra heat) and cut to thin slices. Julienne the bell peppers.
2. In a large deep pan on medium heat, warm up olive oil (about 1/4 cup) and sauté the onion, and 3-4 minutes when translucent add the garlic, and hot pepper and sauce for 2 minutes until you get amazing aromatic oil. Add the bell peppers and continue cooking until soft- about 3-4 minutes.
3. Add 2-3 Tbsp of the spice mix and stir for another minute. If you’re using your own, mix in a separate bowl: dry garlic, cumin, paprika, cayenne, ground coriander, and chili powder.
4. Add the tomatoes, salt and pepper to taste, and cook for 10-15 minutes.
5. Taste and adjust spices and salt as needed, make little dimples and break the eggs one at a time into each spot. We recommend breaking each egg first into a bowl to avoid any unwanted shells.
6. Cover the pan, and cook on low-medium heat. About 5-8 min for runny eggs and 10-15 for fully cooked eggs, all depending on your stove. Feel free to open the lid and take a peek. Remember the eggs continue to cook in the sauce after you remove.
7. Garnish with chopped parsley, and serve with warm fresh bread.
Note: If using fresh tomatoes, we recommend using plum tomatoes, blanch them in boiling water, peel them, and add them to the pan. You can cut them to slices or simply tear into the pan with your hands.
In This Recipe
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