Delicious & Easy Shakshuka Recipe

shakshuka with poached eggs and avocado in cast iron skillet
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It’s easy to see why shakshuka has become so all the rage these days. The mix of aromatic spices, tomatoes and eggs makes for a satisfying meal. This quick and easy shakshuka recipe is a perfect weeknight dinner, or savory weekend breakfast.

Jump to Delicious & Easy Shakshuka Recipe

First and foremost- what is Shakshuka? It’s origins are in North Africa, but is popular in Egypt, Israel and the Middle East. This dish is chock full of savory spices that speak to my Hungarian heart. The last time I made this dish, my seven year old called from the living room “wow mom, that smells really good”. Basically, the spices makes this fantastic dish. The eggs make it appropriate for a savory weekend breakfast, or as a filling vegetarian dinner. As always, plenty of modifications are listed below to meet all of your needs.

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Yield: 4 servings

Prep time: 5 minutes

Cook time: 25 minutes

Shakshuka Ingredients

  • 2 tsp avocado oil
  • 28 oz can of whole tomatoes
  • 1 red bell pepper, chopped
  • 1 yellow onion, minced
  • 4 cloves of garlic, minced
  • 1-1/2 tsp cumin
  • 1-1/4 tsp ground coriander
  • 1-1/2 tsp caraway seeds
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp Marash chili flakes
  • Salt & pepper to taste
  • 1/4 cup of white wine
  • 1 bunch of kale, roughly chopped
  • 8 eggs
  • 1/2 avocado, chopped
  • 1/4 chevre (goat cheese), crumbled (optional)
  • Cilantro for garnish
  • whole wheat pita (optional)

Shakshuka Instructions

  1. Preheat the oven to 350 degrees
  2. Warm the oil in a large cast iron skillet, I swear by my le creuset skillet
  3. Add onion and saute until lightly browned, about 3-5 minute
  4. Add garlic and spices and cook, stirring constantly for 1 minute
  5. Throw in chopped bell pepper and cook, stirring frequently, until softened
  6. Add tomatoes, including the juices, and kale. The kale will cook down, don’t worry if the pan seems too full. Using your cooking spoon, break up the whole tomatoes as your stir. Let simmer for 10 minutes, stirring occasionally.
  7. Using your spoon, make 4 wells in the dish at 12:00, 3:00, 6:00 and 9:00. Crack two eggs into each of the 4 wells.
  8. Place the skillet in the oven and cook for roughly 10 minutes. I prefer the yolks to be a little runny, so I remove the skillet when the eggs are just set. Cook according to your preference.
  9. Upon removing from oven, garnish with avocado, chevre (if using) and cilantro and serve immediately. If you like a little spice, add more Marash chili flakes on top as well. Serve with one whole wheat pita, if using.

Allergy Modifications

  • Dairy: Simply omit the goat cheese. Alternatively, you can simply garnish over the dish of those without an allergy. This dish is delicious without the goat cheese.
  • Gluten: Serve without the pita bread. I’ve served this dish both ways, and you won’t miss the pita bread. You can also find a gluten free pita.

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