This Shakshuka Recipe is made with spiced tomato sauce, harissa, poached eggs and garnished with cilantro and feta. These eggs are poached in the tomato sauce and is so full of flavor.
This Spicy Potato Shakshuka is the ultimate one-pan dish that can be enjoyed for dinner or breakfast. Making authentic shakshuka sauce can take take up to 1 hour. With Shakshuka sauce, you can enjoy an authentic shakshuka in just 5 minutes. Garnish with fresh chopped cilantro or parsley and enjoy with crusty bread for mopping up the sauce.
What is Shakshuka?
Shakshuka is a popular and flavorful dish originating from the Middle East and North Africa, particularly countries like Israel, Tunisia, and Morocco. It is a hearty and satisfying one-pan meal consisting of poached eggs cooked in a rich tomato and pepper sauce. The name "Shakshuka" is derived from the Arabic word for "mixture" or "shaken up," reflecting the combination of ingredients and flavors in the dish.
The base of Shakshuka is typically made by sautéing onions, garlic, and bell peppers in olive oil until they become soft and fragrant. Then, ripe tomatoes or tomato sauce is added along with a blend of spices, which may include cumin, paprika, chili powder, and sometimes harissa or other spicy condiments for an extra kick. The mixture is simmered until the flavors meld together, creating a luscious and aromatic sauce. We made this recipe easier for you by using Shakshuka sauce.
Why you will love this recipe
- Bursting with Flavor: Shakshuka is a flavor-packed dish that combines the sweetness of ripe tomatoes, the earthiness of spices, and the slight heat of peppers. The blend of aromatic herbs and spices like cumin, paprika, and chili powder infuses the dish with a rich and complex flavor profile. Each bite is a delicious explosion of tastes that will leave you craving more.
- Versatile and Customizable: Shakshuka is a versatile dish that allows for creativity and personalization. You can adapt it to your taste preferences by adding ingredients like feta cheese, olives, spinach, or fresh herbs. The flexibility of the recipe allows you to experiment and create variations that suit your dietary needs and preferences.
- Simple and Wholesome Ingredients: Shakshuka is made with simple and readily available ingredients such as tomatoes, peppers, onions, eggs, and spices. These ingredients are often pantry staples, making it convenient to whip up a delicious meal without much effort or planning.
- Easy to Prepare: Shakshuka is a one-pan dish that comes together relatively quickly. With just a few basic cooking techniques, you can create a satisfying and impressive meal. It's a great option for busy weekdays or when you want to prepare a flavorful meal with minimal fuss.
Shakshuka Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil
- Red onion
- Baby potatoes
- Garlic cloves
- Shakshuka sauce
- Sesame seeds
See recipe card for Shakshuka Recipe quantities.
How to make Shakshuka
In a lidded large saucepan on medium heat, heat the olive oil and wait for it to shimmer. Add the onion and potatoes and sauté until the onions and potatoes are soft, about 10 minutes. Add garlic until fragrant, about 1 minute.
Pour in the Shakshuka Sauce as well as the Harissa and bring to a simmer. Increase the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork-tender, about 5 minutes. Taste and add more salt and pepper as needed.
Using the back of a spoon, create 4 to 6 evenly space wells for the eggs. Crack the eggs into each well, keeping the yolks intact. Cover the skillet and cook until the egg whites are set, about 10 minutes.
Garnish with parsley, feta seeds, and sesame seeds.
What to serve with my Shakshuka Recipe
- Crusty Bread or Toast: One of the most popular accompaniments to Shakshuka is crusty bread or toasted bread slices. The bread can be used to scoop up the flavorful tomato sauce and runny egg yolks, adding a delightful textural contrast.
- Pita Bread: Soft and fluffy pita bread is another great option for serving with Shakshuka. Tear off a piece of pita, and use it to scoop up the sauce and eggs. You can also use it to make mini Shakshuka sandwiches by filling the bread pockets with the saucy mixture.
- Rice or Grains: If you prefer a heartier meal, you can serve Shakshuka over cooked rice, quinoa, or your favorite grains. The grains absorb the flavorful sauce and add a satisfying base to the dish.
- Couscous: A classic North African pairing, fluffy couscous makes a wonderful side dish for Shakshuka. It provides a light and fluffy texture that complements the saucy eggs and adds an additional element of flavor.
- Salad: A fresh salad can be a refreshing accompaniment to the rich and savory Shakshuka. Consider serving a simple green salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette. The crispness and acidity of the salad will provide a nice contrast to the warm and robust flavors of the main dish.
- Olive oil: You can substitute other cooking oils such as vegetable oil, canola oil, or avocado oil if you prefer.
- Red onion: Yellow onion or white onion can be used as a substitute for red onion. They will provide a similar flavor profile.
- Baby potatoes: If you don't have baby potatoes, you can use regular potatoes cut into small cubes or even sweet potatoes for a twist. Adjust the cooking time accordingly to ensure they are cooked through.
- Garlic cloves: If you don't have fresh garlic cloves, you can use garlic powder or granulated garlic. Adjust the amount based on your taste preferences.
- Shakshuka sauce: If you don't have a pre-made shakshuka sauce, you can create your own by combining canned diced tomatoes, tomato paste, and a blend of spices such as cumin, paprika, and chili powder. Adjust the spice levels to your liking.
- Harissa: Harissa is a spicy chili paste commonly used in Shakshuka. If you don't have harissa, you can substitute it with a combination of paprika, cayenne pepper, and a pinch of cumin for a similar spicy kick.
- Eggs: Eggs are a key ingredient in Shakshuka, but if you prefer a vegan or egg-free version, you can substitute the eggs with tofu cubes or chickpeas for a protein source. Add them to the sauce during the cooking process.
- Cilantro: If you're not a fan of cilantro, you can replace it with parsley or fresh basil for a different herb flavor. Alternatively, you can omit the herbs altogether or use a sprinkle of dried herbs as a substitute.
- Feta: Feta cheese adds a tangy and salty flavor to Shakshuka. If you prefer a dairy-free option or don't have feta cheese on hand, you can substitute it with crumbled goat cheese or a dairy-free cheese alternative.
- Sesame seeds: Sesame seeds are often used as a garnish in Shakshuka. If you don't have sesame seeds, you can omit them or use other seeds like sunflower seeds or pumpkin seeds for a crunchy texture.
Shakshuka Recipe Variations
- Green Shakshuka: Instead of using a tomato-based sauce, make a green Shakshuka by using a mixture of leafy greens such as spinach, kale, or Swiss chard. Sauté the greens with onions and garlic, and then add the eggs to cook in the green mixture. This variation adds a vibrant and nutritious twist to the traditional recipe.
- Mediterranean Shakshuka: Give your Shakshuka a Mediterranean flair by incorporating ingredients like Kalamata olives, sun-dried tomatoes, artichoke hearts, and crumbled feta cheese. The salty and tangy flavors of these ingredients add a delicious Mediterranean twist to the dish.
- Spicy Shakshuka: If you enjoy heat, amp up the spice level of your Shakshuka by adding more chili peppers, such as jalapeños or serranos, or increasing the amount of harissa or other spicy condiments. You can also add a sprinkle of red pepper flakes for an extra kick.
- Meaty Shakshuka: For a heartier version, add cooked ground meat like lamb, beef, or chicken to the sauce. Brown the meat in the pan before adding the onions and peppers. The addition of meat adds protein and richness to the dish.
Check out my Sausage Breakfast Casserole Recipe.
- Large Skillet or Frying Pan: A wide and deep skillet or frying pan with a lid is essential for cooking the Shakshuka. It should be large enough to accommodate the sauce and eggs.
- Cutting Board and Knife: You will need a cutting board and a sharp knife to chop and prepare the vegetables, such as onions, peppers, and garlic.
- Wooden Spoon or Spatula: A wooden spoon or spatula is useful for sautéing the vegetables and stirring the sauce while it simmers.
- Measuring Utensils: Use measuring cups and spoons to accurately measure the ingredients, especially spices, for the Shakshuka sauce.
- Can Opener: If you are using canned tomatoes or other canned ingredients for the sauce, a can opener will be required.
- Mixing Bowl: A mixing bowl is handy for whisking the eggs and combining any additional ingredients or spices before adding them to the skillet.
- Serving Plates or Bowls: Once the Shakshuka is cooked, you will need plates or bowls for serving.
How to store Shakshuka
- Cool the Shakshuka: Allow the Shakshuka to cool down to room temperature before storing it. This helps prevent condensation and the formation of moisture inside the storage container.
- Transfer to an Airtight Container: Transfer the cooled Shakshuka to an airtight container. Choose a container that is appropriate in size to accommodate the amount of Shakshuka you have.
- Refrigerate: Place the airtight container in the refrigerator. Shakshuka can be stored in the refrigerator for up to 3 to 4 days.
- Reheat Before Serving: When you're ready to enjoy the leftovers, reheat the Shakshuka. You can do this by transferring a portion to a skillet and gently heating it over low to medium heat until warmed through. Stir occasionally to ensure even heating. Alternatively, you can reheat individual servings in the microwave.
Shakshuka Recipe Top tips
- Use Fresh and Flavorful Ingredients: Since Shakshuka relies on simple ingredients, make sure they are fresh and of good quality. Use ripe tomatoes, aromatic herbs, and spices to enhance the flavor of the dish.
- Sauté the Onions and Peppers: Take the time to properly sauté the onions and peppers until they are soft and slightly caramelized. This step helps develop the base flavors of the Shakshuka.
- Customize the Spice Level: Adjust the amount of spices, such as paprika, cumin, and chili powder, to your preferred spice level. Add more for a spicier Shakshuka or reduce the amount if you prefer a milder version.
- Simmer the Sauce: After adding the tomatoes and spices, allow the sauce to simmer for some time. This helps the flavors meld together and creates a rich and flavorful base for the eggs.
- Make Wells for the Eggs: Before adding the eggs to the sauce, create small wells in the mixture with a spoon or spatula. This ensures that the eggs stay in place and cook evenly without running all over the pan.
- Cover to Cook the Eggs: Covering the skillet with a lid or foil helps create a gentle steam inside, cooking the eggs from the top as well. This helps achieve the desired consistency for the eggs, whether you prefer runny yolks or fully cooked.
- Garnish with Fresh Herbs: Just before serving, sprinkle the Shakshuka with fresh herbs like cilantro or parsley. The vibrant green herbs add freshness and a pop of color to the dish.
- Serve with Crusty Bread or Pita: Shakshuka is often enjoyed with crusty bread or warm pita to soak up the flavorful sauce and yolk. The bread provides a nice contrast in texture and adds to the overall enjoyment of the dish.
- Customize with Toppings: Feel free to customize your Shakshuka with additional toppings like crumbled feta cheese, olives, or a drizzle of tahini sauce. These additions can elevate the flavors and provide interesting texture contrasts.
- Experiment with Variations: Don't be afraid to experiment with different variations of Shakshuka by adding ingredients like feta cheese, spinach, or other vegetables. It's a versatile dish that can be adapted to your taste preferences.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove