Shakshuka- is it breakfast or brunch or dinner? Does it matter? I say no, no it doesn’t – because it’s so delicious and comforting and simple to make- it’s perfect for any meal. I’m sure I’ve said this before, but my favorite types of recipes are the ones that don’t require complicated ingredients or techniques, but taste like there are complicated ingredients and techniques involved.
Maybe I like tricking people. In all seriousness though, my number one goal with this website is to boost your confidence in the kitchen by sharing exactly those types of recipes: Recipes that are simple, but that don’t taste simple.
Shakshuka is that, in a nutshell. I love sprinkling some feta on top, but if you can’t do dairy it will still be delicious without it. And if your spice rack is needing some oomph: go order some cured sumac from Oaktown Spice Shop right now. Stock up on all the spices you need, while you’re at it. Their spices are the best.
A note about canned tomatoes: They vary in chunkiness. Some are finely diced and saucy, Some are more like actual chunks of tomatoes in juice. If they’re more like the latter, I like to give them a quick blitz with a stick blender to break them up a bit. You could also use crushed tomatoes, but I like the sauce to have some coarseness to it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 - 4 servings
- Category: Breakfast, Brunch, Main Course
- Cuisine: jewish, Middle Eastern
simple and comforting, shakshuka is perfect for any meal
- 2 tablespoons extra virgin olive oil
- 1 large shallot, (finely diced (about 1/2 cup))
- 3–4 cloves garlic, (sliced)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 2 roasted bell peppers, (finely diced)
- 28 ounces canned diced tomatoes*
- 6 eggs
- chopped cilantro
- sumac, (optional)
- crumbled feta, (optional)
- Place a large skillet that has a tight fitting lid over medium heat. Add the olive oil.
- Once hot, add the shallots and the garlic. Sauté for 3-4 minutes, or until browned and softened.
- Add the salt, cumin, coriander, and tomato paste. Cook for about 30 seconds, or until very fragrant.
- Stir in the roasted bell peppers and diced tomatoes. Bring to a simmer and adjust the heat so it stays at a strong simmer. and cook uncovered for 8-10 minutes, or until the sauce thickens.
- Turn the heat down to low if it’s not already there. Drop the eggs into the sauce, spacing them out as evenly as possible. Gently swirl the whites into the sauce a bit, being careful not to break the yolks. Cover the pan and cook for about 5 minutes, or until the whites are cooked through and the yolks are still a bit runny.
- Serve garnished with crumbled feta, chopped cilantro, and sumac, if desired.
* Different brands vary in chunkiness; if they’re larger chunks, I like to give them a quick pulse with my stick blender so they’re more of a coarse puree.
Looking for more simple recipes that are packed with flavor? I’ve got some of those!
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