I love branching out and finding new recipes to make! Especially when the recipe originates from another country. This past Christmas my husband gifted me an Israeli cookbook and I came across the recipe, Shakshuka. I remember hearing about this popular dish on the show, Love is Blind, (an amazing show if you like reality TV!) so I figured I would try to make this Easy Shakshuka. All you need are a few vegetables, eggs, and spices to make this recipe. I love how easy this dish is to make and it is absolutely delicious!
Contents
What is Shakshuka?
Shakshuka is a classic Maghrebi (Northern Africa) I believe is originally from Morocco dish made with wholesome ingredients. Simply put, Shakshuka is a warmly spiced vegetarian dish with tomatoes, onion, bell pepper, and eggs. This meal is typically served with pita, but any bread of your preference would work. The best part of this recipe is that it works for breakfast, lunch, or dinner! 
This article may contain affiliate links. We earn from qualifying purchases at no cost to you. Thank you for your generous support!
Equipment Needed
- Large pan with lid
- Large spoon
Ingredients
- Olive oil-Â To cook the veggies with.
- Onion (diced)-Â I use yellow onion for this recipe.
- Bell pepper (seeded and diced)-Â Diced into fine pieces. Red bell pepper is typically used, but green or yellow bell pepper would work as well.
- Garlic (minced)-Â Minced garlic adds great flavor to this dish.
- Paprika-Â For seasoning.
- Cumin-Â For seasoning.
- Chili powder-Â For seasoning.
- Tomatoes-Â I use whole peeled canned tomatoes, but fresh tomatoes work as well.
- Eggs-Â Large eggs that will be lightly poached.
- Salt and pepper-Â To taste.
- Parsley (chopped)-Â For the topping.
- Feta (crumbled)-Â For the topping.
How to Make Easy Shakshuka
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 medium diced onion and 1 seeded and diced red bell pepper. Saute for 4-5 minutes, or until the onion becomes translucent.
- Add 4 teaspoons of minced garlic, 2 teaspoons of paprika, 1 teaspoon of cumin, and 1/4 teaspoon of chili powder to the pan. Cook for 1 minute.
- Add one 28-ounce can of whole peeled tomatoes to the pan and break down the tomatoes using a large spoon. Bring the sauce to a simmer and season with salt and pepper to taste.
- Using a large spoon, create gaps in the sauce and crack your 6 eggs into each gap. Cover and cook for 6-7 minutes, or until the eggs are done to your preference.
- Top with 1/2 cup of chopped parsley and 1/2 cup of crumbled feta. Enjoy!
Tips
- Serve with a warm pita or a bread of your preference.
How to Store Shakshuka
Shakshuka leftovers can be stored in an airtight container for up to 4 days in the refrigerator. When you are ready to eat, either reheat in the microwave or oven.
Easy Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 4 teaspoons garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 28-oz can of whole peeled tomatoes
- 6 eggs
- Salt and pepper to taste
- 1/2 cup fresh parsley (chopped)
- 1/2 cup feta cheese (crumbled)
* I earn a commission from Instacart from qualifying purchases.
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 medium diced onion and 1 seeded and diced red bell pepper. Saute for 4-5 minutes, or until the onion becomes translucent.
- Add 4 teaspoons of minced garlic, 2 teaspoons of paprika, 1 teaspoon of cumin, and 1/4 teaspoon of chili powder to the pan. Cook for 1 minute.
- Add one 28-ounce can of whole peeled tomatoes to the pan and break down the tomatoes using a large spoon. Bring the sauce to a simmer and season with salt and pepper to taste.
- Using a large spoon, create gaps in the sauce and crack your 6 eggs into each gap. Cover and cook for 6-7 minutes, or until the eggs are done to your preference.
- Top with 1/2 cup of chopped parsley and 1/2 cup of crumbled feta. Enjoy!
