Shakshuka

shakshuka is the perfect dish that combines breakfast and dinner in a deliciously spiced one pot stew! You’ll want to eat this for every meal, and it’s so easy that you can!

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Shakshuka, meaning mixture in Arabic, traditionally is a dish where eggs are poached in a tomato stew mixed with peppers, onions and spiced with cumin. The dish is said to have originated in Northern Africa and became extremely popular all over the Middle East. It began as a breakfast meal…you know, because of the eggs, but it has become popular to eat the dish for dinner as well.

And yes, I am one of those people. Eggs for dinner…yes please! Most people know shakshuka and love it. Nadia and I are no different. In this version, I kept it pretty simple and used bell peppers. I’m not the biggest super spicy fan so I would probably do that differently if I were you….you being a spicy fan. Add some cayenne or put in some chili peppers like the original form of this dish is often made with.

Only thing to watch are the eggs. You’re going to make little wells in the sauce to crack the eggs into so they can cook properly. It’s really important to put the lid on your skillet because the steam from the pan will help the egg whites set from above. Otherwise, what tends to happen is the yolks get cooked all the way through before the whites are done and that’s no fun.

Still, this is such an easy dish to make. Plus, it looks fancy so you can impress people for brunch one day! Also, get some thick crusty bread to pair it with. This is such a hot, stew-like dish that the bread soaks it all up and makes it soooo good!

Consider also making our Garbanzo Bean Salad as light, fresh, side dish!

5 from 6 votes

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Shakshuka

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A deliciously spiced, one pot, tomato and egg stew that's traditionally eaten for breakfast, but is so good you'll want to eat for every meal!

Course: Breakfast, Brunch

Cuisine: Mediterranean, Middle Eastern

Servings: 6 people

Author: Deana Kabakibi

Ingredients

• 1-2 red & yellow bell peppers, chopped (about 2 cups)
• 1 cup yellow onion, chopped
• 3 cloves garlic, pressed
• 1 tbsp olive oil
• 28 ounce crushed tomato
• 1/2 tsp cumin, ground
• 1/2 tsp paprika, ground
• 1/2 tsp salt
• parsley for garnish

Instructions

1. In a large skillet over medium heat, put 1 tbsp oil and add onions. Cook for about 5-7 or until translucent. Add bell peppers and cook until they just start to soften about 3-5 min. In the last 1-2 min add garlic and stir well.

2. Add can of crushed tomato, cumin, paprika and salt. Stir well. Lower heat so it's simmering and create 6 indentations for the eggs. Then crack an egg into each indentation and cover the pan with a lid so the steam cooks the top of the eggs for about 10 min. Check the eggs after 5 min to make sure the yolks aren't cooking through if you like it runny. You can also put the pan (oven safe) in the oven at 350 degrees until the eggs cook about 10 min.

Recipe Notes

Sidenote again that the egg yolks sometimes tend to cook faster than the whites. So be careful if you like your yolks runny, you will want to check after 5 min how quickly they're cooking.