Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.
This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and fresh basil.
Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper cut into thin strips
- 1 green bell pepper cut into thin strips
- 1 yellow or orange bell pepper cut into thin strips
- 1 red onion, sliced
- 3 garlic cloves, minced
- salt and pepper, to taste
- 1 (29 oz can) tomato puree
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- a few drops hot sauce, or to taste
- 4 large eggs
- 1 teaspoon fresh thyme leaves
- 2 tablespoons crumbled feta cheese (omit to make dairy free)
- 2 cups prepared white rice (optional)
- pita or crusty bread for dipping (optional)
(note: this recipe is gluten free if served with rice rather than bread)
Heat a large cast iron pan or nonstick pan over medium heat. Add the olive oil, swirling to coat. Add your bell peppers and onion, seasoning lightly with salt and pepper. Cook until the onion softens, about 5 minutes, stirring occasionally.
Add the garlic and cook for another minute. Add the tomato puree, smoked paprika, cumin, and hot sauce, stirring to combine.
Bring to a boil, then reduce the heat and cover. Cook for 5 minutes. Using the back of a spoon, make four indentations in the mixture (this is where the eggs will go).
Crack an egg into a small bowl and then transfer into one of the indentations. Repeat with the remaining 3 eggs.
Cover and cook for about 6 minutes or until the eggs are finished cooking and turn opaque (the yolk will still be runny).
Remove from heat and sprinkle with feta cheese and thyme. Serve with crusty bread or rice. Season with more salt and pepper if desired, and serve with the hot sauce for additional heat if desired.
This is a nice comforting dish without being too heavy. The yolk remains runny and is so delicious broken with a piece of bread. I love that this dish works for any meal of the day too!
- 1 tablespoon olive oil
- 1 red bell pepper cut into thin strips
- 1 green bell pepper cut into thin strips
- 1 yellow or orange bell pepper cut into thin strips
- 1 red onion, sliced
- 3 garlic cloves, minced
- salt and pepper, to taste
- 1 (29 oz can) tomato puree
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- a few drops hot sauce, or to taste
- 4 large eggs
- 1 teaspoon fresh thyme leaves
- 2 tablespoons crumbled feta cheese
- 2 cups prepared white rice (optional)
- pita or crusty bread for dipping (optional)
- Heat a large cast iron pan or nonstick pan over medium heat. Add the olive oil, swirling to coat. Add your bell peppers and onion, seasoning lightly with salt and pepper. Cook until the onion softens, about 5 minutes, stirring occasionally.
- Add the garlic and cook for another minute. Add the tomato puree, smoked paprika, cumin, and hot sauce, stirring to combine.
- Bring to a boil, then reduce the heat and cover. Cook for 5 minutes. Using the back of a spoon, make four indentations in the mixture (this is where the eggs will go).
- Crack an egg into a small bowl and then transfer into one of the indentations. Repeat with the remaining 3 eggs.
- Cover and cook for about 6 minutes or until the eggs are finished cooking and turn opaque (the yolk will still be runny).
- Remove from heat and sprinkle with feta cheese and thyme. Serve with crusty bread or rice. Season with more salt and pepper if desired, and serve with the hot sauce for additional heat if desired.
This is also a Somali and Yemeni breakfast dish.