Delicious eggs simmered to perfection in a spicy tomato sauce – shakshuka is an easy and healthy meal you can make for breakfast, lunch or dinner! While I like to add in a few handfuls of spinach and top my shakshuka with feta, you can toss in your favorite leafy greens and veggies for this crowd pleaser!
Shakshuka, eggs cooked in a spicy tomato sauce, originated in North Africa, but has recently become popular all around the world. Though this is a wonderful dish to serve for breakfast or brunch, I often find myself cooking shakshuka for dinner. It’s the perfect meal to make after a long day – decidedly low effort, but packed full of flavor!
The best part about shakshuka is its adaptability. Craving something a bit heartier? Toss in some chickpeas or even sausage. Want to make it a bit healthier? Stir in some spinach, kale or any other leafy green. You can also control the level of heat in your shakshuka. I used a few teaspoons of harissa, a Tunisian chili paste, but you could also use cayenne pepper or even just add a bit more paprika if you’re somewhat spice-averse.
This shakshuka comes together extremely quickly. After making the tomato sauce, use a spoon to dig a few shallow wells into your sauce and crack in the eggs. Cover the pan, cook the eggs to your liking and top with feta and cilantro! I generally serve shakshuka with toasted sourdough bread to scoop up every last bit of the delicious sauce, but a crispy baguette or pita bread would work just as well.
- vegetable oil 2 tbsp
- onion 1 large
- red bell pepper 1 large
- garlic 3 cloves
- paprika 1 tsp
- cumin ½ tsp
- diced tomatoes 800 g (28 oz)
- harissa chili paste* 2-3 tsp
- salt 1 tsp
- pepper ¼ tsp
- spinach 140 g (5 oz)
- eggs 4 large
- toasted bread 1 loaf
- feta 170 g (6 oz)
- avocado optional
- cilantro to taste
- Prepare the vegetables by finely chopping the onion and bell pepper and mincing the garlic.
- Heat vegetable oil in a large skillet over medium heat.
- Add the onion and bell pepper to the skillet and cook approximately five minutes or until the onion becomes translucent.
- Add the garlic, paprika and cumin and mix well. Cook for an additional two minutes.
- Add the tomatoes, harissa, salt and pepper to the skillet. Simmer for 20 minutes.
- Mix in the spinach and simmer until it wilts.
- Create four small wells in the sauce and crack one egg into each. Cover and cook approximately five minutes or until the eggs are ready.
- Crumble the feta over the skillet and top with cilantro. Serve with toasted bread and avocado.
- harissa chili pasteif you can't find harissa, you can use a similar chili paste, a dash of cayenne, or leave out the extra spiciness completely
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