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Best Shakshuka Recipe

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★★★★★

4.5 from 68 reviews

This classic Shakshuka recipe features poached eggs nestled in a rich, spiced tomato and red pepper sauce, accented with smoky paprika, cumin, and a touch of harissa for heat. Enhanced with fresh spinach, creamy feta, and vibrant garnishes like parsley, avocado, and microgreens, this hearty, flavorful dish is perfect for breakfast, brunch, or any meal.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 red bell pepper (stemmed, seeded, and diced)
  • ¼ teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper

Spices and Aromatics

  • 3 garlic cloves (minced)
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Pinch cayenne pepper (optional)

Tomato Sauce

  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons harissa paste

Vegetables & Garnishes

  • 1 cup fresh spinach (chopped)
  • 3 to 5 large eggs
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh parsley leaves
  • 1 avocado (sliced)
  • Microgreens (for garnish, optional)

Serving

  • Toasted bread (for serving)

Instructions

  1. Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add 1 cup of chopped yellow onion, 1 diced red bell pepper, ¼ teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, until the onion softens and becomes translucent, about 6 to 8 minutes.
  2. Add Spices and Tomato Base: Reduce heat to medium-low. Stir in 3 minced garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and a pinch of cayenne pepper if using. Cook for about 30 seconds until fragrant. Then add 1 (28-ounce) can of crushed tomatoes and 2 tablespoons harissa paste. Simmer the mixture for 15 minutes, uncovered, until the sauce thickens and flavors meld.
  3. Incorporate Spinach and Prepare for Eggs: Stir 1 cup of chopped fresh spinach into the sauce and cook until wilted. Using the back of a spoon, create 3 to 5 small wells in the sauce. Crack 3 to 5 large eggs gently into these wells. Cover the skillet with a lid and cook on low heat until the egg whites are set and yolks reach your desired doneness, about 5 to 8 minutes.
  4. Finish and Serve: Season the shakshuka with additional salt and freshly ground black pepper to taste. Sprinkle ⅓ cup crumbled feta cheese and ¼ cup fresh parsley leaves over the top. Add sliced avocado and optional microgreens for garnish. Serve immediately with toasted bread for scooping and enjoying the rich sauce and creamy eggs.

Notes

  • Harissa paste can be adjusted to control the spice level; omit if you prefer a milder sauce.
  • Use a cast-iron or heavy-bottomed skillet to ensure even cooking and heat retention.
  • To test egg doneness, lift the lid carefully and check whites are opaque and yolks still slightly runny for traditional shakshuka.
  • Feel free to add more vegetables like zucchini or eggplant for variation.
  • Leftover shakshuka can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: shakshuka, eggs, tomato sauce, Middle Eastern breakfast, vegetarian brunch, spicy eggs, harissa, feta

Find it online: https://bitesizedbenny.com/best-shakshuka-recipe/