One of my favorite ways to mark the weekend is by making Shakshuka
Weekend brunch is an important thing at my house. Not only because I have a tendency to get hangry when not fed, but because I think it's important to mark the weekend with something intentional and positive to disengage from the stresses of the week. In my opinion, brunch is best enjoyed while still in your nightclothes after a leisurely lie-in, sitting at the breakfast table with a tea-splattered Sunday crossword unfolded in front of you, or maybe curled up next to your honey on the couch with a Netflix show queuing up and the dog sniffing hopefully at your plate.
Though this Shakshuka recipe only takes about 30 minutes to prepare, I find that it pairs best with a slow weekend and an inclination to not rush to the next activity.
What is Shakshuka and where is it from?
Shakshuka is a savory stew found in Middle Eastern, North African, and Mediterranean cuisines, though the exact origins are still debated. Some believe that Shakshuka originated in Turkey, where it eventually spread to Spain and other areas of the Middle East. Others believe that it originated in Morocco, Yemen, or Tunisia.
Though you'll find small variances in recipes according to each region, the essential components of a Shakshuka generally include eggs poached in a rich tomato sauce with peppers, onions, garlic, and various spices; often including cumin, paprika, and cayenne pepper. Some variations of Shakshuka also include meat, yogurt or cheese, and additional vegetables or greens. In each region, it is often served with bread to mop up the rich sauce.
What you can expect from this recipe & meat-free options
My adaptation of this dish includes a meat option (sausage, lamb, or chorizo are our favorites), both poblano and bell peppers, cilantro, and green onions in place of the traditional white or yellow as a dietary preference. I also love to top my version of Shakshuka with salty feta cheese, creamy goat cheese, or this Easy Labneh Cheese because I think it pairs well with the rich umami of the tomatoes and heat from the peppers and spices.
If you prefer to make this dish without meat, it makes a hearty option on top of cauliflower or traditional rice, potatoes, or sautéed greens. We generally eat this dish for breakfast or brunch, but it also makes a wonderful comfort food option for dinner. Whichever time of day you choose to eat this, it pairs wonderfully with a loaf of crusty bread or flatbread to mop up every last drop.
How long does this recipe keep and what is the best reheating method?
This recipe should keep for up to 4 days when stores in an airtight container in the refrigerator. It reheats well in a skillet on the stovetop over medium heat. For smaller portions, reheat in a microwave-safe dish for 2 minutes, stir, and heat at additional 30-second intervals as needed.
If you are a jammy egg fan
Though it's perfectly okay to reheat the once-cooked eggs when enjoying the leftovers, if you prefer a jammier egg rather than a firm one, you can limit the original number of eggs you crack into this stew to just what you will eat that day. When reheating on the stove, additional eggs can be added and cooked at this time. That way you enjoy perfectly jammy eggs when enjoying the leftovers. If reheating in the microwave, a separately cooked fried or poached egg added to the top after reheating is the way to go.
What tools do I need to make this recipe?
- A cutting board
- A chef’s knife
- Measuring cups and measuring spoons
- A wooden spoon or spatula
- A large cast-iron skillet or oven-safe skillet (you may also cook the bulk of the dish in a skillet on the stovetop and transfer it to a baking dish to finish in the oven)
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Shakshuka
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast & Brunch
- Method: Oven / Stovetop
- Cuisine: Mediterranean, Middle Eastern, North African
- Diet: Gluten Free
Description
Shakshuka is a stew of eggs poached in tomato sauce with sausage, peppers, and feta. This savory brunch dish takes about 30 minutes to make.
Ingredients
- 1 lb ground pork sausage, lamb, or chorizo
- 1 bell pepper (I prefer orange or yellow), chopped
- 1 poblano pepper, chopped
- ½ cup green onion, chopped (green tops only if following Low-FODMAP)
- ½ cup of cilantro (plus more to top, if desired)
- 2 (28 oz) cans crushed fire roasted tomatoes
- 2 garlic cloves, minced (may sub 2 tbsp garlic-infused olive oil if following Low-FODMAP)
- 4 tsp ground cumin
- 2 tsp paprika
- ¼ tsp cinnamon
- ⅛ tsp cayenne pepper
- 1 ½ tsp sea salt
- ½ tsp ground black pepper
- 6 large eggs
- ¾ cup feta cheese, crumbled
- Optional: a crusty loaf of bread or flatbread on the side to soak up every last bit
Instructions
- Preheat oven to 375 degrees F (190 C).
- In a large cast-iron pan over medium-high heat, brown sausage until cooked through.
- Add bell pepper, poblano pepper, and green onions, and cilantro, sauteing for about 2 minutes to allow the peppers to get some direct heat.
- Add the tomato sauce and stir to combine.
- Season the mixture with the garlic (or garlic oil), cumin, paprika, cinnamon, cayenne, salt, and pepper and stir to combine. Allow the mixture to come to a simmer.
- Once the tomato sauce is nice and bubbly, make a well in each section that you would like to add an egg. Gently crack an egg into each well.
- Top the dish with feta cheese and place in the oven to continue cooking. I prefer my egg whites to be cooked through for safety reasons, but like my yolks to be slightly runny or jammy still. If your tomato sauce was sufficiently hot when you add the eggs this should only take an additional 7-10 minutes in the oven to complete cooking. Alternatively, if you would prefer to continue poaching the eggs on top of the stove instead of the oven, you may do so.
- Optional: Serve Shakshuka warm with additional cilantro on top and a crusty loaf of bread or flatbread on the side to soak up every last bit.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 Serving
- Calories: 394
- Sugar: 15 g
- Sodium: 1619 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 248 mg
Marisa Franca says
We make Eggs in Purgatory quite a bit. We've even had them as a light lunch. They are easy to make and look on the fancy side. I'm planning on something similar when our kids come over for brunch. We love homemade crusty bread with this so none of the delicious sauce goes to waste.
Catherine says
I've never had eggs like this but I've been wanting to try this for some time. It looks so good and hearty! I love all the ingredients in this dish and it's just bursting with vibrant colors too!
Gloria says
I just finished eating a similar breakfast. So delicious and easy to prepare. It is the perfect recipe for entertaining too...just make 2 pans!!
Lauren Vavala says
Mmm shakshukas are so darn delicious! I love all the feta in this recipe - perfect for breakfast or dinner around here!
Catalina says
What a beautiful way to start the day! This dish would be perfect for our Sunday family brunches! I love how rich this is!
Claudia Lamascolo says
I have a whole family that loves eggs in sauce. They eat them in just about everything mom would make including pasta. She would make this dish when we were kids without tthe feta I like that addition
Veena Azmanov says
We love shakshuka and this with cheese is my favorite. I usually play around with types of cheeses and Feta is my favorite. Saving this for later.
Julie @ Running in a Skirt says
What a delish recipe! I love the use of veggies, eggs and feta in it. I bet this would be perfect for a weekend brunch. Adding to my list!
Nikole says
I've always wanted to try shukshuka! Looks delicious!
Alexis says
This looks hearty and delicious! My boys would love this dish, its full of their favorite foods.
Beth says
Yum! This looks so delicious! I have always wanted to make this, but never did! It is such a beautiful dish! I love the feta on top! So gorgeous! I want some right now! I'll be honest!
Amanda says
Yummm I'm all about this recipe. Looks wonderful!
Kylee from Kylee Cooks says
oooh! I've never had Shakshuka, and I think that has to change. What a great combination of flavors and color. Yum!
Veena Azmanov says
I love shakshuka and this is taking it to the next level with my favorite feta on top. Never thought of adding meat to my shakshuka before but why not? Sounds yum.
Ramona says
My dream recipe any time in the day - could have this as a breakfast, lunch or dinner - superb - I love, love shakshoukas and your recipe is just gorgeous!
Marisa Franca says
This is just like my eggs in purgatory. It's one of our favorite brunches! Savory breakfasts are always popular at our house. I like your sprinkling of Feta on top. Yummy breakfast anytime!!
Catherine says
This looks so wonderful! This is my kind of breakfast...definitely one I need to make one of these weekends. My family would love this!
Dan Zehr says
This tasty, easy and colorful Shakshuka is calling my name! I was always a fan of gluten-free recipes and I am pinning this recipe for later!
Claudia Lamascolo says
This reminds me of our eggs in purgatory . I love sauce and eggs the addition of feta is wonderful and the meat with peppers makes it much heartier!
Mahy Elamin says
mmm what interesting recipe. I like the fact that the recipe includes feta. I love it. Love the unique flavors in this recipe! I want to try it for lunch.