A shakshuka recipe that has quickly become a staple after a recent trip to Morocco. Eggs baked in spiced tomato sauce with feta cheese — and all in under 20 minutes!
When we went to Morocco over Christmas, my husband fell in love with eggs made in a tandoori oven. When we got home, I wanted to make him eggs like the ones we ate on that trip. After doing a little research I stumbled on shakshuka and thought that he might like it. Truly, I had no idea how much he would love it or how many times I was going to make it in the next few months.
Why You Will LOVE This Recipe //
- I’m a firm believer in bringing your vacation home with you. If you can’t make it to Morocco, indulging in the country’s cuisine is the next best thing.
- I am really encouraging my husband’s healthy eating, so I wanted to make him eggs like the ones we ate on that trip. There is really nothing bad in this shakshuka; poached is one of the healthiest methods of cooking eggs.
- On that trip to Morocco, I didn’t bring home a tandoori, but I did bring home a lot of spices. This is the perfect recipe for me to play with them. Smoked paprika, cumin, spicy red pepper, all go perfectly in this recipe.
- Shakshuka has become a staple its-late-and-I-need to feed-you kind of recipe. It takes 20 minutes from start to finish and is one pan and easy clean up for the win.
- Even if you don’t eat eggs (I don’t), you can still put some of the sauce on a piece of pita or bread.
What Is Shakshuka? //
Shakshuka is a dish most closely associated with North Africa and the Middle East. It comprises poached eggs and a tomato sauce enriched with chili peppers, onions, and spices. It’s a breakfast/brunch dish but there’s really no reason why you can’t eat this at any time of the day. It’s now becoming popular in various Mediterranean regions and, thanks to our trip, in my household!
- 1 tbsp olive oil
- 1 onion, diced
- 1 red pepper, diced
- 4 garlic cloves, minced
- 1 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp crushed red pepper
- salt and pepper
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 6 eggs
- 1/2 cup crumbled feta
- 1/4 cup cilantro, chopped
How To Make // The Steps
Step 1: Pour olive oil in a large saute pan, add onions and red pepper and cook over medium heat. Cook for 5 to 8 minutes, or until the vegetables soften.
Step 2: Add garlic, cumin, smoked paprika, and oregano. Cook for another minute, stirring constantly.
Step 3: Stir in the tomatoes and season with salt and pepper. Let the tomato mixture simmer for 10 minutes.
Step 4: Move the sauce around to create wells for the eggs. Crack the eggs into holes. Cover and cook for 5 to 8 minutes, depending on how cooked you like your eggs.
Step 5: Remove from heat, and top with crumbled feta, cilantro, and if desired, more salt, pepper, and red pepper flakes. Serve immediately.
You can add whatever spices you like. More spice? Add more pepper flakes. Or a saute some jalapenos in with the onions. Less spice? Leave them out. You can customize this however you like.
Yep! Add more eggs as you need.
Yes, you can also make this on a sheet pan. Prepare the sauce and pour it on a rimmed sheet pan. Crack as many eggs as you need and cook them through in the oven.
Maybe? I really don’t think that you need it though. It’s pretty hearty on its own.
Serve with pita, naan, flatbread, or serve it in a sandwich.
How To Store Shakshuka //
You can keep shakshuka in an airtight container in the fridge for up to 3 days. To reheat, add it to a skillet and cook over medium heat until the eggs are warm and the sauce bubbles. You can also warm it up in the oven at 350 F for 15 minutes. You can also freeze shakshuka for up to 3 months, though the texture of the eggs will be compromised. You may want to store the sauce and make the eggs fresh.
Easy Shakshuka — Eggs Baked In Spicy Tomato Sauce
- 1 Tablespoon olive oil
- 1 onion diced
- 1 red pepper diced
- 4 garlic cloves minced
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- Salt and pepper
- 1 14.5 ounce can fire roasted diced tomatoes
- 6 eggs
- 1/2 cup crumbled feta
- 1/4 cup cilantro chopped
- Pour olive oil in a large saute pan, add onions and red pepper and cook over medium heat. Cook for 5 to 8 minutes, or until the vegetables soften.
- Add garlic, cumin, smoked paprika, and oregano. Cook for another minute, stirring constantly.
- Stir in the tomatoes and season with salt and pepper. Let the tomato mixture simmer for 10 minutes.
- Move the sauce around to create wells for the eggs. Crack the eggs into holes. Cover and cook for 5 to 8 minutes, depending on how cooked you like your eggs.
- Remove from heat, and top with crumbled feta, cilantro, and if desired more salt, pepper, and red pepper flakes. Serve immediately.