The Best Shakshuka Recipe

Foolproof Shakshuka Recipe: Eggs poached in spicy tomato-based veggie stew, baked to perfection, garnished with fresh herbs and served with crusty bread. Flavorsome, nourishing and healthy one-pot breakfast or dinner meal you will make over and over again!

Course Breakfast, Main Dish

Cuisine Middle Eastern

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 203kcal

Author Elena Szeliga

Ingredients

2 tablespoons olive oil
1 yellow onion chopped
3 cloves garlic minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 mild red chili pepper
salt and freshly ground black pepper to taste
1 eggplant diced
5-6 ripe tomatoes diced or two 14 oz (400 g) cans diced tomatoes
4 eggs
Fresh basil leaves, to garnish
Topping options: chopped parsley, mint, cilantro, crumbled feta, harissa, hot sauce (optional)
Pita or crusty bread, to serve

Instructions

Preheat the broiler to its highest possible temperature. In a large oven-proof skillet, heat the olive oil over medium heat. Sautée chopped onions and minced garlic until translucent. Add spices, salt and pepper and stir to coat. Add diced fresh or canned tomatoes and diced eggplant. Cook until the liquid is reduced.
Make "wells" in the tomato stew and carefully break the eggs directly into them. Spoon a bit of sauce over egg whites to make them set faster. Put the skillet under the broiler for just a few minutes, until egg whites are set but yolks are still runny.
Another option would be to cover the skillet with a lid and continue cooking shakshuka on the stove, reducing the heat to medium-low. Let it cook for no more than 10 minutes if you want your yolks to be runny. Garnish with fresh basil leaves and/or other suggested toppings. Serve with warm pita or crusty bread. Enjoy!

Notes

Traditionally shakshuka is a breakfast dish that is served along with warm pita bread. Any other crusty bread would be OK too.

Store leftovers in the fridge for up to 2 days.

Nutrition