How to Make Shakshuka: A Flavorful One-Pan Dish

Shakshuka is a vibrant and delicious dish that hails from North African and Middle Eastern cuisine. It features a harmonious blend of sautéed onions, tomatoes, and eggs, making it a hearty option for breakfast, brunch, or even dinner. With its rich flavors and colorful presentation, this one-pan meal is perfect for both casual family dining and special occasions. Prepare to delight your taste buds with every bite!

Why Make This Recipe

This shakshuka recipe is a must-try for several reasons. Firstly, it is incredibly easy to prepare, taking just about 30 minutes from start to finish. Secondly, it is healthy and nutritious, loaded with vegetables and protein-packed eggs. Additionally, the dish is versatile, allowing for endless variations to suit your personal taste. Whether you enjoy a mild flavor or prefer a spicy kick, shakshuka can be tailored just for you. Finally, it’s a visually appealing dish, making it perfect for sharing with family and friends!

How to Make Shakshuka

Follow this simple step-by-step guide to create the perfect shakshuka at home.

Ingredients

• 2 onions, chopped
• 2 tomatoes, diced
• 1 potato, peeled and cubed
• 2 cloves garlic, minced
• 4 eggs
• Olive oil
• Salt and pepper
• Fresh herbs (optional, for garnish)

Directions

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onions and cook until soft, stirring occasionally.
3. Stir in the diced tomatoes and cubed potato, and season with salt and pepper.
4. Cook until the potato is tender, about 10 minutes, stirring as needed.
5. Make small wells in the mixture using a spoon and crack an egg into each well.
6. Cover the skillet and cook until the eggs are just set, about 5 minutes.
7. Garnish with fresh herbs, if desired, and serve warm.

How to Serve Shakshuka

Shakshuka is best served right from the skillet to the table for a rustic and inviting presentation. Pair it with crusty bread or pita for dipping into the rich sauce and runny yolks. This dish can also be accompanied by a light salad or yogurt for a refreshing balance.

How to Store Shakshuka

If you have leftovers or wish to meal prep, store shakshuka in an airtight container in the refrigerator. It should stay fresh for 3 to 4 days. To reheat, warm it gently in a skillet on the stove, or microwave until heated through. Note that the eggs may become firmer when reheated, so it’s best enjoyed fresh.

Tips to Make Shakshuka

• Adjust the Spice Level: For a kick, add red pepper flakes or chopped jalapeños to the dish while cooking or serve a spicy harissa sauce on the side.
• Add Cheese: Feta cheese or goat cheese can add a creamy texture and additional flavor.
• Use Fresh Tomatoes When Possible: If ripe tomatoes are in season, use them for an extra burst of flavor.

Variations

• Vegetable Additions: You can include bell peppers, spinach, or zucchini for added nutrition and flavor.
• Protein Options: For non-vegetarians, consider adding cooked sausages or bacon to the mix before cooking the eggs.
• Different Herbs: Experiment with cilantro, parsley, or even mint as a garnish.

FAQs

1. Can I make shakshuka ahead of time? Yes, you can make the tomato and potato base ahead of time and store it in the refrigerator. When ready to serve, reheat and add the eggs for fresh shakshuka on the spot.
2. What is the best way to eat shakshuka? Shakshuka is best enjoyed by scooping it up with pieces of crusty bread or pita, allowing you to soak up the delicious sauce and yolk.
3. Can I freeze shakshuka? It’s not recommended to freeze shakshuka, especially the eggs, as they can become tough after thawing. It’s best enjoyed fresh!

By following this easy recipe, you will have a delicious, comforting dish that is perfect for any meal. Enjoy making and sharing your shakshuka!

Shakshuka

A vibrant and deliciousNorth African and Middle Eastern dish featuring sautéed onions, tomatoes, and eggs, perfect for breakfast, brunch, or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Middle Eastern, North African

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 pieces onions, chopped
• 2 pieces tomatoes, diced Use fresh tomatoes when possible for better flavor.
• 1 piece potato, peeled and cubed
• 2 cloves garlic, minced

Main Ingredients

• 4 pieces eggs
• 2 tablespoons olive oil For cooking.
• to taste salt and pepper Season to preference.
• to taste fresh herbs (optional, for garnish) Such as cilantro, parsley, or mint.

Method

 

Cooking

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onions and cook until soft, stirring occasionally.
3. Stir in the diced tomatoes and cubed potato, and season with salt and pepper.
4. Cook until the potato is tender, about 10 minutes, stirring as needed.
5. Make small wells in the mixture using a spoon and crack an egg into each well.
6. Cover the skillet and cook until the eggs are just set, about 5 minutes.
7. Garnish with fresh herbs, if desired, and serve warm.

Notes

Serve shakshuka right from the skillet paired with crusty bread or pita. It can be stored in an airtight container for 3-4 days and reheated gently.