Mediterranean Shakshuka

Short description

Mediterranean Shakshuka is a vibrant one‑pan dish in which eggs are poached in a rich, spiced tomato and pepper sauce infused with herbs. This comforting breakfast or light dinner brings together bold flavours and wholesome ingredients for a satisfying, nourishing meal.

Why You’ll Love This Recipe

• It combines bold, aromatic flavours from spices like cumin and paprika with fresh vegetables for a dish that feels both hearty and elegant.

• The communal nature of shakshuka makes it ideal for sharing with family or friends or even enjoying as leftovers.

• It is naturally gluten‑free and vegetarian, and with slight modifications it can accommodate many dietary preferences.

• It cooks in one pan, requiring minimal cleanup and making it suitable for busy mornings or relaxed evenings alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• extra virgin olive oil

• medium onion, finely chopped

• bell peppers (red and/or yellow), diced

• garlic cloves, minced

• ripe tomatoes (fresh or canned), chopped

• tomato paste

• ground cumin

• smoked paprika

• red chili flakes (optional, to taste)

• salt and freshly ground black pepper

• fresh parsley or cilantro, chopped

• large eggs

• crumbled feta cheese (optional)

Recipe Card

directions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

2. Add the diced bell peppers and cook until they soften, approximately 5 more minutes.

3. Stir in the minced garlic, ground cumin, smoked paprika, and red chili flakes (if using). Cook for about 1 minute until fragrant.

4. Pour in the chopped tomatoes and tomato paste. Stir thoroughly to combine. Reduce the heat to low, and allow the sauce to simmer and thicken, about 10‑15 minutes. Season with salt and pepper.

5. Make small wells in the sauce using the back of a spoon. Crack the eggs into the wells, spacing them apart.

6. Cover the skillet and cook gently until the egg whites are set but the yolks are still runny, about 5‑7 minutes. For firmer yolks, cook a further 2‑3 minutes.

7. Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle chopped parsley or cilantro and crumbled feta (if using) over the top.

8. Serve immediately, directly from the skillet, with crusty bread or warmed pita at the side.

Servings and timing

• Servings: 3‑4 people

• Preparation time: 10 minutes

• Cooking time: approximately 25 minutes

• Total time: about 35 minutes

storage/reheating

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

• To reheat, gently warm in a skillet over low heat, adding a splash of water if the sauce has thickened too much. Cover the pan to help warm evenly.

• Eggs may lose some texture upon reheating; for best flavour, reheat just until warmed through.

FAQs

What type of tomatoes work best for shakshuka?

Ripe fresh tomatoes provide a bright, fresh flavour, while canned tomatoes offer convenience and a consistent taste. Choose plum or Roma tomatoes if using fresh, or high‑quality canned whole or diced tomatoes.

Can I make shakshuka vegan?

Yes. To make a vegan version, omit the eggs and replace with firm tofu, chickpeas, or vegan “egg” substitutes. Adjust cooking time accordingly and ensure the substitute is heated through.

How spicy is shakshuka and how can I adjust the heat?

The heat level can be controlled via red chili flakes, fresh chilies, or hot paprika. For a milder version, omit chili flakes; for extra heat, add finely chopped fresh chili or a dash of hot sauce.

Can I add other vegetables?

Absolutely. Zucchini, eggplant, spinach, kale, or mushrooms can be added. Add tougher vegetables earlier in the cooking process and softer ones closer to when you add the tomatoes.

Is shakshuka healthy?

Shakshuka is generally healthy: it includes vegetables, lean protein (from eggs), healthy fats (olive oil), and beneficial spices. It can be adapted lower in fat or lower in sodium depending on ingredient choices.

What kind of bread pairs well with it?

Crusty bread, baguette, sourdough, or warmed pita are excellent options. They help to soak up the sauce. Toasted or grilled breads add a nice texture contrast.

Can I make shakshuka ahead of time?

You can prepare the tomato sauce in advance and refrigerate. When ready to serve, warm the sauce and add the eggs to finish cooking. This reduces active time when serving.

How do I prevent the eggs from overcooking?

Covering the skillet helps cook the eggs gently and evenly. Also, remove the lid once the egg whites are set and yolks are at the desired doneness to prevent carry‑over cooking from residual heat.

What herbs and cheeses complement shakshuka?

Fresh parsley and cilantro are classic. Mint or dill may also provide interesting accents. For cheeses, feta is traditional; goat cheese or ricotta work as alternatives for creamy contrast.

Can shakshuka be served for meals other than breakfast?

Yes. Although often served for breakfast or brunch, shakshuka makes a satisfying lunch or light dinner. Pair it with a salad or seasoned grains to round out the meal.

Conclusion

Mediterranean Shakshuka offers a harmonious balance of bold flavours, nutritious ingredients, and versatile appeal. Whether shared for breakfast or served as a convivial dinner, its simplicity and richness make it a recipe well worth keeping in your regular rotation. Adjust spice, add vegetables or proteins according to preference, and enjoy a warm, comforting dish at any time of day.