Shakshuka

4.75 from 4 votes

This shakshuka recipe takes the cake in our family. Serve with toasted bread or pita, and you’ll wonder why you ever made it any other way!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Middle Eastern, North African

Servings:

Calories: 252kcal

Ingredients

2-4 tablespoons extra virgin olive oil divided
salt
freshly ground black pepper
2½ tablespoons finely chopped garlic (about 6 large cloves)
1 cup of finely chopped shallots (can substitute red, white, or yellow onion)
1 red bell pepper (seeded and diced, about 1 ¼ cup)
2 ½ pounds fresh tomatoes (chopped; you can also sub one 28-ounce can whole peeled tomatoes or diced tomatoes)
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 1/2 teaspoons paprika
1 1/4 teaspoons ground cumin
1/2 teaspoon chili powder (nothing special, just the regular chili powder in your spice cabinet)
6 large eggs
3 tablespoons fresh parsley (chopped; can also use cilantro, mint, chives)

Optional ingredients:

1 cup eggplant (cut into small thin slices)
1 cup zucchini (cut into small thin slices)
5 ounces feta cheese (cubed or crumbled)

US Customary - Metric

Instructions

If using the optional eggplant and zucchini (if not, skip this step), start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the eggplant and a pinch of salt and pepper and cook until the eggplant is slightly browned and just softened, about 3 to 4 minutes (add a little drizzle of extra olive oil if needed). Remove from the pan and set aside. Repeat the same process for the zucchini, which may take a few minutes more to soften, which is why we cook it separately. Set the zucchini aside as well.
Still over medium heat, add 2 tablespoons of olive oil to the pan, and fry the garlic and shallot, stirring often until lightly browned and fragrant, 3-4 minutes. Add the bell pepper, and cook for another 2-3 minutes.
Increase the heat to medium-high. Stir in the fresh tomatoes and cook for 10 minutes, stirring as needed, until the tomatoes have broken down. During this time, add the fresh thyme sprigs, paprika, cumin powder, chili powder, and 1 teaspoon salt (or salt to taste). Also add the cooked eggplant and zucchini.
Once the tomatoes have cooked down to a sauce consistency, use a spoon to create 6 small evenly-spaced wells in the pan and carefully crack the eggs into each well. If you have a request for a well done egg, add that egg first, and wait 30 to 45 seconds before adding the others. You can move the sauce around the eggs to let them sink down a bit if needed. If using, distribute the cheese cubes around the pan, pressing them into the sauce.
Let the eggs cook for 4-6 minutes, depending how you like them done. Cover the pan with a lid to cook the egg whites more thoroughly or just to speed things up, but watch them carefully to avoid overcooking! Garnish with fresh parsley and serve immediately.

Video

Nutrition