Shakshuka
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Shakshuka is comfort food with a global passport—beloved across North Africa and the Middle East, it’s as beautiful as it is delicious. This version layers tender onions, roasted red peppers, and a smoky-spicy tomato sauce, then gently poaches eggs right in the skillet.
Equipment
- large skillet with a lid
- wooden spoon
- sharp chef's knife
- heat resistant spatula
Ingredients
- 4-6 whole eggs
- 3 tbsp extra-virgin olive oil
- ¼ white onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp crushed Calabrian chili peppers (or Trader Joe’s Chile Bamba)
- 1 14 oz can crushed tomatoes
- 1 12 oz jar roasted red peppers diced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ cup crumbled goat cheese
- Chopped parsley for garnish
- Sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced onions and sauté until soft and translucent, about 5–7 minutes.3 tbsp extra-virgin olive oil, ¼ white onion
- Add garlic and Calabrian chili peppers, cooking for another 30 seconds until fragrant.1 tbsp crushed Calabrian chili peppers, 2 cloves garlic
- Stir in crushed tomatoes, roasted red peppers, cumin, and smoked paprika. Let simmer for 10–12 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.1 14 oz can crushed tomatoes, 1 12 oz jar roasted red peppers, ½ tsp ground cumin, ½ tsp smoked paprika
- Using the back of a spoon, make small wells in the sauce. Gently crack an egg into each well. Cover and cook for 6–8 minutes, until whites are set and yolks are still slightly runny (cook longer for firmer yolks).4-6 whole eggs
- Sprinkle goat cheese over the top in the last minute of cooking so it softens without fully melting.½ cup crumbled goat cheese
- Remove from heat, garnish with parsley, and serve hot.Chopped parsley, Sea salt, freshly cracked black pepper
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More About This Recipe
Kitchen Tools You’ll Want
- Large skillet with a lid
- Wooden spoon
- Sharp chef’s knife
- Heat-resistant spatula
Tips & Serving Ideas
- Serve it with: warm crusty bread or toasted pita for scooping up that delicious sauce.
- Add greens: toss in a handful of spinach or kale just before adding the eggs for an extra nutrient boost.
- Spice level: If you prefer less heat, use half the amount of Calabrian chili peppers or swap for a pinch of red pepper flakes.
- Make it ahead: The tomato sauce can be prepped the day before; just reheat, add the eggs, and finish cooking.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 9gProtein: 13gFat: 23gFiber: 2gSugar: 5g
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