Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3T Olive oil; 1 red onion, diced; 1 large red bell pepper, thinly sliced or diced; 1 large yellow bell pepper, sliced or diced; 4 garlic cloves, rough chopped; 3/4 tsp salt, more to taste; cracked pepper to taste; 1 tsp cumin; 1 tsp sugar; 1 tsp smoked paprika; 1/2 tsp aleppo chili flakes (optional); 3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices); 1/3 cup water or white wine; 2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley; 4 -6 Extra large organic eggs; 1/4 – 1/2 cup goat cheese or crumbled feta; ¼ C finely diced Spanish-style cured Chorizo or 1 cup Merguez Sausage, a North African spiced sausage

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How to make Shakshuka – a North African baked Egg dish perfect for breakfast, brunch or dinner! Serve with crusty bread to mop up the flavorful juices. A simple delicious meal bursting with flavor. Video included.

This easy North African-style baked egg dish, called Shakshuka is bursting with Middle Eastern flavors. Fast and easy to make, it comes together in 30 minutes and it’s one we use a lot at home for dinner or Sunday brunch.

Shakshuka is best served with crusty bread to mop up all the flavorful juices. There are many variations of shakshuka, depending on the region, and I took a few liberties here with this one, adding bell pepper, goat cheese and fresh herbs.

Any way you prepare Shakshuka, the combination of the spices, along with flavorful Tomato-Pepper stew, topped with the eggs – is one you will want to make over and over.

Watch how to make Shakshuka! | 60-sec video

Where is Shakshuka From?

There are versions of shakshuka all across North Africa- Morocco, Tunisia, Algeria and Egypt. Isreal has a version too brought there by Tunisian Jews. Each version is slightly different utilizing different spices and herbs- but in general, it is a tomato-based stew topped with eggs and baked.

how to serve Shakshuka to a crowd?

Shakshuka is a great recipe for entertaining because you can easily make the flavorful stew ahead, doubling or tripling. When ready to serve, heat it up and place it in a large baking dish. In our catering business, we used hotel pans. Add the eggs to the hot stew, and finish cooking it in a hot oven. How easy is that?

Shakshuka can be made in one large, dutch oven, a cast-iron skillet, or in even individual mini skillets!

It starts with making the flavorful stew base.

Here I’ve added bell peppers to the traditionally, all-tomato, stew. I wanted to add a little more texture and different flavors.

Make little wells in the hot stew, and add the eggs. Top with crumbled goat cheese ( or add it after its baked).

Some folks add feta, which also works, but for me personally, I prefer the soft creaminess of the goat cheese here.

Simple delicious recipe for Shakshuka! Bursting with North African Flavors, this tasty Baked Egg dish makes for a healthy and incredible brunch!

Bake in 375 F oven for 7-10 minutes, until the whites are opaque.

I prefer to keep the yolks a little soft but cook to your desired “doneness”.

Top it with fresh herbs- parsley and dill or try basil ribbons.

Serve it up with your favorite bread and enjoy!

Let me know how you like this version of shakshuka in the comments below!

Happy weekend!

Sylvia

Shakshuka Recipe

★★★★★ 4.8 from 29 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4
Category: Breakfast, brunch, vegetarian
Method: Stove top
Cuisine: Middle Eastern

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Description

Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.

Ingredients

3T Olive oil
1 red onion, diced
1 large red bell pepper, thinly sliced or diced
1 large yellow bell pepper, sliced or diced
4 garlic cloves, rough chopped
3/4 tsp salt, more to taste
cracked pepper to taste
1 tsp cumin
1 tsp sugar
1 tsp smoked paprika
1/2 tsp aleppo chili flakes (optional)
3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices)
1/3 cup water or white wine
2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley
4 –6 Extra large organic eggs

Other optional additions:

1/4 – 1/2 cup goat cheese or crumbled feta
¼ C finely diced Spanish-style cured Chorizo or 1 cup Merguez Sausage, a North African spiced sausage

Instructions

preheat oven to 375F
In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
Add all spices, sugar and salt.
Cook for 2 more minutes. Add fresh tomatoes and water (or wine).
Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.
With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.
Place in the 375F oven.
Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)
Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.
Serve with crusty bread.

Notes

If adding cured (cooked) Spanish style chorizo, add to the simmering stew. If adding Merquez Sausage, brown it with the onions and peppers.

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