My mom is an article clipper. She reads the newspaper every morning – not the kind that is on the internet – and she clips articles for everyone that she’s close to. Techy stuff for Jack, figure skating/Olympic articles for my sister, and, of course, recipe ideas for me. These bits of recipe inspiration are always helpful because, quite honestly, I often get stuck in my head about what to make, and I appreciate the outside perspective.
What is Shakshuka?
My mom came to visit a few weeks ago and said, “I don’t know how to pronounce this one but it looks really good, why don’t you make something like this?” I’ve loved shakshuka for years, and I didn’t have a shakshuka recipe on the blog, so I followed her advice!
If you’re not familiar with shakshuka, you’re in for a treat. It’s a North African dish that consists of eggs poached in a spicy, smoky tomato sauce. It’s healthy, warming, and comforting meal that’s easy to make but intensely flavorful. While it’s a delicious breakfast or brunch, I also love it for a satisfying weeknight dinner.
Why You’ll Love This Shakshuka Recipe
I love this dish, and I think you will too! Here’s why:
- It’s largely a pantry meal. Eggs, canned crushed tomatoes, spices & spinach are the essential ingredients. And if you have crusty bread on hand, it’s great on the side for scooping up the warm sauce and eggs.
- I add spinach for extra veggie power. Traditional shakshuka is spinach-free, so if you don’t have any on hand, you can easily leave it out. However, I love the bright flecks of green in the red sauce, and it’s an easy way to make an already healthy meal even more nutritious.
- Harissa makes this shakshuka recipe extra smoky and spicy. You can find harissa at most grocery stores nowadays – I love the Trader Joe’s brand!
- There’s feta on top. When it’s mixed with the hot tomato sauce, it melts into tangy, creamy bites that add savory pops of flavor.
- It’s weeknight-friendly. That’s right. From start to finish, this recipe takes just over 30 minutes to make. It’s definitely one to add to your regular meal rotation.
If you make this shakshuka recipe, please let me know what you think in the comments! For more healthy breakfast ideas, check out this baked oatmeal, this frittata, these overnight oats, or the breakfast section of our recipe index!
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion (1 medium onion)
- 1 red bell pepper, de-seeded and diced
- 3 medium garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons harissa paste, optional*
- 1 (28-ounce) can crushed tomatoes
- Pinch of cayenne pepper, optional
- Several big handfuls of fresh spinach
- Sea salt and freshly ground black pepper
- 4 eggs
- ⅓ cup crumbled feta, optional
- ⅓ cup fresh parsley leaves
- 1 avocado, diced
- Toasted slices of ciabatta bread (1 to 2 per serving)
- Microgreens for garnish, optional
- Heat the oil in a large 12-inch skillet over medium heat. Add the onion and a few generous pinches of salt and pepper. Add the red pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Turn the heat to medium-low and add the garlic, smoked paprika and cumin. Stir and let cook for about 30 seconds, then add the tomatoes, harissa paste, if using, and a few more pinches of salt and pepper. Simmer for 15 to 20 minutes until the sauce is thickened. Taste and adjust seasonings, adding the cayenne pepper for more kick, if desired.
- Add the spinach and stir until wilted. Make 4 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes.**
- Serve with feta cheese, parsley, diced avocado and microgreens, if using. Serve with toasted bread for scooping and enjoy!
** If you prefer to use smaller skillets as shown in the picture, divide the sauce among the skillets and continue to simmer over medium-low heat. Make wells and crack in the desired number of eggs. Cover and cook until the eggs are set, 5 to 8 minutes.
Make this gluten free by using GF bread.