Best Shakshuka
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Breakfast
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Cuisine
Middle Eastern
Best Shakshuka
Description
This recipe for Best Shakshuka begins with sautéing onion and red bell pepper in olive oil until softened, creating a flavorful base. Aromatic spices including smoked paprika, cumin, and optional cayenne introduce warmth and mild heat. Crushed tomatoes and harissa paste simmer to a thick sauce providing a tangy and slightly spicy foundation.
Fresh spinach is stirred in until just wilted, adding color and mild earthiness. Eggs are cracked into wells in the sauce and gently cooked until the whites are set but yolks remain runny or to preferred doneness. The dish is finished with scattered crumbled feta cheese, fresh parsley, sliced avocado, and optional microgreens, contributing creamy, fresh, and bright notes.
Shakshuka is traditionally eaten communally, with toasted bread served for dipping into the saucy eggs. The combination balances rich textures and bold flavors, making it a satisfying breakfast or brunch option. Adjust the harissa level to suit desired spice intensity.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper stemmed, seeded, and diced
- ¼ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 3 garlic minced, cloves
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
- Pinch cayenne pepper optional
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste see note
- 1 cup spinach chopped, fresh
- 3 to 5 egg large
- ⅓ cup feta cheese crumbled
- ¼ cup parsley fresh leaves
- 1 avocado sliced
- microgreens for garnish, optional
- bread for serving, toasted
Instructions
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
Notes
- Choose a mild harissa for less spicy shakshuka or a hot variety for more heat, depending on taste preference.
User Reviews
Overall Rating
5
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