Easy Shakshuka
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
216 kcal
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Course
Breakfast
Easy Shakshuka
Description
This shakshuka begins by sautéing onions, diced poblanos or bell peppers, garlic, and fresh tomatoes to soften and develop sweetness. Ground spices including sweet paprika, cumin, coriander, red chili powder, cinnamon, nutmeg, along with salt and a touch of sugar are added to create a complex, warm spiced tomato base. Crushed tomatoes with juices and water contribute to the sauce's body, which cooks uncovered until thick and flavorful.
After the sauce thickens, spinach, fresh cilantro, and green olives are folded in and cooked until the greens wilt, adding texture and saltiness. The sauce is removed from heat, and wells are made to crack eggs into. The eggs cook in residual heat or under a broiler until set, yielding tender whites and runny yolks.
Shakshuka serves well for breakfast, brunch, or dinner, offering a combination of rich, spiced tomato sauce with creamy eggs. Crumbled feta adds tang, with olives and herbs providing bursts of flavor. It can be eaten with crusty bread to scoop up sauce and eggs.
Storing cooked shakshuka in airtight containers keeps it refrigerated for 3-4 days or frozen for 2-3 months, though egg texture may change slightly when frozen. Reheating is best done gently in a skillet with added liquid to loosen thickened sauce or in the microwave at intervals. The sauce can be made ahead and reheated before adding fresh eggs for serving.
Ingredients
- 2 tablespoons extra-virgin olive oil , olive oil or canola oil
- 2 yellow onion peeled and diced, small yellow or red onions or 1 medium
- 4 cloves garlic , peeled and roughly chopped
- 1 poblano pepper red, orange or yellow), diced, or bell pepper
- 1 teaspoon paprika sweet
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon Indian red chili powder or crushed red pepper flakes
- 1 teaspoon ginger fresh grated or powder
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg freshly ground or store-bought
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 28- oz crushed tomatoes with juices, or puree
- 5 Roma tomato , chopped
- 2 cups spinach gently packed or 12 oz frozen spinach, thaw, finely chopped
- 5 ounces feta cheese , crumbled, to taste
- 1 cup Manzanilla green olives whole, stuffed with green pimiento
- 2 tablespoons green olive brine
- 6 egg or as many as you can fit
- 1 cilantro chopped, small bunch
- 150 ml water
Instructions
- In a large skillet or a large cast-iron skillet, heat the oil over medium heat. Add the onions, poblano, Fresh tomatoes, and garlic and cook uncovered, for about 8 minutes, until softened. (Reduce the heat if necessary) Add the sweet paprika, cumin, coriander, red chili powder, salt, sugar, ginger, cinnamon, cinnamon, crushed tomatoes, 2 tablespoons of the olive brine juice, and water.
- Cook, uncovered, stirring occasionally, for about 10-15 minutes, or until the sauce thickens. Taste and correct the seasoning to taste, if needed.
- Add the chopped greens, half of the chopped cilantro, and olives to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 to 15 minutes.
- While the spinach is cooking, set an oven rack in the top position and preheat the broiler. Remove the pan from the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites.
- Sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary).
- Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking. Remove the pan from the oven and sprinkle the remaining cilantro over top. Serve hot with bread.
Notes
- Store cooked shakshuka in an airtight container and refrigerate up to 3-4 days; reheat gently in a skillet or microwave.
- Make the sauce ahead of time; reheat before adding eggs to cook just before serving.
- Freezing is possible but may alter the texture of eggs; thaw overnight and reheat thoroughly before eating.
- Add a splash of water or broth when reheating if the sauce has thickened too much.
User Reviews
Overall Rating
5
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