This easy shakshuka recipe is loaded with flavor. Eggs poached in a slightly spicy pepper & tomato sauce, then topped with feta cheese – perfect for enjoying with a slice of crusty bread.
Shakshuka (pronounced shahk-SHOO-kah) is one of those dishes that has variations across different cultures: Mexico’s huevos rancheros, Italy’s eggs in purgatory, and Andalusia’s Huevos Flamenca are all dishes reminiscent to shakshuka. But throughout Northern Africa and much of the Middle East, shakshuka is king! While it seems Tunisia is the likely the originator of the dish, that hasn’t prevented Libya, Yemen, Morocco, Algeria, Egypt, and Israel from laying claim to it as “theirs” as well. It’s not hard to see why shakshuka is so beloved: it’s cheap, easy, hearty, and above all: delicious. All reasons why it makes an excellent camping meal as well!
This meal is great for both breakfast and dinner. The number of eggs you use depends on the size of your skillet, as well as your desired serving size. We’d recommend at least one egg per person for breakfast, or two eggs per person for dinner. Take care when cracking the eggs directly into the sauce – the shells are a pain to try to pick out of the sauce. If you prefer, crack each egg into a bowl and then slip them into the sauce one by one.
We chose to use one poblano pepper and one red bell pepper in our version to give it a bit of spice. If you want a milder shakshuka, you can use just red bell peppers. Or if you’re a fan of spicier food, you could use two poblanos or add serrano or jalapeno peppers.
This easy shakshuka recipe is loaded with flavor. Eggs poached in a slightly spicy pepper & tomato sauce, then topped with feta cheese - perfect for enjoying with a slice of crusty bread.
- 1 tablespoon olive oil
- 1 red bell pepper seeded and sliced
- 1 poblano peppers seeded and sliced
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 14 oz can diced tomatoes
- 2 eggs
- 1/4 cup feta cheese
- parsley chopped
- salt and pepper
Heat oil in your pot over medium heat. Once hot, add the poblano and red bell peppers and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.
Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.
- Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your prefered consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.
Season to taste. Serve immediately with feta cheese, chopped parsley, and a few slices of crusty bread.
Sharp knife & cutting board
Wooden spoon or spatula
Dishware & utensils for serving