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How to Make Shakshuka in Different Ways
shakshuka
A one-pan meal, easy to make Shakshuka, mix of vegetables with a sprinkle of spices. Let’s make it easy to cook for everyone, with substitutes and alternatives included.
Cooking doesn’t have to be complicated. Anyone can cook!
Ingredients
2-3 tablespoons olive oil
1 medium onion, chopped
1 bell pepper (red, yellow, or green), diced
2-3 garlic cloves, minced
4-6 medium ripe tomatoes, chopped (or a 14-ounce can of diced tomatoes)
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional, for heat)
Salt and pepper, to taste
4-6 eggs
Fresh parsley or cilantro, chopped (for garnish)
Optional toppings: Feta cheese, avocado slices, or toasted bread for serving
Before You Start
Choose ripe tomatoes: For fresh tomatoes, select ripe and juicy ones for a sweeter, more flavorful sauce.
Customize the spices: Adjust heat and spice levels to match your taste.
Prevent overcooking the eggs: Monitor the eggs to keep yolks runny if that’s your preference.
Experiment with add-ins: Include cooked chickpeas, spinach, or diced eggplant for extra texture and nutrients.
Make it ahead: Prepare the tomato base in advance, then reheat it before adding eggs for a quick meal.
Instructions
Prepare the Base
Step 1: Heat a large pan over medium heat and add oil. Chop the onion and bell pepper with a sharp knife, then add them to the pan. Sauté for about 5 minutes until tender.
Add Garlic and Spices
Step 2: Add minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for a minute, stirring well until fragrant.
Add Tomatoes
Step 3: Add chopped tomatoes (or canned tomatoes) and tomato paste. Stir to combine. Season with salt and pepper to taste. Simmer uncovered for 10-15 minutes.
Make Wells for Eggs
Step 4: Use a spoon to create small wells in the tomato sauce. Crack an egg into each well.
Cook the Eggs
Step 5: Cover the pan with a lid and cook on low heat until the egg whites are set, but the yolks remain runny (5-8 minutes). Adjust timing for your preferred yolk consistency.
Garnish and Serve
Step 6: Once cooked, remove from heat. Sprinkle with fresh parsley or cilantro and optional feta cheese. Serve immediately with crusty bread or pita.
Enjoy your one-pot meal!
How to Serve?
Ingredients:
Crusty pita
Steamed rice
Fresh parsley
Fresh salad
Let’s Serve It:
Serve shakshuka warm. Spoon it directly from the pan into a bowl and place the bowl on a tray.
Sprinkle fresh parsley over the shakshuka. Add a plate with crusty pitas arranged on one side.
Include steamed rice alongside the pita for a hearty meal.
Taste your shakshuka and give yourself a round of applause!
How to Make Egg Shakshuka
Ingredients
2 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
4 medium tomatoes, chopped (or 1 can diced tomatoes)
1 tbsp tomato paste
4 eggs
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
Heat olive oil over medium heat, then sauté onions and bell peppers for 5 minutes.
Add cumin, smoked paprika, and minced garlic. Cook for 1 minute.
Stir in chopped tomatoes and tomato paste. Simmer uncovered for 10 minutes. Season with salt and pepper.
Create wells in the sauce and crack eggs into them. Cover and cook for 5-8 minutes.
Garnish with parsley and serve with crusty pita or garlic bread.
Enjoy your egg shakshuka!
How to Make Turkish Shakshuka
Ingredients
1 large eggplant, diced
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 medium tomatoes, chopped
1 tsp red pepper flakes
4 eggs
1/2 cup plain yogurt for topping
Instructions
Fry diced eggplant in heated oil until tender, then set aside.
Sauté onions and garlic, then add tomatoes and red pepper flakes. Simmer for 10 minutes.
Add fried eggplant to the sauce, mix well, then create wells. Crack eggs into the wells, cover, and cook for 5 minutes.
Top with yogurt and serve warm with pita.
Enjoy your Turkish shakshuka!
How to Make Green Shakshuka
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cups spinach, kale, or chard, chopped
2 garlic cloves, minced
1/2 cup fresh herbs (cilantro, parsley, or dill)
4 eggs
Salt and pepper to taste
Instructions
Heat olive oil in a pan, then sauté onions and garlic. Add greens and cook for 5-8 minutes.
Stir in fresh herbs, salt, and pepper.
Create wells in the greens, crack eggs into them, and cover. Cook for 10 minutes.
Garnish with extra herbs and serve warm.
How to Make Shakshuka with Tomato Sauce
Ingredients
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 tsp cumin
1 tsp paprika
1 can (14 oz) tomato sauce
4 eggs
Salt and pepper to taste
Instructions
Heat oil in a pan, then sauté garlic and onions until golden.
Add cumin, paprika, and tomato sauce. Simmer for 10 minutes.
Create wells in the sauce, crack eggs into them, cover, and cook for 5-8 minutes.
Garnish with parsley and serve with fresh salad.
Enjoy your flavorful shakshuka!
Conclusion
In a large pan, heat oil over medium heat. Using a sharp knife, chop the onion and bell pepper, then add them to the pan to sauté for 5 minutes. Add the minced garlic, ground cumin, paprika, and chili flakes. Mix well and cook for 1 minute. Add the chopped tomatoes (or canned tomatoes) and tomato paste. Stir well to combine, then season with salt and pepper to taste. Simmer uncovered for 10-15 minutes.
Create wells in the tomato sauce using a small spoon. Crack the eggs into each well. Cover the pan with a lid and cook on low heat until the egg whites are set, but the yolks remain runny (5-8 minutes). Adjust the cooking time based on your preferred egg consistency. Once done, remove from heat and serve warm, topped with parsley and served with pita or crusty bread.
Enjoy your quick one-pot shakshuka!
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FAQs
Traditional shakshuka recipe?
The classic shakshuka recipe features poached eggs cooked in a spiced tomato sauce with onions, garlic, bell peppers, and spices like cumin and paprika. Garnish with fresh parsley or cilantro and serve with warm bread. It’s a timeless dish perfect for breakfast, lunch, or dinner.
How to make shakshuka for one?
To make shakshuka for one, simply reduce the ingredients to smaller portions: 1/2 onion, 1/4 bell pepper, 1 garlic clove, 1 medium tomato, and 1 egg. Cook as you would for a larger portion, but use a small skillet or pan to concentrate the flavors.
What is the difference between shakshuka and menemen?
While both dishes are egg-based and include tomatoes, shakshuka is spiced with cumin, paprika, and chili. On the other hand, menemen, a Turkish dish, has a milder flavor with peppers and sometimes cheese or yogurt. Menemen's eggs are scrambled, whereas shakshuka's eggs are poached.
How to thicken shakshuka?
If your shakshuka sauce feels too thin, simmer it uncovered for a few extra minutes to allow the excess liquid to evaporate. You can also add a spoonful of tomato paste or finely grated vegetables like carrots or zucchini to naturally thicken the mixture.
Do you need a cast iron pan for shakshuka?
No, you don't need a cast iron pan to make shakshuka. While cast iron retains heat well and adds rustic charm, any large, deep skillet or non-stick pan will work just as effectively. The key is ensuring the pan distributes heat evenly and has a lid to cook the eggs properly.
What to make with shakshuka?
Shakshuka pairs well with crusty bread, pita, or flatbreads to scoop up the flavorful sauce. You can also serve it alongside a fresh cucumber-tomato salad, hummus, or roasted vegetables for a complete Mediterranean meal. If you want to add protein, grilled sausages or falafel work perfectly.