Add Preferred SourceGrowing up, my mom would make Shakshuka on lazy weekends. The smell of onions and peppers cooking would fill the house, and we’d all sit around the table with warm bread to scoop up the sauce. It’s a simple dish, but it’s exactly what you need when you’re craving something delicious. The way the eggs cook right into the sauce is just perfect.
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What I love about Shakshuka is how easy it is to enjoy anytime. It’s perfect for a lazy breakfast or a light dinner. The mix of spices, soft eggs, and cilantro just hits the spot. It’s great for a casual hangout or a quiet meal at home.
The Perfect Lazy Brunch
Shakshuka is my favorite for a lazy weekend brunch with friends. The smoky paprika and cumin give it the best way to wake up, and the jammy poached eggs in tomato sauce make it feel like a real meal. That salty hit of feta on top is everything. Best of all, it's a one-skillet dish, so you won't be stuck doing dishes all day.
Ingredients
How to make Shakshuka
Start by warming a 10-inch skillet over medium heat and drizzle in the olive oil. I love using this size skillet because it’s big enough to make the whole dish without overcrowding. Once the oil is heated, toss in the diced onion and red bell pepper. Sauté them for 6 to 7 minutes, stirring occasionally, I like using a silicone spoonula here because it stirs easily and scrapes the skillet clean without damaging the surface.
Next, add the minced garlic, smoked paprika, cumin, salt, and pepper. Stir everything together and cook for another minute until fragrant.
Now, pour in the canned diced tomatoes, including their juices, and use the back of a wooden spoon to gently crush the tomatoes. Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it cook uncovered for 10 to 30 minutes. If you let it simmer for a bit longer, the tomato sauce really thickens up. I like to let it go for around 20 minutes. Once the sauce is ready, stir in 2 tablespoons of fresh chopped cilantro.
Now it’s time to add the eggs. Use the back of a spoon to create 6 small wells in the sauce, then carefully crack one egg into each well. Spoon a little sauce over the whites to help them cook evenly and cover the skillet. Let the eggs simmer gently for 7 to 8 minutes, or until the whites are set but the yolks are still runny. If you like firmer yolks, just let them go a little longer.
Once the eggs are done, turn off the heat and let the pan sit for a couple of minutes. This gives the eggs a chance to finish cooking gently. Before serving, sprinkle the dish with the remaining cilantro and crumbled feta. Serve with warm crusty bread on the side, and add a splash of your favorite hot sauce if you like a little heat.
Serving suggestions
Shakshuka is perfect for brunch, especially with warm bread like sourdough or pita to scoop up the sauce. For a complete meal, you can enjoy it with a fresh Cucumber and Onion Salad or a creamy Southern-Style Broccoli Salad. If you’re looking for something more filling, a Kale Salad with Lemon and Parmesan adds a refreshing kick. These sides really round everything out.
Storage tips
Shakshuka is perfect for leftovers! Store any extra in an airtight container in the fridge for up to 2 days. When reheating, gently warm it on the stove over low heat to prevent the eggs from overcooking. If you’re planning to make it ahead of time, I recommend preparing the sauce and then adding the eggs fresh when you’re ready to serve.
Southern farewell
This Southern-Style Shakshuka is a great reminder that simple food is often the best. It’s all about bold flavors and simple comfort, like Southern food should be. I hope you love it as much as I do. Sometimes, you just need one skillet and a bit of effort. Give it a try and make it your own.
Shakshuka
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup red bell pepper diced
- 1-2 jalapenos spicy red peppers (or green bell pepper)
- 3 cloves garlic chopped
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- salt
- pepper
- 28 ounces tomatoes 1 can (diced)
- 3 tablespoons cilantro chopped, divided
- 6 eggs
- Crumbled feta
- Crusty bread for serving
Instructions
- Place a 10-inch skillet on medium heat and drizzle in the olive oil. Let it heat for a minute.
- Add the diced onion, red bell pepper, and jalapeños (or green pepper). Sauté for 6 to 7 minutes until soft and slightly browned.
- Stir in the chopped garlic, smoked paprika, cumin, salt, and pepper. Cook for 1 more minute, stirring to keep it from burning.
- Pour in the diced tomatoes with their juices. Use a spoon to gently crush them to release their flavor.
- Bring everything to a low boil, then reduce the heat. Simmer uncovered for 10 to 30 minutes until the sauce thickens to your liking.
- Stir in 2 tablespoons of chopped fresh cilantro. Mix gently and taste for seasoning.
- Make 6 small wells in the sauce using the back of a spoon. Crack one egg into each well.
- Spoon a little sauce over each egg white. Cover the skillet and simmer for 7 to 8 minutes until the whites are set but yolks stay soft. For firmer yolks, let it go a bit longer.
- Turn off the heat. Let the skillet sit for 2 minutes. Sprinkle with crumbled feta and the remaining cilantro. Serve hot with crusty bread.
Notes
- Use mild bell peppers if you prefer a less spicy version.
- Substitute feta with goat cheese for a creamier texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
