There’s something undeniably comforting about shakshuka—a dish where simplicity meets vibrant flavor. Growing up, I never thought of tomatoes as the star of any meal, but one snowy weekend, a friend introduced me to this North African gem.
The first bite changed everything. The tangy, spiced tomato sauce, perfectly cradling poached eggs with soft, runny yolks, made me realize how beautifully humble ingredients could shine.
This recipe makes shakshuka feel effortless and approachable. With warming spices like cumin and paprika, plus a sprinkle of fresh herbs to brighten every bite, it’s the ultimate savory comfort food.
The best part? It’s endlessly versatile—perfect for breakfast, lunch, or dinner, and a lifesaver for those busy nights when you want something hearty yet healthy.
Why I Love This Recipe (And You Will Too)
- It’s a one-pan wonder: Less cleanup means more time to savor the meal—and maybe sneak seconds.
- It’s endlessly adaptable: Swap spinach for kale, or add feta for a salty, creamy twist. Your pantry is your playground!
- It brings people together: Whenever I make shakshuka, everyone crowds around the pan, breaking bread and sharing stories.
- It’s healthy without trying too hard: Between the eggs and tomatoes, it’s packed with protein and antioxidants.
- It’s all about balance: Rich yolks, tangy sauce, and earthy spices create the perfect flavor harmony.
Shakshuka Recipe
Equipment
- Cutting Board and Knife
- Wooden Spoon
- Measuring Spoons
- Lid for Skillet
- Serving Utensils
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- ¼ teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 1 red bell pepper stemmed, seeded, and diced
- 3 garlic cloves minced
- ½ teaspoon smoked paprika
- ¼ cup fresh parsley leaves
- Pinch cayenne pepper optional
- 1 28-ounce can crushed tomatoes
- 2 tablespoons harissa paste
- ½ teaspoon ground cumin
- 1 cup fresh spinach chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- 1 avocado sliced
- Microgreens for garnish, optional
- Toasted bread for serving
Instructions
- Heat oil in a 12-inch skillet over medium heat. Sauté onion, red pepper, salt, and black pepper for 6-8 minutes until soft and translucent.
- Lower the heat to medium-low, add garlic, paprika, cumin, and optional cayenne. Stir for 30 seconds.
- Mix in tomatoes and harissa paste, then simmer for 15 minutes until the sauce thickens.
- Stir in spinach and cook until wilted. Make 3-5 wells in the sauce with a spoon.
- Crack eggs into the wells, cover, and cook for 5-8 minutes to your preferred yolk doneness.
- Season with salt and pepper, then top with feta, parsley, avocado, and microgreens if desired. Serve with toasted bread.
