Eggs have never looked better! This easy Shakshuka recipe guarantees love at first bite! This is an easy one-pan dish that features vegetables and eggs cooked in a hearty tomato sauce. A delicious, wholesome dish that's great for brunch or dinner!
We reached a bit of a vegetable saturation at home the other day. There were too many consecutive veggie dishes, and my carnivorous family was not pleased! But then those very same vegetables were transformed into Shakshuka (with the help of some eggs), and happiness returned to our table!
If you are new to Shakshuka, it’s a traditional North African and Middle Eastern dish of poached eggs cooked in a tomato-vegetable sauce. Served with some lovely bread, like my copycat Olive Garden bread sticks to mop up that sauce, it's impossible to not love this healthy and hearty dish.
Shakshuka is a one-skillet dish and is fabulously simple! Your everyday ingredients are the stars here – tomatoes, onions, bell peppers, and eggs. The rest is up to you to season and change according to your taste!
In my version, my easy tomato sauce came in handy. It's got plenty of garlic and oregano, which takes care of most of the seasoning. I added a little bit of cumin and chili flakes. A generous amount of red and yellow peppers, along with some homegrown purslane, made it veggie-loaded, and so more wholesome and nutritious!
A sprinkling of feta cheese gives you delicious creamy bites that make this recipe even better. The eggs are easy enough to incorporate. All it takes is creating little indents in the stew and adding them in.
The result is a gorgeous dish that will leave everyone with happy bellies! It’s a versatile meal that can be enjoyed at any time and is so comforting with its rustic, classic flavors.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Shakshuka recipe as much as we do!
📖 Recipe
Shakshuka Recipe
Ingredients
- 1.5 tsp Olive oil
- 1/2 tsp Cumin seeds
- 1 cup Tomato sauce
- 1/2 Yellow pepper, diced
- 1/2 Red pepper, diced
- 1 cup Purslane, chopped You can use spinach or kale as well
- 1/2 tsp Cumin powder
- 1 tsp Chilli flakes Add more if you prefer
- Salt & Pepper to taste
- 4 Eggs
- Feta cheese crumbled, roasted pine nuts , Fresh Cilantro for sprinkling on top
Instructions
- Heat the olive oil in a cast iron skillet. Add the cumin seeds.
- Add the bell peppers and cook for a couple minutes. Now stir in the tomato sauce.
- Mix in the cumin powder, chilli flakes, salt and pepper. Cook for another 2-3 minutes.
- Stir in the chopped purslane and let it all cook and thicken, about 4-5 minutes.
- Create little wells or indentations in the sauce and gently crack the eggs into the sauce. Make sure the eggs are evenly spaced.
- Cover the pan till the eggs are almost cooked. Now place the skillet under the broiler for 2-3 minutes to finish the eggs. You may finish cooking them on the stove top too.
- Sprinkle the feta cheese on the hot eggs immediately and serve with cilantro and nuts on top. Eat warm with hot buttered toast. Enjoy!
Nutrition
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