One of my all time favorite meals is Shakshuka. Not only is it delicious and healthy, but, it might go down as the most versatile meals you serve on your kitchen table. You can easily have it for brunch, lunch or dinner. The sauce, the spice, the runny egg – it checks every box. Should I take it a step further and have you imagine how delicious a piece of warm bread would be with it? Of course I should. Get ready for my favorite shakshuka recipe of all time. No more imagining. Grab your favorite can of tomato sauce and let’s get to it!
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What is shakshuka?
Shakshuka stems from the Middle East and is a sauce cooked with tomatoes, peppers, onions, cumin, garlic, and eggs. This recipe will have all the traditional ingredients with a little Krisp spin on it. I add a little chicken sausage for extra protein and texture. And, since I
like love am obsessed with spicy, I added a chipotle pepper to it, but if you don’t like the heat, feel free to omit it.
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How to make shakshuka
If there’s one thing I can’t stress enough about making shakshuka, other than how delicious, it’s is how easy it is. There’s minimal prep, it can all cook in one pan, and the clean up is a snap. I like to cook it in my cast iron pan but any large saute pan would work. If you don’t own a cast iron I highly recommend getting one. They are a beast in the kitchen as they hold heat unlike anything else (also extremely adffordable). I can’t recommend it enough! You can find my favorite one here.
First, you’ll start with cooking your shallots, garlic, peppers, and sausage. These ingredients are what will give your shakshuka its texture and hardiness. Cook the ingredients until the sausage begins to feel krisp. I use chicken sausage for this dish, but if you have other sausage at hand, that works just as well. If you want to make this vegetarian, you can omit the sausage all together. The peppers and egg provide more than enough substance for the dish.
By the time you add the tomato sauce it basically all cooks itself. The final step is to add the eggs. You’ll want to create a little nest for the eggs to cook. Just push the sauce around until you have a small hole for the egg and drop it in. Once you’ve added your eggs, cover the pan so the eggs cook. Cook until the outer parts of the eggs turn white. Watch the eggs carefully because they can go from runny to overcooked very quickly.
How to serve the shakshuka
I like to garnish the shakshuka with chopped parsley and chopped baby spinach. It’s a great way to sneak extra veggies in the dish — not to mention it’s beautiful to look at. Then, finally, last but certainly not least, the cheese. Serve with feta cheese on top and don’t be shy.
Grab the nearest piece of bread or pita. Dunk it in. And enjoy.
- 1 tbsp of olive oil
- 1 shallot, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 link of chicken sausage, cut up into coins
- 1 28oz can of plum tomatoes
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 chipotle pepper in adobo sauce
- 4 eggs
- feta cheese
- parsley to garnish
- chopped baby spinach to garnish
- Add a tbsp of olive oil to a large sauté pan
- On low-medium heat, add your diced shallot and let cook for about 2 minutes. Add a pinch of salt to let it sweat.
- Add your garlic and let it cook for about 1 minute more. Do not let the garlic burn.
- Add your bell pepper and chicken sausage and cook for about 5minutes or until sausage starts to crisp on the outside.
- Add your can of tomatoes and mix all ingredients together.
- Add salt, cumin, paprika, and chipotle pepper.
- Turn heat down to low and cover pan. Let simmer for about 30 minutes or until tomatoes cook down. Stir occasionally.
- Once the tomatoes have cooked down, use a wooden spoon to carve out a little hole for the first egg in the sauce. Crack the egg and carefully fill it in the hole. Repeat with 3 other eggs.
- Cover with lid and let eggs cook for about 8 minutes or until the whites of the eggs have cooked.
- Garnish with chopped parsley, spinach, and feta and serve.