Shakshuka is a favorite Israeli dish from the Middle East and North Africa. It’s a combination of simmering tomatoes, onions, garlic, and harissa then poaching eggs is the rich tomato sauce.
There is such beauty and simplicity in Shakshuka. Just one pan, ripe red tomatoes, sautéed onions, and garlic, smokey paprika for rich flavor and color, harissa sauce for a bit of spice and depth of flavor. Poach fresh eggs in the rich tomato sauce and serve with kalamata olives, fresh herbs, and a side of crusty bread for dipping. Heaven!
What I Love About Shakshuka
- Shakshuka is the best one-pan dish that is so quick and easy to make.
- Perfect for breakfast, brunch, lunch, or dinner.
- Great use of garden tomatoes.
- Made in 30 minutes or less…or more depending on your speed with chopping. 😜
- A simple meal with deep rich flavors.
How to make Simple Shakshuka
- Take advantage of homegrown or local tomatoes for the best Shakshuka. Canned tomatoes can be used in a pinch when tomatoes are off-season.
- Core and chop tomatoes into medium size chunks. Finely dice onions and garlic.
- Add 2 tablespoons of olive oil to a large 10-inch skillet (this will make a lovely rich sauce). Add onions and garlic and sauté until translucent.
- Stir in smoked paprika and cook just enough to toast and color the onions in a lovely red color.
- Stir in the chopped tomatoes. Bring to a simmer then cover with a lid and continue cooking over medium-low heat for about 10-15 minutes. Stir every few minutes to prevent the sauce from sticking to the pan. The sauce should be thickened with remaining chunks of tomatoes. Stir in the harissa sauce.
- Using a spoon or spatula, make an indentation in the sauce and carefully crack an egg into that indentation. Repeat with the remaining eggs. Cover and continue to simmer until the egg whites have cooked with a soft yolk center.
How to Serve Shakshuka
Remove the pan from the heat and top with chopped olives and fresh herbs. To serve, gently lift eggs and plenty of tomato sauce onto serving plates or bowls. Gently break open the soft-cooked egg yolk then do the “dip” with your slice of crusty bread. The hot egg yolk mixed with the rich tomato sauce dripping from crusty bread is one heavenly bite!
Simple Shakshuka
Shakshuka is a favorite Israeli dish from the Middle East and North Africa. It’s a combination of simmering tomatoes, onions, garlic, and harissa then poaching eggs is the rich tomato sauce.
Ingredients
- 2 tbsp olive oil
- 4 tomatoes large and ripe
- 1 onion medium chopped
- 2 cloves garlic chopped
- 1 tsp smoked paprika
- 1-2 tsp harissa sauce depending on spice desired
- salt and pepper to taste
- 1/4 cup kalamata olives chopped
- 1/2 cup cilantro, basil, or parsley chopped
- Crusty bread for dipping
Instructions
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Heat a 10 cast-iron skillet over medium heat. Add olive oil to the pan.
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Add chopped onions, garlic, and a pinch of salt. Saute until softened (approx. 10 minutes. Watch the garlic so it doesn't burn.
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Sprinkle smoked paprika over the top of the onions and cook, stirring constantly.
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Stir in the chopped tomatoes. Bring to a simmer then cover with a lid and continue cooking over medium-low heat for about 10-15 minutes. Stir every few minutes to prevent the sauce from sticking to the pan. The sauce should be thickened with remaining chunks of tomatoes. Stir in the harissa sauce.
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Using a spoon or spatula, make an indentation in the sauce and carefully crack an egg into that indentation. Repeat with the remaining eggs. Cover and continue to simmer until the egg whites have cooked with a soft yolk center.
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Remove the pan from the heat and top with chopped olives and fresh herbs. To serve, gently lift eggs and plenty of tomato sauce onto serving plates. Serve hot with slices of crusty bread, pita bread, naan, etc.
Recipe Notes
Nutritional information is only approximate calculations.
More Favorite Tomato Dishes
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