Shakshuka, also spelled shakshouka, is a tasty dish of eggs poached in a flavorful stew of tomatoes, onion, and bell peppers. The dish originates in North Africa, but like so many of my favorite dishes, you can change it up to create all kinds of variations.
The Basic Recipe
Ingredients
1/2 large onion, diced
1 bell pepper, diced
olive oil (for sauteing)
salt & pepper
3 garlic cloves, minced
1 tsp cumin
1 tsp harissa or paprika
1 tsp smoked paprika
cayenne or red pepper flakes, to taste
1 28oz can of diced tomatoes (or tomato sauce)
1 cup fresh spinach
4 eggs
feta cheese and parsley for garnish
Instructions
In a large lidded skillet, add oil, onion, peppers, salt and pepper. Cook until tender (~8 mins).
Reduce heat and garlic & spices. Stir.
Add tomatoes and more salt and pepper. Simmer about 15 minutes or so.
Add spinach and allow to wilt. Stir until well incorporated.
Make a well for each egg. Crack the egg into each well. Cover pan and cook until the eggs are done to your preference.
1 egg and 1/4 of the stew make a reasonable serving, but you can serve 2 eggs and half the stew for bigger appetites.
Top with a sprinkle of cheese and chopped parsley.
Watch Me Make It
Variations
I love to add spicy peppers and zucchini. You can omit the spinach or substitute other greens like chard or kale.
I almost always use diced tomatoes, but if you don't want it as chunky, chop your veggies finer and use tomato sauce instead of diced. When your garden is overflowing, use fresh tomatoes!
Or, change up the flavor profile. The cumin and paprikas add a nice smokiness, but you can also make this with flavors from other cuisines
Italian - use tomato sauce, spice it with Italian seasonings (basil, oregano, rosemary), then finish it with mozzarella and chopped basil.
Mexican - add chopped jalapenos, and spice it with cumin and chili powder. Finish it with finely shredded cheddar cheese, avocado, and chopped cilantro.
What To Do With Leftovers
I often make this for just my husband and me. Therefore, we end up with some of the stew left over. Don't toss it, use it as a great starting point for tomorrow's dinner.
Heat the stew in a pan, and add 2 pieces of white fish such as cod or mahi mahi. Let the fish poach in the stew until done. Top with diced green olives and serve with rosemary potatoes and roasted broccoli.
If fish isn't your thing, try chicken. Sear a couple of chicken breasts, add them to a baking dish, and cover with the stew. Cook through. Serve with quinoa and vegetables of your choice.
Heat the stew with a little additional tomato sauce and serve over pasta. Serve with a side salad.
Heat the stew, add more heat with red pepper flakes, add in shrimp, and cook until done. Serve over a bed of rice.
Grill eggplant steaks. Top with the stew and a sprinkle of your favorite cheese. Serve with good homemade bread.
Pin It For Later
