Don’t be fooled by the name…this fancy-sounding dish will be the easiest and most satisfying breakfast you’ve had. Bonus: it’s healthy, packed with good-for-you nutrients, and has plenty of flavor so you’re not missing bacon/bread/etc. Not a huge breakfast person? Don’t you sweat it, as this can truly be an ANYTIME meal. Did I mention it’s cheap to make, too?
What the heck is Shakshuka?
Shakshuka is a traditional Israeli meal that literally means “all mixed up”. This dish dates all the way back to the Ottoman Empire and has since creeped into many other cultures for their own variation. Your most basic Shakshuka will have tomatoes, peppers, herbs/spices with eggs cooked on top…all in one pan. Inexpensive ingredients, minimal cooking time, and a comforting, hearty meal is ALL that is: Shakshuka.
P R E P
First and foremost, get all your ingredients out and ready to go. Get your can opener out to open the tomatoes, chop up your veggies, and make sure you have enough eggs before you even begin. The prep for this is simple: chop up the veggies and open up your tomato cans…EASY.
What you’ll need
- 1 large skillet with a lid. Cast Iron is preferred, but any large (and deep) skillet will work. If you don’t have a skillet with a lid, that’s fine! Directions below on how to do it in the oven.
- 1 large cutting board. This will get some tomato juice on it, so be prepared!
- 3 tablespoons of olive oil.
- 4-5 garlic cloves, minced or finely chopped.
- 1 large onion, cut in half and thinly sliced. I used a yellow onion.
- 1 large bell pepper, seeded and thinly sliced. I’d recommend doing a red bell pepper (I did yellow).
- 1 jalapeno, seeded and chopped. If you’re sensitive to the spicy-ness, you can do half a jalapeno.
- 1 teaspoon of cumin.
- 1 teaspoon of paprika.
- 1/8 teaspoon of cayenne (or just a sprinkle).
- 1 (28 oz can) of plum tomatoes. You will need to chop these up so that it’s not too chunky–this WILL get a little messy but you’ll want them to be as chopped up as possible.
- 1 teaspoon of salt.
- 1/4 teaspoon of pepper.
- 5 ounces of either feta cheese or goat cheese, crumbled. I used goat cheese and it was AMAZING.
- 6 eggs.
- Cilantro. This will be for the garnish!
Total Prep Time: 15 minutes.
Total Cooking Time: 40 minutes.
Serving size: 4.
*If you’re using a skillet WITHOUT a lid, preheat oven to 350 degrees.
- Heat olive oil in your large skillet at a medium low heat. Once hot, add in your onions, jalapeno and bell peppers and cook until they’re soft (roughly 15-20 minutes).
- Add in garlic and cook for about 1-2 minutes.
- Add spices (cumin, paprika and cayenne) and stir to combine.
- Gently pour in your tomatoes (include the juices!) and add in the salt and pepper.
- Let simmer at medium low heat for at least 10-15 minutes. This will help increase the flavor and will thicken the tomatoes.
- Add in goat cheese OR sprinkle your feta cheese over the mixture.
- Gently crack each egg into the pan over the tomatoes. Sprinkle with salt and pepper.
*If you’re using the oven (no lid): Transfer skillet to the oven and bake for roughly 8-10 minutes until the tomatoes have set.
*If you’re using a skillet with a lid: Keep at medium heat and cover for roughly 8-10 minutes–you’ll know it’s done when the eggs aren’t runny.
- Garnish with cilantro and serve hot!
POST COOKING NOTES
- I was pleasantly surprised to see how easy and flavorful this was. I added chorizo into my mixture to give it some extra protein and it was UNREAL, but definitely not necessary. The key is to let the tomato mixture simmer for that thicker, more flavorful goodness.
- This was FILLING, and I made it for 2 people and there was enough for seconds. This would be great for a crowd, and next time I may even double the tomato batch ahead of time and then reheat and add the eggs to save time for a brunch!
- This can definitely be stored and eaten as leftovers, but I’d recommend doing it before you add in the cheese/eggs. Store for up to 5 days in an airtight container.
Enjoy! Follow me on Instagram @ basickneadss (with TWO s’) for more fun and easy recipes!