How do you not overcook eggs in shakshuka?

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites . This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

What is the difference between shakshuka and Menemen?

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

What is traditionally served with shakshuka?

On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea . In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

Do you eat shakshuka in a bowl or plate?

Connoisseurs insist shakshuka should be eaten from the pan .

Can you eat shakshuka everyday?

The Shakshuka makes a perfect everyday meal but can also be served for a savory breakfast or for brunch. Also, when tomatoes are in season, I recommend you use large fresh ripe tomatoes instead of canned ones, it will be even tastier.

Should eggs be runny in shakshuka?

Crack in the eggs and simmer Simmer until the egg whites are just set and the yolks are still slightly runny . Remove from the heat and let stand about 2 minutes before serving.

Are eggs supposed to be runny in shakshuka?

Ingredients to make shakshuka breakfast Seasonings: Cumin, paprika, coriander, salt, and pepper. Eggs: The shakshuka eggs are dropped into little 'nests' or intentions in the sauce and poached to your liking. I prefer a medium cook where the white is cooked through and the yolks are left runny .

Is shakshuka Israeli or Palestinian?

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire : the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there. This brings us to a contentious topic: food appropriation.

What is the best food to pair with eggs?

Some healthy side dishes that go well with eggs include: roasted or sautéed vegetables, such as bell peppers, spinach, or mushrooms. a simple green salad. avocado or guacamole. a grain-based salad, such as quinoa or farro. a side of whole grain toast or English muffin. fresh fruit, such as berries or a sliced banana. More items... May 6, 2023

Do you eat shakshuka with a spoon?

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon . Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

What tastes good mixed with eggs?

11 things to add to eggs A teaspoon of chopped, fresh stronger herbs like oregano, tarragon, or thyme. 1 tablespoon chopped fresh milder herbs like parsley, chives, chervil, basil, or mint. Tabasco, Worcestershire, or other prepared sauce, to taste. A quarter cup grated or crumbled cheddar, goat, or other melting cheese. More items... Mar 23, 2020

Best Shakshuka Recipe - Simple But Satisfying (2024)

Home » Recipes » One Skillet Spicy Shakshuka with Feta

posted by Jessica Hylton on Feb 23, 2015 (last updated Nov 6, 2020) 42 comments »

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5 (from 2 ratings)

This One Skillet Spicy Shakshuka with Feta is such an easy dish for breakfast brunch or even dinner. Eggs are poached in a delicious spicy tomato sauce filled with soft caramelized onions and red peppers!

Best Shakshuka Recipe - Simple But Satisfying (1)

I believe I’m at the point of my life known as “running on steam”, and not as well as Thomas the Tank Engine did. That and protein powder brownies because what else is a potential bride supposed to do to cure her endless chocolate cravings?!

There are two things I’m positively happy to report: I’m beginning to enjoy wedding planning a lot more, and this shakshuka with feta is pretty amazing. As much as I’m enjoying wedding planning, I think we need to divert to why exactly you need to make this shakshuka…tomorrow. Or right after reading this post. Yes, I’m going to go with right after reading this.

Best Shakshuka Recipe - Simple But Satisfying (2)

What is shakshuka? I’m still laughing because the Mr. has gone from “shakshuka” to “smakshakala” and any variation he can imagine whenever mentioning this dish. This dish originates from North Africa and is basically eggs poached in a deliciously spicy tomato sauce. I’ll just say it here: I probably made my own variation of this traditional dish, but that’s okay because it tastesamazing. I kept trying to find the difference between this and eggs in purgatory, but I can’t.

If you’ve ever had breakfast pizza then you already know how delicious this meal can be. Tomato sauce is like the base for all things perfect (cue: pizza, lasagna, pasta) so we already know that’s sorted: add in a few key spices such as garlic, cumin and some red pepper flakes, sauté some caramelised onions aka my weakness and red bell peppers and I could eat the tomato sauce by itself.

Best Shakshuka Recipe - Simple But Satisfying (3)

Just when you thought the sauce alone was enough, we add in crumbled feta cheese – deliciously tangy, beautifully melt-y feta cheese. Swirled in for a surprise later in in the dish. I’m also kind of obsessed with feta cheese. That statement may apply to everything under the category of “food”.

And then we add poached eggs. Didn’t we discuss my obsession with these the other day?Someone send help (or not).

These eggs cook for a few minutes until the whites are firmer but the yolks still deliciously runny. Guys, I’m HUNGRY all over again at 1:15 am just thinking about how badly I want to eat this again. Now, it’s all done. I know, so easy. Grab a slice of pita like I did, Scoop an egg plus the surrounding tomato sauce into a bowl and dig in. The mix of soft runny yolk all over everything and the usefulness of the pita bread to scoop up everything will have you wondering why on earth this isn’t served in every brunch restaurant on earth.

Okay, so maybe I got a bit deep there. But this is really, really good. Confession: I think parsley/cilantro is a gift for garnish plus I really do love the flavour so I throw it on everything for color. Feel free to skip it if you want, but doesn’t it look so pretty?

Best Shakshuka Recipe - Simple But Satisfying (4)

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One Skillet Spicy Shakshuka with Feta

Servings: 6 servings

Prep Time: 10 minutes mins

Ingredients

6 eggs
28 oz can/jar tomato sauce
1 teaspoon cumin
1/4 teaspoon red pepper flakes
5 cloves garlic, peeled and chopped finely
1 onion, chopped
1 bell pepper, sliced (I added the seeds)
1 tablespoon chopped parsley or oregano or herbs of your choice
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1.6 ounces feta cheese, add more of less if you want to
parsley, for garnish

Instructions

In a pan over medium high heat, heat one tablespoon of olive or coconut oil.
Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
Add the garlic and stir for about 2 minutes until fragrant.
Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end.
To add the eggs, just crack them over the tomato sauce mixture.
Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes.
Garnish with parsley. Serve immediately with pita bread.

Notes

DO NOT REHEAT EGGS. I repeat. If you want to make this ahead of time, make the sauce then add fresh eggs to a bit of it when you reheat it in a pot. The eggs will not reheat well.

Please remember to exercise egg safety! This dish shouldn’t stay out longer than 2 hours.

Calories: 136kcal, Carbohydrates: 12g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 170mg, Sodium: 941mg, Potassium: 594mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1502IU, Vitamin C: 37mg, Calcium: 104mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: North African

Course: Breakfast

Author: Jessica Hylton

42 comments on “One Skillet Spicy Shakshuka with Feta”

Kristen — March 21, 2015 @ 12:41 pm Reply
This looks soooo goood! Definitely need to try this like tomorrow! Is there a specific brand of tomato sauce that you would recommend?
- Jessica — March 21, 2015 @ 6:33 pm Reply
  Hi Kristen,
  Thank you! My favourite brand is Prego sauce with garlic and herbs. Hope that helps!
Helen @ Scrummy Lane — March 22, 2015 @ 2:56 pm Reply
I think we’re on the same page here, Jessica … I am addicted to feta cheese, and it goes so so well with tomatoes, doesn’t it (well, as does any cheese!) Love Shakshuka, and your version looks so beautiful!
Oooh, you are making me want some cheese now … 😉
- Jessica — April 7, 2015 @ 2:37 pm Reply
  Thanks Helen!! Yes feta cheese is amazing!
Tammy — March 30, 2015 @ 5:36 pm Reply
Jessica this looks so good! Pass it my way 😀
This sounds like a really wonderful dish.
Toodles,
Tammy<3
- Jessica — April 7, 2015 @ 2:45 pm Reply
  Haha! Thanks Tammy!
Jess @ whatjessicabakednext — March 31, 2015 @ 9:43 am Reply
Shakshuka is one of my favourite dishes! Love the fact this recipe is so easy to make and cooked in one skillet! 😀 I absolutely adore the crumbled feta on top!
- Jessica — April 7, 2015 @ 2:44 pm Reply
  Thanks Jess!
Emily — April 14, 2015 @ 8:51 am Reply
I made this for dinner last night and misread the amount of red pepper flakes. 🙂 I put a teaspoon in! My son said I could double that, it was delicious, but he likes it even spicier. We loved the new-to-us flavors in this recipe and it’s so pretty with the parsley. Thanks for sharing, my husband (the unadventurous eater) was out of town, so it was fun for my culinary-minded son and I to try something new and exotic.
- Jessica — April 18, 2015 @ 9:39 pm Reply
  Hi Emily,
  Awesome! So glad you two enjoyed the recipe and so cool that he has such a culinary mind AND loves spice haha! Thanks for the feedback and you’re most welcome!
Organic Recipes — December 12, 2016 @ 12:04 pm Reply
My wife and I both love spicy foods, the spicier the better. We are going to give this recipe a try this weekend, I will let you know how we liked it.
- Jessica — December 12, 2016 @ 11:56 pm Reply
  Hi There,
  Thanks – I hope you enjoy!!

Best Shakshuka Recipe - Simple But Satisfying (2024)

MORE SAVORY BREAKFAST RECIPES

One Skillet Spicy Shakshuka with Feta

Ingredients

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42 comments on “One Skillet Spicy Shakshuka with Feta”

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