This one skillet baked egg recipe is a hugely popular Mediterranean inspired breakfast/ brunch meal also called Shakshuka. It’s made and enjoyed all across the Mediterranean, North Africa, Middle East, with simple ingredients, its budget friendly, nutritious and best enjoyed with some warm crusty bread.
The origin of this dish is really unknown, according to Ottolenghi, in his book Jerusalem, Tunisian love eggs, this recipe is hugely popular in Tunisia and is considered to have originated in Tunisia. So i’ll go with that story. Similar versions are created all across the Levantine region ranging from Menmen in Turkey, Berber Omelette, Morocco, Algeria, Shakshuka in Palestine, Israel, Syria and beyond. No matter what it’s called or whatever version is made, its delicious nutritious and very versatile.
If you’re a fan of Ottolenghi’s style of cooking, the recipe for Shakshuka in his book Jerusalem is phenomenal and a jumping board to make infinite recipes using different ingredients.
Ingredients You Need
Protein – Eggs is the simplest and classic to Shakshuka. The base of tomato sauce is blank canvas to top it with any protein of your choice. Have you tried my Halibut version, its one of my most popular recipes.
Eggs – Source the best eggs fresh possible, eggs are directly cracked into the little wells made in the flavorful sauce, they’re gently poach in the flavorful simmering sauce. I recommend you fully cook the whites and yolks can be done to your preference. I prefer slighty soft yolks but not totally runny.
Tomatoes– If it’s summer I highly recommend using fresh summer tomatoes, Shakshuka made with fresh summer tomatoes is simply outstanding. Alternatively organic whole peeled canned tomatoes work just fine.
Spices – I love the combo of warm Mediterranean spices in shakshuka, aka: cumin, paprika, sumac, Aleppo pepper or any red pepper flakes you have handy. A little sprinkle of Za’atar over the eggs elevates the flavors big time if you have it handy. This combination produces the most flavorful, balanced and beautiful Shakshuka.
Red Bell Peppers – I had some fresh bell peppers from the summer last pick from my garden, to save on time jarred roast peppers are delicious too or if you’re up to it, you can roast and peel your own, and use some fresh red bell pepper for texture.
Olives, Feta Herbs– It’s a Mediterranean dish, olives, feta, parsley take it to the next level, but its totally optional.
Why We Love
One pan – One pan meals are ideal for busy weekdays, easy and fewer dishes to wash up is definitely my kinda meals!
Pantry – almost all the dry ingredients are pantry staples, so this meal is ideal for days when you’re low on grocery or fridge clean out days.
Serving Suggestions
Breads – A hearty wholegrain bread is perfect to mop up all the goodness of Shakshuka. Choose any good wholegrain crusty bread, Ciabatta, sourdough or flatbreads like pita, naan are delicious.
Potatoes– Roast, mashed potatoes or sweet potatoes make a grain free option to pair with Shakhuka. Traditionally potatoes are served in the winter and eggplant in the summer.
Grains and Lentils – Cooked whole grains like quinoa, couscous, rice, farro, bulgur make a wholesome pair as does lentils, beans or chickpeas.
Beyond Eggs
Veggies – Try my Green Shakshuka with Brussels sprouts, spinach and herbs to add more greens to your diet, it makes an excellent vegetarian dinner if you consider eggs vegetarian!. Alternatively wilt some baby spinach or kale into this sauce right before you crack the eggs.
Ground Meats – Cook up some ground chicken, lamb, turkey or chorizo to make this shakshuka even heartier. Lamb is often added in different variations of shakshuka.
Plant based– Make this shakshuka vegetarian you can add cooked lentils, white beans, black-eyed peas, chickpeas or other veggies if desired.
Fish and Seafood– Switch out the eggs with a salmon or other firm white fish instead. This option makes it super healthy with quality nutrients and high protein meal. You see how versatile this dish can be, I think this meal will be a crowd pleaser as it makes the recipe super filling, delicious, budget friendly and nutritious..
Shakshuka Mediterranean Style Baked Eggs
Equipment
- Large Skillet
Ingredients
- 1-2 tbsp olive oil
- 2 lbs fresh tomatoes or 1 (28 oz) canned whole peeled tomatoes
- 1 tbsp tomato paste
- 1 large onion, chopped
- 2-3 cloves garlic, chopped
- 2 medium red bell peppers, chopped into 1/4 inch pieces or 2 whole roasted peppers, jarred
- 4-6 large large fresh eggs best quality you can buy(organic, pasture raised)
- 1 tsp ground cumin
- 1 tsp mild paprika
- sea salt as needed
- ¼-½ tsp allepo or chili flakes
- 1 tbsp Za'atar mix optional
- 2 tbsp chopped parsley
- Fresh cracked pepper
Garnishes
- Greek yogurt, Labneh
- Bread of your choice
- feta
- sliced green olives
Instructions
- Warm olive oil in a large skillet or frying pan over a medium-low heat. Add the onions, fresh bell peppers and salt to the pan stir and cook for 3-4 minutes until they start to release their moisture and become slightly golden. (for jarred roasted pepper add in step 3.
- Add the tomatoes, tomato paste and stir well. Now add garlic, paprika, cumin, chilli flakes, sugar, and fresh black pepper to the pan and stir and simmer further for 7-8 minutes, until color of the sauce deepen and become thicker.
- Add (roasted pepper if using instead of fresh bell peppers) after step two.
- Make little wells in the sauce and crack one egg in each well. Cook undisturbed until whites are cooked and the yolk is cooked to your desired taste. Cook for 5-8 minutes depending on the yolk donees desired!
- Sprinkle Za'atar on the eggs if desired, garnish with parsley and fresh black pepper and serve with garnishes suggested.
Great recipe