The Simple Joy of this Easy Shakshuka
When you’re craving something that feels both exotic and comforting, shakshuka delivers that perfect balance without demanding you become a culinary wizard.
I love how this dish lets me feel sophisticated while basically just cracking eggs into spiced tomatoes. It’s the kind of recipe that makes you look like you know what you’re doing, even when you’re secretly panicking about whether those peppers are too chunky.
The beauty lies in its forgiving nature—if I can manage not to burn the onions, I’m already halfway to brunch hero status.
Ingredients
This shakshuka recipe keeps things invigoratingly simple, which is exactly what I need when I’m standing in my kitchen wondering why I thought cooking brunch was a good idea. You won’t need to hunt down any mystical Middle Eastern spices or make three trips to specialty stores—most of these ingredients are probably hanging out in your pantry right now, silently judging your takeout habits.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 anaheim chilies, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped
- 28 ounces diced tomatoes, with their juice
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 6 large eggs
- 2 tablespoons chopped flat leaf parsley
- 1/4 cup crumbled feta cheese
- Warm pita bread or baguette, for serving
The beauty of these ingredients lies in their flexibility—don’t stress if your grocery store only has regular paprika instead of smoked, or if you can only find one type of pepper. Shakshuka is forgiving like that favorite friend who doesn’t judge your questionable life choices. The key players here are really the tomatoes and eggs, everything else is just there to make them shine. If anaheim peppers seem too exotic for your local store, bell peppers will work just fine, though you might miss that subtle kick that makes this dish feel special rather than just fancy scrambled eggs.
How to Make this Easy Shakshuka
Making shakshuka is like conducting a very forgiving orchestra where even if you mess up the timing, you’ll still end up with something delicious.
Start by heating 2 tablespoons of extra virgin olive oil in a large, deep skillet over medium-high heat—and yes, it needs to be deep because this sauce has ambitions. Toss in your 1 medium chopped yellow onion along with the 2 seeded and chopped anaheim chilies and that 1 finely chopped jalapeno pepper, then let them dance around for about 7 minutes until they’re softened and starting to get those lovely brown edges that signal flavor is happening.
Once your vegetables look properly cozy, it’s time for the main event. Add your 28 ounces of diced tomatoes with all their juices—don’t you dare drain them, that liquid is pure gold. Pour in the 1/2 cup of vegetable broth along with your spice brigade: 1 teaspoon each of ground cumin and smoked paprika, plus 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper.
Turn the heat down to a gentle simmer and let this gorgeous mess bubble away for 20 to 22 minutes until it thickens into something that actually looks like it could cradle an egg without immediately becoming soup. A professional chef cookware set with even heat distribution will help you achieve the perfect consistency without hot spots that could burn your precious sauce.
Now comes the moment where you either feel like a culinary genius or question every life choice that led you here. Crack your 6 large eggs directly on top of the sauce, creating little wells if the sauce seems stubborn about accommodating them. Cover the skillet and cook for 6 to 10 minutes depending on whether you like your yolks runny enough to sauce everything or firm enough to not cause a breakfast emergency.
Finish by sprinkling 2 tablespoons of chopped flat leaf parsley and 1/4 cup of crumbled feta cheese over the top, then serve immediately with warm pita bread or baguette because this dish waits for no one.
Substitutions and Variations
Since shakshuka is basically breakfast’s most accommodating friend, you can swap ingredients with the confidence of someone who knows this dish has survived countless kitchen experiments and lived to tell the tale.
Can’t find anaheim peppers? Bell peppers work beautifully. No feta? Goat cheese, ricotta, or even a sprinkle of parmesan will do.
I love adding spinach for extra greens, or chickpeas for protein. Feeling fancy? Chorizo transforms this into something spectacular.
The tomato base accepts almost anything you throw at it, which makes it perfect for cleaning out your refrigerator with delicious results.
Additional Things to Serve With Easy Shakshuka
Beyond the warm bread that traditionally accompanies shakshuka, you’ve got a world of sides that can turn this already satisfying dish into a proper feast.
I’m talking creamy hummus, tangy labneh, or even some crispy roasted potatoes. Why not add a simple cucumber salad with fresh herbs? It cuts through all that rich tomato goodness perfectly.
Olives bring a briny punch, while avocado slices add buttery richness. If you’re feeling fancy, throw together some za’atar-dusted flatbread or serve alongside fluffy couscous.
Trust me, your brunch table will look like something from a Mediterranean cookbook.
Final Thoughts
You’ll find yourself returning to this shakshuka recipe again and again, because honestly, what’s not to love about a dish that delivers restaurant-quality results with ingredients you probably already have lying around?
It’s forgiving enough for kitchen newbies yet satisfying enough for seasoned cooks who want something comforting without the fuss. Plus, it’s one of those rare dishes that works equally well for brunch, lunch, or dinner.
Trust me, once you master this technique, you’ll wonder why you ever stressed about weekend meal planning. Sometimes the simplest dishes truly are the most rewarding.
