Shakshuka is a Northern African and Middle Eastern breakfast dish made with gently poached eggs in a bell pepper and tomato sauce. Seasoned with harissa this is a healthy vegetarian dish that is easy to make and tastes amazing.
This is one of my favorite things to make for breakfast. It is so easy to make and takes less than 30 minutes. The best part is that it is healthy and goes well with some toast and a nice hot cup of coffee or tea. Since this recipe is easily scalable it is perfect for the whole family for a quick and easy breakfast. The best thing is you will only dirty one pan so clean up is a complete breeze.
In this recipe
One of my favorite parts about this recipe is I tend to always have these ingredients at home, so it is a great breakfast when I don’t want to spend time in the kitchen but want something tasty and simple.
Eggs: this will be your source of protein. Add as many as you would like to pan as long as they all fit.
Tomatoes: San Marzano tomatoes are perfect for this recipe, and you will want the sauce that is in the can with it.
Harissa: this will give the dish some heat as well as add a rich smoky flavor to the dish. If you don’t have a harissa, check out this recipe.

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What is shakshuka?
Shakshuka is a Middle Eastern and north African dish made with tomatoes, onions, and pepper with harissa. Eggs are poached in the sauce, and it can be topped with cilantro, feta, spinach, and parsley. It is normally severed with pita or another bread, however you can add avocado to make the meal a little bit more robust if you are really hungry. I have found that this dish is quite similar to eggs in purgatory which is also quick and easy dish with eggs and tomatoes.

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Let the sauce thicken up
One of the reasons that I will use whole tomatoes instead of crushed tomatoes or tomato sauce is because you don’t have to wait as long to get a nice thick sauce. It will only take about 5 minutes with nice large chunks of tomatoes vs having to wait about 10-15 minutes to let crushed tomatoes or tomato sauce thicken up. This will let the eggs stay on top of the sauce as well as give you a good texture to scoop up with some bread or pita.

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How to make shakshuka easily
The first thing you want to do is to heat the olive oil and the harissa in a pan. This will help release the oils and flavors of the harissa, you don’t have to do this, but I like to. Then add the onions and peppers. Once those are nice and soft add the tomatoes and crush them with a spoon. Add the spinach and cook for 5 minutes to thicken it up. Gently add the eggs one at a time to the sauce and cover. Cook for 3-6 minutes, remove from the heat and you are ready to dig in!

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Can I make this for meal prep?
You most certainly can, however, there are a couple of things that I would like to point out. If you want to reheat this easily it is better that you cook the eggs for a shorter amount of time. While the egg yolks will be runny if you reheat in the microwave or on the stovetop it will continue to cook the yolk. You can also use hard- or soft-boiled eggs as well. My suggestion is that you reheat it gently.

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Looking for other breakfast recipes?

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Shakshuka with Spinach
Equipment
- Casserole dish or large cast iron skillet
- Wooden spoon or spatula
Ingredients
- 6 eggs
- 28 ounces San Marzano tomatoes chopped or crushed
- 1 cup onion chopped
- 1 cup red bell pepper chopped
- 1 cup spinach packed
- 2 tablespoons harissa powder
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ teaspoon salt
Instructions
- Heat the skillet or casserole dish over medium high heat, heat the oil and add the harissa. Stir for 30 seconds until it becomes fragrant.1 tablespoon olive oil, 2 tablespoons harissa powder
- Add the onions and bell peppers and cook until translucent and tender, about 5 minutes, and then add the garlic and cook for another 30 seconds.1 cup onion, 1 cup red bell pepper, 1 tablespoon garlic
- Add the tomatoes and crush with the spoon. Add the spinach and cook for 5 minutes.28 ounces San Marzano tomatoes, 1 cup spinach
- Gently lower the eggs into the tomato sauce spacing them evenly apart. Cover and cook for 3 minutes for a runny yolk and 6 minutes for a set yolk. Sprinkle with salt.6 eggs, ½ teaspoon salt
Nutrition

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