Shakshuka Recipe | Happy Healthy Eating

This kind of tomato-based Shakshuka Topped with bell peppers, baby onions, and garlic, it's an easy one-pan brunch recipe. With each bite filled with runny egg and topped with cheese fresco and crunchy green onions, it's the perfect way to feed a crowd.

Why you'll love this recipe

If you love hosting brunch but don't want to spend the entire morning in the kitchen, this smoked Shakshuka goes from stove to oven to table in just 30 minutes.

• Clean it up a bit. All cooked and baked in the same skillet for quick cleanup afterwards.
• Perfect for brunch. Double or triple the recipe and pop everything in the oven at the same time for an easy meal.
• Meal prep is easy. Make the vegetable mixture ahead of time so all you have to do is break the eggs and bake it the next morning.
• Tex-Mex fusion. Sweet poblano cheese and creamy cheese fresco add delicious Tex-Mex flavor to this North African recipe.

What is Shakshuka?

Shakshuka is a traditional North African and Middle Eastern breakfast dish. It's basically sunny-side up eggs baked in a thick tomato-chili sauce. Spices like cumin, paprika, oregano and red pepper flakes add depth and flavor. Once removed from the oven, they're topped with fresh herbs like parsley or basil and topped with crumbled feta or spicy harissa chili sauce.

Recipe ingredients

Fresh and crunchy toppings balance the natural smoky sweetness of the vegetable mixture. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.

• Grapeseed oil– Feel free to use olive, corn, vegetable or canola oil.
• Poblano Pepper – You can use fresh or frozen (thawed).
• Green pepper– I like red and yellow, but add your favorite.
• sweet onions – Yellow and white onions are good substitutes.
• garlic – Fresh garlic and minced garlic are best.
• smoked paprika – Sweet and spicy chili peppers also work.
• Cumin powder – If you don't like its smoky flavor, skip it.
• Fire Roasted Tomatoes—— If you crush them with a spatula, they're probably whole tomatoes. Regular roasted tomatoes will work too.
• salt and pepper – I prefer kosher salt and fresh black pepper.
• egg– Make sure they are at room temperature so they cook quickly.

Decorative ideas

• Fresh cheese—— Shredded cotija cheese is a great substitute.
• fresh cilantro—— If you're not a fan, leave it at that.
• onion– Go buy leeks if you have some on hand.
• Avocado slices—— You can also add a dollop of mine Guacamole instead.
• jalapeno pepper- Feel free to use fresh or canned.
• lime wedge – Lemon also works.

How to make shakshuka

Simmering garlic vegetables allows flavors and spices to make friends in the skillet. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat it to 375F. Add oil to a cast iron skillet and heat over medium-high heat. It can also be a stainless steel pot, but always hold the handles with oven mitts or a dry kitchen towel to prevent burns.

• Saute the vegetables. Add onion and cook 3 minutes, or until soft. Add garlic, poblanos, and bell peppers. Sauté for 5-6 minutes, or until tender. Add paprika, cumin, salt and pepper. Add tomatoes, stir well and cook for 5 minutes.
• Add eggs. Carefully crack eggs over tomato mixture. It is important not to break any yolks. Sprinkle with salt and pepper.
• Bake it. Transfer skillet, uncovered, to oven and bake for 7-10 minutes, or until eggs are set. Remove from heat.
• Serve. Garnish with cilantro, chipotle cheese, and scallions. Serve and enjoy!

Recipe Tips and Variations

Take your taste buds on a culinary journey by adding tangy feta, crispy bacon, or salty olives to this easy Shakshuka recipe.

• Drill a well. Use a spatula to make small holes in the skillet so you can crack the eggs there. This way they will blend into the sauce and cook more evenly. It also makes service easier.
• Be prepared in advance. Cook the vegetable mixture as usual and store it in the refrigerator overnight. The next morning, crack eggs into a skillet and bake for a quick breakfast.
• Use leftovers. Adding baby bell peppers, cherry tomatoes, and Anaheim peppers (instead of poblano peppers) is a great way to reduce food waste.
• More vegetables. Add 1-2 cups of sautéed mushrooms, Garlic Spinachchopped Air Fryer Green Beansor sweet corn would make it heartier and more flavorful.
• Make it Tex-Mex style. Stir 1/2 cup black beans and 1/4 cup crumbled bacon into the mixture. About 2 minutes before serving, sprinkle with 1/2 cup shredded cheddar or Monterey jack cheese and remove the Shakshuka from the oven for melty goodness.
• Go to the Mediterranean Top Shakshuka with 1/2 cup crumbled feta or goat cheese. 1/4 cup chopped parsley also adds a lovely herbal flavor. Finally, don’t forget 2-3 tablespoons of sliced ​​black or kalamata olives (pitted).
• More protein. Mix 2-3 cups, chopped Grilled whole chickengrilled chicken, turkey, ground beef or pork into the tomato mixture for a heartier texture.
• separate parts. Place bacon slices into the cavities of the muffin tray. Bake bacon cups at 350 degrees F for 15-20 minutes or until crispy. Pour in enough vegetable mixture to fill 3/4 of the way full. Crack an egg for each person. Bake and serve as usual.

Food recommendations

This vegetarian Shakshuka with fresh ingredients is a hearty dish on its own, served with sliced ​​baguette for dipping. I also like to match it breakfast potatoes, Sweet Potato Hashand bacon. Other brunch pairings include mine Breakfast Enchiladas and Croissant Casserole with Sausage. If you want more breakfast egg ideas, check out mine Bacon Egg Burrito, Breakfast bruschettaand Protein Breakfast Sandwich.

Store correctly

Shakshuka is best the day it’s made, but you can save the leftovers for later.

• refrigerator: Store in an airtight container for up to 4 days. If desired, cover the skillet tightly with foil to reduce cleanup.
• To reheat: Microwave for 20 seconds until hot. You can also heat it in a saucepan (covered) over medium heat for 8-10 minutes. For larger portions, bake in a 300 degree F oven for 20-25 minutes.

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