Imagine a dish you could eat for any meal of the day. (Yes, we know you’re thinking pizza too.) Now imagine if you could make it in 30 minutes, all in one pan, AND wow your friends. Meet Shakshuka, one of the most versatile and fun-to-say dishes you’ll ever make.
We try to be careful with hyperboles here at Confetti Kitchen. We’ll only call something “perfect” if it’s just that. And we won’t fool you into thinking something is the “best” unless we’re pretty darn sure. So trust us when we say this recipe is LEGIT. Times ten. Let’s explain.
Shakshuka, translated to “all mixed up”, is a dish made up of eggs poached in a spicy tomato and red pepper sauce. It’s found on breakfast menus from Tunisia to Israel — think of it as the huevos rancheros of North Africa. We like to serve our Shakshuka right off the stove with sprinkled feta and fresh cilantro leaves on top, along with a side of pita, naan, or any crusty bread we have on hand. With a few simple modifications, described in our Recipe Notes below, you can make this recipe paleo, vegetarian, gluten-free, and/or dairy free.
Our Shakshuka recipe uses four different spices: cumin, turmeric, paprika, and cayenne pepper. Perhaps you’re wondering “will I ever use these spices again?” as you’re jotting down your grocery list. YES! When we craft our recipes, we’re always thinking about what leftover ingredients you’ll have in your fridge or pantry. Cumin makes a repeat appearance in our Cumin Flank Steak Tacos AND Quick Falafel recipes!
This 30 minute, one-pan meal can go from brunch to dinner without fail. And if you and a friend don’t finish it, no problem. In fact, the Shakshuka will taste even better the next day, as the spices will have had more time to flavor the tomato and red pepper sauce. Just reheat it on the stove when you’re ready to enjoy it again.
Did you give our Shakshuka recipe a try in your kitchen? Show us how it turned out — tag your photos on Instagram with #confettikitchen!
What You Need
1 yellow onion
1 red bell pepper
3 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper (optional, see notes)
1 28-ounce can diced tomatoes
3 ounces feta cheese, crumbled
Optional: Cilantro, pita or any crusty bread
Medium frying pan (10”)
Small cup or bowl
Peel and dice the yellow onion. Slice the red pepper in half, remove the seeds, and dice. Peel the garlic and thinly slice (video tutorial).
In a medium frying pan, heat the olive oil over medium-high heat. Add the diced onion and red pepper, cooking for about 4 minutes until softened.
Stir in the garlic, salt, pepper, and spices (paprika, cumin, turmeric, cayenne pepper). Cook for 1 minute, stirring occasionally. Pour in the canned tomatoes and reduce the heat to medium. Cook for 10 minutes, until the sauce has thickened, stirring .
With the back of a spoon, make 4 wells in the tomato sauce. Crack one egg into a small cup or bowl, then pour into the well. Repeat with the remaining 3 eggs. Cover the eggs with a lid and cook for 3 to 5 minutes, or until the eggs are cooked to your preference.
Garnish and serve.
Remove from heat and top with the feta cheese and cilantro leaves. Serve immediately with warm bread, such as pita, naan or any crusty bread.
Like it spicy? Double the cayenne pepper to 1/4 teaspoon.
Perfect leftovers. Enjoy your shakshuka the next day. Keep it refrigerated and reheat it on the stovetop.
Dairy-free → Simply leave out the feta cheese. Paleo → Omit the feta cheese and bread. Gluten-free → Skip the bread.
|Yellow onion||Red or white onion|
|Red bell pepper||Yellow or orange bell pepper|