Best Shakshuka ever – perfect recipe for this more than delicious oriental dish with deep and spices flavors. Gluten free and vegetarian friendly.
Shakshuka is one of my favorite egg dishes. It originally came from North Africa, and has quickly become a popular Middle Eastern dish, particularly in Israel.
Shakshuka gained wild popularity because it’s a simple dish that stars every-day ingredients. While there are many variations of shakshuka, a traditional shakshuka recipe is basically eggs poached in a spiced tomato and pepper stew with onions and garlic.
In my recipe, we go towards the more traditional version, with the optional addition of fresh herbs like parsley and mint. There are many more variations where the vegetables are changed up; or additional ingredients like feta or goat cheese are added.
It is traditionally served as breakfast with warm pita bread or even challah bread. But I like to serve it for lunch and brunch for a light and complete vegetarian meal. You can also serve it with hummus.
Shakshuka requires just a well-seasoned cast iron skillet.
My secret touch in this recipe is to roast the peppers and to peel them after. It will make them way softer and if you cook them long (like in the matbucha recipe) they will melt in your mouth and it will feel like a tomato jam. I actually use my matbucha leftovers to make the shakshuka… and it’s so dam delicious!
You don’t have to do this step if you are in a rush. You can just tart with sautéing some onions, garlic and bell peppers with spices. Roasted (love the smoky taste!) canned diced tomatoes are added. The tomato mixture cooks until it is reduced to a thicker stew.
Finally, crack some eggs into the tomato stew and cook over low heat.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 3 red bell peppers
- 1 orange bell pepper
- 1 large roasted tomato can crushed
- 1 onion
- 1 tbsp oil
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp of harissa (or more if you like spicy)
- 1 tsp cayenne pepper (or more if you like spicy)
- 1 tsp of cumin
- 1 tbsp of smoked paprika
- Salt & pepper to taste
- 3 eggs (or more) - feel free to replace by tofu for vegan option
- Herbs (optional, basil, parsley, cilantro)
- Roast peppers for 15 minutes at 500 degrees.
- When peppers are roasted, add them to a glass container and cover it.
- Peel the peppers after 30 minutes.
- Dice onion and garlic.
- Add to a sautéed pan or to a skillet oil onion and garlic and cook with 1 cup of water until softened.
- Add tomato can to the onion mixture.
- Cook on low heat.
- Add diced peppers to the pan.
- Cook on medium heat and add all spices.
- Make small holes into the mixture and crack the eggs in it.
- Cook for 15 minutes.
- Add skillet to the oven and cook for 5 minutes at 350 degrees.
- Optional: season with herbs.
- Enjoy warm.