I’ve made this pan of eggs and tomatoes more times than I can count. When the fridge looks empty and I need real food fast, this Easy Shakshuka Recipe is my absolute lifesaver. I started tweaking this version a few years ago because I wanted something with massive flavor without needing a massive spice rack.
The real secret? Cooking down the green peppers and onions until they are incredibly soft, and using a couple of slices of pickled jalapeño instead of fresh chilis. It gives the sauce this tangy, deep flavor that you just don’t get otherwise. Grab a warm pita, and let’s get into it.
Easy Shakshuka Recipe
What You Need for this Easy Shakshuka Recipe
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 onion, cut into 2-inch pieces
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1 green bell pepper, cut into 2-inch pieces
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1 (28 ounce) can whole peeled plum tomatoes with juice
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1 teaspoon paprika, or to taste
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2 slices pickled jalapeño pepper, finely chopped
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4 large eggs
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4 (6 inch) pita breads (Optional, but highly recommended)
Pita breads
Eggs
Paprika
Green bell pepper
How I Make It
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Get the veggies going: Set a large, deep skillet over medium heat and add the olive oil. Toss in the onion and green bell pepper. Don’t rush this part—let them cook for about 5 to 7 minutes until the onions turn translucent and everything softens up.
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Add the aromatics: Stir in the minced garlic and that finely chopped pickled jalapeño. Give it about a minute until you can really smell the garlic in the kitchen.
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Build the sauce: Dump in the whole peeled plum tomatoes, juice and all. Take the back of your wooden spoon and crush the tomatoes right there in the pan so they break apart into chunky pieces. Sprinkle in the paprika. Turn the heat down to medium-low and let the whole thing simmer for 10 to 15 minutes. You want the sauce to thicken up and lose that watery consistency.
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Drop the eggs: The trick to nailing this Easy Shakshuka Recipe comes down to how you handle the eggs. Use your spoon to dig out 4 little holes (wells) in the simmering sauce. Crack an egg directly into each spot.
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Steam to finish: Put a lid on your skillet and let it go for 5 to 8 minutes. I usually check around the 5-minute mark because I love a runny yolk with fully cooked whites, but leave it covered a bit longer if you like your eggs firm.
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Eat: Take the skillet off the stove. Bring it straight to the table with a stack of warm pita bread and dig in.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Servings: 4
The Nutrition Breakdown (Per Serving, no pita) about this Easy Shakshuka Recipe
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Calories: 165 kcal
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Protein: 8g
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Fat: 9g
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Carbohydrates: 14g
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Fiber: 4g
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Sugar: 8g
FAQ
Is it going to be too spicy?
Not at all. The pickled jalapeño and paprika give it a warm, tangy hum rather than a sharp burn. If you absolutely hate spice, just skip the jalapeño.
Why whole peeled tomatoes instead of diced?
Trust me on this one. Whole plum tomatoes break down into a much richer, smoother sauce. Pre-diced tomatoes have a firming agent on them that stops them from melting down properly in the pan.
What about leftovers?
Honestly, this Easy Shakshuka Recipe is best eaten fresh out of the pan while the eggs are perfectly soft. If you know you won’t finish it all, only cook the number of eggs you plan to eat. You can keep the leftover tomato sauce in an airtight container in the fridge for a few days, reheat it on the stove, and crack a fresh egg into it whenever you’re hungry.
Source: www.allrecipes.com
