This easy shakshuka recipe features poached eggs in a flavorful tomato sauce with curry powder. It comes together quickly and can be served any time of the day!
Since making shakshuka for the first time a few years ago, Isaac and I have become obsessed. We’ve tried it a couple different ways, but I think this version with bell pepper, feta and curry is my absolute favorite and the best I’ve ever tasted.
If you’re new to the dish, don’t be scared away by the name. It’s way easier to cook than it is to pronounce. Just kidding, it’s pretty easy to pronounce as well… shock-shoo-kah.
The best part about this dish (besides how delicious it tastes) is that you cook everything in one pan! I don’t know a single person that doesn’t love easy, one-pan meals like this!
What’s not to love — cooking everything in one dish not only makes the prep super simple, but you’re also cutting way back on the amount of dishes you have to wash. Less dishes = winning!
Shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. From my online research it seems as though the dish originated in North Africa. That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well.
Curry powder – Curry powder is an untraditional ingredient for shakshuka but it adds a ton of flavor. If you don’t love curry flavor you can leave it out but I highly recommend it.
Vegetables – The fun thing about shakshuka is that you can customize the sauce! Don’t love bell peppers? Leave them out. Want to add greens, add them in with the tomatoes! Have fun experimenting with different vegetables in your shakshuka.
Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.
Sauté vegetables – Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic to the skillet and cook until the vegetables are soft and fragrant – about 5-10 minutes.
Add spices – Stir in the cumin, paprika, cayenne, curry, turmeric, salt and pepper to the onion mixture and cook while stirring to combine for an additional minute.
Add tomatoes and cheese – Add the diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens a bit – about 10 minutes. Sprinkle the feta cheese to the tomato mixture and stir.
Add eggs – Crack the eggs into the tomato sauce, spacing them out so you get 4-5 eggs in the large skillet. Cover and let the eggs cook, undisturbed for about 5 minutes or until the egg whites are cooked through. Remove the skillet from the heat, uncover and let sit for an additional 1-2 minutes before serving.
To serve shakshuka, spoon 1-2 eggs along with a big serving of tomato sauce onto a plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or a whole grain like quinoa or brown rice for a complete meal.
Since the main protein source for this dish is eggs, you can serve it for just about any meal — breakfast, brunch, lunch or dinner. It comes together quickly and works great as a fast weeknight dinner option. Plus, you can reheat the leftovers for breakfast… score! Try my green shakshuka next!