This Easy Shakshuka is the perfect simple dinner dish or brilliant brunch recipe. A tasty tomato sauce, topped with melting cheese and runny eggs for dipping.
A meal that cries out for you to dip buttered toast through melted cheese into runny egg yolks?
HELLO SHAKSHUKA I AM ALL IN!
This is one of my all time favourite meals. So comforting, nourishing and tasty.
I made this on my Instagram stories a while ago and everyone watching went mad for the gooey egg shots, so I thought I’d pop it here on the blog so it’s available for everyone.
What will you eat yours with?!
You’ll love this Easy Shakshuka recipe because:
✅ Made in under 30 minutes.
✅ Uses store cupboard and freezer ingredients.
✅ Easy comfort food 😍
What actually IS Shakshuka?
Shakshuka is a delicious combo of tomatoes cooked down with spices and eggs poached in the sauce.
It originates from the Middle East and North Africa, but there’s lots of other versions worldwide based on the same principle.
It’s similar to Huevos Rancheros from Mexico or Eggs in Purgatory, which is Italian American.
I think the name comes down to the spices used in the tomato sauce. For me, with this sweet smoked paprika, this is Shakshuka.
What should I serve with this Shakshuka?
This recipe is SO adaptable.
- Vegetarian – Omit any meaty topping
- Dairy free – Leave out the cheese
- Don’t like peppers? – Use sweet potatoes, aubergines or courgettes (see recipe notes).
- No chorizo? Use bacon, pancetta, or just leave out.
- Add buttery toast or shop bought, or homemade flatbreads.
- Optional: Add avocado, chopped chilli, mint, coriander, chopped red onion or spring onion.
Fancy some other 30 Minute meal inspiration?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Easy Shakshuka recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Shakshuka Recipe (Easy to Make & Fully Loaded!)
- 1 tbsp Olive oil
- 2 Cloves Garlic Peeled and crushed (See Note 1)
- 1 Large Onion Peeled and chopped (See Note 1)
- 1 Large Pepper Diced (See Note 2)
- 1 tsp Ground cumin
- 2 tsp Sweet smoked paprika
- 235 g Tin Beans Berlotti or Chickpeas or similar. Optional.
- 400 g Tin Tomatoes
- Salt and freshly ground black pepper
- 4 Eggs
- 50 g Cheddar cheese Grated (See Note 3)
- Fried chorizo cubes
- Chopped spring onions
- Chopped chillis
- Hot buttery toast or flatbreads
Heat your olive oil in a pan and add your garlic and onions. Fry for a couple of minutes and allow them to soften.
Add diced pepper (capsicum), cumin, smoked paprika and give it all a good stir. Cook for a couple more minutes until you can smell the spices.
Add the drained beans, tinned tomatoes, half a can of water and salt and pepper. Stir well and put a lid on and cook for about 15 minutes (see NOTE 4). (Check it during this time as it may need a little more water if it's drying out.)
Preheat the grill to HOT.
When the sauce is this thick and delicious, remove the pan lid, make a well in the sauce and break an egg into the hole. Repeat for all of the eggs.
Allow them to cook on the hob for a couple of minutes until you can see the bottom of the eggs starting to set and turn white. Sprinkle on the cheese and finish off under a hot grill until the eggs are cooked to your liking.
Serve straight away with whichever additions you fancy.
Note 1 - Onion & Garlic
I always try to use pre prepared frozen chopped onions and garlic. If you do use these they may take a little longer to fry (to get the liquid out).
Note 2 - Pepper (Capsicum)
You can substitute this for any veggies you fancy. Aubergines (eggplant), courgettes (zucchini) or sweet potato would all work well. You'd just need to allow extra cooking time.
Note 3 - Cheese
I like the way cheddar melts here, but Feta also taste AMAZING as a substitute or to change things up a little.
Note 4 - Cooking time
15 minutes is the MINIMUM cooking time for the sauce. The longer you cook it the better it will taste!