Shakshuka recipe Happy healthy eating

This is tomato based Shakshuka An easy one-skillet recipe for brunch with sweet peppers, tender onions, and garlic. With runny eggs in every bite topped with queso fresco and crunchy green onions, it's the perfect way to feed a crowd.

Why you'll love this recipe

If you love hosting brunch but don't want to spend all morning in the kitchen, this smoky shakshuka goes from stove to oven to table in just 30 minutes.

• A little cleanliness. It's all cooked and baked in the same skillet for quick cleanup later.
• Great for brunch. Double or triple the recipe and pop everything in the oven at the same time for an effortless meal.
• Easy meal prep. Make the veggie mix in advance so all you have to do is crack the eggs and bake the next morning.
• Tex-Mex fusion. Sweet poblanos and creamy queso fresco add delicious Tex-Mex flavor to this North African recipe.

What is Shakshuka?

Shakshuka is a traditional North African and Middle Eastern breakfast dish. It's basically sunny side-up eggs baked over a chunky tomato-bell pepper sauce. Spices like cumin, paprika, oregano and red pepper flakes can be used for added depth and flavor. Once out of the oven, it's topped with fresh herbs like parsley or basil, along with crumbled feta or spicy harissa pepper paste.

Recipe ingredients

Fresh and crunchy toppings balance the natural smoky sweetness of the veggie mix. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• Grape seed oil- Feel free to use olive, corn, vegetable, or canola oil.
• Poblano Chili- You can use fresh or frozen (thawed).
• pepper- I like red and yellow, but add your favorite.
• Sweet Onion- Yellow and white onions are good swaps.
• garlic- Fresh garlic and garlic paste are best.
• Smoked paprika – Sweet and spicy paprika also works.
• cumin- If you are not a fan of its smokiness, skip it.
• Fire Roasted Tomatoes- They can be whole tomatoes if you crush them with a spatula. Regular roasted tomatoes are fine too.
• salt and pepper- I like kosher salt and freshly-cracked black pepper.
• egg- Make sure they are at room temperature so they cook quickly.

Garnish ideas

• fresh cheese – Crumbled cottage cheese is a great swap.
• Fresh coriander leaves- If you're not a fan, skip it.
• Green Onion- Go for chives if that's what you've got on hand.
• Sliced ​​Avocado- You can add a dollop of mine Guacamole instead of
• Jalapenos – Feel free to use fresh or canned ones.
• lime wedge- Lemon also works.

How to make Shakshuka

Sauteed garlic vegetables add flavor and spice to the skillet. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 375F. Add oil to a cast-iron skillet over medium-high heat. It can also be a stainless steel pan, but always cover the handle with an oven mitt or a dry kitchen towel to prevent burns.

• Fry the vegetables. Stir in onion and cook 3 minutes or until softened. Add the garlic, poblanos and bell pepper. Fry for 5-6 minutes or until soft. Mix paprika, cumin, salt and pepper. Add tomatoes, stir well and simmer for 5 minutes.
• Add eggs. Carefully crack the egg over the tomato mixture. It is important not to break any yolks. Sprinkle with salt and pepper.
• Bake it. Transfer the uncovered skillet to the oven for 7-10 minutes or until the eggs are set. Remove from heat.
• serve Garnish with cilantro, queso fresco and green onions. Serve and enjoy!

Recipe tips and variations

Take your taste buds on a culinary journey by adding tangy feta, crispy bacon or salty olives to this easy shakshuka recipe.

• Make the well. Use the spatula to make small wells in the skillet so you can crack the eggs into them. This way they will be nestled in the sauce and will be cooked more evenly. This makes serving easier.
• Prepare ahead. Cook the veggie mixture as usual and refrigerate overnight. The next morning, crack an egg in a pan and have a quick breakfast.
• Use leftovers. Adding baby bell peppers, cherry tomatoes and Anaheim peppers (instead of poblanos) is a great way to reduce food waste.
• More vegetables. Stir in 1-2 cups of roasted mushrooms, Garlic spinachto cut Air Fryer Green BeansOr sweet corn will make it heartier and more delicious.
• Make it Tex-Mex. Stir 1/2 cup black beans and 1/4 cup crumbled bacon into mixture. Sprinkle with 1/2 cup shredded cheddar or Monterey Jack Pull the shakshuka out of the oven 2 minutes before serving for some melted goodness.
• Go to the Mediterranean. Top the shakshu with 1/2 cup crumbled feta or goat cheese. 1/4 cup finely chopped parsley also adds nice herbiness. Finally, don't forget 2-3 tablespoons of chopped black or kalamata olives (pitted).
• More protein. Mix 2-3 cups chopped Grilled whole chickenRotisserie chicken, turkey, ground beef, or pork with tomato mixture for a hearty bite.
• individual parts. Line the cavities in a muffin tray with bacon slices. Bake at 350F for 15-20 minutes or until crispy to make bacon cups. Pour in enough veggie mixture to cover 3/4 seconds. Crack an egg into each. Bake as usual and serve.

Serving advice

This vegetarian shakshuka with fresh toppings is a hearty meal on its own with a sliced ​​baguette for dipping. I also love to serve it with Breakfast potatoes, Sweet Potato Hashand bacon. Pair it with other brunch bites, mine included Breakfast enchiladas And Croissant Casserole with Sausage. If you want more breakfast egg ideas, visit me Bacon and Egg Burrito, Breakfast bruschettaAnd Egg white breakfast sandwich.

Proper storage

Shakshuka is best the day it is made but you can save the leftovers for later.

• Fridge: Keep it in an airtight container for up to 4 days. Reduce clean-up by covering the skillet tightly with foil if you like.
• To reheat it: Microwave in 20-second increments until heated through. You can heat it in a pan (covered) on medium heat for 8-10 minutes. For larger portions, use oven at 300F for 20-25 minutes.

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