Shakshuka, a spicy middle-eastern dish of tomatoes and peppers cooked with eggs, has long been one of my favourite veggie dishes. This delicious easy shakshuka recipe is quick to prepare and makes a perfect family brunch dish.
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This recipe is adapted from the second recipe and modified to suit my picky eaters. It's actually something of a miracle that all of my kids will eat this - although R tends to dip his bread in the egg yolk and leave it at that.
When I first used to make this for the kids I would blend the sauce before baking the eggs. I don't do that any more but it's an option if you need to.
What is shakshuka?
Shakshuka is a spicy dish made from tomatoes, onions and peppers with eggs cooked in the centre. It's eaten widely across the middle east and is absolutely delicious. It is a brilliant brunch recipe although these days I'm more likely to serve it for lunch. Crusty bread or homemade flatbreads to dip in to it are essential.
Can you make vegan shakshuka?
It's also really straightforward to make this a vegan shakshuka dish. The sauce is absolutely delicious on its own. There's no dairy in the dish so just leave the eggs out and skip the last stage for a delicious vegan dish. When I visited Comptoir V, a vegan restaurant in west London, this was how they served it. Alternatively you could try this recipe for vegan chickpea shakshuka topped with silken tofu made by my friend Nico of Yumsome.
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If you like this you might like these 10 healthy breakfast ideas that are perfect for families
Here's how to make this easy shakshuka recipe
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Easy shakshuka recipe
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves of garlic crushed
- 2 large red or yellow peppers diced or thinly sliced
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 400 g tin of chopped tomatoes
- 1 tbsp tomato purée
- Salt and pepper to taste.
- 4 eggs
- Pitta breads to serve
- Heat the olive oil in a large, non-stick frying pan. Add the onion and sauté over a low-medium heat until soft. Stir in the garlic, oregano, cumin, paprika and cayenne pepper (if using). Cook for a further minute.
- Next add the peppers, turn the heat to low and cover. Cook for 8-10 minutes until soft.
- Add the tomatoes and tomato purée to the pan. Stir well and continue cooking for around 10 minutes until the sauce has thickened a little. Season with salt and pepper to taste.
- I used to blend some of the sauce at this stage for the kids - you can do this and then follow the instructions as below for the baked eggs.
- Make a little dip in the sauce for each egg. Break the egg carefully and pour each one into its own dip. Cover and cook gently for around 10 minutes until the white of the egg is set but the yolks are still runny. If you prefer you can also bake in the oven for 8-10 minutes at this stage.
- Serve with pitta bread and salad.
- My kids like to have it the pitta bread cut into strips so they can dip it into the sauce and yolks.
- This recipe can easily be doubled to serve more.
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