Easy Shakshuka Recipe in 14 Steps

Erin Swenson, Food Blogger

Easy Shakshuka Recipe: Your New Favorite Meal

Meet your new favorite meal. Never heard of shakshuka? Many people haven’t! This easy Shakshuka Recipe is a traditional stew served in both the Middle East and Northern Africa made of tomatoes, bell peppers, onions, garlic, spices and poached eggs. The versatility of this dish adds to its allure as it can be eaten for any meal of the day; it is warm and comforting, and absolutely divine when served with avocado toast. Shakshuka is a nutritious, delicious, low sodium, DASH diet friendly and filling meal that your whole family will love and ask for again and again.

There are two types of shakshuka, traditional and green. The traditional way of making this stew is with tomatoes, peppers and onions. In contrast, green shakshuka is made with onions and greens such as spinach, kale, brussel sprouts, etc.. This particular recipe combines all the goodness of a traditional shakshuka but adds in some greens for extra flavor and a boost in nutrition. It’s the best of both worlds, hence the name, Somewhat Traditional Shakshuka. 

While some grocery stores sell traditional shakshuka in a jar, it is incredibly easy to make on your own. It can even be made ahead and frozen in individual sized servings, or serving sizes to suit your family. 

How to Make Shakshuka Recipe?

This easy Shakshuka Recipe makes about 4 cups, or enough for 2 family size servings of 6-8 eggs made in a large 10-12 inch skillet.

• Chop onion, bell pepper, and zucchini. In a large skillet melt 1 Tablespoon butter and saute chopped veggies. 
• Once veggies are cooked add garlic, cumin, paprika, oregano, salt and pepper, and red pepper flakes, let cook 1-2 minutes. Add 2 cans diced tomatoes, mix well and let simmer for 10-15 minutes.
• While the above mixture is simmering, chop 1-2 cups of spinach and set aside
• Once the veggie mixture has simmered, let it cool for 10 minutes. Then put it in a blender or food processor until mildly blended.
• Divide into two cup portions and refrigerate or freeze one portion. Put the other portion back in the skillet on medium to medium low heat. Add 6-8 eggs to the skillet making little pockets or depressions in the stewed mixture for them to sit in. Once all of the eggs have been added,sprinkle the chopped spinach over the entire mixture. Put a lid on it and let cook 3-5 minutes until egg yolks are desired consistency.         

For freezing, add a few tablespoons of water when reheating. Freezing individual servings should be portions in a ¼ cup measurement.

Somewhat Traditional Shakshuka Recipe

Servings: 8 Prep Time: 5 Minutes Cook Time: 30 Minutes Total Time: 35 Minutes

Ingredients Shakshuka Recipe:

• 1 large onion
• 1 red, orange or yellow bell pepper
• 1 small zucchini
• 2 cans diced tomatoes
• 3 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon red pepper flakes or more to taste
• 1-2 cups chopped spinach
• Eggs
• Avocado
• Salt and pepper to taste 

Instructions Shakshuka Recipe:

1. Chop onion, bell pepper, and zucchini.
2. In a large skillet melt 1 Tablespoon butter and sauté chopped veggies.
3. Once veggies are cooked add garlic, cumin, paprika, oregano, salt and pepper, and red pepper flakes, let cook 1-2 minutes.
4. Add 2 cans diced tomatoes, mix well.
5. Let simmer for 10-15 minutes.
6. While the above mixture is simmering, chop 1-2 cups of spinach and set aside.
7. Once the veggie mixture has simmered, let it cool for 10 minutes.
8. Put it in the blender or food processor until just blended.
9. Divide into two cup portions and refrigerate or freeze one portion.
10. Put the other portion back in the skillet on medium to medium low heat.
11. Add 6-8 eggs to the skillet making little pockets or depressions in the stewed mixture for them to sit in.
12. Once all of the eggs have been added, sprinkle the chopped spinach over the entire mixture.
13. Put a lid on it and let cook 3-5 minutes until egg yolks are desired consistency.
14. Serve with avocado or on toast.