This page may contain affiliate links. Please see my full disclosure policy for details.

One of my favorite ways to mark the weekend is by making Shakshuka

Weekend brunch is an important thing at my house. Not only because I have a tendency to get hangry when not fed, but because I think it’s important to mark the weekend with something intentional and positive to disengage from the stresses of the week. In my opinion, brunch is best enjoyed while still in your nightclothes after a leisurely lie-in, sitting at the breakfast table with a tea-splattered Sunday crossword unfolded in front of you, or maybe curled up next to your honey on the couch with a Netflix show queuing up and the dog sniffing hopefully at your plate.

Though this Shakshuka recipe only takes about 30 minutes to prepare, I find that it pairs best with a slow weekend and an inclination to not rush to the next activity.

What is Shakshuka and where is it from?

Shakshuka is a savory stew found in Middle Eastern, North African, and Mediterranean cuisines, though the exact origins are still debated. Some believe that Shakshuka originated in Turkey, where it eventually spread to Spain and other areas of the Middle East. Others believe that it originated in Morocco, Yemen, or Tunisia.

Though you’ll find small variances in recipes according to each region, the essential components of a Shakshuka generally include eggs poached in a rich tomato sauce with peppers, onions, garlic, and various spices; often including cumin, paprika, and cayenne pepper. Some variations of Shakshuka also include meat, yogurt or cheese, and additional vegetables or greens. In each region, it is often served with bread to mop up the rich sauce.

What you can expect from this recipe & meat-free options

My adaptation of this dish includes a meat option (sausage, lamb, or chorizo are our favorites), both poblano and bell peppers, cilantro, and green onions in place of the traditional white or yellow as a dietary preference. I also love to top my version of Shakshuka with salty feta cheese, creamy goat cheese, or this Easy Labneh Cheese because I think it pairs well with the rich umami of the tomatoes and heat from the peppers and spices.

If you prefer to make this dish without meat, it makes a hearty option on top of cauliflower or traditional rice, potatoes, or sautéed greens. We generally eat this dish for breakfast or brunch, but it also makes a wonderful comfort food option for dinner. Whichever time of day you choose to eat this, it pairs wonderfully with a loaf of crusty bread or flatbread to mop up every last drop.

How long does this recipe keep and what is the best reheating method?

This recipe should keep for up to 4 days when stores in an airtight container in the refrigerator. It reheats well in a skillet on the stovetop over medium heat. For smaller portions, reheat in a microwave-safe dish for 2 minutes, stir, and heat at additional 30-second intervals as needed.

If you are a jammy egg fan

Though it’s perfectly okay to reheat the once-cooked eggs when enjoying the leftovers, if you prefer a jammier egg rather than a firm one, you can limit the original number of eggs you crack into this stew to just what you will eat that day. When reheating on the stove, additional eggs can be added and cooked at this time. That way you enjoy perfectly jammy eggs when enjoying the leftovers. If reheating in the microwave, a separately cooked fried or poached egg added to the top after reheating is the way to go.

What tools do I need to make this recipe?

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

A note for special diets

Served on its own (sans bread or other additions), this Shakshuka recipe is grain-free, gluten-free and can be friendly for Low-FODMAP diets.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Shakshuka ★ ★ ★ ★ ★ 5 from 28 reviews Author: Whip & Wander

Whip & Wander Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 servings 1 x

Category: Breakfast & Brunch

Cuisine: Mediterranean, Middle Eastern, North African

Diet: Gluten Free Print Pin Description Shakshuka is a stew of eggs poached in tomato sauce with sausage, peppers, and feta. This savory brunch dish takes about 30 minutes to make. Scale 1x 2x 3x Ingredients 1 lb ground pork sausage, lamb, or chorizo

lb ground pork sausage, lamb, or chorizo 1 bell pepper (I prefer orange or yellow), chopped

bell pepper (I prefer orange or yellow), chopped 1 poblano pepper, chopped

poblano pepper, chopped 1/2 cup green onion, chopped (green tops only if following Low-FODMAP)

green onion, chopped (green tops only if following Low-FODMAP) 1/2 cup of cilantro (plus more to top, if desired)

of cilantro (plus more to top, if desired) 2 (28 oz) cans crushed fire roasted tomatoes

(28 oz) cans crushed fire roasted tomatoes 2 garlic cloves, minced (may sub 2 tbsp garlic-infused olive oil if following Low-FODMAP)

garlic cloves, minced (may sub garlic-infused olive oil if following Low-FODMAP) 4 tsp ground cumin

ground cumin 2 tsp paprika

paprika 1/4 tsp cinnamon

cinnamon 1/8 tsp cayenne pepper

cayenne pepper 1 1/2 tsp sea salt

sea salt 1/2 tsp ground black pepper

ground black pepper 6 large eggs

large eggs 3/4 cup feta cheese, crumbled

feta cheese, crumbled Optional: a crusty loaf of bread or flatbread on the side to soak up every last bit Instructions Preheat oven to 375 degrees F (190 C). In a large cast-iron pan over medium-high heat, brown sausage until cooked through. Add bell pepper, poblano pepper, and green onions, and cilantro, sauteing for about 2 minutes to allow the peppers to get some direct heat. Add the tomato sauce and stir to combine. Season the mixture with the garlic (or garlic oil), cumin, paprika, cinnamon, cayenne, salt, and pepper and stir to combine. Allow the mixture to come to a simmer. Once the tomato sauce is nice and bubbly, make a well in each section that you would like to add an egg. Gently crack an egg into each well. Top the dish with feta cheese and place in the oven to continue cooking. I prefer my egg whites to be cooked through for safety reasons, but like my yolks to be slightly runny or jammy still. If your tomato sauce was sufficiently hot when you add the eggs this should only take an additional 7-10 minutes in the oven to complete cooking. Alternatively, if you would prefer to continue poaching the eggs on top of the stove instead of the oven, you may do so. Optional: Serve Shakshuka warm with additional cilantro on top and a crusty loaf of bread or flatbread on the side to soak up every last bit. Notes Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutrition Serving Size: 1 Serving

Calories: 394

Sugar: 15 g

Sodium: 1619 mg

Fat: 19 g

Saturated Fat: 8 g

Carbohydrates: 26 g

Fiber: 5 g

Protein: 27 g

Cholesterol: 248 mg Keywords: Shakshuka