Shakshuka with Feta, Olives, and Peppers

Shakshuka is an easy-to-make recipe where eggs simmered in tomato sauce are seasoned with cumin and smoked paprika. Top it with cilantro, feta, and olives then serve it for breakfast, lunch, or dinner.

Give me eggs any time of day because they’re the ultimate comfort food.

In this one-skillet dish eggs and colorful red and yellow peppers simmer on the stovetop in a spicy tomato sauce infused with cumin and smoked paprika. A sprinkling of salty feta and pitted olives perk up the dishFEATURED VIDEOhttps://imasdk.googleapis.com/js/core/bridge3.469.0_en.html#goog_1720823886Volume 0% Easy Tomato Soup

Shakshuka is a healthy, hearty meal that works for breakfast, lunch, or dinner. It’s an all-purpose kind of fast dish that’s guaranteed to brighten a chilly morning or ease the mad dash on a weeknight.https://ff9bc2dea0ef967dd661256adc54f214.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

What is Shakshuka?

Shakshuka, a dish of eggs poached in a spicy tomato sauce, has its origins in North Africa, but it has migrated to the Middle East and is now pretty much known all over the world, especially in Israel, where it is practically a national specialty.https://ff9bc2dea0ef967dd661256adc54f214.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

While many versions (like this one) have a tomato and pepper base, there are plenty of variations. Add harissa to the sauce and serve it with a dollop of yogurt or labne (labneh) a strained, thickened yogurt.https://ff9bc2dea0ef967dd661256adc54f214.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

Make a minty tomato sauce with jalapeno for a change or skip the tomatoes and make a green shakshuka with herbs, greens, and cream. You could also make it with fresh summer vegetables and pesto like this one. Other additions might include artichokes, greens, cannellini beans, chickpeas, or even diced potatoes. The concept is open to improvisation, so go for it!

Best Tomatoes for Shakshuka

I prefer to use whole canned tomatoes rather than diced ones for this sauce, especially San Marzano tomatoes. They are usually bathed in a thick puree and break down easily when you crush them. Here you are looking for a thick sauce with a soft texture and whole tomatoes will get you there.https://ff9bc2dea0ef967dd661256adc54f214.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

Diced tomatoes are packed in calcium chloride and thinner tomato juice, which helps them hold their shape. You can use them if that’s what you have on hand, but if you’re shopping specifically for this recipe, pick up a can of whole tomatoes for the best outcome.

Fresh tomatoes are an option but be prepared to peel them and cook them for much longer.

When it Comes to Eggs: Skip the Oven!

The goal is to cook the egg, but leave the yolk runny. Many recipes advise popping the skillet in the oven, but I find that the eggs are too easy to overcook using that approach. I cook the eggs on top of the stove, not in the oven.

On the stovetop, you can check them without affecting the heat too much by cracking open the lid. Pull them off the heat at just the right moment and you’re golden.

If you’re adverse to runny yolks you can just keep the lid on the skillet longer and cook the yolks all the way through.

How Do You Serve Shakshuka?

The best way to serve the eggs is to bring the skillet right to the table. Be sure to have plenty of crusty bread or pita on hand to scoop up the juices.

For lunch or supper, make a simple green salad. I once ate it on a deck with an ocean view when I visited my Turkish friend on Martha’s Vineyard. Now that was memorable!