Shakshuka recipe, quick and easy

French

Shakshuka is an easy and healthy recipe from North African cuisine, also enjoyed throughout the Middle East.

This quick dish is perfect for brunch or a simple, wholesome meal. It features gently simmered tomatoes, onions, garlic, spices, and softly poached eggs—all in one pan.

It’s nourishing, hearty, and I guarantee you’ll find yourself making it again and again.

Easy Shakshuka with Onions & Eggs: A Vibrant Summer Classic

Few dishes capture the warmth of summer in Algerian kitchens like shakshuka.

The scent of sweet onions, ripe tomatoes, and peppers simmering together, all topped with perfectly poached eggs, is simply irresistible.

This one-pan wonder comes together in under 35 minutes, making it perfect for a quick lunch, a relaxed weeknight dinner, or a family-style brunch.

It’s healthy, budget-friendly, and always a hit thanks to its rustic charm and bold flavors.

Shakshuka with onions and eggs really does bring a ray of sunshine to the table.

Sometimes called Chokchuka depending on the region, this colorful and nourishing dish reminds me of those joyful, easygoing family meals where everyone leaves satisfied.

It’s wonderfully simple to prepare: just gently sauté onions until soft and translucent, then add in peppers, juicy tomatoes, and a bit of chili for a subtle kick if you like.

While I often serve it as a main course, it also makes a delicious filling for mhajeb or stuffed msemens, especially with a spoonful of tuna stirred in.

If you’re worried about slicing onions, here’s my secret: put on a pair of swimming goggles, no tears, just laughter!

While the onions soften, you can prep the rest, and in less than half an hour, your shakshuka is ready to serve.

With tender eggs nestled on top, this dish is bursting with flavor and goodness. It’s the kind of meal that brings everyone together and always leaves the table happy.

Ingredients for Authentic Algerian Shakshuka with Onions and Eggs

• 2 to 3 large onions : Thinly sliced for a soft, sweet base.
• 3 to 4 ripe tomatoes : Fresh is best for vibrant flavour; canned tomatoes work well out of season.
• 3 bell peppers : Any colour (red, green, yellow) adds sweetness and depth. Frozen peppers are a great shortcut, just drain well.
• 3 eggs : Cracked right on top for gentle poaching, or scramble them in for a different take.
• 2 garlic cloves : Minced or grated for a subtle kick.
• ½ cup water : Add as needed for a saucy consistency, depending on your tomatoes.
• 4 tablespoons olive oil : For sautéing and a lovely richness.
• Spices: salt, black pepper, paprika, ground coriander : Adjust to taste, smoked paprika gives a warm touch; coriander adds subtle complexity.
• Fresh parsley (optional) : For garnish and a pop of colour.

Step-by-Step Instructions for Making Authentic Algerian Shakshuka

1. Prep the Veggies: Slice the onions thinly and mince the garlic for maximum flavour.
2. Sauté the Onions and Garlic: Heat olive oil in a large skillet over medium. Add onions and garlic, sauté until translucent and softened (about 5-7 minutes).
3. Add the Peppers: Slice fresh peppers into rings or strips, or use frozen ones (thawed and drained). Cook for another 5 minutes, stirring often.
4. Incorporate Tomatoes: Chop tomatoes (keep the seeds!) and add them to the pan. Simmer for about 10 minutes, until the vegetables are tender and the mixture is saucy.
5. Season & Adjust Consistency: Stir in salt, pepper, paprika, and coriander. If the mixture seems dry, add up to half a cup of water. Taste and adjust seasoning.
6. Add the Eggs: Use a spoon to create 3 small wells. Crack an egg into each. Cover and cook on low heat for 5-8 minutes, depending on how runny you like your yolks.
7. Serve Hot: Sprinkle with chopped parsley if you like. Serve right away with your favourite bread, matlouh, crusty baguette, or warm pita are all perfect.

Delicious Ways to Enjoy Shakshuka

– With Fresh Sides: Pair your shakshuka with a crisp green salad, fresh cheese, or a handful of olives for a balanced and even more flavorful meal.

– With Fresh Bread: Dip matlouh (traditional Algerian bread), a crispy baguette, or a slice of olive oil flatbread (kesra mbessa) into your shakshuka, perfect for soaking up every bit of that flavorful sauce.

– Without Peppers or Eggs: Make a simple shakshuka using only onions and tomatoes if you’re out of peppers, or skip the eggs for an even lighter version.

– With Homemade Fries: Serve shakshuka alongside a plate of homemade fries for a hearty, comforting meal that’s sure to satisfy any craving.

– As a Beach-Style Sandwich: Spoon the shakshuka into a crusty roll, add a generous layer of harissa, and enjoy as a spicy sandwich, perfect for picnics, beach outings, or lunch on the go.

– As a Savory Filling: Use shakshuka as a delicious filling for mhadjeb (stuffed Algerian crepes), msemens, or even homemade empanadas for a unique North African twist.

Regional Variations & Tasty Add-Ins

– With Merguez or Chicken: Add sliced merguez sausages or browned chicken pieces for a heartier, protein-packed meal inspired by Basque chicken.

– No Peppers: Try a simpler version with just onions and tomatoes, a classic when peppers aren’t on hand.

– With Eggplant: Sauté diced eggplant along with the peppers for a richer, melt-in-the-mouth dish.

– Spicy Harissa Twist: Stir in a spoonful of harissa or chopped chili for an extra kick.

– Scrambled Eggs Version: Whisk the eggs into the sauce for a “brouillade” style shaksouka, great for breakfast.

Pro Tips for Success

• Cut onions thinly: Makes them melt into the sauce.
• Use a large skillet: Helps liquid evaporate and veggies cook evenly.
• Frozen peppers: Drain excess water for a richer sauce.
• Tomatoes in season: Use fresh for the best taste, but canned are perfect in winter, just simmer longer to reduce.
• Cooking the eggs: 5-6 minutes for runny yolks, up to 8 minutes for firm.

Storing, Freezing & Reheating

– Refrigerate: Store leftovers in an airtight container for up to 3 days.

– Reheat: Warm gently on the stovetop. Add fresh eggs just before serving if you want the yolks runny.

– Freeze: Freeze the vegetable base (without eggs) for up to 2 months. Thaw, reheat, and add eggs when ready to serve.

FAQ: Your Most Common Questions About Shakshuka

– How can I get runny or fully cooked eggs in shakshuka?

• For runny yolks, cover the pan and cook the eggs for 5 to 6 minutes, just until the whites are set and the yolks are still soft.
• If you prefer firmer eggs, extend the covered cooking time to about 8 minutes, or a little longer depending on the size of your eggs and the heat of your pan.

– Can I use canned tomatoes, and do I need to simmer longer?

Absolutely, canned chopped tomatoes are perfect when fresh tomatoes aren’t in season. You’ll usually need to simmer the sauce 5 to 10 minutes longer, so any excess liquid can evaporate and the sauce thickens nicely. Taste and adjust the acidity with a pinch of sugar if needed.

– Should frozen peppers be thawed or drained before cooking?

You can add frozen peppers straight to the pan, but it’s best to let them thaw slightly and drain off any excess water. This helps keep your shakshuka rich and flavorful instead of watery.

– Can I prepare the shakshuka base ahead of time and cook the eggs just before serving?

Definitely! You can make the onion-pepper-tomato base the day before and keep it in the fridge. When you’re ready to serve, reheat, make wells, and crack the eggs in, then cover and cook as usual. This is especially handy if you’re hosting brunch or want to save time.

– What’s the difference between “chakchouka,” “tchouktchouka,” “chekchouka,” and “shakshuka”?

All these names refer to essentially the same dish: eggs cooked in a savory vegetable stew. The different spellings reflect regional pronunciations and traditions, from Algeria and the Maghreb to the Middle East. “Shakshuka” is especially common in Israel and the Levant, but the heart of the recipe is always the same, flavorful vegetables and eggs cooked together.

Other Dishes to try

• Flavorful Sautéed Green Peas
• Spinach and potatoes shakshuka stove baked
• Tuscan Salmon with Creamy Spinach Sauce