Easy Shakshuka Recipe

A comforting brunch or last minute dinner, you need to try this Easy Shakshuka recipe! This Middle Eastern-style baked egg dish is bursting with flavour and colour – perfect for sharing. The word Shakshuka means “all mixed up” in Arabic, so you don’t need to worry about this meal being perfect or looking pretty! Plus, it’s all cooked in one pan making life easy with minimal effort (and tidy up time)!

Easy Shakshuka

I’ve been cooking shakshuka on and off for about 3-4 years now. I remember the first time I saw a recipe for it, I was very intimidated! It looked like a lot of effort with too many steps. I will admit, my first few might not have worked out perfectly. But over the years, I’ve simplified my shakshuka to make it really easy even for beginners! This recipe is virtually foolproof and is so easy to make it your own!

Make it Your Own!

This recipe is delicious as it is, but it’s also a perfect base to customise how you like it. I ALWAYS add in other ingredients depending on what I’m in the mood for. I love putting some roasted baby potatoes or sweet potato cubes (usually leftover from another recipe) to make it a more substantial meal. If you are feeling fancy, adding some prawns is AMAZING! 

If you want to green up your shakshuka, add in a large handful of spinach, some broccoli or a cup of frozen peas – all three work really well! Basically, it’s a great way to use up any extra vegetable you have at home! For any additional ingredients you want to include, just add them while the sauce is simmering. Make sure any root vegetables like potatoes are already cooked before adding them to the pan.

Get the Eggs Right

Eggs can either make or break your shakshuka. I love mine when the yolks are still a little soft, but the biggest (and really only) mistake you can make is undercooking your eggs. If the whites are still raw at all, it just won’t work. I simmer the eggs in the pan for a while until the whites are starting to firm but still a little jiggly. Then, I finish them off in the oven. It may be a few minutes more depending on how exactly you like your eggs and your oven so just check before serving!

It’s important to use an oven safe pan for the shakshuka as you will be baking it in the oven to finish off the eggs. How many eggs you use will depend on the size of your pan – I usually fit around 4-6 medium sized eggs. A word of warning – take care when transferring the pan to and from the oven, it’s heavier than you think! And have a chopping board ready to put the hot pan down safely.

Taste Sensation!

Shakshuka is literally full of flavour. Using Middle Eastern spices like paprika, cumin and chilli gives a smoky, rich taste to this meal. I love adding in some whole cherry tomatoes when making the base sauce in this recipe as it gives it a real fresh juicy flavour too! The recipe still works without them if you don’t have any at home. Coriander is my favourite fresh herb to use in this recipe but feel free to substitute it for either basil or flat leafed parsley if you don’t like it.

Ayurveda Perspective on Easy Shakshuka

This meal is a perfect brunch or dinner for Vata and Kapha types. Kapha types can add a small rocket salad on the side to make it a lighter meal. The tomato base and warming spices can mean this meal is a bit heating for Pittas. To reduce the heat, omit the chilli flakes, add a splash of maple syrup when cooking the tomato base and serve with extra coriander leaves.

Here’s What You Need

• Eggs
• Tomato
• Onion/garlic
• Herbs & spices
• Olive oil
• Feta
• Sourdough bread (optional)

If You Love This Easy Shakshuka, Try These Recipes Too!

• Creamy Tomato Dahl
• One Pot Creamy Spinach & Mushroom Orzo
• Homemade Hummus (Smooth & Creamy)

Are You Going to Make This Easy Shakshuka?

If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!

Also, make sure to follow @ayurvedawithrebecca on Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!

Easy Shakshuka Recipe (One Pan)

Rebecca

A comforting brunch or last minute dinner, you need to try this Easy Shakshuka recipe. The word Shakshuka means “all mixed up” in Arabic, so you don’t need to worry about this recipe being perfect or looking pretty! Plus, it’s all cooked in one pan making life easy with minimal effort (and tidy up time)!

www.ayurvedawithrebecca.com

Effect on Doshas: VK- P+

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Main Course

Servings 3

Ingredients

  

• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 small brown onion (finely diced)
• 1 red bell pepper (finely diced)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chilli flakes (optional)
• 2 tbsp tomato paste
• 1 tin chopped tomatoes
• 200 g cherry tomatoes (optional)
• 1 veggie stock cube
• 1 handful coriander leaves (chopped)
• 6 eggs
• sprinkle feta
• sourdough bread

Instructions

 

• Preheat the oven to 180
• In an oven proof pan, heat olive oil and add finely diced garlic, onion and red pepper
• Cook for 3-4 minutes and add in spices and stir to combine
• Next, add tomato paste, chopped tomatoes, cherry tomatoes (if using), chopped coriander leaves and crumble in a veggie stock cube
• Stir everything together and let the sauce simmer for about 5-10 minutes
• Next, use a spoon to gently make wells in the pan and crack each egg into its own well
• Continue to simmer with the lid on until the eggs have turned white
• Then, (carefully!) put the pan in the oven for to bake for about 10 minutes - make sure the egg whites are completely cooked and the yolks are to your liking (check about halfway through to avoid overcooking)
• When ready, take the pan out and place it on a heat proof surface (like stove top or chopping board) and sprinkle with feta and a little extra cilantro
• Serve in a bowl with some toasted sourdough loaf on the side and a little rocket salad

Notes

• I like adding in some whole cherry tomatoes when making the base sauce in this recipe as it gives it a fresh juicy flavour! The recipe still works without them
• Feel free to substitute the coriander leaves for either basil or flat leafed parsley
• How many eggs you use will depend on the size of your pan - I usually fit 4-6
• Chilli powder optional in this recipe - it's a great addition for Kapha types but Pittas should omit
• I LOVE putting some roast baby potatoes or sweet potato cubes (usually left over from another recipe) in this recipe to make it a more substantial meal - just add them while the sauce is simmering!
• If you are feeling fancy, adding prawns too (also while the sauce is simmering) is AMAZING! 
• It's important to use an oven safe pan for baking the shakshuka
• Also - take care when transferring the pan to and from the oven - it is heavier than you think!

Keyword shakshuka