Shakshuka is a simple yet vibrant dish. Made with tomatoes and red bell pepper roasted in the oven to create a deep, flavorful base. The eggs are poached in the sauce, marinating in all the flavors as they cook. To my recipe, I’ve added harissa paste bringing up the heat. I’ve also added creamy cheese crumbles to give more texture and prevent the spices from overpowering the dish. Lastly, this dish is garnished with fresh herbs giving it an even more crisp and fresh vibe. Shakshuka makes an effortless meal for breakfast, lunch, or dinner in households all over the globe!
If you like this recipe, you will also love my: Easy Mediterranean Hummus.
Side Dish Suggestions
What makes shakshuka an instant favorite? It is cheap, versatile, and relatively simple, so be sure your side dishes are all that too. The most common side dish served with shakshuka is thick, crusty bread slices used to soak up all the juices on the plate. Some popular alternatives are pita bread, naan, couscous, rice, Mediterranean Hummus, and Israeli Salad. I personally think some noodles would be fantastic with this dish. You can mix and match your side dishes and make a feast!
History of Shakshuka
The word shakshouka came from an Arabic term meaning “all mixed up.” Over time the recipe has gotten all mixed up as well. Meaning there are many variations of this dish today. However, since shakshuka is so delicious no matter how you serve it, I say the more, the merrier!
Most historians agree that shakshuka gained roots in North Africa. Today this dish is still a popular meal choice in North African households. It is traditionally served in a pot called a tajine with a side of crusty bread used to sop up the delicious juices and sauce.
In Israel, people serve multiple side dishes with their shakshuka and eat them with pita bread! While in Spain, they have added eggplant and topped it with manchego cheese, calling it “Pisto Manchego.” In Portugal, “Baked Eggs” use the shakshuka base and add ricotta cheese, tons of shredded white cheese, and jalapeños. (I like some linguiça or chorizo added as well. Recipe coming soon.) Malta’s version uses Maltese sausages, mozzarella, or feta cheese. Oh my goodness! Are you hungry yet?
No matter how you slice it, this affordable, one-pan dish is a favorite for breakfast, picnic lunches, and light dinners all over the globe. It’s no wonder why home cooks and restaurant chefs alike have been customizing it for centuries.
Variations and Substitutions
I make my Spicy Shakshuka with Chorizo Sausage using several ingredients that you can change or omit based on your preference. My version today uses a ‘Malta flare’ to the recipe. However, there are many ways to prepare shakshuka. Below are some ways to help you make this dish your creation and best use ingredients readily available in your kitchen.
Chorizo: Many shakshuka recipes do not call for sausage, but I feel that it adds so much to the flavor and base of this dish. For this recipe, you could use a variety you choose. If you don’t have chorizo on hand, try Italian sausage, Portuguese sausage, or whatever type of sausage you like best.
Diced Tomatoes: When making this dish, I use whatever is in my pantry, diced tomatoes, crushed tomatoes, fresh tomatoes, etc. I do suggest using a chunky tomato rather than just tomato sauce. As tomatoes are the base of this dish, be sure to use a type that you are comfortable cooking to really bring out that bright tomato flavor.
White Wine Vinegar: You can substitute distilled vinegar or a good white wine. Both of these options will work well. I prefer white wine vinegar, as it is the best of both worlds.
Harissa Paste: If you don’t like the spice, you could substitute basic tomato paste. If you cannot find harissa paste, you could add a single chili pepper: Serranos, Jalapeños, or Fresnos will work just fine. I love the harissa paste because it marries that deep tomato and bell pepper flavor together. I also like a little heat in this dish.
Cheese: This one is the most versatile. I like the tang and the crumbly texture of the feta, but you can utilize whatever kind you like best. Some substitutes would be mozzarella, cotija cheese, ricotta, parmesan, vegan cheese, or any crumbly and creamy cheese you prefer.
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Spicy Shakshuka with Chorizo Sausage
Equipment
- 1 Oven Safe Skillet with a Lid
Ingredients
- 1 tbsp Olive Oil
- 1/2 lb Chorizo casing removed, chopped into bite-sized pieces
- 1 medium Yellow Onion peeled and chopped
- 3 cloves Garlic
- 1 medium Red Bell Pepper diced
- 1 tbsp Paprika
- 1 1/2 tsp Ground Cumin
- 1/4 tsp Ground Black Pepper
- 1 pinch Kosher Salt
- 2 cans (14.5oz) Diced Tomato drained and rinsed
- 1 tbsp Tomato Sauce
- 1 tsp White Wine Vinegar
- 2 tsp Harissa Paste
- 4 large Eggs
- 1/2 cup Feta Cheese crumbled
- 1/4 cup Fresh Parsley
- 1/4 cup Fresh Cilantro
Instructions
- Heat 1 tbsp Olive Oil in an Oven-Safe Skillet over medium heat.
- Add 1/2 lb Chorizo, 1 medium Yellow Onion, 3 cloves Garlic, and 1 medium Red Bell Pepper, and cook for 2-3 minutes.
- Add 1 tbsp Paprika, 1 1/2 tsp Ground Cumin, 1/4 tsp Ground Black Pepper, and 1 pinch Kosher Salt. Stir to combine, cooking for 6-8 minutes, or until the vegetables begin to soften.
- Pour into the skillet 2 cans (14.5oz) Diced Tomato, 1 tbsp Tomato Sauce, 1 tsp White Wine Vinegar, and 2 tsp Harissa Paste. Reduce heat, and let simmer for 20–25 minutes.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack 4 large Eggs into each well. Season egg as desired with salt and black pepper.
- Cover the Oven-Safe Skillet with a lid, and cook for 6–8 minutes, or until eggs are cooked.
- Top with crumbled 1/2 cup Feta Cheese, chopped 1/4 cup Fresh Parsley, and 1/4 cup Fresh Cilantro. Enjoy!
Notes
Serving: 4 Servings | Calories 439kcal | Total Fat 34.7g | Saturated Fat 13.1g | Cholesterol 253mg | Sodium 1045mg | Total Carbohydrate 8.6g | Dietary Fiber 8.6g | Total Sugars 3.5g | Protein 23.8g | Vitamin D 18mcg | Calcium 153mg | Iron 3mg | Potassium 479mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)
Did you love this recipe?
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I tried this recipe tonight and loved it! I wasn’t sure about it, because I am not a big fan of tomatoes, but I was very impressed with how good it was. The spiciness of the dish was perfect and would definitely recommend.