This delicious Shakshuka comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those odds and ends lingering in your produce drawer! It’s cozy, satisfying, and absolutely perfect for any day of the week, but especially when life gets busy.
Ingredients for Shakshuka
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato, diced
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh herbs (such as cilantro or parsley) for garnish
How to Make Shakshuka
Let’s get cooking! This recipe is as straightforward as it gets, perfect for busy weeknights when you want something delicious without spending all evening in the kitchen!
Heat olive oil in a large skillet over medium heat. As it warms up, you’ll love the aroma wafting through the kitchen!
Add the chopped onion and sauté until translucent about 3-4 minutes. You’re looking for that lovely golden color developing.
Stir in the minced garlic and diced potato, cooking for a few more minutes until the potato starts to soften, maybe 4-5 minutes. The smell? Absolutely divine!
Add the diced tomatoes (with their juice), and season with salt and pepper. Stir occasionally to combine, and bring to a simmer, then reduce heat. Let this mixture bubble away for about 5-7 minutes until the potatoes are tender, you want them to be fork-tender but not mushy.
Create small wells in the mixture using a spoon, gently making indents for the eggs. Crack one egg into each well, just watch for splatter, because it can get a little wild!
Cover the skillet and cook until the eggs are set to your liking, about 4-5 minutes for those lovely runny yolks. If you want firmer yolks, just let them go a minute or two longer.
Garnish with fresh herbs before serving. Be generous; you want that fresh herb flavor to shine through!
Serve hot and pair it with some crusty bread for dipping. There’s nothing better than soaking up that wonderful sauce!
Why I Love This Recipe
This is my go-to recipe for so many reasons. Not only is it comfort food at its finest, but it also makes a cozy meal that my family eagerly digs into. I’m a real sucker for anything that can be customized based on what I have on hand, and let me tell you, this Shakshuka is the ultimate canvas! You can throw in veggies like spinach or bell peppers if you need to use them up, and it’s still going to be incredibly flavorful. The best part is that it’s super quick to whip up, so it’s perfect for busy weeknights, just like I promised!
If you loved this Shakshuka, be sure to check out my Egg Foo Young, my Fresh Egg Noodles, or my Pistachio Mint Crusted Lamb Roast!
Why This Recipe Works
Quick & Easy
This delicious Shakshuka comes together in under 30 minutes, making it perfect for a last-minute dinner. Seriously, if you’re running late after a long day, you can whip this up in no time.
One Pot
The beauty of this recipe lies in its minimal cleanup, everything cooks in one skillet. No need for multiple pans or dishes. Just one pot, and you’re golden!
Customizable
The secret to this dish is versatility! Feel free to load it up with whatever veggies you have on hand zucchini, bell peppers, or even some cooked beans for extra protein. It’s like a fridge cleanup in a flavorful sauce!
Comfort Food
This dish is loaded with tons of flavor and is the ultimate comfort food! The combination of tender eggs nestled in a spiced tomato base will warm your soul on even the busiest of nights.
Family-Friendly
Kids love to help crack the eggs in, and it’s just perfect for brunch as well! Plus, you can serve it with bread which makes it fun and interactive.
Serving and Storage
Serving Suggestions
Serve this Shakshuka with crusty bread, warm pita, or over rice. Some avocado slices on the side never hurt either! If your family is anything like mine, they’ll love topping it with a bit of feta cheese or even a dollop of plain yogurt to balance the spices.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the eggs will continue to cook slightly as they cool, so they may firm up a bit more.
Reheating Instructions
Reheat gently in the microwave or on the stovetop, adding a splash of water to keep things moist and prevent sticking. You can even cover it with a lid while heating for a couple of minutes.
Freezer-Friendly?
While Shakshuka is best enjoyed fresh, you can freeze the sauce (without the eggs) for up to 3 months. Just thaw it out in the fridge overnight before adding fresh eggs to cook!
I hope you find the joy in making this Shakshuka as much as I do! It’s a delicious, nutritious meal that brings everyone to the table. Happy cooking! Follow us on Pinterest for daily meal inspiration.
Shakshuka
Ingredients
Method
- Heat olive oil in a large skillet over medium heat until fragrant.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and diced potato, cooking for 4-5 minutes until potato starts to soften.
- Add the diced tomatoes with juice, season with salt and pepper, and bring to a simmer for about 5-7 minutes until potatoes are tender.
- Create small wells in the mixture and crack one egg into each well.
- Cover the skillet and cook until eggs are set to your liking, about 4-5 minutes for runny yolks.
- Garnish with fresh herbs before serving and enjoy hot with crusty bread.