It’s quite possible you have heard of Shakshuka (or Shakshouka) before, but it’s also pretty likely you haven’t. If you haven’t – I am excited to introduce you to one of the yummiest egg dishes you ever will have. I myself hadn’t heard of Shakshuka before late last year sometime. I recall seeing a photo of it in a cookbook then on Pinterest and it was love at first (and second) sight, before I ever even tasted it. I have made it several times since discovering it, always changing things up a little here and there. Bottom line is no matter how I make it, it’s precisely my kind of meal – an egg dish that can literally work for any meal. Breakfast, lunch or dinner.
Though the origin of Shakshuka is somewhat uncertain, it is a staple dish in Israeli, Morrocan, Tunisian and Egyptian cuisines, among many, many others. Wikipedia (and several other sources) says it to be of Tunisian origin – which is perfect considering my love of Tunisian olive oil.
No matter where it originated, this meal is pure comfort in a skillet. Most times Shakshuka is found on breakfast menus, though I personally really love this dish as dinner, as much or more. A spicy flavorful tomato sauce, salty cheese, runny egg yolks and fresh herbs – it is just so perfect. For my variation on the traditional version, I added the zucchini noodles as a fun way to use up some of the many zucchinis we are getting from our garden this summer and to add some extra nutritional value. You could also add your favorite greens, as many recipes call for – kale, swiss chard or spinach.
If serving Shakshuka to a large group, before adding the eggs you can divide the sauce up amongst several ramekins, adding a single egg in each one and baking them at 400F for about 10 minutes, to cook the eggs to completion. Additionally, you could also consider serving your one-pot Shakshuka communally – right out of the skillet, with some crusty (gluten-free) bread or pita for soaking up the sauce, if that’s your thing. Or maybe some homemade hummus alongside it.
Healthy, easy-to-make, versatile, great for entertaining and budget-friendly – seriously, what more could you ask for in a one-pot meal?
- 4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
- 2 medium zucchini (about 1 pound), cut into thin noodles with a spiralizer, mandoline or a knife
- 1 small yellow onion, peeled and diced
- 1 small red bell pepper, cored, seeded and diced
- 1 small jalapeño, cored, seeded and finely chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- pinch of red pepper flakes, optional
- 1 28-ounce can of organic crushed tomatoes* (mine were fire roasted)
- ¼ cup water (you may want more)
- 2 tablespoons organic tomato paste
- 1-2 teaspoons honey (optional, to taste)
- Sea salt and pepper, to taste
- 4-6 large local farm fresh eggs
- ½ cup sheep's milk feta cheese or goat cheese, crumbled (optional)
- small handful fresh parsley, roughly chopped
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the zucchini noodles and cook for 3-5 minutes, to soften up a bit. Remove the zucchini noodles from the pan and drain off any excess liquid. Set aside.
- Place the skillet back over a medium-high heat and add the remaining olive oil. Add the onion and peppers. Cook, stirring until softened, 5-7 minutes. Add the garlic, paprika, cumin seeds and fennel seeds. Cook, stirring, until fragrant, just about a minute or two.
- Add the tomatoes, water, tomato paste and honey, reduce the heat to medium and simmer for about 15 minutes. The sauce should be thickened, but not too thick. Add more water, if need be. Taste the sauce, season with salt and pepper to your liking. Add the zucchini noodles and a handful of fresh parsley - toss around in the sauce, making sure the noodles are evenly distributed and covered completely in sauce.
- Using the back of a wooden spoon, make slight indentations in the sauce for the eggs. Crack the eggs into indentations on the surface of the sauce, so they are evenly spaced. Cover the skillet with a lid, cook the eggs until just set, about 5-10 minutes. The egg whites should be firm, the yolk a little runny. Remove from the heat. Sprinkle crumbled feta and fresh parsley over top.
- Spoon the zucchini noodles, sauce and eggs into bowls. Add more feta and parsley, if you'd like. Serve immediately. Serve with crusty bread or pita, if you wish.
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