This shakshuka is easy to throw together with ingredients you might already have in the pantry and makes for a perfect brunch or dinner. Serve with lots of crusty bread, pita or naan to scoop up that sauce!
- 1/4 cup olive oil
- 4 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 14oz jar roasted red peppers, roughly chopped
- 1 28oz can whole tomatoes*
- 2 thyme sprigs
- 1 teaspoon sugar or honey
- 4–6 eggs
- Crusty bread, pita or naan for serving
- Heat 1/4 cup olive oil in a large pan over medium heat.
- Once oil is hot, add 4 thinly sliced shallots and cook for 2 minutes. Reduce heat to low and continue cooking for 20-25 minutes, stirring occasionally, until shallots are deeply brown and caramelized. Keep an eye on them and adjust heat as needed to keep them cooking slowly but not burn.
- Once shallots are caramelized, increase heat to medium and add 4 thinly sliced garlic cloves. Cook for one minute, and then add 1 teaspoon each of salt and smoked paprika and 1/2 teaspoon red pepper flakes and saute for another couple of minutes.
- Add 3 tablespoons tomato paste and saute for 3-4 minutes, until paste deepens in color and starts to caramelize. This is important for flavor, so don’t skip or rush this step!
- Add 1 jar of roughly chopped roasted red peppers and 1 can of whole tomatoes to the pan. Using a wooden spoon, carefully crush the tomatoes to create a sauce. Alternatively, you can pour the tomatoes into a bowl and crush with your hands before adding to the pan. Add 2 thyme sprigs and 1 teaspoon sugar or honey and stir to combine.
- Let sauce simmer for 5-10 minutes on low to let everything cook together. Taste and add more salt as needed (you’ll likely need 1/2-1 teaspoon more here).
- Using a wooden spoon (or any large utensil), make little wells for the eggs. Carefully crack an egg into each well and season with a tiny pinch of salt. Using a spoon, nudge things around a little so that the sauce goes above the egg white and helps them cook. Cover pan and let cook for 5-7 minutes, or until eggs yolks are done to your liking.
- Serve with lots of bread eat with that sauce!
I generally prefer to use whole canned tomatoes vs crushed or diced in most recipes. I think they taste better in the end, and they are easier to keep on hand! Use a spoon or your hands to crush them and help create a sauce. If you prefer though, you can use a can of crushed tomatoes here, no problem.
Prepping this dish to make ahead is so easy! Just do everything up to adding the eggs. Let cool and store in the fridge until needed. Once ready to eat, warm back up on the stove until it’s simmering and then add eggs and cook until done.