Shakshuka is a vibrant dish that brings together the essence of Middle Eastern cooking with the simplicity of poached eggs nestled in a flavorful tomato sauce. Ideal for a weekend brunch, this dish not only comforts but also delights the senses, making it a perfect centerpiece for your table.

Why I Love This Recipe

I stumbled upon this shakshuka recipe during a summer trip to a bustling market in Tel Aviv. The aromatic spices and vibrant colors immediately captivated me, and I knew I had to recreate it at home. Each time I make it, it evokes memories of that sunny market and the warmth of shared meals.

Why You’ll Love It Too

  • Quick and easy to prepare in under 30 minutes
  • Flavorful and visually stunning presentation
  • Family-friendly and can be adjusted for picky eaters
  • Healthy, packed with nutrients from the tomatoes and eggs
  • Versatile—great with bread, pita, or on its own

Ingredient Notes

• 1 cup crushed tomatoes (canned or fresh, look for brands with no added sugar)
• 2 tablespoons harissa paste (check Middle Eastern markets or the international aisle)
• 1 pound fresh eggs (local or organic for best flavor)
• 1/2 cup labneh (can substitute with Greek yogurt if labneh is unavailable)

Step-by-Step Instructions

  1. Step 1: In a skillet over medium heat, combine crushed tomatoes and harissa, stirring until well blended.
  2. Simmer for about 5 minutes.
  3. Step 2: Create small wells in the sauce and crack an egg into each well, ensuring they are evenly spaced.
  4. Cover the skillet and cook for 8-10 minutes or until the eggs are set to your liking.
  5. Step 3: Remove from heat and spoon labneh over the shakshuka, allowing it to melt slightly into the sauce.
  6. Garnish with fresh herbs if desired and serve immediately.

Things I’ve Learned

To avoid overcooking the eggs, keep an eye on them and adjust cooking time based on desired doneness. Leftover shaken eggs can be stored in the refrigerator for up to 2 days. Reheat gently on low heat. For make-ahead prep, prepare the tomato mixture in advance and store it in the fridge. Simply reheat and add eggs before serving.

FAQs

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Q: Is this recipe gluten-free?

A: Check that all ingredients are certified gluten-free, especially any processed items or seasonings.

Four-Ingredient Shakshuka with Labneh

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup crushed tomatoes
  • 2 tablespoons harissa paste
  • 1 pound fresh eggs
  • 1/2 cup labneh

Instructions

  1. In a skillet over medium heat, combine crushed tomatoes and harissa, stirring until well blended. Simmer for about 5 minutes.
  2. Create small wells in the sauce and crack an egg into each well, ensuring they are evenly spaced. Cover the skillet and cook for 8-10 minutes or until the eggs are set to your liking.
  3. Remove from heat and spoon labneh over the shakshuka, allowing it to melt slightly into the sauce. Garnish with fresh herbs if desired and serve immediately.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!