There’s a certain magic in a dish that comes together swiftly yet bursts with bold, comforting flavors-and shakshuka is just that kind of culinary wonder. traditionally a beloved North African and Middle Eastern breakfast staple, shakshuka transforms humble eggs into a vibrant, saucy masterpiece.In this article, we’ll dive into a quick and flavorful rendition using pantry-friendly canned tomatoes, proving that you don’t need hours or exotic ingredients to create a dish that tastes like it took all day. Whether you’re a busy weekday warrior or a weekend brunch enthusiast, this simple shakshuka recipe promises a sunny, satisfying meal ready in a flash.
quick & Flavorful: Simple Shakshuka with Canned tomatoes
Quick & flavorful, simple shakshuka with canned tomatoes transforms humble pantry staples into a vibrant, soul-warming dish that’s perfect any time of day. This North African-inspired classic celebrates the magic of gently poached eggs nestled in a rich, spiced tomato sauce.Using canned tomatoes keeps it approachable, cost-effective, and incredibly flavorful without sacrificing freshness or depth.
Prep and Cook Time
- Readiness: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Yield
Serves 3-4 generously
Difficulty Level
Easy
Ingredients that Elevate Your Shakshuka Beyond Basics
- 1 tbsp olive oil – for a fruity, smooth base
- 1 medium onion, finely chopped – adds sweetness and texture
- 3 garlic cloves, minced – essential aromatic depth
- 1 red bell pepper, diced – for subtle sweetness and crunch
- 1 tsp ground cumin – imparts warm earthiness
- 1 tsp smoked paprika – adds subtle smokiness, elevating complexity
- ½ tsp ground coriander – a hint of citrusy brightness
- ¼ tsp cayenne pepper (optional) – for gentle heat
- 1 (14 oz) can whole peeled tomatoes – the star ingredient for rich flavor and vibrant sauce
- Salt and freshly cracked black pepper – to taste
- 4 large eggs – perfectly poached in the sauce
- Fresh parsley or cilantro, chopped – a bright finishing touch
- Crumbled feta or goat cheese (optional) – adds creamy tang
- Pita bread or crusty baguette – for serving and dipping
Step by Step Guide to Perfectly Poached Eggs in a Spiced Tomato sauce
- Heat olive oil in a deep skillet over medium heat.Add the onion and sauté until translucent, about 5 minutes, stirring frequently to avoid browning.
- Add garlic and diced red bell pepper, cooking for another 3 minutes until soft and fragrant.
- Sprinkle in cumin, smoked paprika, coriander, and cayenne. Stir to coat vegetables, releasing their aromas for about 1 minute.
- Pour in the canned whole peeled tomatoes, crushing them gently with your hands or a wooden spoon to break up chunks. Simmer the sauce for 10-12 minutes until it thickens slightly.
- Season with salt and pepper to taste. Taste frequently to balance acidity and spice.
- Create wells in the sauce using the back of a spoon. Crack one egg into each indentation.
- Cover the skillet and cook on low heat for 6-8 minutes, or until whites are set but yolks remain runny.For firmer yolks, cook an additional 2 minutes.
- Sprinkle chopped parsley or cilantro and crumbled cheese if using, for freshness and creaminess.
Tips for Using Canned Tomatoes to Maximize Flavor and Texture
Canned tomatoes can frequently enough be underestimated, but when chosen wisely, they become your secret weapon. Opt for high-quality canned whole peeled tomatoes in juice,not puree,to retain that fresh tomato burst and slight acidity that controls the sweetness.Before adding to your skillet, crush them by hand to add rustic texture rather than uniform smoothness.
Simmer the sauce long enough for the flavors to concentrate but not so much that it dries out. You can add a splash of vegetable broth or a pinch of sugar if the tomatoes feel to acidic. This keeps the sauce bright yet balanced. Using canned tomatoes also means that shakshuka is ready year-round – it’s a pantry-friendly dish that never fails.
Creative Variations to Customize Your Shakshuka Experience
- Green Shakshuka: swap canned tomatoes for a sauce made with sautéed spinach, kale, and green bell peppers, seasoned with dill and lemon zest for a refreshing twist.
- Spicy Harissa Boost: Stir in 1 tbsp of harissa paste for a smoky, fiery undertone that awakens the palate.
- Roasted Veggie Addition: Add roasted zucchini, eggplant, or mushrooms before poaching eggs for an earthy richness.
- Protein Power: Stir in cooked chickpeas or crumbled tofu for a plant-based protein pick-me-up.
- Cheese Upgrade: Use tangy labneh or a drizzle of tahini on top instead of feta for Mediterranean authenticity.
Chef’s Notes
- For the best texture, don’t overcook the eggs-the yolks should gently blend into the sauce when pierced.
- If your sauce thickens too quickly, add a bit of water or broth to loosen it up without watering down flavor.
- This dish reheats beautifully; simply rewarm gently on the stove, adding an extra egg if desired for freshness.
- Make-ahead tip: Prepare the spiced tomato sauce in advance, refrigerate, and poach eggs just before serving for speed.
- Use fresh herbs generously at the end; they brighten and freshen the rich flavors dramatically.
Serving Suggestions
Serve shakshuka straight from the skillet to the table for a rustic, communal feel. Accompany with warm pita or crusty bread to scoop up the luscious sauce and runny eggs. Garnish with a vibrant handful of chopped parsley or cilantro and a dusting of smoked paprika for color. A side of creamy labneh or tzatziki complements the spices beautifully and cools the palate. For a brunch spread, pair with a fresh salad of cucumbers, tomatoes, and mint dressed in lemon juice and olive oil.
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 14g |
| Carbohydrates | 18g |
| Fat | 16g |
Explore more flavorful North African dishes by visiting our Moroccan Spiced Lamb Tagine recipe. For detailed insights on the history of shakshuka, refer to Bon Appetit’s shakshuka feature.
Q&A
Q&A: Quick & Flavorful – Simple Shakshuka with Canned Tomatoes
Q: What exactly is shakshuka, and why is it such a popular dish?
A: Shakshuka is a vibrant, comforting North African and Middle Eastern dish featuring eggs poached in a spiced tomato sauce. Its appeal lies in its bold flavors,stunning presentation,and ease of preparation – a one-pan wonder that’s as satisfying for breakfast as it is indeed for dinner.
Q: Why use canned tomatoes in this shakshuka recipe?
A: Canned tomatoes bring consistent quality, rich flavor, and convenience year-round. They’re perfectly ripe, slightly cooked to bring out their natural sweetness, and provide a thicker sauce base without extra effort. This makes your shakshuka quick to prepare without sacrificing taste.
Q: can I customize the spicing in this recipe?
A: Absolutely! Shakshuka’s magic often comes from warm spices like cumin, paprika, and a hint of chili. Feel free to adjust heat levels or add a pinch of smoked paprika or coriander for a personal twist. The beauty of shakshuka is its adaptability – spice it up or tone it down to match your mood.
Q: What’s the secret to perfectly poached eggs in shakshuka?
A: Timing is everything! Create gentle wells in the simmering tomato sauce, crack eggs carefully inside, than cover the pan to steam. This keeps the whites tender and the yolks luscious and runny. Keep a close eye – usually 5 to 8 minutes dose the trick.
Q: Can I prepare shakshuka ahead of time?
A: You can prep the tomato sauce ahead and store it in the fridge for up to 3 days. When ready to serve, reheat gently and add the eggs just before serving for that fresh, silky texture.For a fuss-free meal, the sauce is your make-ahead hero.
Q: What should I serve alongside shakshuka to make it a complete meal?
A: Crusty bread is a classic choice, perfect for scooping up the saucy goodness and runny yolks. Alternatively, pita, warm flatbreads, or even steamed rice can add heartiness. A side of fresh salad or pickled vegetables balances the richness with crisp brightness.
Q: Is shakshuka suitable for special diets?
A: Yes! This dish is naturally gluten-free if paired with gluten-free bread or on its own. It’s vegetarian and can be easily adapted for vegan diets by omitting eggs and adding tofu or chickpeas. Feel free to experiment with your dietary needs.
Q: How does using canned tomatoes affect the cooking time?
A: Since canned tomatoes are already softened and cooked, your simmer time shortens dramatically, speeding up your meal prep.This means your shakshuka can be on the table in less than 30 minutes-perfect for busy days.Q: Can I add vegetables to this simple shakshuka?
A: Certainly! Diced bell peppers, spinach, or zucchini can enhance texture and nutrition. Add firmer veggies early to soften, and leafy greens near the end to wilt gently. These extras turn your shakshuka into a colorful, nutrient-packed dish.
Q: What makes shakshuka such a comforting dish?
A: It’s the harmonious blend of tangy tomatoes, warm spices, and the creamy richness of eggs cooked right in the sauce. Every bite feels like a warm hug – nourishing, flavorful, and satisfying on any day of the week.
Final Thoughts
With its vibrant spices and silky eggs nestled in a rich, tangy tomato sauce, this simple shakshuka recipe proves that quick doesn’t have to mean boring. By harnessing the convenience of canned tomatoes, you can bring a burst of Middle Eastern flavor to your table any day of the week-no extensive prep or exotic ingredients required.Whether it’s a cozy weekend brunch or a speedy weeknight dinner, this dish invites you to savor bold tastes with minimal fuss. So next time you’re craving something hearty, healthy, and utterly satisfying, let this quick and flavorful shakshuka be your go-to culinary companion.
