Shakshuka

Take your palate to North Africa with our very own take on this age-old classic Shakshuka recipe. Traditionally served for breakfast, this dish is a great way to start any day but is also a fun way to switch up the dinner routine. The beauty of this recipe is in the flexibility it offers chefs, allowing you to mix and match ingredients according to your personal preference. Serve with bread for a rich and filling meal.

This recipe can be entirely prepared in our Stainless Steel Sauté Pan, cooking all the vegetables to perfection before stirring in the spices and cracking in the eggs. Featuring high walls, our Stainless Steel Sauté Pan simplifies the stirring for this recipe, containing splatters and minimizing cleanup. Its tight-fitting lid locks in heat and moisture, allowing the eggs to gently poach in the tangy and spicy sauce.

Our Shakshuka recipe can serve up to four people at a time and takes less than an hour to prepare. From hosting your own Sunday brunch to kickstarting the week with a delicious meal, Our Shakshuka recipe has you covered. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below. Enjoy!

Heat oven to 375˚F (190˚C).

Heat oil in a large stainless steel sauté pan over medium-low heat. Add onion and peppers. Cook gently until very soft, about 20-25 minutes.

Add garlic and cook until tender, 1- 2 minutes; stir in spices and cook 1 minute.

Pour in tomatoes and olives; simmer until tomatoes have thickened, about 18-20 minutes.

Gently crack eggs into pan over tomatoes.

Transfer to oven and bake until eggs are just set, 7 -10 minutes.

Sprinkle with feta and cilantro.