A simple, flavorful saffron shakshouka recipe. Jump to recipe.
While complicated techniques, all-day cooking, and special ingredients can make for some fantastic meals, good pantry meals are essential to eating well. Because you need something economical and easy for those nights when your kitchen fantasies are disrupted by your actual life.
Shakshouka has been a favorite family dish for a few years now, and I’m always enchanted by it’s mix of smoky peppers, slowly building heat, rich tomatoes, and of course, poached eggs.
Somewhere between a stew and sauce, shakshouka is forgiving, incredibly adaptable, and just as suitable for brunch as it is for dinner. It sits happily on its own or atop a bowl of grain, polenta, couscous, or rice. But the real thing about shakshouka is it’s intangible soul-soothing qualities. A big bowl of this stuff and suddenly, all is right with the world.
For this version, I played up winter staples like fresh eggs, canned green chilies, and tomatoes, and added fresh red peppers (from some distant shore, no doubt), creamy goat’s milk feta, and saffron. Easygoing and fast, I’d be happy eating this for days. Shakshouka takes on spice beautifully, and if I had been cooking only for the grown-ups on the house, I’d have added a bit more, but this version needed to please kids too, and as such has just a mild kick. Saffron adds depth to the stew that plays on the mix of flavors nicely.
And if you’re feeling adventurous, check out this intriguing recipe for green shakshouka from the always gorgeous blog Dolly and Oatmeal.
If you have the time and inclination, grind the spices fresh. It smells/tastes really great that way.
Also, you may notice that the recipe calls for 6 eggs, while only 3 are pictured. That’s because I made the shakshouka for a recent family dinner and then squirreled a bit away for daylight photography (and excellent leftover lunch) purposes.
A simple, flavorful saffron shakshouka recipe.
- 2 tablespoons extra virgin olive oil
- 1 yellow onion , minced
- 2 red bell peppers , cored, seeded, and rough chopped
- 1 - 2 poblano peppers , seeded and chopped
- 6 cloves garlic , smashed, peeled, and minced
- 1/4 cup canned green chilies
- 1 quart canned whole , peeled tomatoes
- 1 tablespoon spicy Hungarian paprika
- sea salt to taste
- ground black pepper to taste
- 1 teaspoon ground cumin seed
- 1/2 teaspoon ground coriander seed
- 5 threads saffron
- splash rice wine vinegar
- 1/4 cup goat’s milk feta
- 1/4 cup minced parsley
- 2 tablespoons minced chives
- 6 eggs
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Heat a large 4 quart skillet with 2-inch deep sides over medium-high heat. Add olive oil, and when hot, the onions. When onions are soft and translucent, add red pepper and poblano; continue to sauté for 4 minutes or so. Add garlic and sauté 1 minute more. Next, stir in canned chilies and tomatoes with their juice, crushing each whole tomato with your hand as you go. Stir in sea salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer 20 minutes, stirring occasionally.
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Add rice wine vinegar, feta, parsley, and chives. Check salt levels and adjust as needed.
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Edge heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshouka by dipping it into the stew and giving it a careful tip. Repeat for each egg. Add a pinch of sea salt to each egg. Cover and allow eggs to poach 6 - 8 minutes –– just until the whites have set up.
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To serve, ladle into a bowl or spoon shakshouka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta.
This sounds so neat! The ingredients list is long, but after reading it I realized it’s all spices and pretty easy to make!! Can’t wait to try!
Hi Katrina, Ugh, I am the worst at writing quick and easy recipes, so I’m glad you gave this one a closer look. Thank you! And not only is this easy to make, it’s as versatile as a marinara, so feel free to substitute or omit as you see fit.
Awesome.
Thanks Patrick!
LOVED shakshuka when I visited Israel, made it once when I got home but I’m ready to make it again! I could eat it every day for brekky! Thanks for the recipe.
Hi Helen, Me too — I could eat shakshouka for days on end. Cheers!
I keep reading your recipes and I must say it’s amazing that you actually respond when people comment on your beautiful posts. I make a similar version of this but I usually use typical salsa ingredients so I’m excited to switch it up a bit and try this one sometime. Well I hope all is well and keep it up so I can keep reading and cooking up your masterpieces!
One of me favorite dishes to make and you can play with it, like add spinach or what is on hand. Also, using mostly canned ingredients an college student could eat well and avoid ram-en or pizza.
I am obsessed with this recipe. I make it approximately once a week now. My boyfriend LOVES it, as do I.
THRILLED to hear that, Kelly! I think I’m a little obsessed too – I love how such a delicious meal can be made with just a few fresh ingredients and pantry staples. Thanks so much for sharing the feedback!
Hi! This looks delicious… question on the red peppers, did you use a mild one like a bell pepper, or spicy, as in a red jalapeño? Thanks!