Are you a fan of bold flavors and vibrant colors? Look no further than shakshouka, the North African dish that’s taken the culinary world by storm. This egg-based stew is typically made with tomatoes, peppers, and spices, but we’re taking it to the next level with our collection of 18 spicy shakshouka recipes with a twist.
From classic combinations like tomato and pepper to more adventurous pairings like sweet potato and chickpea or lamb meatball and mint, these recipes will satisfy your cravings for something new and exciting. With a range of heat levels to suit every taste, you’ll find inspiration for breakfast, brunch, lunch, or dinner. So go ahead, get creative, and spice up your meal routine with our ultimate guide to shakshouka!
Classic Tomato and Pepper Shakshouka
A flavorful North African-inspired dish that’s perfect for breakfast, brunch, or dinner. This classic shakshouka recipe combines tender tomatoes, sweet bell peppers, and creamy eggs in a savory sauce.
Ingredients:
– 2 large onions, chopped
– 2 large bell peppers (any color), chopped
– 3-4 garlic cloves, minced
– 2 cups cherry tomatoes, halved
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 2 tbsp of oil over medium-high. Add onions and cook until softened, about 5 minutes.
3. Add bell peppers and garlic; cook until tender, about 5-7 minutes.
4. Add cherry tomatoes, diced tomatoes, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Create 4 wells in the tomato mixture and crack an egg into each.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until eggs are cooked to your liking.
7. Garnish with parsley or cilantro and serve hot.
Cooking Time: 20-25 minutes
Spicy Harissa Shakshouka with Feta
This North African-inspired dish combines the warmth of harissa with the richness of feta, all wrapped up in a flavorful skillet. Perfect for brunch or a quick dinner.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup harissa
– Salt and pepper, to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large oven-safe skillet over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Stir in diced tomatoes, harissa, salt, and pepper.
5. Create 2-3 wells in the mixture and crack an egg into each well.
6. Transfer skillet to oven and bake at 400°F (200°C) for 12-15 minutes or until eggs are cooked through.
7. Sprinkle feta cheese over the top and garnish with parsley, if desired.
Cooking Time: 20-25 minutes
Green Shakshouka with Spinach and Herbs
Elevate your breakfast game with this vibrant and flavorful Green Shakshouka, infused with the goodness of spinach and fresh herbs. This recipe is perfect for a quick and nutritious morning meal.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 eggs
– Feta cheese (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chopped spinach, parsley, cilantro, cumin, salt, and pepper. Cook until the greens have wilted, about 2-3 minutes.
5. Create 2 wells in the mixture and crack an egg into each well.
6. Cook for an additional 3-4 minutes or until the whites are set and the yolks are still runny.
7. Serve hot with feta cheese crumbled on top (if using).
Cooking Time: 15-20 minutes
Moroccan-Inspired Shakshouka with Olives
Shakshouka, a classic North African dish, gets a flavorful twist with the addition of briny olives and aromatic spices. This Moroccan-inspired recipe is perfect for brunch or dinner.
Ingredients:
– 2 large bell peppers, any color
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 6 eggs
– 1/4 cup pitted green olives, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large cast-iron skillet or omelette pan, cook the bell peppers and onion over medium heat until tender, about 10 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Stir in diced tomatoes; bring to a simmer.
5. Create 6 wells in the tomato mixture; crack an egg into each well.
6. Bake for 12-15 minutes or until eggs are set.
7. Sprinkle with sliced olives; garnish with parsley, if desired.
Cooking Time: 25 minutes
Sweet Potato and Chickpea Shakshouka
This North African-inspired dish is a hearty and nutritious breakfast or brunch option that combines the natural sweetness of sweet potatoes with the earthy flavor of chickpeas. The result is a flavorful and filling meal that’s perfect for any time of day.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
4. Add the diced sweet potatoes and chickpeas. Season with salt and pepper to taste.
5. Create 2 wells in the potato mixture and crack an egg into each well.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the sweet potatoes are tender.
Cooking Time: 20 minutes
Turkish Menemen-Style Shakshouka
This Turkish-inspired dish combines the flavors of menemen (a traditional Turkish scrambled egg and vegetable mix) with the Mediterranean flair of shakshouka. This hearty breakfast or brunch option is perfect for a quick and satisfying meal.
Ingredients:
– 4 large eggs
– 1 onion, diced
– 2 bell peppers (any color), sliced
– 1 can of crushed tomatoes (14 oz)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the sliced bell peppers and cook for an additional 3-4 minutes, or until tender.
5. Pour in the crushed tomatoes and stir to combine with the vegetables.
6. Make four wells in the tomato mixture and crack an egg into each well.
7. Season with salt, pepper, and chopped parsley.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until eggs are cooked through.
9. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Creamy Coconut Milk Shakshouka
A twist on the classic North African dish, this creamy coconut milk shakshouka is a flavorful and aromatic breakfast or brunch option. With its velvety texture and rich spices, it’s sure to become a new favorite.
Ingredients:
– 2 large bell peppers (any color), sliced
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 can (14 oz) of coconut milk
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4-6 eggs
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the bell peppers and cook until tender, about 5 minutes.
3. Add the onion and garlic to the skillet and cook for an additional 2-3 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Pour in the coconut milk and bring to a simmer.
6. Create 4-6 wells in the mixture and crack an egg into each well.
7. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are cooked to desired doneness.
8. Garnish with parsley or cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Smoky Paprika and Chorizo Shakshouka
Elevate your brunch game with this vibrant Spanish-inspired dish that combines smoky paprika, spicy chorizo, and fluffy eggs. A flavorful and satisfying meal perfect for a weekend morning.
Ingredients:
– 2 large bell peppers (any color), sliced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1/4 cup smoked paprika
– 1/2 cup chorizo, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large cast-iron skillet, heat the olive oil over medium-high heat.
3. Add the sliced bell peppers and cook until tender, about 5 minutes.
4. Add the diced onion and cook for an additional 2 minutes.
5. Stir in the smoked paprika and cook for 1 minute.
6. Add the chorizo slices and cook until crispy, about 3-4 minutes.
7. Crack in the eggs and cook until the whites are set, about 5-7 minutes.
8. Remove from oven and season with salt and pepper to taste.
9. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: About 20-25 minutes
Mediterranean Shakshouka with Artichokes
Savor the flavors of the Mediterranean in this vibrant and aromatic shakshouka dish, featuring tender artichoke hearts and a rich egg custard.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium artichoke hearts, canned or fresh
– 1 red bell pepper, diced
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 large eggs
– Feta cheese, crumbled (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large cast-iron skillet over medium heat.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add artichoke hearts, bell pepper, and smoked paprika; cook for an additional 2 minutes.
5. Pour in diced tomatoes and season with salt and pepper to taste.
6. Create 4 wells in the tomato mixture and crack an egg into each well.
7. Bake for 20-25 minutes or until eggs are set and whites are opaque.
8. Sprinkle feta cheese and parsley on top (if using).
9. Serve hot, garnished with additional parsley if desired.
Cooking Time: 25-30 minutes
Spicy Merguez Sausage Shakshouka
Shakshouka, a flavorful egg and tomato stew, gets a spicy kick from merguez sausage in this Moroccan-inspired breakfast dish.
Ingredients:
– 4 large eggs
– 1 can (14.5 oz) diced tomatoes
– 1 Merguez sausage, sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– Crusty bread or pita, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large cast-iron skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks.
3. Add onion and garlic; cook until the onion is translucent.
4. Stir in diced tomatoes, paprika, salt, and pepper. Bring to a simmer.
5. Make 4 wells in the tomato mixture; crack an egg into each well.
6. Transfer the skillet to the oven; bake for 12-15 minutes or until eggs are set.
7. Serve with crusty bread or pita.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Goat Cheese Shakshouka
This vibrant North African-inspired dish combines the sweetness of roasted red peppers with the tanginess of goat cheese, all in one skillet. Perfect for a quick weeknight dinner or brunch.
Ingredients:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast for 30-40 minutes or until charred.
3. In a large cast-iron skillet, heat a tablespoon of olive oil over medium-high heat. Add the sliced onion and cook for 5 minutes or until caramelized.
4. Add the minced garlic and cook for an additional minute.
5. Slice the roasted red peppers into strips and add them to the skillet with the goat cheese. Cook for 2-3 minutes or until the cheese is melted and bubbly.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Za’atar and Sumac Infused Shakshouka
A flavorful twist on the classic North African dish, this recipe combines the warm, earthy notes of za’atar with the tangy, fruity essence of sumac. Perfect for brunch or a quick weeknight dinner.
Ingredients:
– 2 large onions, chopped
– 2 large bell peppers, sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 tablespoon za’atar
– 1 tablespoon sumac
– 6 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large cast-iron skillet over medium heat.
3. Add onions and bell peppers; cook until tender, about 5 minutes.
4. Add garlic, cumin, paprika, coriander, and cayenne pepper. Cook for 1 minute.
5. Stir in za’atar and sumac. Season with salt and black pepper to taste.
6. Make 6 wells in the mixture; crack an egg into each well.
7. Bake for 15-20 minutes or until eggs are set.
8. Serve hot, garnished with chopped parsley or cilantro.
Cooking Time: 20-25 minutes
Eggplant and Tomato Shakshouka
Shakshouka is a popular Middle Eastern and North African dish that’s perfect for brunch or dinner. This eggplant and tomato version adds a delicious twist to the classic recipe.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3-4 garlic cloves, minced
– 1 large onion, chopped
– 2 large tomatoes, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
– Crusty bread or pita, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large cast-iron skillet, heat the olive oil over medium-high heat.
3. Add the sliced eggplants and cook until golden brown, about 5 minutes per side.
4. Remove the eggplant from the skillet and set aside. Reduce the heat to medium.
5. Add the minced garlic and chopped onion to the skillet and cook until softened, about 5 minutes.
6. Add the diced tomatoes and cook for an additional 10-15 minutes or until they start to break down.
7. Return the eggplant slices to the skillet and season with salt and pepper to taste.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggplant is tender and the tomatoes are fully broken down.
9. Serve hot, garnished with chopped parsley or cilantro if desired, and accompanied by crusty bread or pita.
Cooking Time: 45-50 minutes
Lamb Meatball Shakshouka with Mint
Shakshouka is a North African staple, and this lamb meatball variation adds a rich and savory element to the traditional dish. The addition of fresh mint leaves provides a bright and refreshing contrast to the hearty meatballs.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh mint leaves, chopped (for garnish)
– Feta cheese, crumbled (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, onion, garlic, egg, breadcrumbs, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 15-20 minutes or until cooked through.
5. In a large cast-iron skillet, heat diced bell pepper over medium-high heat. Add canned tomatoes, salt, and pepper. Bring to a simmer.
6. Arrange cooked meatballs on top of the tomato mixture.
7. Garnish with chopped fresh mint leaves and crumbled feta cheese (if using). Serve hot.
Cooking Time: 30-35 minutes
Pumpkin and Sage Autumn Shakshouka
Celebrate the flavors of autumn with this vibrant and aromatic shakshouka, featuring roasted pumpkin, crispy sage, and a runny egg. Perfect for brunch or dinner, this recipe is sure to become a seasonal staple.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 4-6 fresh sage leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until softened, about 5 minutes.
3. Add cubed pumpkin, garlic, cumin, salt, and pepper. Cook for an additional 10-12 minutes, or until pumpkin is tender.
4. Arrange fresh sage leaves on top of the pumpkin mixture.
5. Create 2 wells in the pumpkin mixture and crack an egg into each.
6. Transfer skillet to oven and bake for 15-18 minutes, or until eggs are cooked to desired doneness.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 30-35 minutes
Garlicky Mushroom and Kale Shakshouka
Shakshouka, a North African staple, gets a flavorful twist with the addition of garlicky mushrooms and kale. This one-pot wonder is perfect for a quick and satisfying brunch or dinner.
Ingredients:
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale leaves, stems removed and chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Add kale and cook until wilted, about 2 minutes.
6. Stir in diced tomatoes, smoked paprika, salt, and pepper.
7. Create 2-3 wells in the mixture and crack an egg into each well.
8. Reduce heat to medium-low and cook until eggs are set, about 5-7 minutes.
9. Sprinkle with feta cheese (if using) and serve hot.
Cooking Time: 20-25 minutes
Persian-Inspired Shakshouka with Turmeric
Persian-Inspired Shakshouka with Turmeric: A flavorful twist on the classic North African dish, this recipe combines rich eggs, aromatic spices, and tender vegetables for a hearty breakfast or brunch option.
Ingredients:
– 2 large eggs
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can of crushed tomatoes (14 oz)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp ground turmeric
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
– Feta cheese crumbles (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced red bell pepper and cook until tender, about 5-7 minutes.
6. Stir in crushed tomatoes, cumin, smoked paprika, and turmeric. Season with salt and pepper to taste.
7. Create 2 wells in the tomato mixture and crack an egg into each well.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are cooked through.
9. Garnish with fresh parsley or cilantro, and crumbled feta cheese (if using). Serve hot.
Cooking Time: 20-25 minutes
Spicy Mexican-Style Shakshouka with Avocado
This vibrant dish combines the bold flavors of Mexico with the Mediterranean warmth of shakshouka. Crispy tortillas, savory chorizo, and creamy avocado come together in a spicy, satisfying breakfast or brunch option.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 lb Mexican chorizo, casings removed
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 large eggs
– 4 corn tortillas
– Avocado slices, for serving
– Chopped cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large cast-iron skillet or omelette pan, cook the chorizo over medium-high heat, breaking it up with a spoon, until browned and crispy.
3. Add onion, garlic, bell pepper, cumin, smoked paprika, salt, and pepper. Cook until vegetables are tender.
4. Crack in eggs; cook until whites are set.
5. Place tortillas on top of the egg mixture and bake for 10-12 minutes or until tortillas are crispy.
6. Serve with avocado slices and cilantro.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your brunch game! This collection of 18 unique shakshouka recipes adds a twist to the classic North African dish. From spicy harissa and feta to creamy coconut milk and smoky paprika, these innovative takes on traditional shakshouka will satisfy any taste bud. Try Moroccan-inspired with olives, sweet potato and chickpea for a plant-based option, or Turkish-style menemen with sausage and herbs. Each recipe is a flavorful departure from the norm, guaranteed to delight your senses.
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