Shakshuka (Eggs in Purgatory) is one of those dishes that is so iconic that dozens of cultures claim it as their own. Even knowing this, the most basic recipe (eggs poached in a spiced onion and tomato sauce) was totally underwhelming to me. I found the secret: adding white beans and goat cheese changes everything! It brings so much flavor and texture to this simple meal, not to mention protein. I LOVE that I always have the ingredients for this dinner on hand. It’s so easy to throw together! My kids adore it.
Table of Contents
- Eggs in Purgatory? Sounds hellish
- What is shakshuka anyway?
- Where is it from?
- Ingredients for shakshuka recipe
- How to make shakshuka
- What to serve with shakshuka
- How to store leftover shakshuka
- Can you freeze Shakshuka?
- Shakshuka frequently asked questions
- More savory breakfast ideas you’ll love
- Shakshuka, But Better Recipe
My son Edison, who is 4, sat me down the other day to do some splainin. “Mom, there are 3 kinds of butts.” Right away I’m thinking, okay, we’ve got bum, booty, tushy, where is this conversation heading?
He elaborates. “There’s butt. Then there’s “but MOM!” and then there’s “but DAD!”
Just as I’m sitting there pondering this incredibly logical conclusion, he assures me “But mom, it’s not that you’re a butt.”
Is this his idea of a compliment?? You know what, at this point I will take what I can get. I just hope he doesn’t convince all the other kids that that’s my actual name. Pretty soon the whole neighborhood will know me as “Butmom.” Not the legacy I had planned for myself.
Summer is trucking along over here! We showed the kids My Big Fat Greek Wedding the other night, when was the last time you watched that movie?? We were all dying laughing. It’s just so classic. I’ve probably linked to the scene where Aunt Voula offers to make lamb for the vegetarian boyfriend more times than anything else ever on the blog. I’m pretty sure I even referenced it on my very last post for Veggie Sandwiches.
Other than the important work of educating our children on proper 90s rom-coms, we’ve been doing a lot of lazy dinners lately, this Shakshuka at the top of the list!
Table of Contents
- 1 Eggs in Purgatory? Sounds hellish
- 2 What is shakshuka anyway?
- 3 Where is it from?
- 4 Ingredients for shakshuka recipe
- 5 How to make shakshuka
- 6 What to serve with shakshuka
- 7 How to store leftover shakshuka
- 8 Can you freeze Shakshuka?
- 9 Shakshuka frequently asked questions
- 10 More savory breakfast ideas you’ll love
Eggs in Purgatory? Sounds hellish
Eric started reading a book that he got me for Christmas recently (I hardly ever read books. Because I am the scum of the earth. That’s what you’re thinking, right? Don’t lie.) Anyway, he was reading this fantastic book called Taste by Stanley Tucci, all about how Stanley grew up eating amazing Italian American food. Stanley’s dad would make Shakshuka (“uovo fra’diavolo“) every Friday night. It was tradition for his dad to cook once a week. So, not to be out-dadded, Eric got right in the kitchen to make this for the family.
I wanted to be into it. But it was kind of boring, not gonna lie. Sorry Stanley (sorry Eric 😂). I like tomatoes, but I don’t want to eat what is basically straight up chunky marinara sauce, plus some eggs and bread. If we had the Most Amazing Tomatoes in All the Land then I might feel differently. But we’re working with what we’ve got over here — American canned tomatoes.
Then my BFF Sarah (of the famed Chicken Fajitas) told me she makes Shakshuka all the time but adds a can of white beans to the tomatoes. This adds a lot more texture and flavor, not to mention protein. I tried it and am NEVER going back. It is SO good. Every single one of my kids loved this!
The combination of the warm spices with the tomatoes, beans, topped with the perfectly cooked eggs and goat cheese… you guys, it’s so good. I love to serve it with crusty artisan bread, Sarah loves to serve it with some Homemade Naan. Pita bread or Roti would also be good options. You need something to sop up all the saucy goodness.
This is one of my favorite summer meals because it’s stupid fast, and I ALWAYS have the ingredients on hand. (I am barely scraping by with the menu planning over here!) Canned tomatoes, canned beans, eggs, garlic and onion, bread tucked in the freezer. I can handle that. And it’s done in like 30 minutes, tops. Plus super cheap?? And I don’t have to turn on the oven?? It’s made for these crazy busy July days!
The leftovers are also perfect for revamping. If you eat all the eggs and still have sauce left, you can toss it back in the pan on day two or three, crack in more eggs, and you are back where you started. Shakshuka be like the cruse of oil over here.
What is shakshuka anyway?
At it’s most basic, shakshuka is tomatoes and onions cooked in warm spices and oil, with a few eggs cracked on top, poaching in the sauce. From there, you can really add whatever you like. The word “shakshouka” is from an Arabic dialect and means “mixed.” I love to add white beans for texture, flavor, and protein.
But you do you. Fancy some mushrooms? Fry them with the onions! Want something green? Add a handful of spinach to the simmering tomatoes! If it’s an ingredient you would add it to an omelette, you can add it to shakshuka.
Where is it from?
Shakshuka originated in northern Africa, and has cultural roots in Tunisia, Libya, Algeria, and Morocco. The recipe got around over time, and is now a super popular dish in several countries, especially Israel (they eat it for breakfast!) You can find versions of it throughout the Middle East, and even parts of Eastern Europe. It’s kind of like how Mexican Wedding Cookies have 1,000 names (Russian Tea Cakes, Snowballs, Polvorones.) Everyone claims shakshuka.
Ingredients for shakshuka recipe
I’ll go out on a limb and guess you already have most of these ingredients at home! Lots of spices, canned tomatoes, canned beans, and eggs. Such an easy pantry meal to make!! Be sure to check the recipe card for full measurements and instructions.
- oil
- onion
- paprika
- smoked paprika
- cumin
- oregano
- crushed red pepper
- black pepper
- kosher salt or sea salt
- garlic
- crushed or whole tomatoes
- fire roasted tomatoes
- cannelini beans
- fish sauce (optional)
- eggs
- cilantro
- green onions
- feta or goat cheese
How to make shakshuka
Start by chopping up your onion and smashing and mincing your garlic. I was devastated last night when I made this again for the umpteenth time and was completely out of fresh garlic, something I ALWAYS keep tucked in my panty. So I used the garlic from the jar in the fridge…and guess what. It was amazing.
But, still. If you have time. Smash and mince up some fresh garlic. You just can’t beat it when it comes to aromatics.
Saute the onion in plenty of olive oil. Plenty, I say! It’s a key component of this simple dish.
Mix up all the spices in a little bowl. We’ve got paprika, smoked paprika, oregano, cumin, salt..all the good stuff. I love this mixture. It’s so earthy and warm.
Saute the onions and spices for a couple minutes before you add the garlic.
Cook the garlic only for about a minute or so before you add the tomatoes and beans. I used crushed tomatoes when I took these photos because it’s what I had on hand, but whole tomatoes are even better.
I love the Cento brand of tomatoes. They are expensive but worth every penny. (The are expensive because they are only grown in Italy.) I take a deep dive on the nuances of canned tomatoes in my Bolognese Sauce recipe, if you’re interested! Nerd stuff!!
Now add in the white beans to the tomato mixture. I love navy beans (pictured) or Cannellini beans , which are a little bigger. Both types have the perfect neutral flavor that immediately adopts the flavor of the spices, onions and garlic. And they add such great texture to this dish.
Now it’s time to simmer, just for a little bit. We want this sauce to cook down and get a little thicker, plus we want to give the flavors time to marry. But honestly, if you’re in a hurry…
You just get right on to cracking those eggs in. I’m not there in your kitchen to judge you. Git er done. Don’t forget to sprinkle with a lil salt and pepper.
Cover the pan right away and leave the heat at medium. Let the eggs cook for about 5 minutes, checking on them every now and then until they are as runny or cooked as you like them. Covering the pan makes the eggs cook faster but forms a white film over the yolks. So if you want pretty yellow yolks, leave the lid off and cook a bit longer.
And voila! That’s it! Now dunk your Naan or Homemade French Bread or Roti and die and go to heaven.
What to serve with shakshuka
The best part about shakshuka is that it is perfect for any meal of the day: breakfast, lunch, or dinner! Your sides can vary depending on when you’re serving it. No matter what, you’ll definitely want something bread-like to scoop up all the saucy-sauce!
- A yummy bready dipper like Homemade Naan, Roti, pita bread, or crusty sourdough is a must in my opinion. It’s magical sopping up all the tomato-y egg goodness, so do NOT skip it!
- How to cook Brown Rice in Instant Pot >> if you really don’t want to do bread, I bet it would be amazing over the top of delicious brown rice! Or white rice would be good too.
- Roasted Red Potatoes in Oven >> perfectly crisp, and would also be great at breakfast, lunch, or dinner alongside Shakshuka.
- Aunt Joy’s Creamy Cucumber Salad >> cool, creamy, herby salad that is crisp and refreshing
- Best Greek Tomato Cucumber Salad with Feta Cheese >> a fresh, simple salad that would be a perfect side for a lunch or dinner Shakshuka
- Lemon Asparagus with Pistachios >> tons of flavor, about 15 minutes to make
- How to Bake Bacon in the Oven in 10 Minutes >> I’m never gonna say no to bacon, and baked is the BEST
- Grilled Chicken Marinade Recipe >> if you want the shakshuka as a side dish, this chicken would make a great main!
- Moroccan-Style Carrot Salad from The Mediterranean Dish
How to store leftover shakshuka
After it has cooled, transfer any leftovers to a tupperware. Tomato sauces tend to stain plastic tupperware, so if you have any glass containers with lids it’s a great option! (If you don’t, spray your plastic tuppers with nonstick spray before adding the tomatoes! #momhack lol)
Make sure your shakshuka has an airtight lid. Stick it in the fridge, and it’ll be good to eat for another 3-4 days! If there is leftover egg, it tastes best within a day or two. To reheat, it’s best to warm it up in a small frying pan on the stove so the egg doesn’t get too hot and overcooked in the microwave. Nobody likes a rubbery egg.
If you plan to eat this over the course of a few days, you can cook just as many eggs as you’ll eat in one sitting and store the remaining sauce. The next meal you want some, warm up the sauce and cook as many eggs you want again fresh for that meal.
Can you freeze Shakshuka?
I definitely do not recommend freezing already cooked eggs. Things get WEIRD, y’all, it’s just not worth it. The sauce and beans, on the other hand, can totally be frozen and will do super well. Put the cooled sauce (NO EGGS) in an appropriately sized ziplock freezer bag, then squeeze out as much air as possible and seal. It’ll last in the freezer for 4-6 months. To reheat, thaw overnight in the refrigerator or on the counter for a few hours. Heat in a pan on the stove, and once hot, follow the instructions in the recipe card for adding and cooking the eggs!
This sauce is super easy to prepare, so it would make a good batch freezer meal. Make a batch or double batch, add single serving size amounts to bags, label, and freeze. Then, anytime the call for shakshuka arises, you’ll have some ready to go!
Shakshuka frequently asked questions
Shakshuka is native to northern Africa. Some say that Tunisia is the birthplace, but the history is a little murky when so many cultures claim it as their own! It’s a staple in Tunisian, Libyan, Moroccan, and Algerian cuisine and very popular through the whole region. It’s so popular, the recipe was carried to the middle east and is very popular in that region as well. There are definitely slight variations depending on where you go, but they all follow the basic format: heavily spiced tomato sauce (often with onions and/or peppers, in this recipe we’re using beans) topped with eggs that get poached in the sauce, and scooped up with bread to eat.
You can skip the spoon or fork. Grab a naan, pita, or crusty hunk of bread to shovel this goodness into your pie hole. You can channel Katniss from the Hunger Games, when she abandons her silverware after Effie tells her how undignified last year’s tributes were to eat with their hands. 😂
Truly though, shakshuka is traditionally eaten by being scooped up by some kind of bread, almost like a dip. It is the best way!
If you are looking for additional sides to accompany, it will depend on when you are serving it. For breakfast, try serving some baked bacon or sausage alongside, or adding chorizo to the onions for a fun Spanish twist. For lunch or dinner, a nice green or cucumber salad or some grilled chicken would be delicious. Check out the What to serve with Shakshuka section above for more ideas!
Think of a deliciously aromatic tomato sauce, with tons of flavor from all the spices like paprika, cumin, oregano, and red pepper flakes. The sauce cooks down and really deepens all the flavors. So much so, that it should get very thick, almost like a paste. Then we add in beans for even more flavor. In the last stage of cooking, eggs are poached right in the sauce til that perfect runny stage (or whatever stage you like), so all the eggy bits mix with the sauce as you sop it all up with bread. THEN top with goat cheese and fresh herbs. YUM.
More savory breakfast ideas you’ll love
While I will definitely eat this any time of day, technically shakshuka is a breakfast food. Which is great, because sometimes I get sugared out on sweet breakfasts. (Eric and I are always the ones ordering an omelette and French toast and going halfsies.) Check out these savory breakfast recipes!
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Shakshuka (Eggs in Purgatory) is one of those dishes that is so iconic that dozens of cultures claim it as their own. Even knowing this, the most basic recipe (eggs poached in a spiced onion and tomato sauce) was totally underwhelming to me. I found the secret: adding white beans and goat cheese changes everything! It brings so much flavor and texture to this simple meal, not to mention protein. I LOVE that I always have the ingredients for this dinner on hand. It’s so easy to throw together! My kids adore it.
- 3 tablespoons oil
- 1 yellow onion, chopped
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 and 1/2 teaspoons paprika
- 1 and 1/2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper, or more if you like it spicy
- 1/2 teaspoon black pepper, plus more for eggs
- 2 teaspoons kosher salt or sea salt, plus more for eggs
- 5 cloves garlic
- 1 (28 ounce) can whole tomatoes, or crushed tomatoes (Cento brand is best)
- 1 (14-ounce) can fire roasted diced tomatoes
- 2 (14-ounce) cans cannellini beans, drained
- 1 teaspoon Chicken Base concentrate*
- 7 eggs, or 6, or 8
- 6 ounces crumbled goat cheese, or feta cheese, add more to taste
- cilantro, chopped
- green onions, chopped
- shallots, sliced, optional
- crusty bread, for serving
Prevent your screen from going dark
- Start by chopping up your garlic and your onions. Smash the 5 garlic cloves with the side of your knife, peel, then mince finely. Set aside. Chop the onion.
- Set a large 12-inch skillet over medium heat on the stove. When it is hot, add 3 tablespoons olive oil and swirl to coat. Add the onions (not the garlic) to the pan and stir occasionally for about 3 minutes.
- In a small bowl, combine the spices: 1 tablespoon cumin, 1 tablespoon oregano, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons smoked paprika, 1/4 teaspoon crushed red pepper, 1/2 teaspoon black pepper, and 2 teaspoons kosher salt. Add the spices to the onions and continue cooking for 2-4 minutes, until the onions are tender and the spices are toasted (add a bit more oil if it starts to stick.)
- Add the minced garlic and saute for 1 minute, until fragrant.
- Add all the cans: 1 (28-ounce) can whole tomatoes. 1 can diced tomatoes. Use a fork to smash the whole tomatoes into smaller pieces. Drain the 2 cans of white beans, and add to the tomatoes.
- Stir the sauce together, and add 1 teaspoon Chicken Base.*
- Let this mixture simmer over medium heat for 5-10 minutes, the longer the better. The goal is to let the flavors meld together, and for the sauce to thicken. If you only have a couple minutes that’s fine.
- Crack the eggs into the tomatoes one at a time. Make sure to space them out as best you can, but if they run into each other it’s okay. Sprinkle the top of each egg with salt and pepper.
- Cover the pan with a lid.** Cook the eggs without disturbing for about 5 minutes. Lift the lid and use a spoon to nudge the yolks. If they are pretty soft still, cover again and wait another couple minutes. Keep in mind that the eggs will cook a little bit even after you take them off the heat (especially if you keep the lid on.) So if you love runny eggs, take them off sooner than you think.
- Crumble 6 ounces goat cheese (or feta). (I used the same bowl I mixed the spices in). Sprinkle the cheese over the eggs and sauce and let it melt a little bit.
- Chop cilantro and green onions and sprinkle over the top just before serving. You could also try parsley (or even dill or basil), if you’re one of those cilantro-is-dirt people.
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Serve Shakshuka with crusty artisan bread from the store. I actually really love the Costco Country French loaves. Or if you really want to fancy it up, make homemade Naan or Homemade French Bread or Roti and die and go to heaven.
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Storage: Transfer leftovers to a tupperware with a tight lid. Stick it in the fridge, and it’ll be good to eat for 3-4 days! If there is leftover egg, it tastes best within a day or two. To reheat, it’s best to warm it up in a small frying pan on the stove so the egg doesn’t get too hot and overcooked in the microwave. Nobody likes a rubbery egg. If you plan to eat this over the course of a few days, cook just as many eggs as you’ll eat in one sitting, then store the remaining sauce. The next meal you want some, warm up the sauce in a pan, and cook as many eggs you want again fresh for that meal.
Technically this chicken base is an optional ingredient, but I’m telling you, it majorly amps up the flavor of the tomato sauce. It adds the perfect umami flavor without having to wait as long for the tomatoes to cook. Obviously it makes it not vegetarian, so if that’s an issue, sub with a teaspoon of soy sauce. Or 1 teaspoon Anchovy Paste or Fish Sauce would be great substitutes too.
**Covering the pan: If you cover the pan, your egg yolks will turn white on top. This is totally fine, but if you want yellow yolks, leave the lid off and just cook a few minutes longer, it might even take up to 10-15 minutes without a lid. Keep an eye on it!
Calories: 232kcal | Carbohydrates: 5g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 204mg | Sodium: 1038mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1117IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 3mg
