Introduction
The Best Shakshuka Recipe by Ottolenghi features eggs gently poached in a thick, spiced tomato and pepper sauce. This hearty dish has roots in Middle Eastern and North African kitchens, but it’s now a global favorite, especially for breakfast and brunch.
This recipe is inspired by Yotam Ottolenghi’s famous shakshuka. His version adds bold spices, fresh vegetables, and deep flavor. It’s warm, colorful, and packed with taste.
In this post, you’ll learn how to make shakshuka step by step, using easy ingredients and one pan. You don’t need special tools or skills—just follow the guide and enjoy the process.
You can serve this dish in the morning, as a weekend brunch, or even for a light dinner. It’s quick, healthy, and comforting. The eggs stay soft, the sauce is full of flavor, and the whole thing comes together in under 30 minutes.
If you love simple recipes with big flavor, this one is for you. The Best Shakshuka Recipe by Ottolenghi is more than just eggs in sauce—it’s a satisfying, beautiful dish that anyone can make at home.
What Makes Ottolenghi’s Shakshuka Unique
1. Deep Flavor with Harissa and Warm Spices
Ottolenghi’s shakshuka stands out for its rich flavor. He uses harissa, cumin, and paprika to build a warm, spicy base. These spices bring heat, depth, and balance to the dish.
2. Fresh Ingredients and Pantry Staples
This dish brings together fresh vegetables and simple pantry staples you probably already keep on hand. Juicy tomatoes, sweet bell peppers, and crisp onions combine with garlic, eggs, and olive oil to create a flavorful base. This easy recipe delivers comfort and bold flavor in every bite.
3. Middle Eastern and North African Roots
Shakshuka comes from a rich culinary tradition shared by both Middle Eastern and North African cultures. Yotam Ottolenghi embraces that heritage in his cooking. His take on shakshuka stays true to its origins, yet he brings a fresh, contemporary flair with bold spices and thoughtful updates that elevate the dish without losing its soul.
4. One-Pan Simplicity
This dish comes together in just one pan, making it incredibly convenient for everyday cooking. With fewer dishes to wash, you can focus on enjoying the process—and the flavors. As the tomato sauce slowly simmers, it builds depth and richness. Then, the eggs are gently nestled into the same pan, where they cook perfectly in the flavorful base. It’s a smart, time-saving method that delivers big taste with minimal effort.
5. Rich Sauce and Perfectly Poached Eggs
The sauce turns thick, tangy, and bold. Crack the eggs on top and let them cook until just set. You get soft poached eggs in tomato sauce, surrounded by deep flavor and color.
Ingredients You’ll Need (and Why They Matter)
1. Ripe Tomatoes or Canned Whole Tomatoes
Tomatoes form the base of every great shakshuka. Use fresh, ripe ones when in season. Otherwise, go for canned whole tomatoes. Both add rich flavor, bright color, and a bit of tang. They also help thicken the sauce. Whatever you chose, just make sure you have picked high quality product.
2. Harissa Paste or Chili Flakes for Heat
With the heat it brings to the sauce, harissa gives shakshuka its bold kick. No harissa? Use chili flakes instead. Both add just the right spice to cut through the sweetness of the peppers and onions. This balance keeps the dish lively and full of flavor.
3. Red Bell Pepper and Onion for Sweetness and Body
Bell peppers and onions build the base of the sauce. Peppers turn soft and sweet as they cook. Onions bring a light crunch and mild sharpness. Together, they create a smooth texture and deep flavor. This combo makes the sauce rich, balanced, and full of body.
4. Cumin and Garlic for Deep Aromatic Flavor
Cumin brings a warm, earthy taste. Garlic adds sharpness and a bold aroma. Both are key in Ottolenghi’s shakshuka and make the sauce unforgettable.
5. Eggs, Herbs, and Optional Toppings Like Feta or Labneh
Crack the eggs gently into the bubbling tomato sauce. Let them poach right in the pan. Sprinkle chopped parsley or cilantro on top for a fresh pop of color. For a creamy finish, add crumbled feta or a spoonful of labneh. These toppings boost both flavor and texture.
Step-by-Step Guide to Cooking Shakshuka
1. Sauté Onions and Peppers Until Soft
Begin by warming some olive oil in a large skillet. Add sliced onions and red bell peppers. Cook them over medium heat until soft and slightly golden. This builds the base for your Best Shakshuka Recipe by Ottolenghi.
2. Add Garlic, Spices, and Tomato Paste
Next, stir in chopped garlic, cumin, and harissa paste. Add tomato paste for extra depth. Cook the mixture for about a minute to deepen the bold, rich flavors.
3. Simmer Tomatoes to Build a Thick, Rich Sauce
Now pour in your fresh or canned tomatoes. Break them up with a spoon and let the mixture simmer. Cook until the sauce thickens and turns deep red. This step makes the dish rich and comforting.
4. Crack Eggs Into Wells and Cover to Poach
Create small indentations in the sauce using the back of a spoon. Gently crack the eggs into each well. Cover the pan and let the eggs poach until the whites are set but the yolks stay soft.
5. Garnish with Fresh Herbs and Cheese (If Desired)
Once the eggs are ready, sprinkle fresh parsley or cilantro on top. Add crumbled feta or a spoonful of labneh for a creamy touch. Now your Best Shakshuka Recipe by Ottolenghi is ready to serve.
Delicious Shakshuka Variations to Try
1. Green Shakshuka with Spinach and Herbs
This version skips the tomatoes and uses leafy greens like spinach, kale, or Swiss chard. Add green onions, fresh herbs, and a little cream or yogurt. It’s fresh, light, and perfect for spring.
2. Cheesy Shakshuka with Feta or Goat Cheese
Add crumbled feta or soft goat cheese just before serving. The cheese melts into the sauce, giving a creamy, salty boost. This cheesy shakshuka is rich and comforting.
3. Spicy Shakshuka with Chorizo or Sausage
Want more protein? Add slices of chorizo, merguez, or any spiced sausage. The meat releases bold, smoky flavors into the sauce. It adds richness and a little heat. This twist makes shakshuka perfect for a filling brunch or a satisfying dinner.
4. Shakshuka with Chickpeas or White Beans
Make the dish more filling by mixing in chickpeas or white beans. They soak up the bold flavors from the sauce. The beans bring a soft, creamy bite and add plant-based protein. This keeps the recipe meat-free while making it hearty and satisfying.
5. Baked Shakshuka with Sweet Potatoes and Zucchini
Roast chunks of sweet potato and zucchini, then stir them into your tomato sauce. It adds a sweet, earthy taste and makes the dish extra colorful and wholesome.
Pro Tips and Common Mistakes to Avoid
1. Don’t Overcook the Eggs — Keep Yolks Runny
Watch the eggs closely as they cook. Don’t let them overcook. The yolks should stay soft and a little runny. This creamy texture adds richness. It also makes each bite more flavorful and satisfying.
2. Use a Wide, Shallow Pan for Even Cooking
Choose a large pan with low sides. It helps the sauce cook evenly and gives the eggs enough space to poach properly. This step also makes serving easier.
3. Taste and Adjust Salt/Spice Before Adding Eggs
Always check your seasoning before cracking in the eggs. Once the eggs are in, you won’t be able to stir. Balance the salt and heat to suit your taste.
4. Fresh Herbs Make a Big Difference — Don’t Skip
Add chopped parsley or cilantro right before serving. These fresh herbs lift the dish with color and aroma. They tie the taste of the tomatoes and spices together. Even a small handful makes a big difference in flavor and presentation.
5. Let the Sauce Thicken Before Cracking the Eggs In
Don’t rush the sauce. Let it simmer until thick and rich. If it’s too thin, the eggs will sink and cook unevenly. A well-reduced sauce holds everything together beautifully.
The Best Shakshuka with Vegetables and Poached Eggs – Ottolenghi-Inspired
The Best Shakshuka with Vegetables and Poached Eggs – Ottolenghi-Inspired
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 1 small zucchini diced
- 1 small eggplant diced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili flakes or harissa optional for heat
- 1 can 400g crushed tomatoes
- Salt and pepper to taste
- 4 eggs
- Fresh parsley chopped (for garnish)
Instructions
- Sauté the veggies: Heat olive oil in a large pan. Cook onion, bell pepper, zucchini, and eggplant for 8–10 minutes until soft.
- Add garlic and spices: Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute.
- Simmer the sauce: Pour in crushed tomatoes. Season with salt and pepper. Let simmer for 10–15 minutes until thickened.
- Add the eggs: Make small wells in the sauce. Crack eggs into each well. Cover and cook 5–7 minutes until egg whites set and yolks stay runny.
- Garnish and serve: Sprinkle with fresh parsley. Serve hot with warm bread.
Frequently Asked Questions (FAQs)
1. What is shakshuka made of?
Shakshuka is made of eggs poached in a spicy tomato sauce with onions, bell peppers, garlic, and spices like cumin and harissa.
3. Can I make shakshuka without harissa?
Absolutely. You can use red pepper flakes, smoked paprika, or a mild chili sauce instead of harissa.
4. How long should I cook the eggs in shakshuka?
Cover the pan and let the eggs cook for 6 to 8 minutes. Let the whites firm up completely. Keep the yolks soft and slightly runny. This gives the dish a rich, velvety texture that blends perfectly with the sauce.
5. Can I add meat or other proteins?
You can. Add sausage, ground lamb, or chickpeas to make it heartier, but Ottolenghi’s version is traditionally vegetarian.
Conclusion
Ottolenghi’s shakshuka transforms basic ingredients into a dish full of character. The tomato sauce is rich and hearty. Warm spices add depth and a gentle kick. Eggs finish the touch by making every bite soft and flavorful. Everything cooks in one pan. It’s easy, bold, and incredibly satisfying.
You can enjoy thisBest Shakshuka Recipe by Ottolenghi for breakfast, brunch, or dinner. It fits any time of day. Add your favorite toppings like feta or labneh to make it your own.
Serve it with warm pita, crusty bread, or a side of hummus. Add a fresh salad for balance. Feel free to adjust the heat or mix in leafy greens. This shakshuka recipe is easy to customize—make it your own and enjoy it your way.
Now that you know how to make the Best Shakshuka Recipe by Ottolenghi, it’s time to bring this dish to your kitchen. Give it a try—you’ll love every bite.
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