Shakshuka is a Mediterranean and North African dish of poached eggs on top of a bed of tomato sauce. If you like tomato bisque soup and you like eggs, then chances are very good you’ll love this Shakshuka recipe!
Last month, we traveled back up north to our former hometown of Harrisburg, PA and stayed at a delightful bed & breakfast, City House. We were served Shakshuka one morning and it was so delicious I had to ask for the recipe. I made some tweaks of my own to their recipe based on our family’s tastes and the results are perfection! If you’re unfamiliar with Shakshuka it’s basically a tomato bisque with poached eggs. It might sound foreign and exotic but the tastes are actually very familiar and comforting. I like to serve this dish for dinner with a side salad and crusty bread. It makes for a quick and easy family dinner on busy nights!
Ingredients
3 tablespoons olive oil
1/2 of a large onion, diced
1 cup chopped tomatoes
1 large roasted bell pepper from jar, chopped (I use Trader Joe’s.)
1 15 0z can of plain tomato sauce
2 minced garlic cloves
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
3 ounces softened cream cheese
6 large eggs
Sprinkle of cilantro for serving
Directions:
- Preheat oven to 375 degrees.
- Heat oil in a cast iron skillet and add chopped onion, tomatoes, and bell pepper. Cook over medium-medium low heat until onions are translucent and tender. Mash tomatoes with wooden spoon as you stir. Add garlic and cook until tender. Next add the spices: cumin, cinnamon, paprika. Pour in can of tomato sauce and add salt and pepper. Simmer until thickened, about 10 minutes. Add softened cream cheese and use a whisk to combine cream cheese into tomato mixture. Whisk until no cream cheese lumps are present.
- Gently crack 6 eggs (or more) over the top of the tomato mixture. Season tops of eggs with salt and pepper. Transfer skillet to oven and cook until eggs are set. 10-15 minutes or up to 20 minutes depending on how you like your eggs. My family likes them thoroughly cooked so I usually bake them for about 15 minutes and then watch the tops to make sure they are completely set. Sprinkle with cilantro and serve immediately. Serves 4.
Printable Version of Recipe for You:
Ingredients
- 3 tablespoons olive oil
- 1/2 of a large onion, diced
- 1 cup chopped tomatoes
- 1Â large roasted bell pepper from jar, chopped (I use Trader Joe's.)
- 1 15 0z can of plain tomato sauce
- 2 minced garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepperÂ
- 3 ounces softened cream cheese
- 6 large eggs
- Sprinkle of cilantro for serving
Instructions
- Preheat oven to 375 degrees.
- Heat oil in a cast iron skillet and add chopped onion, tomatoes, and bell pepper. Cook over medium-medium low heat until onions are translucent and tender. Mash tomatoes with wooden spoon as you stir. Add garlic and cook until tender. Next add the spices: cumin, cinnamon, paprika. Pour in can of tomato sauce and add salt and pepper. Simmer until thickened, about 10 minutes. Add softened cream cheese and use a whisk to combine cream cheese into tomato mixture. Whisk until no cream cheese lumps are present.Â
- Gently crack 6 eggs (or more) over the top of the tomato mixture. Season tops of eggs with salt and pepper. Transfer skillet to oven and cook until eggs are set. 10-15 minutes or up to 20 minutes depending on how you like your eggs. My family likes them thoroughly cooked so I usually bake them for about 15 minutes and then watch the tops to make sure they are completely set. Sprinkle with cilantro and serve immediately. Serves 4.Â