Shakshuka, But Better

cast iron skillet with shakshuka, a piece of toast stuck into it, and red and green onion garnish.

4.67 from 3 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 232kcal

Author: The Food Charlatan

Ingredients

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

Instructions

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.
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.
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.

Notes

*I like Better Than Bouillon Chicken Base, or Zoup Chicken Base is another excellent brand that just started making a competitive product (I like and use them both).

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!

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 as you want 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!

Nutrition