The ultimate Israeli one pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin. It’s actually super simple to make.
But you know me; super simple is sometimes not simple enough. Inspired by a store-bought prepared matbucha (a cooked dish of tomatoes, peppers and garlic) I have created a super-duper Shakshuka shortcut. No knife, no cutting board, just one pan to both cook and serve in qualifies this as fast, fearless, fabulous Shakshuka both for the un-initiated and the connoisseurs in the crowd. Seriously, on set when we shot this How-To Shortcut Shakshuka video I served my Israeli crew the very Shakshuka I made on camera for lunch and they LOVED! LOVED! LOVED! So this is tested, tasted and approved by the natives.
“Beef” up your Shakshuka by adding feta, spinach or sautéed eggplant. Serve with fresh bread and chopped Israeli salad on the side.
Fun fact: According to The Book of New Israeli Food: A Culinary Journey by Janna Gur (Schocken 2008), the name Shakshouka is derived from the Hebrew verb leshakshek, “to shake.”
Shortcut Shakshuka
Servings
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon fresh cracked black pepper plus more for serving
- 1/8 teaspoon cayenne or chili flakes or more to taste
- 2 14-ounce containers matbucha
- 6 large eggs
- 1/2 teaspoon kosher salt
- Torn cilantro leaves for serving
- Fresh bread for serving
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium-low heat. Add cumin, paprika, black pepper and cayenne, and cook, stirring for 1 minute.
- Pour in matbucha and give a quick stir to combine.
- Using the back of a spoon make a well in the Matbucha and gently crack an egg into the well. Repeat with remaining eggs. Season eggs with salt.
- Transfer skillet to oven and bake until eggs are just set, 7 to 8 minutes for runny yolk or 9 to 10 minutes
- for firm yolk. Alternatively cover and poach on the stovetop.
- Garnish with additional fresh cracked black pepper and sprinkle with cilantro.
- Serve immediately, hot from the pan and scoop onto plates at the table. Pass bread in a basket.
There are other skillets or saute pans that can go in the oven, just depends on the brand and make, usually stainless steel can also, but always best to check what temp your pan can go to. However, you can easily finish it on the stove just by covering the pan and keeping the burner on medium until eggs are set.
Ah, great, I think I’ll do that….!
Is cast iron the only kind of skillet able to go into the oven? And is there an oven free way to continue this recipe?
Debbi! Am I ever thrilled you found your way to us even if you don’t know how you got here 🙂 Thanks so much for letting me know. And you should know, we inspire each other!
perfectly!
thanks!
Hi Jamie, I’m not sure how we got on your mailing list, but want to thank you for your great recipes/column, so appreciated! Even if I don’t use the recipes, you inspire me to love cooking more!
Does this recipe halve okay? I’m making it for two people instead of five.
The OU allows cumin on Passover for Ashkenazim, if you don’t eat it you can leave it out.
hi joy, isn’t cumin considered kitniyot? what would you recommend instead? thanks!
love those recepes