How long does Shakshuka keep in the fridge?

Shakshuka keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Shakshuka ahead of time?

Yes. Shakshuka is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most middle eastern egg dishes taste better the next day once the masala has had time to meld.

What can I serve with Shakshuka?

Classic pairings include sourdough, pita. For a complete middle eastern thali, add a dal, a dry sabzi, papad, and a sweet ending.

Middle Eastern EggBreakfast Medium

Shakshuka

Name: Shakshuka
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 6 eggs; 1 large onion, sliced; 1 red bell pepper, chopped; 4 garlic cloves, sliced; 400 g tomato passata; 1 tsp cumin; 1 tsp smoked paprika; 0.5 tsp chilli flakes; 2 tbsp olive oil; 50 g feta, crumbled; 3 tbsp parsley, chopped; 1 tsp salt; 0.5 tsp black pepper

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Skillet poach in tomato sauce

Time: 30 min
Serves: 3
Calories: 320 kcal
Protein: 22 g

0:00 / 1:29

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Method

1Warm olive oil in a wide skillet, soften onion and bell pepper till soft — 8 minutes.
2Add garlic, cumin, paprika and chilli; toast 1 minute till fragrant.
3Pour in passata with salt and pepper, gently bubble 8 minutes till the sauce thickens.
4Make six wells with the back of a spoon, crack an egg into each.
5Cover and cook 6-8 minutes till whites are set but yolks still shiny and runny.
6Scatter feta and parsley, serve straight from the pan with toasted sourdough.

About this recipe

Built on eggs — swap with silken-tofu rounds poached in the sauce; check the sauce for seasoning.

Ingredients

Method

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