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shakshuka eggs with smoked paprika

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Shakshuka eggs in a sweet, smoky sauce made of tomatoes, onions, peppers, aubergine and subtly spiced with smoked paprika, cumin & chilli.

Shakshuka eggs is a really delicious brunch dish and as anyone who knows us, or reads our blog knows, we enjoy a good brunch!

Brunch for Michelle and I almost always contains fresh eggs from Michelle’s chooks and this dish is no exception.

Our shakshuka eggs are popular as they are a relatively inexpensive dish to cook. Shakshuka is a great way to use up leftover bits and pieces of vegetables that you might have in the fridge.

Furthermore, whilst a great brunch dish, we happily enjoy shakshuka for both lunch and dinner also. Add a dressed green salad if you want to add a little extra to the dish!

Where does shakshuka originate?

Shakshuka is a dish originating in North East Africa in the Tunisian/Libyan region, as is believed to have been brought to Israel by Tunisian Jews. However, some historians believe that shakshuka originated in Yemen.

Wherever its origins, this dish is popular across North Africa and also in the Middle East, with dishes varying a little across the different countries.

Shakshuka eggs are traditionally served in a cast iron pan, or in Morocco a tajine.

How to make shakshuka – recipe steps:

Sliced onions and peppers with diced aubergine ready to cook down as a base for adding eggs for a baked dinner.
Pour the olive oil into a non-stick frying pan . Add the onions and peppers to the pan and saute for 5 minutes. Now add in the garlic and aubergine and continue to saute for a further minute.
Peppers, onions and aubergines cooking in a fry pan with spices and tomatoes.
Add the smoked paprika and cumin to the vegetables and continue to cook for a few minutes over a medium heat until all the vegetables has softened.
Now add in the tinned tomatoes along with water, bayleaf, salt and sugar. Lower the heat on the hob and simmer gently for 20 minutes. You want a thick consistency but not too dry!
Eggs added to cooked spicy vegetables to bake for a perfect brunch dish.
Split the mixture between 4 small pans, cast iron ones work best if you have these. Make a well in the centre of the vegetables and crack the egg into it. Season the egg with salt and black pepper.
Cover the pan with a lid and with the heat on low, cook for 10-12 minutes until the egg is cooked through.
Shakshuska topped with fresh coriander before serving.
Sprinkle over some crumbled cheese, paprika flakes, fresh herbs and a spoonful of thick Greek yogurt and serve immediately.

Recipe ingredients and substitutions:

  • Vegetables: we have used a combination of peppers, onion, aubergine and garlic in our shakshuka eggs, as that is how we enjoy this dish. However, you can add any vegetables that you wish, courgette, mushrooms, sweet potato and butternut squash could all be substituted into this dish.
  • Spices: this dish is flavoured with hot smoked paprika and cumin. However, if you don’t want too much heat, simply swap the hot smoked paprika for some sweet smoked paprika instead.
  • Lancashire cheese: is crumbled over the top of this dish and adds a nice hint of creamy saltiness. You could also use feta cheese or Wensleydale.
  • Herbs: we have used chopped flat leaf parsley and coriander leaf to garnish the top of this dish and to add a lovely fresh, herbal flavour. However, if there is a herb you don’t enjoy then simply leave it out.
  • Paprika flakes: are a new addition to our spice racks and perfect to add a hit of smokiness to a dish, we like to use it in much the same way you would a crack of black pepper to finish a dish. However, do not worry if you don’t have these, you can simply leave this off the dish!

Hints & Tips:

  1. Can you reheat shakshuka eggs? Technically yes, however you will overcook the egg doing this. The joy of eating this baked egg dish is that you enjoy it fresh, where the runny yolk with ooze over the spicy vegetables! This dish is best served fresh!
  2. For added creaminess to this baked eggs shakshuka dish, top with a spoon of thick Greek yogurt.
  3. If you want to add something extra to this dish, add some warm pitta breads, a slice of crusty bread or toasted bread – perfect to dip into that runny egg yolk!
  4. Smoked paprika is a fantastic spice and one used a lot by us both in our cooking. Our kitchens are never without La Chinata smoked paprika, both the sweet and hot varieties.
  5. If you don’t have a cast iron pan, please don’t worry. Simply use a small frying pan instead.

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Additional recipe suggestions:

If you like this recipe then try some of our other great breakfast and brunch recipes!

Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.

Shakshuka Eggs

Fresh eggs poached in a smoky tomato sauce with onion, peppers and aubergine that’s gently spiced with cumin and chilli. 
 
5 from 2 votes
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Calories: 243kcal
Author: Michelle Rolfe

Ingredients

  • 1 tbsp olive oil
  • 1 onion (sliced)
  • 2 peppers (sliced)
  • ½ aubergine (cubed)
  • 4-5 cloves garlic (crushed)
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin
  • 400 g tin chopped tomatoes
  • 200 ml water
  • 2 bay leaves
  • 2 tsp sugar
  • 4 eggs
  • black pepper
  • 1.5 tsp salt
  • 80 g lancashire cheese (or other crumbly cheese such as feta, wensleydale)
  • sprinkle of La Chinata Smoked Paprika Flakes
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp chopped coriander leaf

Instructions

  • Place the olive oil in a large non stick frying pan over a medium heat, add the onion and peppers and saute for 5 minutes until starting to soften. Add in the garlic and aubergine and continue to fry for the further minute.
  • Add the smoked paprika and cumin to the vegetables and continue to cook for a few minutes over a medium heat until the vegetables have become soft.
  • Add the tinned tomatoes along with the water, bayleaves, salt and sugar, lower the heat and simmer for 20 minutes. You want a thick consistency but do not dry out.
  • Split the mixture between 4 small pans, make a small well in the middle and crack an egg into each pan and season with black pepper. With the heat on low, cover each pan and cook for 10-12 minutes until the egg is cooked through.
  • Sprinkle over the crumbled cheese, some paprika flakes and fresh herbs. Serve immediately.

Notes

We have used hot smoked paprika, and hot paprika smoked flakes but you may prefer to use sweet smoked paprika instead.
Feel free to experiment and use whatever herbs and spices you have to hand and that you enjoy.
Nutrition Facts
Shakshuka Eggs
Amount Per Serving
Calories 243 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 184mg61%
Sodium 1187mg52%
Potassium 595mg17%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 12g24%
Vitamin A 1220IU24%
Vitamin C 62.6mg76%
Calcium 216mg22%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Brunch, Lunch, Main Course
Cuisine : Mediterranean
Keyword : Brunch, Eggs, Onepot
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
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Reader Interactions

Comments

  1. alisa moore

    The Smoked Paprika Mixed Gift Set as we use both hot and sweet, but would love to try the smoked olive oil most though.

    Reply

  3. Rebecca Miller

    I’d go with the mixed set. Me and hubby love spice. But the kids not so much. So everyone’s a winner!

    Reply

  12. Gillian Hutchison

    Smoked paprika mixed gift set although the hot fix is also tempting. Pity no one else in my house like hot!

    Reply

  13. jacqui bellefontaine

    I use smoked paprika a fair bit but I have never tried smoked olive oil, sounds very interesting.Good luck with the Giveaway Im doing my first one over on Recipes Made Easy, so do pop over and enter if you have a moment.

    Also I will be guest hosting #CookBlogShare so I do hope you will pop over and share another recipe next week.

    Jacqui x

    Reply

    • Michelle

      Thanks Jacqui – will make sure I pop over to your blog too! Thanks for the comment and I agree the smoked olive oil sounds interesting, I am thinking I need to buy myself a bottle to experiment! Good luck with your giveaway and I’ll be over to link up to the #CookBlogShare soon this week!

      Cheers
      Michelle x

      Reply

  16. Eb Gargano / easypeasyfoodie.com

    Oh I love paprika – especially the smoked kind! A friend of mine gave me a massive tin from a trip to Spain last year and despite the fact I put paprika in practically everything I am still working my way through it!! Not that I’m complaining. This recipe looks fab and I bet it must taste amazing with fresh eggs from your own hens. Thanks for linking up to #CookBlogShare 🙂 Eb x

    Reply

    • Michelle

      Thanks Eb, have to say this is one of my favourite go to lunches or comfort dinners too! And like you I think I add smoked paprika to everything. I love the flakes as they are a perfect hit of spice just to finish a dish! Thanks for the comment and look forward to linking up in the future with #CookBlogShare I’ve already found some great new blogs to read. Cheers Michelle 🙂 x

      Reply

  22. Cherry Edwards

    I would love the smoked paprika sweet fix the most, because I love smoked paprika but I’m not so keen on really spicy hot foods so the sweet would be just perfect for me to use.

    Reply

  23. Farhana Chowdhury

    Everyone in the family has a different heat threshold so The Smoked Paprika Mixed Gift Set would be my the best option

    Reply

  25. Jade Adams

    I’d love to win them for my Wife. She only just started cooking shakshuka as a lean in 15 recipe and loves it. I’ll be sure to pass your recipe on!

    Reply

  26. Lisa Parker

    The Smoked Paprika Mixed Gift Set would be my prefence as it would suit my whole family, as we all have difference tastes when it comes to spicy foods and seasonings x

    Reply

    • Lesley

      Lisa my family are the same, the kids love the sweet smoked paprika, but my husband and I always add the hot paprika for a kick of spice!

      Reply

  27. Eleanor Beavan

    I would love to win the mixed set as I love hot but my partner likes sweet so it would be perfect to have a mixture. There are so many things I would love to make using them, thank you for a great giveaway.

    Reply

  31. Nora K

    I would love to try the Smoked Paprika Mixed Gift Set. I love smoked paprika so would love a chance to try all the types. Never knew you could get sweet smoked paprika.

    Reply

  38. Kristie Metcalfe

    Smoked Paprika Sweet. I cant handle things that are too hot but i love the flavour of paprika, so this would be great.

    Reply

  41. Claire Willmer

    How perfect i would love to win the smoked paprika mixed gift set as i use smoked paprika in so many dishes it has such a lovely taste and adds a great flavour and the smell is fantastic!

    Reply

  45. rebecca h

    I’d love to win the smoked paprika mixed gift set! ooo many different dishes can be made with this and me and my husband like varying degrees of heat so this would be perfect! love the recipes!

    Reply

  46. Sharon

    I’d really love to try out the mixed set or the olive oil, sound like a great twist to my paella dishes 🙂 x

    Reply

    • Michelle

      HI Kirsty, I agree a touch of smoked paprika lifts any dish! Thats why we love the flakes, used like black pepper they left the dish with a hint of smoke and heat.

      Reply

  49. Sarah Ann

    They all look great but I’m intrigued by the smoked olive oil. I use a lot of olive oil cooking and I’d love to try it!

    Reply

  53. Donna Caldwell

    I’d love the smoked paprika sweet fix it sounds perfect for me a little heat and some sweetness perfect

    Reply

  54. Natalie White

    The mixed gift set I think, although they all look gorgeous! 🙂 It’s either that or the sweet one as the thought is making my mouth water!

    Reply

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