Ekani Ella Jamie Oliver’s Shakshuka is a flavorful, comforting dish made with poached eggs nestled in a rich, spiced tomato and pepper sauce. Perfect for breakfast, brunch, or even dinner, this recipe is both hearty and healthy.
What is Jamie Oliver’s Shakshuka?
Shakshuka is a classic Middle Eastern and North African dish where eggs are gently poached in a savory tomato sauce flavored with onions, bell peppers, garlic, and aromatic spices. It’s traditionally served with crusty bread for dipping.
Other Popular Recipes
- Jamie Oliver Balsamic Roasted Vegetables
- Jamie Oliver 5-Ingredient Spatchcock Chicken
- Jamie Oliver Baked Apples
- Jamie Oliver Hamburger
Why You Should Try This Recipe
- One-pan meal: Easy to prepare with minimal cleanup.
- Packed with flavor: A perfect balance of spices, sweetness, and tanginess.
- Versatile: Great for any time of day.
- Healthy and hearty: Full of vegetables and protein.
- Customizable: Adjust spices and toppings to suit your taste.
Ingredients Needed for Jamie Oliver’s Shakshuka
- Olive oil: 2 tablespoons.
- Onion: 1 large, finely sliced.
- Red bell pepper: 1, thinly sliced.
- Garlic: 3 cloves, minced.
- Canned tomatoes: 400g (14 oz), crushed or chopped.
- Tomato paste: 1 tablespoon.
- Eggs: 4 large.
- Cumin: 1 teaspoon.
- Smoked paprika: 1 teaspoon.
- Chili flakes: ½ teaspoon (optional, for heat).
- Fresh parsley: A handful, chopped (for garnish).
- Feta cheese: 50g (optional, for topping).
- Salt and black pepper: To taste.
- Crusty bread: For serving.
Kitchen Equipment Needed
- Large frying pan or skillet with a lid.
- Wooden spoon for stirring.
Instructions to Make Jamie Oliver’s Shakshuka
Step 1: Sauté the onions and peppers
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and red bell pepper, cooking for 5-7 minutes until softened.
Step 2: Add garlic and spices
Stir in the minced garlic, cumin, smoked paprika, and chili flakes (if using). Cook for 1-2 minutes until fragrant.
Step 3: Add the tomatoes
Pour in the canned tomatoes and stir in the tomato paste. Season with salt and black pepper. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.
Step 4: Make wells for the eggs
Using the back of a spoon, create small wells in the tomato mixture. Crack one egg into each well.
Step 5: Cook the eggs
Cover the skillet with a lid and cook on low heat for 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny. Adjust cooking time based on your preference.
Step 6: Garnish and serve
Sprinkle the shakshuka with chopped parsley and crumbled feta cheese, if desired. Serve immediately with warm crusty bread for dipping.
What to Serve With Jamie Oliver’s Shakshuka
- Crusty bread: Perfect for scooping up the rich tomato sauce.
- Side salad: A fresh green salad adds a light contrast.
- Rice or couscous: For a heartier meal, serve overcooked grains.
- Yogurt: A dollop of plain yogurt balances the spices.
Pro Tips for Making the Best Shakshuka
- Use a wide skillet: Allow the eggs to cook evenly in the sauce.
- Don’t overcook the eggs: For the best texture, aim for runny yolks.
- Experiment with vegetables: Add zucchini, eggplant, or spinach for extra nutrition.
- Adjust the spice level: Increase or reduce chili flakes to suit your taste.
- Customize the toppings: Try olives, avocado, or fresh basil for variation.
What are Variations of Jamie Oliver’s Shakshuka?
- Green shakshuka: Use a sauce made with spinach, kale, and green chilies instead of tomatoes.
- Cheesy shakshuka: Add shredded mozzarella or cheddar before covering to cook.
- Meaty version: Include cooked chorizo or ground lamb for added protein.
- Vegan option: Replace eggs with tofu or chickpeas for a plant-based version.
- Herbal twist: Use cilantro or dill instead of parsley for garnish.
How Do I Store Jamie Oliver’s Shakshuka?
- In the refrigerator: Store leftovers in an airtight container for up to 3 days.
- To reheat: Warm gently in a skillet over low heat. Crack fresh eggs if reheating without eggs.
- Not freezer-friendly: The eggs may lose their texture when frozen.
Nutrition Value (per serving, based on 4 servings)
- Calories: 250
- Protein: 12g
- Carbs: 18g
- Fat: 14g
Final Words
Jamie Oliver’s Shakshuka is a comforting, flavorful dish that’s perfect for any meal of the day. Whether you’re hosting brunch or whipping up a quick dinner, this hearty recipe delivers bold flavors and a satisfying experience. Try it today for a wholesome and delicious meal!
PrintJamie Oliver’s Shakshuka Recipe
Shakshuka is a traditional North African dish made with eggs poached in a flavorful tomato and pepper sauce, spiced with cumin, paprika, and chili. Jamie Oliver’s version keeps the dish simple yet vibrant, using fresh ingredients and bold flavors. It’s perfect for breakfast, brunch, or even a light dinner.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: North African
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (adjust to taste)
- 1 can (400g) crushed tomatoes
- 1 tbsp tomato paste
- 4–6 large eggs
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita (for serving)
Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 2: Add the Peppers and Spices
Add the chopped red and yellow bell peppers to the pan. Cook for 5-7 minutes until softened. Stir in the ground cumin, smoked paprika, and chili flakes, and cook for another minute to release the aromas.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes and tomato paste. Season with salt and black pepper. Stir well and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
Step 4: Create Wells for the Eggs
Using the back of a spoon, create small wells in the sauce. Crack an egg into each well. Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
Step 5: Garnish and Serve
Remove the pan from the heat. Garnish with fresh parsley or cilantro. Serve hot with crusty bread or pita for dipping.
