This traditional Middle Eastern dish with poached eggs gets a boost of flavor with marinated artichoke hearts. You’ll love the slightly spicy tomato sauce, and the ease of this meal. Makes a delicious weekend breakfast or even dinner!
Shakshuka…..My new favorite breakfast!! And after adding in some marinated artichoke hearts, I elevated this dish to a whole new level. You guys are going to love!
As an egg enthusiast, and one who happily eats them for any meal and in any way, my taste buds were so excited the first time I ever tried Shakshuka. It was on my birthday 5 years ago while visiting Israel. It still goes down as one of the most memorable breakfasts of my life! Because of my slight obsession with runny eggs, I fell in love with the combo of spicy tomato sauce and fresh herbs.
The Perfect Shakshuka
Since that introduction to Shakshuka, I’ve often ordered it at restaurants when I see it on the menu. I’ve come to realize a few important things I love about a shakshuka:
- Runny eggs are a must!
- I always prefer the addition of bell peppers
- It needs to contain a certain amount of spice (paprika + cumin)
- I love an extra element of tang
With all of these considerations, I’ve also mastered the technique at home. Using a skillet and creating wells (or holes in the tomato sauce), covering with a lid, and then placing under the broiler for one minute.
Marinated artichokes have made their way into my Shakshuka for good because of the addition of tangy flavor, and I LOVE the texture!
Feel free to top with fresh herbs such as cilantro or parsley. I also love the addition of feta cheese! Sometimes I even use potatoes for an extra hearty way to enjoy my shakshuka. The recipe as written is fantastic, but feel free to add in your own elements!
- 2 tbsp avocado oil or olive oil
- 1 medium sweet onion diced
- 1 bell pepper (green or red), diced
- 2 tsp sweet paprika
- 1 tsp cumin
- 1/2 tsp crushed red pepper (optional)
- 1/2 tsp sea salt + more to taste
- 1 28 oz can of whole tomatoes*
- 1 12 oz jar of marinated artichokes, liquid drained
- 4-5 large eggs
- 1/4 cup chopped parsley or chopped fresh cilantro
- 1/4 cup feta cheese for serving (optional)
Set the oven to a broil and position the oven rack in the top position. Heat a large ovenproof skillet to medium heat. Coat with oil and toss in the onion. Cook for 3-4 minutes until softened, then add the bell pepper. Continue to stir and cook for another 3 minutes.
Add the paprika, cumin, crushed red pepper (if using), and salt to the vegetable mixture. Now add in the tomatoes with their juices, and drained artichoke hearts. Continue to cook for another 8 to 10 minutes over medium heat.
Create 4-5 wells in the tomato sauce with a wooden spoon. Crack and place an egg in each of the wells. Cover the pan with a lid and reduce the heat to a simmer. Cook for about 5 minutes until the egg whites are almost set.
Remove the lid and place the pan under the broiler for 1 minute, or until eggs are done to your liking (cook for at least 2 minutes for a hard yolk).
Serve hot with fresh cilantro or parsley, along with feta cheese (if using).
*I prefer San Marzano tomatoes because of their high quality and extra rich flavor they provide