Easy Shakshuka Recipe (Freezer Friendly)
Featuring poached eggs cooked in a spicy tomato sauce, this easy shakshuka recipe is a delicious dinner idea for any night of the week. And on top of being filled with flavor thanks to the amazing combination of roasted red peppers and spices, this budget-friendly meal is also simple to prepare. That’s because you can prep most of the ingredients in advance and cook the meal later. Just combine everything in a container and store it in the freezer until you’re ready to start cooking dinner.
I first got curious about this dish while watching Love is Blind Season 3 when adorable couple Alexa and Brennon bonded over their shared passion for it. I was intrigued…
Naturally, I had to come up with my own version and experiment to see if I could “freezermealize” it!
The experiment was a success and now I’m able to always have a bag or two on hand in the freezer to enjoy whenever I want.
If you love Middle Eastern dishes, try our Mediterranean Chicken Sheet Pan Dinner, Chicken Shawarma, and Moroccan Chickpea Stew.
Easy Shakshuka Recipe
Ingredients:
- 2 cans fire roasted tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup roasted red peppers, sliced
- 1/4 cup banana peppers, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon parsley
For day of cooking:
- 5 to 6 eggs
- Crusty bread, lightly toasted
- Salt and pepper
- Crumbled feta cheese (optional)
- Parsley and/or cilantro for garnish (optional)
Assembly Instructions:
- Place the fire roasted tomatoes, onions, garlic, roasted red peppers, banana peppers, paprika, chili powder, cumin, and parsley in a large resealable freezer bag.
- Squeeze the ingredients together in the bag to mix, then remove excess air and seal the bag.
- Place the bags flat in the freezer until you’re ready to cook your shakshuka.
Cooking instructions:
- When you’re ready to start cooking, transfer the shakshuka ingredients to the refrigerator to thaw overnight.
- Pour the contents of the freezer bag into a large skillet.
- Cook over medium heat until the onions have softened and sauce has begun to thicken. Then, make five or six small wells in the sauce with the back of a spoon and crack an egg into each one.
- Season the eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
- Top with crumbled feta cheese and chopped cilantro or parsley, then serve with crusty bread or crostini.
What is Shakshuka?
This popular middle Eastern and African dish is a poached egg recipe with a spiced tomato and pepper sauce. The dish is said to have originated in northwest Africa but its popularity spread to Israel, where it is often enjoyed as a breakfast dish.
Shakshuka Recipe Ideas
This savory recipe is so versatile! That means you can eat your spicy egg dish for any meal of the day – from breakfast to dinner. And since it’s so simple to make, it’s also easy to customize. Try these substitution and adjustment ideas when you’re preparing this one-pot meal at home.
- Use fresh vegetables. Using canned veggies is a great way to speed up your dinner prep work. But if you have some extra time, you can also prepare this dish with fresh tomatoes and red peppers. Dice the vegetables before sautéing them in the pan until the peppers, onions, and tomatoes are soft and tender.
- Add some meat. The poached eggs in shakshuka add tons of protein to the dish. But you can also mix some meat to help round out the dish. Using finely chopped or ground meats like lamb or beef, is a great option. Simply brown the meat before adding the other ingredients to the pan.
- Try different spices. Traditional spices found in shakshuka are cumin, paprika, and chili powder. But there are several other spices you can add for more flavor, including cayenne pepper, red pepper flakes, coriander, and caraway.
- Mix in more vegetables. The delicious combination of peppers and onions in this recipe adds tons of flavor to your meal. But if you want to mix in more veggies, try adding chopped kale, spinach, Swiss chard, or olives.
How Long Does It Take for Eggs to Poach?
Once you add your eggs to the tomato sauce, it won’t take long for them to cook. That’s because poaching an egg only takes a few minutes, depending on how well you like your eggs cooked.
After adding the eggs to the pan, place the lid on top. The sauce and steam will help the eggs cook, so they should be ready in 2 to 3 minutes. When the eggs are finished cooking, the whites will be firm on the outside and the yolk in the center will be runny. If you prefer your yolks hard, allow the eggs to cook at least five minutes longer.
How Do I Store Shakshuka?
Since this recipe is prepared with poached eggs, it tastes best immediately after it’s prepared. That’s why it’s a good idea to only cook enough eggs to feed your family. If you have extra sauce left when dinner is over, you can transfer it to an airtight container and store it in the refrigerator for up to four days.
When you’re ready to reheat the leftover shakshuka sauce, simply pour it into a skillet and crack a fresh egg into the pan.
What to Serve with Shakshuka?
Since this easy egg dish is made with protein and veggies, it’s a full meal that’s ready to serve. But if you want to add some carbs to your dinner, there are several side dishes that pair perfectly with these saucy eggs. Try serving your shakshuka with some of these sides to put together a delicious dinner for your family.
- Toasted bread
- Roasted potatoes
- Brown or white rice
- Naan
- Grilled cheese sandwiches
- Pasta
- Polenta
- Lentils
- 28 oz fire roasted tomatoes
- 1 onion diced
- 3 cloves garlic minced
- 1 cup roasted red peppers sliced
- 1/4 cup banana peppers sliced
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. parsley
- 5 to 6 eggs
- Crusty bread lightly toasted
- Salt and pepper
- Crumbled feta cheese optional
- Parsley and/or cilantro for garnish optional
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Place the fire roasted tomatoes, onions, garlic, roasted red peppers, banana peppers, paprika, chili powder, cumin, and parsley in a large resealable freezer bag.
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Squeeze the ingredients together to combine, then remove excess air and seal.
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Freeze.
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Thaw.
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Pour the contents of the freezer bag into a large skillet.
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Cook over medium heat until the onions have softened and the sauce has begun to thicken. Then, make five or six small wells in the sauce with the back of a spoon and crack an egg into each one.
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Season the eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
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Top with crumbled feta cheese and chopped cilantro or parsley, then serve with crusty bread or crostini.
