Take the shakshuka to the next level with this deluxe shakshuka recipe, featuring the classic baked eggs and tomatoes with an extra kick of spicy roasted potatoes and chickpeas. Wholesome, nourishing, and packed with plant-based protein, this easy vegetarian dish recipe is to keep a lifetime.
If you’ve been following me for a while, you probably know how much I LOVE shakshuka! These tomato baked eggs in a skillet are an easy one-pan dish, super saucy and packed with simple, comforting flavors. Family friendly, it makes an easy vegetarian dinner recipe or a wonderful addition to your next weekend brunch with friends.
I could tell you that I became a shakshuka expert over the years, but all credits go to my husband David. Don’t get me wrong, I’m still the one behind all the shakshuka versions you find on the blog (recipe creation is something I truly love). But when it comes to make shakshuka whenever we have friends or family visiting, David takes over and becomes the number one in charge. Like me he’s obsessed with shakshuka and it has become a kitchen love affair, where he adds his magic touch for the seasoning part every single time. Yes, I really think he makes it better than me now!
Deluxe shakshuka with spicy roasted potatoes
The traditional shakshuka recipe consists in baked eggs in a delicious onion-tomato sauce, to which you can add a touch of harissa to make it spicy. Often, the recipe also calls for crumbled feta on top. Starting from there, you have plenty of options to adapt the recipe, whether you have leftovers from the fridge to use or want to bring your own seasonal little twist.
This deluxe shakshuka recipe consists in adding extra ingredients to the classic version, chosen carefully to make it more wholesome, nutritious and flavorful. Among others, you’ll find some spicy roasted potatoes and crispy chickpeas that will leave you full and satisfied.
Ingredients for a deluxe shakshuka:
- Potatoes – Use small potatoes, such as yukon for instance.
- Chickpeas – If you use a can of chickpeas, make sure you drain well and pat-dry the chickpeas with a towel before using them.
- Plum Tomatoes
- Red Peppers
- Harissa sauce (optional)
- Spinach (optional)
- Various seasonings: paprika, chili powder, cumin, salt and freshly cracked pepper.
How to prepare your shakshuka?
- Start with roasting potatoes in the skillet with some olive oil. When cooked through, add chickpeas, spices and cook a few additional minutes, shaking the pan often. Transfer to a plate, and prepare the shakshuka.
- Then, melt the onions, garlic and red pepper in olive oil until soft and tender. Season with cumin, paprika and chili powder.
- Add the tomatoes, harissa*, stir in spinach if using and add pre-cooked potatoes back to the skillet. Cook until the sauce thickens.
- Crack the eggs on top, then add spicy chickpeas and sprinkle crumbled feta on top. Note that the number of eggs is entirely up to you. I usually use 4 to 6 eggs.
- Place in the oven and bake until the egg whites are set. Alternatively, you can cover the skillet with a lid and keep cooking on the stove until egg whites are set.
- Just before serving, add extra toppings such as cilantro or parsley, sesame seeds, freshly cracked pepper.
* Harissa sauce is totally optional but it adds a wonderful spicy kick to your tomato sauce. If you are a sensitive palate however, stay away from the harissa and stick to the basic flavors of the tomato sauce, playing with softer spices such as paprika and cumin. Taste and adjust seasoning as needed.
Add-ons + what to serve with your shakshuka:
Shakshuka is a saucy dish you can serve along with bread and extra toppings or sides. During my first visit in Israel, I got introduce to some of the best ways to serve a shakshuka when having a summer outdoor brunch with friends. Here’s what you can consider serving with your shakshuka:
- Some bread to dip into the sauce, such as this Homemade Classic No-Knead Bread (or Whole Wheat Version). Alternatively, you can use pita bread, like they do in Israel.
- Add a few extra toppings of your choice: more feta cheese, sesame seeds, fresh chopped cilantro or parsley…
- A few delicious sides to consider: traditional tabbouleh salad, homemade hummus with pita bread…
More shakshuka recipes (+ other skillet recipes):
- Classic Shakshuka with Feta Cheese
- Vegan Shakshuka with Eggplant and Scrambled Tofu
- Green Spicy Shakshuka with Spinach and Asparagus
- Magic Vegan Chickpea Flour Frittata
- Roasted Potato and Asparagus Frittata
Take the shakshuka to the next level with this deluxe shakshuka recipe, featuring the classic baked eggs and tomatoes with an extra kick of spicy roasted potatoes and chickpeas.
- 3–4 Tablespoons extra-virgin olive oil, divided
- 1/2 pound (225g) small yukon potatoes, halved
- 1 15-ounce can (425g) chickpeas, drained and dried
- 2 teaspoon ground paprika, divided
- 1/2 teaspoon chili powder, divided
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced or diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 28-ounces cans (800g each) whole plum tomatoes, chopped + 1/3 of the juice for each can
- 1 teaspoon harissa sauce
- 5.3 ounces (150g) fresh baby spinach (optional)
- Salt & black pepper, to taste
- 4 to 6 large eggs
- 1 1/4 cup (5 ounces/140g) feta cheese, crumbled
- Chopped cilantro, for serving (or parsley)
- Heat the oven to 375°F (190°C).
- Heat 2 Tablespoons of oil in a large skillet over medium-low heat. Add halved potatoes and cook until softened, 8 to 10 minutes, stirring from time to time.
- Add drained and dried chickpeas and cook for 2 additional minutes, shaking the pan regularly. Stir in half of the paprika, half of the chili powder and a pinch of salt. Transfer to a clean plate and wipe up the skillet with paper towel to re-use it.
- Heat the remaining olive oil, then add onions and bell pepper. Cook gently until very soft, about 10-12 minutes. Add garlic and cook until tender. Stir in cumin, the remaining paprika and chili powder.
- Add the tomatoes, coarsely chopped, with 1/3 of the sauce or each can, and season with salt and pepper. When the sauce is hot, add baby spinach if using, until wilted, then place potatoes back and let simmer until sauce thickens, about 10 minutes.
- Using the back of a spoon, create 4 to 6 evenly spaced wells for the eggs, then carefully crack 1 egg into each, keeping the yolks intact.
- Sprinkle chickpeas and crumbled feta on top, then transfer skillet to the oven and bake until eggs are just set, 7 to 10 minutes.
- Garnish with chopped cilantro, sesame seeds and serve with crusty bread or pita bread alongside, if desired.
Keywords: Deluxe shakshuka