Turn your breakfast into a full meal with this easy shakshuka served with a delicious potato pilaf. This shakshuka recipe is perfect for any time of the day and can be prepared quickly!
I love how versatile eggs are – there are so many different ways to prepare them. From Persian spinach and eggs to baked eggs with sausage and everything in between, eggs are always the right answer! I’ve turned one of my favorite dishes, shakshuka, into a full meal with just a few twists.
This post is sponsored by Wild Garden. All opinions are mine.
Shakshuka, an easy tomato and egg dish
Shakshuka is a North African dish that’s made with eggs poached in a bed of flavorful vegetarian tomato sauce. It’s typically served as breakfast but it’s common to have shakshuka for lunch or dinner as well. I have made this shakshuka with feta and olives using Wild Garden Shakshuka Simmer Sauce. It’s a versatile and tasty sauce that’s made with natural ingredients such as tomatoes, red bell peppers, tomato paste, garlic and spices.
Shakshuka is easy to make and everyone loves it. The combination of delicious spices and perfectly poached eggs with runny yolks make this dish absolutely delightful.
Why is Shakshuka so popular?
This North African dish is now widely made in different regions. It’s very popular in the middle east and families have it on a regular basis for several reasons:
- It’s an easy dish to make and takes less than 20 minutes to come together.
- It’s one pan and doesn’t require great cooking skills.
- It’s a vegetarian dish that’s great for any time of the day.
- You can modify it to your liking by adding different ingredients.
This simple dish is an absolute winner in my book, it’s the perfect way to start or end your day!
What do I need to make an easy shakshuka?
You need just a few ingredients to make this recipe for one:
- Wild Garden Shakshuka Simmer Sauce
- Crumbled feta
- Green and black olives
How do you make easy Shakshuka
Start with placing the Shakshuka Simmer Sauce in the pan and bring it to a light simmer.
Crack the eggs into the sauce and cover. Cook for about 3 minutes until they are nicely poached.
Turn the heat off and then top the dish with olives and crumbles of feta cheese. Serve warm.
What to serve with Shakshuka
You can serve shakshuka with fresh bread such as pita or any toasted bread. If I’m serving this recipe for lunch or dinner, I love to serve it with some Wild Garden Rice and Potato Pilaf. It’s a delicious Mediterranean dish made with Basmati rice, rustic potatoes, chilis and herbs which has great Lebanese flavors that match shakshuka so well. This potato and rice pilaf is absolutely easy to prepare since it’s already cooked. All you need to do is to reheat it in the microwave or on the stove.
Can you reheat Shakshuka
Technically you can reheat it but it’s always better to have it fresh when the eggs are freshly poached and you have runny yolk. They might cook completely and the yolks would harden once you reheat the dish. However, if you would like to reheat shakshuka, add it to a small pan and reheat over medium low heat, watching it closely.
Easy Shakshuka Recipe
- 2 packs Wild Garden Shakshuka Simmer Sauce
- 3 large eggs
- 1/3 cup crumbled feta
- 1/3 cup chopped olives green and black
- 1/4 cup parsley chopped
- 2 packs Wild Garden Rice and Potato Pilaf heated
- Pour shakshuka sauce into a pan and place over medium heat. Bring to a light simmer.
- Crack in the eggs and place the lid on the pan. Cook for about 2-3 minutes until the eggs are poached.
- Turn the heat off, top with olives, crumbled feta and parsley.
- Serve with Rice and Potato Pilaf.