Shakshuka, the iconic Middle Eastern egg dish, is a celebration of simple ingredients transformed into a luxurious, deeply satisfying meal. Traditionally cooked in a large skillet and shared directly from the pan, it invites you to tear off a piece of crusty bread and dip it into the rich, spiced tomato sauce. While often enjoyed at breakfast, this versatile dish shines as a hearty dinner – it is substantial, visually stunning, and surprisingly quick to prepare. Our rendition elevates the classic with the addition of creamy cheese, turning it into a velvety, indulgent supper that will become a weeknight favorite. This recipe, adapted from a beloved Russian source, proves that a truly great meal can be both budget-friendly and elegant.
About Shakshuka
Shakshuka has roots across North Africa and the Middle East, with variations found in Tunisian, Moroccan, Israeli, and Egyptian cuisines. The name translates roughly to "a mixture" in Tunisian Arabic, perfectly describing the harmonious blend of eggs poached in a fragrant tomato-pepper sauce. The beauty of shakshuka lies in its adaptability; you can add greens, spices like cumin and paprika, or even feta cheese. In this version, we incorporate soft cream cheese for an extra layer of richness that balances the acidity of the tomatoes. The result is a silky, luscious sauce that clings to every spoonful. For an even more seamless preparation, consider using a best glass food processor to finely chop your vegetables or blitz the sauce. If you enjoy exploring global egg dishes, you might also love our Catalan sponge cake recipe for a sweet finish.
Ingredients
- 8 medium eggs (C1 size)
- 200 g soft cream cheese or curd cheese
- 1 can (400–500 g) tomato sauce (passata or crushed tomatoes)
- 2 large sweet bell peppers (400 g)
- 2 large onions (400 g)
- 6 garlic cloves (30 g)
- 30 ml vegetable oil
- Salt to taste
Step-by-Step
Follow these simple steps to create a restaurant-worthy shakshuka at home. Using a heavy-bottomed skillet is key – if you need a reliable option, check out our guide on the best non-toxic immersion blender for pureeing sauces, though here we keep the texture rustic.
Step 1: Prepare the Creamy Tomato Base
In a bowl, combine the tomato sauce with the soft cream cheese. Whisk until smooth and fully incorporated. Season with salt. For a twist, add a pinch of cumin or smoked paprika. Set aside.
Step 2: Slice the Vegetables
Cut the bell peppers lengthwise in half. Remove stems, seeds, and white membranes. Thinly slice the flesh into strips. Peel the onions and cut them into thin quarter rings. Peel the garlic cloves and slice into thin rounds. Uniform slicing ensures even cooking.
Step 3: Sauté the Vegetables
In a deep 28 cm skillet, heat the vegetable oil over medium heat. Add all the sliced vegetables, season with salt, and sauté, stirring occasionally, for 15 minutes until softened and lightly golden. The slow cooking concentrates their natural sweetness.
Step 4: Add the Sauce
Preheat your oven to 160°C (320°F). Pour the tomato–cream cheese mixture over the sautéed vegetables. Stir gently and let it simmer for 5 minutes, allowing the flavors to meld. For an even more consistent heat distribution, consider using an air fryer to keep the skillet warm, but the oven method works perfectly.
Step 5: Bake with Eggs
Make eight small wells in the sauce using the back of a spoon. Crack one egg into each well. Lightly salt the egg whites (not the yolks) and gently stir the whites into the sauce for even cooking. Place the skillet in the lower third of the oven and bake for 15 minutes, until the whites are set but the yolks remain runny. Serve immediately with crusty bread for dipping.
Tips for Perfect Shakshuka
- Use a well-seasoned or non-stick skillet to prevent sticking. For kitchen gear recommendations, see our best oil sprayer for evenly coating the pan.
- If you prefer firmer yolks, extend the baking time by 2–3 minutes. For a quicker stovetop version, cover the skillet and cook on low heat until eggs are set.
- Adjust the salt carefully – the cream cheese may already contain salt. Taste the sauce before adding more.
- For a smoky depth, add a teaspoon of sweet or smoked paprika to the sautéing vegetables.
For more egg-cooking tricks, read about microwave pressure cookers that can also be used for quick poached eggs.
Variations
This shakshuka is endlessly customizable. Try these ideas:
- Spicy: Add chopped jalapeño or a pinch of chili flakes with the garlic.
- Herby: Stir in fresh cilantro or parsley before serving.
- Cheesy: Sprinkle feta or goat cheese over the eggs in the last 5 minutes of baking.
- Vegan: Replace eggs with silken tofu and omit the cream cheese – though then it becomes a tofu version.
- Add greens: Sauté a handful of spinach or kale with the onions.
Want to pair this with a refreshing drink? Check out our sweet wine recommendations to complement the rich sauce.
FAQ
Can I use fresh tomatoes instead of canned sauce?
Yes, use 500 g of ripe, chopped tomatoes. Simmer them for 10 minutes longer to reduce, as fresh tomatoes release more liquid.
Can I make this without an oven?
Absolutely. After adding the eggs, cover the skillet with a lid and cook over low heat for 8–10 minutes, until whites are set. This stovetop method works beautifully.
What type of cream cheese works best?
A soft, spreadable cream cheese or curd cheese (like quark) is ideal. Avoid low-fat versions as they may curdle. For higher-quality options, consider using a planetary mixer to blend it yourself if making from scratch.
How many servings does this make?
This recipe serves 4 as a main dish. Each person gets 2 eggs, which is satisfying for dinner. For a lighter meal, serve with a green salad.
How do I reheat leftovers?
Gently reheat in a skillet over low heat, adding a splash of water to loosen the sauce. Avoid microwaving, as it can overcook the eggs. For best results, use a countertop convection oven to warm the dish evenly.
If you enjoyed this shakshuka, explore more global egg recipes on our blog, such as the best chocolate-covered raisins for a sweet treat, or the undercounter ice maker for perfectly chilled drinks to accompany your meal.
Store any leftover sauce (without eggs) in the fridge for up to 3 days – it makes a fantastic pasta sauce or soup base. To enjoy the full flavor profile, try using a best organic vodka for a boozy twist in the sauce. And for those who love kitchen efficiency, a best espresso machine under 2000 can be your morning companion the next day.
This shakshuka with cream cheese is more than a recipe – it’s a celebration of simple, wholesome ingredients coming together. Enjoy it with family, and don’t forget to dip that bread!
