10-Minute Shakshuka
This poppy seed chicken is a creamy, comforting casserole made with tender chicken, a rich sauce, and a buttery cracker topping. It’s one of those easy, family-friendly meals that’s perfect for busy weeknights or make-ahead dinners.
Poppy seed chicken combines simple ingredients into a dish that’s both filling and flavorful, with a creamy texture and slightly crunchy topping. If you enjoy cozy meals like chicken and rice casserole or chicken marbella, this recipe is a must-try.
Why You'll Love This 10-Minute Shakshuka
If you are a fan of the bold, savory profiles in my Simple Cheese Scones, you will love the depth of flavor in this Shakshuka. This is a versatile dessert recipe alternative that works for any time of day. It relies on a foolproof collection of pantry staples, and because it’s a one-pan plan, cleanup is a breeze. The velvety egg yolks married with salty kalamata olives create a texture that is absolutely EGG-tremely delicious!
Key Ingredients You'll Need
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Large Eggs: The star of the show; poached directly in the sauce until the yolks are perfectly runny.
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Diced or Crushed Tomatoes: Provides the juicy, semi-sweet base for the Shakshuka.
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Garlic and Shallots: Essential aromatics that offer multiple flavor combinations.
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Feta Cheese: Adds a creamy, salty punch that balances the acidity of the tomatoes.
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Kalamata Olives: Provides a Mediterranean flair and a burst of brine.
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Mediterranean Spices: Use a blend of Italian seasoning, cumin, or paprika to customize your pan.
How to Make 10-Minute Shakshuka
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Sauté: Start by sautéing your shallots and garlic in a large skillet.
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Simmer: Stir in your tomatoes, tomato paste, and spices. Simmer for a few minutes until the sauce thickens. This is even faster than baking a batch of Banana Nut Muffins.
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The Wells: Use the back of a spoon to make small wells in the sauce. Carefully crack your eggs into each indentation to start your Shakshuka.
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Cook: For runny yolks, leave the pan uncovered for 4-7 minutes. If you prefer them well done, pop a lid on!
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Garnish: Sprinkle with feta, kalamata olives, and fresh parsley before serving.
Stacie’s Tricks & Tips
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Customize Your Base: You can easily turn this Shakshuka into a Tex-Mex version by adding corn and cilantro, or an Italian version with parmesan and oregano.
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Perfect Non-Stick: For the best results, use a high-quality skillet like a Caraway Pan (Use code STACIE for 10% off) to ensure your eggs slide right onto your plate.
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Dipping is Key: Bread for dunking is not optional! I highly recommend pairing this with a slice of my Banana Cinnamon Roll Swirl Bread for a sweet and savory experience.
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Meal Prep: You can prepare the tomato base a night in advance. For more healthy morning ideas, check out my Fork Your Inflammation.
Storage & Meal Prep
Leftovers will keep for 1 to 2 days in the fridge. Warm up over medium heat, adding a splash of liquid if the sauce has thickened. If you need a high-protein snack for later, grab some Chocolate Chip Protein Cookies to go!
Quick 10-Minute One Pan Mediterranean Shakshuka With Feta Cheese
Equipment
- 1 large skillet with lid
Ingredients
- 2 tbsp olive oil
- 1 small shallot diced
- 2 garlic cloves minced
- 2 15-ounce can crushed or diced tomatoes
- 1 15-ounce can tomato halves
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- ½ tsp dried Italian seasoning
- ¼ cup sun dried tomatoes
- 1 15-ounce can chickpeas
- 1 cup kalamata olives
- 4 large or extra large eggs
- fresh parsley chopped
- feta cheese for sprinkling
Instructions
- In a large skillet over medium high heat, heat olive oil. Add shallots, and saute until translucent.
- Add garlic, saute another 30-45 seconds.
- Add crushed tomatoes, halved tomatoes, paste, oregano, Italian seasoning, sun dried tomatoes, chickpeas, and olives. Allow to come to a simmer then turn heat to medium-low.
- Break eggs one at a time, cook covered 5-7 minutes.
- Sprinkle feta and chopped parsley. Enjoy over rice, with bread, pasta, and maybe add your favorite protein!
- Store leftovers in an airtight container for up to 5 days in the refridgerator.
Frequently Asked Questions
How do you cook eggs in Shakshuka without overcooking them?
To cook eggs perfectly in Shakshuka, simmer the tomato sauce first until it is thick, then create small wells for the eggs. Cook them over medium-low heat for 4 to 7 minutes; leave the pan uncovered for runny yolks or cover with a lid to steam the tops for a more set, jammy consistency.
Can I add meat to a Shakshuka recipe?
Yes, you can add meat like ground lamb, beef, or chorizo to a Shakshuka recipe. For the best results, brown the meat in the skillet first with the onions and garlic before adding the tomatoes and spices. This ensures the meat is fully cooked and its juices are incorporated into the sauce base before the eggs are added.
What is the best bread to serve with Shakshuka?
The best bread to serve with Shakshuka is a crusty loaf like sourdough, challah, or warm pita bread. Because the dish features a rich, jammy tomato sauce and runny egg yolks, you need a sturdy bread that is excellent for “mopping” or dunking into the skillet to soak up all the flavorful liquid.
Is Shakshuka healthy for weight loss?
Shakshuka is a highly nutritious, low-calorie meal that is excellent for healthy eating and weight loss. It is naturally high in protein from the eggs and packed with vitamins and antioxidants from the tomatoes and peppers. By using minimal oil, it provides a filling, high-fiber meal that keeps you satiated.
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