Peanut Chili Oil Shakshuka
Equipment
Ingredients
Ingredients
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can peeled tomatoes, 14 oz can
- 6 eggs
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon chili oil
- Salt, to taste
Peanut Sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon honey
- 2 tablespoons warm water
Optional Garnish
- Chili oil
- Chives
- Cheese, I used parmesan, but feta is traditionally used
Instructions
- In a bowl, mix peanut butter, soy sauce, vinegar, honey, and warm water until smooth. Set aside.
- Heat oil in a pan over medium heat. Add onions and red bell peppers. Cook for 3 minutes until softened.
- Add garlic and tomato paste. Cook for 2 minutes, then add cumin, paprika, and chili oil. Stir for 1 minute.
- Pour in peeled tomatoes and stir. Cover and simmer on low for 10 minutes.
- Smash tomatoes with a spatula and season with salt. Make small wells and crack in eggs. Cover and cook until egg whites are set and yolks are still runny.
- Let cool slightly. Drizzle with peanut sauce and garnish with more chili oil, cheese, and chives if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Bold, Savory Twist on a Classic Brunch Favorite
This Peanut Chili Oil Shakshuka is a bold, Asian-inspired twist on the traditional tomato and egg dish. It features a rich, spiced tomato base infused with chili oil, and is finished with a creamy, tangy peanut sauce that makes each bite savory, spicy, and satisfying. Whether you’re making this for brunch or dinner, it’s a one-pan meal that delivers big flavor with simple ingredients.
Ingredients for Peanut Chili Oil Shakshuka
- 1/2 onion, finely diced
- 1/2 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can peeled tomatoes (14 oz)
- 3 to 4 eggs
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon chili oil
- Salt, to taste
Peanut Sauce:
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon honey
- 2 tablespoons warm water
Optional Garnish:
- Chili oil
- Chives
- Cheese
How to Make Peanut Chili Oil Shakshuka
Step-by-Step Instructions
Start by making your peanut sauce. Mix together peanut butter, soy sauce, vinegar, honey, and warm water in a bowl until smooth. This can be done ahead of time and stored in the fridge, or poured into a squeeze bottle for easy drizzling later.
Heat up a pan with a little oil, then sauté the diced onions and red bell peppers until softened. This forms the aromatic base of your shakshuka. The key here is not to rush, let the vegetables cook gently for a few minutes to draw out their sweetness.
Add the garlic and tomato paste and cook for another couple of minutes. Then stir in the cumin, paprika, and chili oil. Give everything a quick stir to toast the spices and let the chili oil release its flavor.
Pour in the peeled tomatoes and gently break them up with your spatula. Cover the pan and let everything simmer on low heat for about 10 minutes. This allows the sauce to thicken and the flavors to develop.
After simmering, crush the tomatoes further with your spatula. Season with salt to taste. Use a spoon to make small wells in the sauce and gently crack in your eggs. Cover again and cook until the egg whites are set but the yolks are still runny or however you like your eggs.
Let the dish cool slightly, then finish with a drizzle of your prepared peanut sauce. Garnish with extra chili oil, crumbled cheese, or chopped chives for added flavor and texture.
Variations and Serving Suggestions
How to Adjust the Spice Level
This shakshuka is very adaptable when it comes to heat. If you’re spice-sensitive, use a mild chili oil or reduce the amount. You can also swap in a chili crisp with more umami than burn. If you like it fiery, add more chili oil at the end or even a fresh sliced chili. The base flavor is robust enough to handle different heat levels without losing its character.
What to Serve with Shakshuka
This dish is perfect on its own, but it’s even better with something to scoop it up. Crusty bread or a warm baguette is a classic pairing. You can also serve it over steamed jasmine rice or with a scallion pancake for a fun twist. For something refreshing, add a quick cucumber salad on the side to balance the richness of the sauce.
Frequently Asked Questions
Can I make this shakshuka without chili oil?
Yes. You can use a neutral oil like olive or avocado oil and add red pepper flakes for adjustable heat.
Is peanut butter a traditional ingredient in shakshuka?
Not traditionally. This Asian-inspired twist adds a creamy, nutty depth of flavor that complements the tomato base.
Can I make this recipe dairy-free or vegan?
It’s naturally dairy-free. To make it vegan, skip the eggs and add tofu cubes or chickpeas for protein.
What’s the best way to store and reheat leftovers?
Store in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave until warmed through.
Can I use fresh tomatoes instead of canned?
Yes. Use 3 to 4 peeled and crushed tomatoes. Simmer longer to develop a rich sauce.
You Might Also Like
- If you loved this, try my Chili Oil Egg Toast
- Craving more bold and nutty flavor? These Spicy Peanut Noodles hit the spot!
