Chili Oil Shakshuka
Equipment
- Skillet or frying pan, with lid
Ingredients
Shakshuka
- 6 eggs
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp chili oil, to taste
- 1 can, 14 oz crushed tomatoes
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Feta cheese
- Extra chili oil
- Fresh cilantro
Instructions
- Finely mince your garlic, dice your onion, and dice your red bell pepper.
- Add oil to a pan over medium heat and add your garlic, onions, and bell peppers. Cook until the vegetables are slightly softened and fragrant.
- Add paprika, cumin, and chili oil, stirring until the spices toast and become aromatic.
- Pour in the crushed tomatoes, season with salt and black pepper, and bring everything to a gentle simmer.
- Using a spoon, make small wells in the tomato mixture and carefully crack an egg into each well.
- Cover the pan and cook until the egg whites are set and the yolks are cooked to your liking.
- Serve your shakshuka hot and optionally garnish with feta, more chili oil, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes Chili Oil Shakshuka Stand Out
This Chili Oil Shakshuka is always a go-to meal for me because not only is it rich in flavor from all the vegetables, but the chili oil takes emphasizes these flavors even more. It brings a little bit of spice, aromatic flavors, and richness without overpowering the natural flavors of the cumin, crushed tomatoes, and bell peppers. Once the tomatoes simmer down and become sweet, the eggs are added and turn just a pan of simmered vegetables into something truly special. I barely got to eat a bite before my family ate it all!
Chili Oil Shakshuka Isn’t Only For Breakfast!
What makes this Chili Oil Shakshuka truly special is how balanced it feels. It’s not only great for breakfast but is also a great option for a cozy, easy dinner on those busy weeknights. The sweet flavors from the bell peppers and crushed tomatoes compliment the toasted spices and chili oil greatly and create a rich, yet surprisingly light flavor profile. The addition of the eggs adds some protein to the delicious base as well as their flavor. Also, I don’t know about you, but something about taking a piece of bread, breaking it apart, and using it at as my utensil makes the dish feel extra fancy! I personally love to serve this dish with sourdough as the utensil!
What You’ll Need To Make Chili Oil Shakshuka
Shakshuka
- 6 eggs
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp chili oil, to taste
- 1 can (14 oz) crushed tomatoes
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Feta cheese
- Extra chili oil
- Fresh cilantro
How to Make Chili Oil Shakshuka
Dice the onion and bell pepper, and mince the garlic.
Heat neutral oil in a pan over medium heat. Add the onion, bell pepper, and garlic, and cook until softened and fragrant.
Stir in the paprika, cumin, and chili oil. Let the spices toast for about a minute until aromatic.
Pour in the crushed tomatoes and season with salt and black pepper. Bring everything to a gentle simmer.
Use a spoon to make small wells in the sauce, then crack an egg into each one.
Cover the pan and cook until the egg whites are set and the yolks are cooked to your liking. Serve hot, finished with feta, extra chili oil, and fresh cilantro if you like.
Tips & Variations
• Add a spoonful of Greek yogurt or coconut milk at the end if you like your shakshuka a little richer!
• If you want a deeper umami flavor, add a small spoon of miso or gochujang with the chili oil.
• Prefer a chunkier sauce as opposed to this smooth version? I highly recommend adding diced or whole peeled tomatoes and breaking them apart slightly.
• Keep an eye on the eggs! They are super easy to overcook. Pull the pan off the heat and remove the lid as soon as the whites set if you like runny yolks like me!
Frequently Asked Questions
Can I make this ahead of time?
You can prep the tomato base ahead and store it in the fridge. When you’re ready to eat, reheat the vegetable base and crack the eggs in fresh for best results. If you’re tight on time though, this also works great stored all together.
How spicy is this dish?
It depends entirely on your chili oil. I used Lao Gan Ma, which has more flavor than spice in my opinion! I would start with just one tablespoon and taste as you go. I find that 2 tablespoons adds a perfect flavor to spice ratio, but it all depends on what you prefer!
What kind of pan works best?
A wide, shallow skillet with a lid is ideal. Cast iron also works great since it retains heat well and allows the eggs to cook evenly.
Do I need to cover the pan?
Yes! Covering helps the eggs steam and cook evenly while also not burning the tomato base. If you don’t have a lid, foil or a plate works!
What should I serve this with?
I love a great bread with this, but it’s also great over rice or even roasted potatoes! You really can’t go wrong with any side!
Try These Next
If you’re into healthy dishes with minimal effort, try these next:
My Mongolian Ground Beef is super easy, flavorful, and ready in less than 20 minutes!
Black Pepper Beef has those takeout flavors you crave without all the oil and is made in one pan!
My Air Fried Chicken Katsu is all done in an air fryer so you can skip a lot of the cleanup!
