Chili Oil Shakshuka
Equipment
-
Skillet or frying pan with a 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 the garlic and dice the onion and red bell pepper.
-
Heat a neutral oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, and cook until softened and fragrant.
-
Stir in the paprika, cumin, and chili oil. Cook for about a minute until the spices become aromatic.
-
Pour in the crushed tomatoes, season with salt and black pepper, and bring to a gentle simmer.
-
Use a spoon to make small wells in the sauce and carefully crack an egg into each well.
-
Cover the pan and cook until the egg whites are set and the yolks reach your preferred doneness.
-
Serve hot, optionally garnished with crumbled feta, extra chili oil, and fresh cilantro.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
What Makes Chili Oil Shakshuka Stand Out
Chili Oil Shakshuka stands out because the chili oil amplifies the natural flavors of the vegetables without overwhelming them. The combination of toasted spices, sweet simmered tomatoes, and bell peppers creates a rich, layered sauce. When eggs are gently poached in that sauce they transform the dish into a comforting, satisfying meal that’s quick to make and full of texture.
Not Just for Breakfast
This shakshuka is equally good for breakfast or a cozy weeknight dinner. The sweetness from bell peppers and tomatoes balances the toasted spices and chili oil, while the eggs add protein and richness. Tearing bread to scoop the sauce and eggs makes the meal feel homely and a little special; sourdough is a particularly good choice.
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 skillet over medium heat. Add the onion, bell pepper, and garlic, and cook until softened and fragrant.
Stir in the paprika, cumin, and chili oil. Toast the spices for about a minute until aromatic.
Pour in the crushed tomatoes, season with salt and black pepper, and bring the sauce to a gentle simmer.
Make small wells in the simmering sauce and crack an egg into each well.
Cover and cook until the whites are set and yolks reach your preferred doneness. Finish with feta, extra chili oil, and cilantro if desired, and serve hot.
Tips & Variations
• Add a spoonful of Greek yogurt or coconut milk at the end if you want a richer sauce.
• For deeper umami, stir in a small spoon of miso or gochujang with the chili oil.
• Prefer a chunkier sauce? Use diced or whole peeled tomatoes and break them up slightly.
• Watch the eggs closely to avoid overcooking. Remove the lid as soon as the whites are set if you like runny yolks.
Frequently Asked Questions
Can I make this ahead of time?
You can prepare the tomato base ahead and refrigerate it. Reheat the base and poach the eggs fresh for best texture. The dish can also be stored assembled, but reheating may change egg texture.
How spicy is this dish?
Spiciness depends on your chili oil. Start with 1 tablespoon and taste; 2 tablespoons is a good balance for moderate heat and flavor.
What kind of pan works best?
A wide, shallow skillet with a lid is ideal. Cast iron works well for even heat and consistent cooking.
Do I need to cover the pan?
Yes—covering helps the eggs steam and cook evenly. If you don’t have a lid, use foil or a plate.
What should I serve this with?
Serve with crusty bread like sourdough, rice, or roasted potatoes—any of these pair well.
Try These Next
If you enjoy simple, flavorful meals, also try Mongolian Ground Beef, Black Pepper Beef, or Air Fried Chicken Katsu for other quick recipes with big flavor.