3-Ingredient Shakshuka Recipe

Some dishes are so delicious that they become classics across diverse cuisines from various cultures. Shakshuka (or shakshouka) is one such example. Although it's certainly an iconic dish in Israel, Tourist Israel reported its roots may draw back to the Ottoman Empire. Nevertheless, numerous versions of the tasty meal can be found in Egypt, Libya, Algeria, and Morocco. While shakshuka is generally a simple dish consisting of eggs poached in tomato sauce with spices, some recipes call for extra ingredients that can lengthen the preparation.

That's why you'll love this three-ingredient version brought to us by Elizabeth Chen, recipe developer and food blogger at Bon Aippetit. This is a great dish to make when you want an appetizing meal without the fuss. "I love that this dish is so easy to pull together," says Chen. "This is a very simple recipe," she adds, but thanks to the rich flavor, it's one to remember.

Aside from the heavenly taste, this shakshuka will win you over with its three ingredient list. First of all, you'll need a jar of pasta sauce to avoid having to stew tomatoes, onions, and seasoning. Next, you'll need eggs, which you can adjust the number of if you're using a particularly large or small pan. Finally, freshly ground black pepper definitely enhances the eggs and the tomato sauce as a final touch.

Chen agrees that "this is tasty all on its own," but if you want to add a little something extra, she says, "You could definitely add cheese or fresh herbs." If you're unsure of what flavor profile to lean towards, she recommends, "a little bit of feta or mozzarella and chopped parsley." All the same, sticking to the basics will be easy and delicious.

To begin preparing the recipe, set a large sauté pan on the stovetop, and turn the heat to high. Pour the pasta sauce into the pan, and bring it to a slow boil. Chen stresses, "[It's important to] make sure to use a pasta sauce — not a plain tomato sauce." She explains, "Pasta sauce already has seasoning and salt to add lots of flavors, which is necessary in such a simple dish."

It should take about five minutes for the sauce to start boiling. At this point, reduce the burner heat to medium to bring the sauce to a simmer.

Now, carefully crack the eggs into the sauce, spreading them around the pan. Chen says, "If you have additional eggs or people to feed, you can pack the eggs into the pan." If you're cooking for a crowd, Chen notes, "With a sauté pan, you can probably fit in about eight eggs comfortably." To avoid accidentally getting egg shells into the pan, Chen has a handy trick. "I do tend to crack the eggs one at a time into a bowl and then pour [them] into the pan."

Once all of the eggs are sitting in the sauce, keep the pan on medium heat for about five minutes to cook the eggs. While the eggs are cooking, go ahead and grind some freshly ground pepper over the top. 

Next, remove the pan from the heat, and cover it with a lid. Depending on how you like your eggs, keep the lid on for three to five minutes. Chen explains that three minutes will suffice if you like runny eggs. If you prefer your eggs well done, keep the lid on for five minutes until the yolk and egg whites are opaque.

When the eggs have reached your desired doneness, the shakshuka is ready to serve. Chen recommends serving the tomato poached eggs, "with crusty bread, toast, naan, pita, roasted potatoes, hummus, or even a salad." Shakshuka is a great dish for any meal, thanks to the savory components and the egg protein. "My family was impressed at how quickly I was able to get breakfast ready," Chen shares. This tasty shakshuka is sure to be an instant hit!