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A bubbling pan of rich, spicy tomato sauce topped with perfectly poached eggs—this Jamie Oliver’s Shakshuka is pure comfort food that’s as nutritious as it is delicious. But what takes it to the next level? Jamie Oliver’s twist on the classic!
Table of Contents
How to make Jamie Oliver’s Shakshuka
Jamie Oliver’s Shakshuka is his version of the classic North African and Middle Eastern dish made with eggs gently cooked in a rich tomato and pepper sauce. It’s usually served as a hearty breakfast, brunch, or light dinner with warm bread on the side.
Ingredients
For the Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 bell peppers (red and yellow are great), deseeded and sliced
- 2 garlic cloves, finely chopped or minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- ½–1 teaspoon chili flakes (adjust to your spice preference)
- 1 can (400g/14oz) of chopped tomatoes or 4 fresh ripe tomatoes chopped
- 1–2 teaspoons harissa paste (optional, for extra depth of spice)
- A handful of fresh coriander (cilantro) or parsley, roughly chopped
- Salt and black pepper to taste
For the Eggs
- 4–6 free-range eggs
- Optional: 50g (about 1½ ounces) of crumbled feta or soft goat cheese
To Serve
- Crusty bread, flatbread, or pita (perfect for dunking!)
- Fresh chili slices (optional, for extra heat)
Instructions
- Heat the olive oil in a large skillet or frying pan over medium heat. Once hot, sauté the chopped onion and sliced bell peppers with a pinch of salt for about 5–7 minutes, or until they become soft and slightly caramelized. Stir occasionally to prevent sticking.
- Add the minced garlic, ground cumin, smoked paprika, and chili flakes to the pan. Stir for 1–2 minutes to release the aromas of the spices. If you’re using harissa paste (for extra spice and a North African twist), stir it in at this stage.
- Pour the chopped tomatoes into the pan. If using fresh tomatoes, make sure they’re chopped finely. Season with salt and pepper, turn the heat to low-medium, and let the sauce simmer for 10–15 minutes, stirring occasionally. You want the sauce to thicken slightly and the flavors to meld together.
- Once the sauce has simmered, taste it and adjust the seasoning. If it feels too tangy, you can balance it with a pinch of sugar or a drizzle of honey. Add half the fresh coriander or parsley for a hint of freshness.
- Use the back of a spoon to create small wells in the sauce for each egg. Crack the eggs directly into these wells. Cover the skillet with a lid or foil and let the eggs cook for about 5–8 minutes, depending on how runny you like the yolks. Keep an eye on them—they should still jiggle slightly for that perfect creamy texture.
- Once the eggs are cooked to your liking, remove the pan from the heat. Sprinkle the shakshuka with the remaining fresh coriander or parsley, crumbled feta (if using), and fresh chili slices, if desired.
- Serve the shakshuka straight from the pan with crusty bread or pita on the side. The joy of shakshuka lies in scooping up the sauce and runny yolk with a warm piece of bread—don’t skip this step!
Tips for the Best Shakshuka
- Customize the Vegetables: Feel free to add or swap in vegetables like zucchini, eggplant, or spinach to bulk up the dish.
- Control the Spice: Adjust the chili flakes and harissa to suit your spice tolerance. For a milder version, you can omit chili altogether and rely on just paprika and cumin for flavor.
- Get More Creamy: If you don’t have feta, you can add a drizzle of yogurt or even dollops of ricotta cheese after cooking the eggs for a creamy finish.
- Perfectly Cooked Eggs: Want runny yolks? Keep a close watch when cooking the eggs, as they can overcook quickly. A lid helps to steam the eggs faster, but take it off as soon as the whites are set.
- Batch Cooking: The tomato sauce can be made in advance and refrigerated for up to 2–3 days. When you’re ready to eat, reheat the sauce, add the eggs, and cook them fresh.
What to serve with
Jamie Oliver’s Shakshuka is a vibrant, hearty dish that’s delicious on its own, but pairing it with the right sides and accompaniments can take it to a whole new level.
1. Bread for Dipping
Jamie Oliver’s Shakshuka and bread are a timeless combination. The bread soaks up the rich tomato sauce and runny egg yolks, ensuring none of the delicious flavors go to waste.
- Crusty Bread: A rustic loaf of sourdough, ciabatta, or baguette works wonders. Toast it slightly for added crunch.
- Pita Bread: Soft and pillowy, pita is perfect for scooping up sauce. Warm it slightly before serving to make it even more satisfying.
- Flatbread: Naan or other homemade flatbreads are excellent for mopping up every drop of the shakshuka sauce.
- Gluten-Free Alternatives: If you’re avoiding gluten, try serving it with gluten-free bread, rice cakes, or even roasted sweet potato slices.
2. Grain or Carb-Packed Sides
If you want to turn Jamie Oliver’s Shakshuka into a more filling meal, serve it over or alongside a grain or carb-based dish:
- Couscous: Light and fluffy, couscous is a great Mediterranean-inspired pairing for shakshuka. Use whole wheat or pearl couscous for a hearty texture.
- Rice: Serve the shakshuka over a bed of white rice, brown rice, or even buttery basmati for a comforting and filling option.
- Quinoa: For a protein-packed, healthy twist, pair shakshuka with quinoa. Its nutty flavor pairs well with the smoky spices in the dish.
- Polenta: Creamy polenta or toasted polenta cakes are excellent for soaking up the sauce. This pairing adds a unique twist to the traditional presentation of shakshuka.
Ingredients Substitutes
One of the wonderful things about shakshuka is its versatility. While Jamie Oliver’s recipe uses traditional ingredients for an authentic flavor, there’s plenty of room for creativity and adaptation based on what you have in your kitchen or your dietary preferences.
1. Olive Oil
Substitute Options:
- Vegetable Oil or Canola Oil: Use any neutral cooking oil if olive oil isn’t available.
- Butter: For extra richness, you can sauté the vegetables in butter.
- Coconut Oil: For a slightly different flavor profile, coconut oil works well, especially in mild shakshuka variations.
2. Onion
Substitute Options:
Spring Onions (Green Onions): Use chopped green onions for a milder onion flavor.
- Shallots: These can be swapped in for a sweeter and more subtle taste.
- Red Onion: Provides a sharper flavor and a slight sweetness, especially if caramelized.
- Leeks: If you want an elegant twist, finely slice leeks as the onion substitute.
3. Bell Peppers
Substitute Options:
- Zucchini: Perfect for a softer texture and light flavor. Add diced zucchini in place of bell peppers.
- Eggplant (Aubergine): Chopped eggplant adds richness and depth.
- Carrots: Thinly sliced carrots bring natural sweetness to the dish, although they’ll take longer to cook.
- Sweet Potatoes: If diced in small pieces, sweet potatoes bring sweetness and heartiness to the shakshuka.
4. Garlic
Substitute Options:
- Garlic Powder: Use ½ teaspoon of garlic powder for every clove of fresh garlic.
- Onion Powder: As a mild alternative, onion powder can help build flavor.
- Ginger: Fresh ginger can add a different dimension of flavor in place of garlic, though the taste will change.
5. Tomatoes (Fresh or Canned)
Substitute Options:
- Tomato Paste + Water: Mix tomato paste with water to create a thick sauce. Adjust the paste-to-water ratio based on desired thickness.
- Cherry Tomatoes: Roast or sauté them to use as a flavorful base.
- Tomato Sauce: Store-bought tomato sauce (without added sugar) works as a quick substitute.
- Diced Tomatoes in Juice: Canned diced tomatoes in juice with spices added can replicate the classic flavor and simplicity.
- Sundried Tomatoes: Blend sundried tomatoes with water or stock to create a concentrated, rich tomato flavor.
Final Thoughts
With Jamie Oliver’s Shakshuka recipe as your guide, you’ll have plenty of room to get creative while staying true to the soul of this classic dish.
More Baked Dish Recipes:
Ingredients
For the Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 bell peppers (red and yellow are great), deseeded and sliced
- 2 garlic cloves, finely chopped or minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- ½–1 teaspoon chili flakes (adjust to your spice preference)
- 4 fresh ripe tomatoes chopped
- 1–2 teaspoons harissa paste
- A handful of fresh coriander
- Salt and black pepper to taste
For the Eggs
- 4–6 free-range eggs
- Optional: 50g (about 1½ ounces) of crumbled feta
To Serve
- Crusty bread, flatbread, or pita (perfect for dunking!)
- Fresh chili slices (optional, for extra heat)
Instructions
- Heat the olive oil in a large skillet or frying pan over medium heat. Once hot, sauté the chopped onion and sliced bell peppers with a pinch of salt for about 5–7 minutes, or until they become soft and slightly caramelized. Stir occasionally to prevent sticking.
- Add the minced garlic, ground cumin, smoked paprika, and chili flakes to the pan. Stir for 1–2 minutes to release the aromas of the spices. If you’re using harissa paste (for extra spice and a North African twist), stir it in at this stage.
- Pour the chopped tomatoes into the pan. If using fresh tomatoes, make sure they’re chopped finely. Season with salt and pepper, turn the heat to low-medium, and let the sauce simmer for 10–15 minutes, stirring occasionally. You want the sauce to thicken slightly and the flavors to meld together.
- Once the sauce has simmered, taste it and adjust the seasoning. If it feels too tangy, you can balance it with a pinch of sugar or a drizzle of honey. Add half the fresh coriander or parsley for a hint of freshness.
- Use the back of a spoon to create small wells in the sauce for each egg. Crack the eggs directly into these wells. Cover the skillet with a lid or foil and let the eggs cook for about 5–8 minutes, depending on how runny you like the yolks. Keep an eye on them—they should still jiggle slightly for that perfect creamy texture.
