Shakshouka Recipe

This Shakshouka recipe combines gently poached eggs with a vibrant tomato sauce infused with garlic, onions, sweet red bell peppers, harissa, and fragrant saffron for a meal that’s as comforting as it is satisfying. Featured on Feed My Soul… V!, hosted by Vanessa Gianfrancesco, this one-pan dish is perfect for brunch, breakfast, lunch, or even a light dinner.

The Inspiration

Shakshouka has deep culinary roots throughout North Africa and the Middle East, where simple pantry ingredients are transformed into richly flavored meals that bring people together around the table. While each region has its own interpretation, the heart of every shakshouka remains the same—a slow-simmered tomato sauce seasoned with warming spices and topped with perfectly cooked eggs.

On Feed My Soul… V!, Vanessa Gianfrancesco and Stefania Gianfrancesco embrace the beauty of globally inspired comfort food by highlighting recipes that feel both approachable and elegant. Their version layers sweet tomatoes, aromatic garlic, tender onions, vibrant bell peppers, spicy harissa, and luxurious saffron into a beautifully balanced sauce that allows the eggs to shine.

This dish perfectly reflects the show’s philosophy of nourishing both body and soul through wholesome ingredients and shared meals. Its rustic presentation encourages everyone to gather around the skillet with warm bread in hand, making every bite an experience of comfort and connection.

Ingredients

• 3-4 large ripe tomatoes
• Boiling water, ice water
• 1 tablespoon (15 mL) olive oil
• 2 cloves garlic, minced
• 1 yellow onion, small dice
• 1 red bell pepper, small dice
• 1 tablespoon (15 mL) Harissa chili paste
• 6-10 threads saffron (pinch)
• 1 cup (240 mL) warm water (more if needed)
• 2 eggs
• Salt and pepper
• Parsley, to garnish
• Flat bread, warmed

Method

• Score the base of the tomatoes by making an “x” with a sharp knife.  Blanch and shock the tomatoes by immersing them in boiling water for about 30 seconds, until the skins start to loosen, then transferring them to a bowl of ice water to stop the cooking.  Starting at the “x”, remove the skins, they should peel off easily.  Core and dice the tomatoes into 1/2-inch (1.25 cm) cubes and reserve.
• Heat the oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, harissa, saffron, and the water; stir. Simmer for about 25 minutes.
• Crack the eggs directly over the top of the sauce. Season with salt and pepper.  Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 5-6 minutes.  If the tomato sauce gets dry, add a few more tablespoons of water.  Serve with bread, garnish with chopped parsley.

Serving Suggestions

This shakshouka is a wonderful centerpiece for breakfast, brunch, or a relaxed weekend lunch. Serve it directly from the skillet alongside warm flatbread, pita, or rustic artisan bread to soak up every spoonful of the rich tomato sauce. For a complete Mediterranean-inspired meal, pair it with a crisp cucumber and tomato salad, creamy hummus, marinated olives, or a selection of fresh cheeses.

The vibrant flavors also complement roasted vegetables and lightly dressed greens, while freshly brewed coffee, mint tea, or fresh orange juice make refreshing beverage pairings. When entertaining, place the skillet in the center of the table and allow guests to serve themselves, creating a warm and inviting shared dining experience.

Final Thoughts

This Shakshouka recipe beautifully showcases how simple ingredients can become an unforgettable meal through thoughtful preparation and bold seasoning. Sweet ripe tomatoes, aromatic vegetables, warming saffron, and spicy harissa create a deeply flavorful sauce that perfectly cradles gently poached eggs. Every bite offers comforting textures and vibrant Mediterranean-inspired flavors that feel both rustic and elegant.

Find more recipes from Feed my Soul, V! here!

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