Spicy Tomato Shakshuka with Labneh Recipe

If you’re ready to infuse your morning (or any meal, honestly) with pure Mediterranean sunshine, you need to make Spicy Tomato Shakshuka with Labneh. This vibrant dish brings together tender eggs poached in a smoky, spiced tomato-pepper sauce, layered with creamy labneh for that irresistible tang. Whether you’re serving it for brunch with friends or enjoying a cozy solo dinner, every bite is a riot of color and flavor that transforms simple ingredients into something unforgettable.

Ingredients You’ll Need

Gathering ingredients for Spicy Tomato Shakshuka with Labneh is quick and satisfying: each item plays a starring role, from adding an earthy depth to providing cooling creaminess. Don’t skip on the fresh produce or bold spices—all these elements team up for a stunning dish both visually and tastewise.

• Olive oil (2 tablespoons): The flavor foundation, lending a fruity, luscious base to sauté the aromatics and spices.
• Pilpelchuma or harissa (2 tablespoons): This fiery North African paste is essential for smoky heat; swap for harissa if that’s easier to find.
• Tomato paste (2 teaspoons): Supplies savory umami and thickens the sauce beautifully.
• Red bell peppers, diced (2 large): These bring sweetness, color, and body; chop evenly so they melt into the sauce.
• Garlic cloves, finely chopped (4): The aromatic boost that sets off the deep spices in every spoonful.
• Ground cumin (1 teaspoon): Adds nutty, earthy complexity with every pinch.
• Ripe tomatoes, chopped (5 large) or canned whole peeled tomatoes (800g): Use fresh for bright, summer flavor or canned for consistency year-round.
• Large eggs (4): The silky centerpiece—make sure they’re fresh for best results when poaching.
• Egg yolks (4): Extra yolks create a luxurious, creamy texture in every bite.
• Labneh or thick Greek yogurt (1/2 cup): This gently tangy topping cools the heat and makes each mouthful melt away.
• Salt (3/4 teaspoon, plus more to taste): A quiet hero bringing every ingredient into flavor harmony.

How to Make Spicy Tomato Shakshuka with Labneh

Step 1: Sauté the Base

Set a wide skillet over medium heat and pour in the olive oil. As it warms, add the pilpelchuma (or harissa), tomato paste, red bell peppers, garlic, ground cumin, and salt. Sauté these together for about 8 minutes―you’ll notice the peppers softening and the kitchen filling with irresistible, smoky aromas. The base transforms as the spices infuse the oil and the garlic turns soft and fragrant.

Step 2: Simmer the Tomatoes

Stir in your chopped tomatoes (or pour in the canned tomatoes, juices and all if using). Bring everything to a gentle simmer. Let the sauce cook uncovered for another 10 minutes until it reduces and thickens, coaxing out the tomatoes’ sweet-tangy flavor and melding it with all those lovely spices.

Step 3: Create Wells and Add Eggs

Using the back of a spoon, create 8 small wells in the thickened sauce. Now, gently crack a whole egg into each of four wells, and carefully slip a yolk only into each of the others. This method gives you a gorgeous balance of set whites and extra-rich yolks flowing through your spicy tomato shakshuka with labneh.

Step 4: Swirl and Poach

Using a fork, lightly swirl the egg whites into the sauce so they mingle without disturbing the yolks. Cover the pan with a lid and let it gently simmer for 8 to 10 minutes, or until the whites are set but the yolks stay deliciously runny. This step is the secret to perfect shakshuka eggs—creamy, just-set, and a little dramatic when you dig in!

Step 5: Finish and Serve with Labneh

Take the pan off the heat and let everything rest for 2 minutes. When ready, dollop generous spoonfuls of labneh (or thick Greek yogurt) over the shakshuka. The contrast between hot, spicy sauce and creamy, chilled labneh makes every mouthful sing.

How to Serve Spicy Tomato Shakshuka with Labneh

Garnishes

Treat your finished dish like a canvas and add vibrant pops of color. Scatter over fresh herbs like cilantro or parsley, a dusting of Aleppo pepper, or a drizzle of olive oil. These bright touches enhance both the flavor and appearance of your spicy tomato shakshuka with labneh, making it utterly inviting.

Side Dishes

Warm, crusty bread (think pita, sourdough, or even challah) is an absolute classic for scooping up sauce and runny yolks. If you want a lighter accompaniment, simple salads with lemony vinaigrettes will balance the richness beautifully.

Creative Ways to Present

Try serving individual portions in mini cast-iron skillets for brunch wow-factor, or turn it into a build-your-own feast with toppings like avocado slices, extra chili oil, or feta. Spicy Tomato Shakshuka with Labneh is endlessly adaptable for breakfasts, brunches, and cozy dinners with just a bit of personal flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to three days. The flavors of your spicy tomato shakshuka with labneh will actually deepen after a night in the fridge, making tomorrow’s breakfast even more delightful.

Freezing

Although Spicy Tomato Shakshuka with Labneh is best enjoyed fresh, you can freeze just the tomato-pepper sauce portion. Just cool the sauce completely, portion it into resealable freezer bags or containers, and freeze for up to 2 months. Don’t freeze the eggs themselves—the texture changes too much on thawing. When ready, gently reheat the sauce and add fresh eggs to poach.

Reheating

To reheat, spoon the sauce (with eggs) into a skillet or ovenproof dish and gently warm over low heat or in a moderate oven (325°F/160°C) until heated through. Add a fresh dollop of labneh right before serving for maximum creamy contrast.

FAQs

Can I make Spicy Tomato Shakshuka with Labneh ahead of time?

You can easily make the sauce ahead of time and refrigerate it. When you’re ready to serve, just reheat the sauce, poach your eggs fresh, and top with labneh for that perfect warm-cool contrast.

What’s a good substitute for pilpelchuma?

If you can’t find pilpelchuma, harissa is a fantastic alternative—both bring complex heat and a little smokiness to the dish. Even a DIY chili paste with smoked paprika and garlic will work in a pinch.

What is labneh, and can I use Greek yogurt instead?

Labneh is a thick, tangy Middle Eastern yogurt cheese, beloved for its rich creaminess. You can absolutely substitute with full-fat Greek yogurt for a similar cooling effect, though the flavor will be slightly less tangy and lush.

How do I avoid overcooking the eggs?

Keep a close eye as the eggs poach in the sauce—once the whites are opaque and set but the yolks still jiggle a bit in the pan, take the skillet off the heat. Serve right away for perfectly runny yolks every time in your spicy tomato shakshuka with labneh.

Can I add other vegetables to the sauce?

Absolutely! Shakshuka is wonderfully adaptable. Feel free to add spinach, zucchini, or eggplant to the sauce for extra color and nutrition—just sauté these along with the peppers before adding your tomatoes.

Final Thoughts

Spicy Tomato Shakshuka with Labneh is the kind of meal that brings people together and makes the everyday special. If you haven’t tried this tomatoey, creamy, gently fiery classic yet, there’s no time like the present. Grab your skillet, gather your favorite people, and dive into this unforgettable dish—it might just become your new go-to for every occasion!

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