Print

Spicy Tomato Shakshuka with Labneh Recipe

Spicy Tomato Shakshuka with Labneh Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

A North African-inspired dish of poached eggs simmered in a rich, smoky tomato-pepper sauce, finished with creamy labneh. This shakshuka version highlights summer flavors and warm spices, perfect for breakfast, brunch, or light dinner.

Ingredients

Scale

For the Shakshuka:

  • 2 tablespoons olive oil
  • 2 tablespoons pilpelchuma or harissa
  • 2 teaspoons tomato paste
  • 2 large red bell peppers, diced (about 2 cups / 300g)
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 5 large ripe tomatoes, chopped (or 1 can whole peeled tomatoes, 800g)
  • 4 large eggs
  • 4 egg yolks
  • 3/4 teaspoon salt (plus more to taste)

For Serving:

  • 1/2 cup labneh or thick Greek yogurt

Instructions

  1. In a wide skillet over medium heat, warm the olive oil. Add pilpelchuma (or harissa), tomato paste, diced peppers, garlic, cumin, and salt. Cook for 8 minutes, stirring occasionally, until the peppers are soft and fragrant.
  2. Stir in the tomatoes and bring the mixture to a gentle simmer. Cook uncovered for 10 more minutes, allowing the sauce to reduce and thicken.
  3. Create 8 small wells in the sauce using a spoon. Gently crack each egg into its own well, followed by the yolks.
  4. Swirl the whites slightly into the sauce using a fork, being careful not to break the yolks.
  5. Cover with a lid and simmer gently for 8–10 minutes, or until the whites are set and yolks are runny.
  6. Let rest off-heat for 2 minutes, then serve warm with dollops of labneh or yogurt. Perfect alongside warm bread.

Nutrition

Keywords: #shakshuka #spicyeggs #northafricanfood #middleeasternrecipes #glutenfree #brunchideas #healthybreakfast #israelifood #vegetarianrecipes #onepotmeals #tomatorecipes #comfortfood #brunchrecipe #eggdishes #easymeals #weeknightdinner #harissarecipe #labneh #lowcarb #highprotein

Find it online: https://swivily.com/spicy-tomato-shakshuka-with-labneh-recipe/