Sardine Shakshuka combines the tinned sardines with a vibrant tomato sauce and perfectly runny eggs for a meal that works any time of day! The combination of warm spices, tangy tomatoes, and protein-rich sardines creates a dish that'll have you scraping the pan clean. Whether you're a shakshuka aficionado or new to shakshuka, get ready to discover your new favorite way to enjoy sardines!
What is shakshuka?
Shakshuka is a flavorful Middle Eastern and North African dish where eggs are poached in a sauce made from tomatoes, peppers, onions, and spices. Traditionally seasoned with cumin, paprika, and sometimes harissa paste, it's typically cooked in a cast iron skillet until the egg whites are set but the yolks remain runny.
This sardine shakshuka recipe takes traditional shakshuka and gives it a boost with protein-rich tinned sardines! The sardines will soften up and release flavor and become easy to separate and eat with the sauce and eggs! The runny egg yolks make the perfect natural sauce for dipping crusty bread, plus the whole thing comes together in just one pan, making clean up super simple.
Disclaimer: This post is not sponsored, and any brands mentioned are based solely on personal preference. All opinions are my own, and although I have worked with the brands mentioned before, I receive no compensation for mentioning specific products in this post.
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Ingredients
- Red Bell Pepper: Adds sweetness and texture to balance the acidity of tomatoes.
- Onion: Creates the aromatic foundation for the dish.
- Garlic: For a depth of savory flavor!
- Spices: You will need cumin, paprika, salt & pepper, and red pepper flakes to season the shakshuka to perfection!
- Sardines: Packed with protein and omega-3s, they add incredible depth of flavor! I like to use Wild Planet sardines which are packed in extra virgin olive oil, but you can use your favorite canned sardines.
- Eggs: The eggs will get perfectly set while still staying runny in the middle!
- To serve: Serve with some hearty bread for dipping, along with avocado and chopped parsley for garnish!
See recipe card for quantities.
How to Make Easy Sardine Shakshuka
Step 1: In a pan over medium-low heat, add neutral oil. Once heated, add diced bell peppers and onions. Saute until softened. Add in cumin, paprika, black pepper, and red pepper flakes. Salt to taste. Saute to combine. Add in garlic and saute.
Step 2: Add in crushed tomatoes and mix to combine. Cover and reduce to a low simmer for 10-15 minutes, stirring occasionally.
Step 3: Uncover and add in Wild Planet Sardines. Create little pockets in the sauce and add an egg to each pocket. Cover with a lid until the whites of the eggs have set, about 5-8 minutes. Uncover and garnish with avocado and parsley. Enjoy as is or with bread!
Step 4: Uncover and garnish with avocado and parsley. Enjoy as is or with bread!
Top Tips
- Watch the eggs carefully – the perfect shakshuka has set whites but runny yolks. The eggs will cook quicker than you think!
- Use a lid to help the eggs cook evenly without overcooking the sauce.
- Toast your bread while the eggs are setting for the perfect dipping vessel!
- Serve straight from the pan for a rustic presentation that keeps everything hot!
Variations & Substitutions
- If you aren’t a fan of sardines, feel free to omit them or replace them with a different protein like sausage.
- Add more veggies like spinach, mushrooms, kale, or zucchini to boost nutrition in your tinned fish shakshuka.
- Make it spicier by adding a dash of cayenne pepper, or sautéing the veggies with diced jalapeños, or serving it with your favorite hot sauce!
- Try adding different herbs like cilantro, mint, or dill instead of parsley!
- Top it off with crumbled cheese like goat cheese, feta, or crumbled queso fresco.
Storage
I recommend eating sardine shakshuka on the same day you make it, but if you have leftovers, store them in an airtight container for up to 2 days. To reheat, gently warm in a covered pan over low heat. After reheating, the eggs might not be runny anymore, but it will still be delicious!
FAQs
You can prepare the tomato base a day in advance, then reheat and add the eggs and sardines just before serving.
Keep an eye out of the eggs to make sure they don't become overcooked. The whites should be completely set but the yolks should still jiggle slightly when you shake the pan. The key is to cook them on a low heat and not longer than 5 minutes! If you are worried about overcooking them, then you can turn the heat off, cover them, and allow them to cook in the residual heat from the simmering sauce. If you want them over medium, cook them around 8 minutes.
More Recipes to Try
- Chinese Steamed Water Eggs
- Scallion Pancake Breakfast Wrap
- Mango Coconut Chia Pudding
- Mayak Eggs
- Microwave Steamed Egg
Sardine Shakshuka Recipe
Ingredients
- 1 Red Bell Pepper diced
- 1 Onion diced
- 4 Garlic cloves minced
- 1 teaspoon Cumin
- 2 teaspoon Paprika
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper flakes
- Salt to taste
- 1 4.4 oz can Wild Planet Wild Sardines in Extra Virgin Olive Oil drained
- 28 oz canned crushed Tomatoes
- 4 large Eggs
- Bread for dipping
- ½ Avocado for garnishing
- Parsley minced, for garnishing
Instructions
- In a pan over medium-low heat, add neutral oil. Once heated, add diced bell peppers and onions. Saute until softened. Add in cumin, paprika, black pepper, and red pepper flakes. Salt to taste. Saute to combine. Add in garlic and saute.
- Add in crushed tomatoes and mix to combine. Cover and reduce to a low simmer for 10-15 minutes, stirring occasionally.
- Uncover and add in Wild Planet Sardines. Create little pockets in the sauce and add an egg to each pocket. Cover with a lid until the whites of the eggs have set, about 5-8 minutes. Uncover and garnish with avocado and parsley. Enjoy as is or with bread!
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