This hearty and aromatic Shrimp Shakshuka takes the classic Middle Eastern favourite to the next level with tender shrimp and spiced chickpeas.
The vibrant, fire-roasted tomato sauce is infused with smoky spices, fennel, bell peppers, and jalapeño, delivering a bold burst of flavour. Baked eggs, creamy spinach, and a sprinkle of dukkah add rich layers of texture and taste.
Serve it with crusty bread to mop up every last drop of the delicious sauce, and pair it with a zesty mini Bloody Mary for the ultimate brunch experience. The tangy cocktail, made with leftover tomato juice from the shakshuka, perfectly complements the dish’s robust flavours. Whether for brunch or an easy weeknight dinner, this duo is a guaranteed crowd-pleaser!
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Ingredients
- Extra-virgin olive oil
- Shrimp
- Chickpeas
- Ground paprika
- Harissa seasoning
- Fennel
- Yellow bell pepper
- Jalapeño
- Garlic
- Diced fire-roasted tomatoes
- Crushed fire-roasted tomatoes
- Fresh dill
- Baby spinach
- Salt and black pepper
- Eggs
For Serving
- Chopped dill
- Lemon zest
- Crusty bread or pita
- Dukkah, optional
See recipe card below for quantities.
Instructions
Instructions are written for two individual (20 to 24 ounces) skillets, but you certainly can use one large skillet.
Preheat the Oven to 375°F (190°C).
Spice the Chickpeas
Heat 1 teaspoon of olive oil in each of two cast iron individual serving dishes (20 to 24 ounces) over medium heat. Add the half of the drained and dried chickpeas into each skillet. Season each with ¼ teaspoon paprika, ¼ teaspoon harissa and a sprinkle of salt. Cook for about 3-4 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy. Transfer to a plate. Set aside
Season the Shrimp
Pat the shrimp dry, then season with a sprinkle of salt, pepper, and ½ teaspoon harissa. Set aside.
Sauté the Vegetables
Add 1 teaspoon of olive oil to each cast iron, then add half of the sliced fennel, yellow bell pepper, and jalapeño into each skillet. Sauté over medium heat for 8-10 minutes, or until the vegetables are softened. Stir in half the minced garlic, ¼ teaspoon paprika, ¼ teaspoon harissa into each skillet and cook for another minute until fragrant.
Make the Sauce
Pour in the crushed tomatoes, then stir in the drained diced tomatoes. Simmer for about 5-7 minutes until the sauce thickens slightly. Add the chopped spinach, stir, cover with a lid (or foil) and cook until just wilted. Once wilted, stir in half of the chickpeas (saving the other half for topping). Roughly chop one shrimp into each sauce and stir to incorporate.
Add the Eggs
Using the back of a spoon, create a well in the sauce. Carefully crack an egg into each well, keeping the yolks intact.
Bake
Nestle two shrimp into each skillet, scatter the sautéed chickpeas around the eggs and a few jalapeno slices. Transfer the skillets to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny and the sauce is bubbling.
Garnish and Serve
Garnish with fresh dill and a sprinkle of dukkah. Enjoy with warm pita (or bread) for dipping and a mini Bloody Mary with Fire-Roasted Tomato Juice
Watch how this Shrimp Shakshuka was made here.
Notes:
Dukkah is a Middle Eastern condiment consisting of a blend of roasted nuts, seeds, and spices. Its name comes from the Arabic word duqqa, meaning “to pound,” as the ingredients are traditionally ground together to create a coarse, crumbly mixture.
The exact recipe for dukkah varies, but common ingredients include hazelnuts, almonds, or pistachios; sesame seeds, coriander seeds, and cumin seeds; along with salt and pepper. It is typically served as a bread dip.
Equipment Used
Cooked in in the Hestan Duel fuel oven. Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Shrimp Shakshuka recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Shrimp Shakshuka
Ingredients
- 4 teaspoons extra-virgin olive oil divided
- ⅔ cup or half a 14-ounce can, 398g chickpeas, drained and dried
- 1 teaspoon ground paprika divided
- 1 ½ teaspoons harissa seasoning divided
- Pinch of salt
- 6 large Argentinian shrimp peeled and deveined (plus 2 if you are making Bloody Mary’s)
- ½ small fennel bulb halved and thinly sliced
- ½ yellow bell pepper seeded and thinly sliced or diced
- 1 small jalapeño or half a larger one, thinly sliced (seeds and membranes removed for less heat)
- 1 garlic clove minced
- 1 14-ounce can (398g) diced fire-roasted tomatoes, drained well (reserve liquid for a Bloody Mary, if desired)
- 1 14-ounce can (398g) crushed fire-roasted tomatoes
- 2 teaspoons chopped fresh dill plus more for garnish
- 2 ounces 57g fresh baby spinach, chopped
- 2 large eggs
For Serving
- Chopped dill
- Lemon zest
- Crusty bread or pita for dipping
- Sprinkle of dukkah* optional
Instructions
- Instructions are written for two individual skillets, but you certainly can use one large skillet.
- Preheat the Oven: to 375°F (190°C).
- Spice the Chickpeas: Heat 1 teaspoon of olive oil in each of two cast iron individual serving dishes (20 to 24 ounces) over medium heat. Add the half of the drained and dried chickpeas into each skillet. Season each with ¼ teaspoon paprika, ¼ teaspoon harissa and a sprinkle of salt. Cook for about 3-4 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy. Transfer to a plate. Set aside
- Season the Shrimp: Pat the shrimp dry, then season with a sprinkle of salt, pepper, and ½ teaspoon harissa. Set aside.
- Sauté the Vegetables: Add 1 teaspoon of olive oil to each cast iron, then add half of the sliced fennel, yellow bell pepper, and jalapeño into each skillet. Sauté over medium heat for 8-10 minutes, or until the vegetables are softened. Stir in half the minced garlic, ¼ teaspoon paprika, ¼ teaspoon harissa into each skillet and cook for another minute until fragrant.
- Make the sauce: Pour in the crushed tomatoes, then stir in the drained diced tomatoes. Simmer for about 5-7 minutes until the sauce thickens slightly. Add the chopped spinach, stir, cover with a lid (or foil) and cook until just wilted. Once wilted, stir in half of the chickpeas (saving the other half for topping). Roughly chop one shrimp into each sauce and stir to incorporate.
- Add the eggs: Using the back of a spoon, create a well in the sauce. Carefully crack an egg into each well, keeping the yolks intact.
- Bake: Nestle two shrimp into each skillet, scatter the sautéed chickpeas around the eggs and a few jalapeno slices. Transfer the skillets to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny and the sauce is bubbling.
- Garnish and Serve: Garnish with fresh dill and a sprinkle of dukkah. Enjoy with warm pita (or bread) for dipping and a mini Bloody Mary with Fire-Roasted Tomato Juice
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
This recipe is amazing. Love the variation on this traditional dish. Perfect cool weather meal.
Thank you so much Shanley!
We’re thrilled you enjoyed the twist on this dish.
It really is a cozy, satisfying dish for cooler days!
Elaine & James