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Shakshuka Soup Recipe

Shakshuka Soup is a vibrant and flavorful twist on the classic Middle Eastern dish. A rich tomato base is infused with aromatic spices, hearty lentils, and a medley of vegetables. Each bowl is topped with a perfectly poached egg, a sprinkle of tangy feta cheese, and a touch of fresh cilantro, creating a truly satisfying and nourishing meal.
Course Soup
Cuisine American
Keyword shakshuka soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 320kcal
Author Karen Gibson

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • 14 ounce can diced tomatoes
  • 8 ounce can tomato sauce
  • 1/2 to 1 tablespoon harissa or gochujang sauce*, optional
  • 1 tablespoon sugar or maple syrup
  • 2 cups vegetable or chicken broth
  • 1/3 cup French or black beluga lentils**
  • 6 eggs
  • splash of milk, cream or coconut milk, optional***
  • chopped cilantro or parsley for garnish
  • feta cheese for garnish (optional)

Instructions

  • Heat oil over medium in a 4-5 qt Dutch oven or soup pot until shimmering. Sauté the onions and bell peppers until soft, about 5 minutes.
  • Sprinkle paprikas, cumin, chili powder, salt, and flour over the veggies and stir to coat the veggies.
  • Add the tomato sauce and hot sauce (if using), along with the sugar, broth and lentils.
  • Bring to a light boil, then reduce heat to maintain a gentle simmer. Cook for 30 minutes (or, at a minimum, for the time indicated on the lentil package cooking directions).
  • Crack the eggs into the soup. They might sink a little - that's okay. Cover with a lid, and continue simmering until the egg whites have set (8 to 15 minutes). Check this by carefully lifting one of the eggs with a wide serving spoon. (Alternatively, you can fry or poach the eggs in a separate pan, and add them to the soup as they finish.)
  • Ladle the soup, plus one egg, into 6 bowls. Garnish with cilantro and feta, if using. Serve immediately

Notes

* If you like things a little spicy, add your favorite chili sauce, such harissa, sriracha, chile garlic, or gochujang.
** French du Puy and black beluga lentils can stand up to cooking, and will hold their shape and texture. Red and green lentils will cook up soft (almost mush). Really, any lentils will work with this recipe, depending on the texture you're looking for. Just make sure they simmer in the soup for the time indicated on the package directions.
*** This is optional, but adding a splash of dairy or coconut milk at the end (after cooking) creates a lovely, rich and creamy soup. I spoon out the eggs first, stir in the dairy, and then return the eggs to the soup. Don't add dairy while the soup is actively simmering - it could curdle.

Nutrition

Calories: 320kcal