Grab a loaf of bread and dive into this incredibly delicious Macedonian Shakshuka with Ajvar! A wonderful rustic meal prepared with baked eggs in a flavorful roasted red pepper relish called, Ajvar. Macedonian Shakshuka is the ideal one-skillet breakfast meal to feed a hungry crowd.
Shakshuka, Macedonian Style
In just a few minutes, eggs, feta cheese, and Ajvar (roasted red pepper relish/sauce/spread) come together creating an incredible winter dish that’s simple, comforting, and full of textures and flavor. Best thing about it is that you can have this ridiculously easy, yet so darn flavorful Macedonian Shakshuka for breakfast, lunch, or even dinner!
Ajvar + eggs + feta is a match made in heaven, friends. All you’ll need to complete this meal is warm homemade bread, and believe me, you’ll want to eat Macedonian Shakshuka every day. If you want to keep it Low Carb, grab this recipe for Cloud Bread.
Although various versions around, the most widely known Shakshuka involves eggs cooked in a spiced tomato sauce. Macedonians, on the other hand, (and because we are HUGE on peppers… like, they’re in every recipe), we make our Shakshuka with Ajvar. Have you had Ajvar, and why not?! Get yourself a jar NOW. You.Will.LOVE it. Grab this jar(s) from Amazon.
What IS Ajvar?
Ajvar is vegan, vegetarian, gluten free, and just plain ol’ very delicious. It’s a relish made with just roasted red peppers cooked down to intensify the flavors and thicken up its consistency. Ajvar is the most authentic Macedonian specialty my homeland has to offer and I hope you’ll give it a try! I have a recipe for homemade Ajvar 👈 right here, and if you have some (read: a lot of ) time on your hands, you should make it from scratch. 😊
What is Shakshuka?
The word shakshuka comes from Arabic, meaning, “all mixed up”. Shakshuka is a popular Middle Eastern and North African dish that most likely dates back to Ottoman Empire times. It is a staple dish in Israel, but also Libya and Tunisia. In the western world, you might find this dish under the name of, “Eggs in Purgatory”, or, “Turkish Menemen”, which is also prepared with peppers.
Shakshuka Recipe Ingredients
- Ajvar (IF you can’t find Ajvar – it IS on Amazon – but if you can’t get to it, use fire roasted tomatoes, drained)
- Feta Cheese
- Fresh or Dried Thyme
How To Make Macedonian Shakshuka
- We start with preheating the oven to 400˚F.
- Next, heat up some oil in a cast iron skillet or a heavy-bottomed skillet.
- Add diced onions to the hot oil; cook for a few minutes to soften the onions, and then stir in the garlic and thyme.
- To the skillet, add Ajvar, feta cheese, salt, and pepper; continue to cook for about 8 minutes, until bubbly and cooked down a bit.
- Remove skillet from heat.
- Make 4 to 5 wells in the Ajvar and add an egg into each well. I suggest to use medium-sized eggs, but large will work just as well, but may take an extra minute or two to cook through.
- Pop the skillet in the oven and bake for about 10 to 15 minutes, or until the eggs are baked and set.
- Remove skillet from oven; garnish with parsley and remaining feta.
How To Store Shakshuka
- Store leftovers in an airtight container and keep in the fridge for 3 days.
- Reheat on the stove over medium heat until heated through.
How to Serve Macedonian Shakshuka:
- For Breakfast or Brunch: Add an assortment of warm breads. Try my No-Knead Skillet Olive Bread.
- For Lunch: In addition to bread, add a side salad like this Mediterranean Cobb Salad or Shopska Salad.
- For Dinner: Turn it into a vegetarian feast! I love to use this perfect Macedonian Shakshuka as a centerpiece to a larger vegetarian fare. Keeps my whole Macedonian family satisfied.
- For a Crowd: Add an assortment of smoked meats, soft cheeses, and my Homemade Flatbread.
More Macedonian Recipes