If you ask me, the very best part of shakshuka is the sauce – so why not enjoy a big bowl of it? This recipe turns that spicy tomato-and-pepper sauce into a comforting, savory shakshuka soup that’s perfect for dipping crusty bread and savoring every spoonful.
Not long ago we drove up to Connecticut for brunch with close friends from our Brooklyn days. Now most of us are married or about-to-be-married and many are starting families. Our hosts, Jamie and Paul, are expecting their first baby next month. Even so, Jamie—very pregnant—bustled in the kitchen and served an indulgent family-style meal built around a giant pan of shakshuka.
Shakshuka traditionally consists of eggs poached in a spiced tomato and pepper sauce, often finished with crumbled feta. You break the eggs into the sauce and scoop everything up with bread or pita. At the table, everyone kept returning for more, but I noticed people pushing the remaining eggs aside to get at the sauce itself. That made me think: why not make more sauce? Better yet, why not turn it into a soup so you can eat a whole bowl of that sauce any time?
Back home I couldn’t stop thinking about it. A few practical nudges helped make it happen: I came down with a cold and wanted a spicy, nose-clearing soup; our new neighbors brought over a loaf of homemade bread practically begging to be dipped; and I already cook a lot of soups, so this felt like a natural next step.
So I made a large pot of shakshuka soup. It came out exactly as I hoped: bright and spicy from paprika and a touch of cayenne, fragrant with cumin and garlic, full of juicy tomato pieces and sautéed bell pepper, with tender ribbons of Swiss chard folded in. I finished each bowl with a poached egg and a generous shower of salty, crumbly feta. It’s the ideal late-winter meal—warm and satisfying now, but leaning toward the fresh, egg-forward flavors of spring.
This shakshuka soup works well for weeknights and for feeding a crowd. Serve it with plenty of crusty bread or pita for dipping. The soup base (without poached eggs) freezes well for up to three months, which makes it a practical make-ahead option when you want quick comfort food later. If you prefer, substitute goat cheese for feta or omit the cheese entirely.
This shakshuka soup balances the bright acidity of tomatoes with warm spices and leafy greens, making it an excellent comfort-food recipe that still feels lively and fresh. It’s a great way to enjoy shakshuka flavors when you want something spoonable and shareable.
Shakshuka Soup with Swiss Chard
2016-02-24 01:21:30
Serves 6
This shakshuka-inspired soup combines a spicy tomato-and-pepper base with Swiss chard, and is finished with a poached egg and crumbled feta for richness. Serve with crusty bread or pita. The soup (without the eggs) freezes for up to three months. Omit the cayenne if you prefer a milder flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 red bell pepper, cored, seeded, and diced
- 2–3 jalapeño peppers, seeded and finely diced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 teaspoons paprika (regular, not smoked)
- 1 tablespoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can whole peeled tomatoes
- 1 (28-ounce) can crushed tomatoes
- 1/2 bunch Swiss chard, stems removed and leaves sliced into ribbons (about 4 cups)
- 6 poached eggs (see note)
- 3/4 cup crumbled feta cheese
- Chopped fresh parsley, for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and jalapeño and sauté until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic and cook 1 minute more.
- Stir in the paprika, cumin, salt, and cayenne and cook, stirring, until the spices are fragrant, about 1 minute. Add the whole tomatoes with their juices and break them into bite-sized pieces with a wooden spoon. Add the crushed tomatoes and 3 cups of water, then bring the mixture to a boil.
- Reduce heat and simmer the soup for 20 minutes to let the flavors meld. Stir in the Swiss chard and cook until wilted, about 2 minutes. Taste and adjust seasoning if needed.
- Divide the soup among 6 bowls and top each serving with a poached egg. Sprinkle each bowl with about 2 tablespoons of crumbled feta and a little chopped parsley. Serve immediately with crusty bread or pita for dipping.
Notes
- To poach eggs: bring a saucepan of water to a gentle simmer and add 1 tablespoon of vinegar. Crack each egg into a small cup, lower the cup close to the water, and slip the egg in. Poach about 4 minutes for set whites and runny yolks. Remove with a slotted spoon and drain briefly on paper towel.
By Turnip the Oven
Turnip the Oven
