Macedonian Shakshuka

Although there are 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 of ours), 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 You’ll Need

• Vegetable Oil: Used to sauté the onions and garlic. You can substitute with avocado oil or olive oil for similar results.
• Yellow Onion: If you don’t have yellow onion, white onion or shallots are good alternatives.
• Garlic: Enhances the flavor with its aromatic and savory profile. In a pinch, garlic powder can work, but fresh garlic is preferred.
• Fresh Thyme Leaves: Dried thyme (about half the amount) is a great substitute if fresh isn’t available.
• Ajvar: If Ajvar isn’t available, you can use drained fire-roasted tomatoes for a similar flavor profile, though it won’t have the same depth.
• Salt and Black Pepper: Essential for enhancing the overall flavor. Adjust to taste.
• Feta Cheese: Adds a creamy, tangy element that complements the roasted flavors. If feta isn’t an option, try goat cheese or ricotta for a different creamy texture.
• Eggs: I use anywhere between 4 to 6 eggs for shakshuka.

How To Make Macedonian Shakshuka

• Prep. We start with preheating the oven to 400˚F.
• Heat the oil. Next, heat up some oil in a cast iron skillet or a heavy-bottomed skillet.
• Cook the aromatics. Add diced onions to the hot oil; cook for a few minutes to soften the onions, and then stir in the garlic and thyme. 
• Cook the ajvar and cheese. To the skillet, add Ajvar, feta cheese, salt, and pepper; continue to cook for about 8 minutes, until bubbly and cooked down a bit.
• Add the eggs. Remove the skillet from the heat. Make 4 to 5 wells in the Ajvar and add an egg into each well. I suggest using medium-sized eggs, but large will work just as well but may take an extra minute to cook through. 
• Bake. Pop the skillet in the oven and bake for about 10 to 15 minutes or until the eggs are baked and set.
• Serve. Remove skillet from oven; garnish with parsley and remaining feta, and serve.

Serving Suggestions

Macedonian Shakshuka is a versatile shakshuka recipe that shines at any meal. For breakfast or brunch, serve it with an assortment of warm breads, like my no knead bread or garlic breadsticks, to soak up the flavorful sauce. For lunch, pair it with a fresh side salad like my Mediterranean Cobb salad or the classic shopska salad.

At dinner, this perfect Macedonian Shakshuka becomes the star of a vegetarian feast right alongside this pasta with red pepper pasta sauce, satisfying even the heartiest appetites in my Macedonian family. Hosting a crowd? Round out the spread with an assortment of smoked meats, soft cheeses, and my homemade flatbread for a meal that’s as satisfying as it is impressive.

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.