Why You’ll Love This Recipe
Shakshuka is a beloved dish originating from North Africa and the Middle East, and it has gained popularity worldwide for its comforting yet vibrant flavors. This one-pan meal consists of eggs poached in a rich tomato and pepper sauce infused with spices like cumin and paprika. It is hearty enough to serve as a main course, yet simple enough for a quick breakfast or brunch. The beauty of shakshuka lies in its versatility—whether enjoyed with warm bread, pita, or even over rice, it always delivers a satisfying balance of textures and flavors. Not only is it visually appealing with its bright red sauce and runny yolks, but it is also nourishing, packed with protein, fiber, and essential nutrients. This recipe is a perfect option when you want something wholesome, comforting, and deeply flavorful without requiring complex preparation.
Shakshuka Recipe: A Flavorful Mediterranean Classic
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Shakshuka is a North African and Middle Eastern dish made of poached eggs in a spicy tomato and pepper sauce, often seasoned with cumin, paprika, and fresh herbs. It is a comforting, one-pan meal typically enjoyed for breakfast or brunch.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional)
- Bread or pita, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper. Cook for 5–7 minutes until softened.
- Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute until fragrant.
- Add crushed tomatoes, season with salt and pepper, and simmer for 10–15 minutes until sauce thickens slightly.
- Make small wells in the sauce and crack eggs into them.
- Cover skillet and cook for 5–7 minutes, until egg whites are set but yolks remain runny.
- Remove from heat and garnish with parsley or cilantro and optional feta.
- Serve warm with bread or pita for dipping.
Notes
- Adjust spice level by adding more chili powder or fresh chili.
- Feta cheese adds a creamy, tangy flavor.
- For a heartier dish, add chickpeas or spinach to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Olive oil – Forms the base of the sauce, helping sauté the vegetables and carry the rich flavors of the spices.
Onion – Adds natural sweetness and depth to the sauce, balancing the acidity of the tomatoes.
Bell peppers – Bring a slightly sweet and smoky note, complementing the tomato base.
Garlic – Infuses the sauce with an aromatic richness that pairs perfectly with the spices.
Cumin – A signature spice in shakshuka, it provides warmth and earthiness to the dish.
Paprika – Lends a mild smokiness and enhances the vibrant red color of the sauce.
Cayenne pepper – Adds a subtle heat, which can be adjusted based on personal preference.
Tomatoes – The heart of the dish, creating a rich, tangy, and slightly sweet sauce for the eggs to cook in.
Salt – Balances the flavors and enhances the overall taste of the sauce.
Eggs – The star of the recipe, gently poached in the sauce until the whites are set but the yolks remain soft and creamy.
Fresh parsley or cilantro – Provides a fresh, herbaceous finish, brightening up the dish before serving.
Directions
Begin by heating olive oil in a large skillet over medium heat. Add chopped onions and sauté until softened and golden. Stir in diced bell peppers and cook until they begin to caramelize. Next, add minced garlic, cumin, paprika, and cayenne pepper, stirring to release their aromas.
Pour in crushed or diced tomatoes, then season with salt. Reduce the heat and allow the sauce to simmer for about 15–20 minutes, stirring occasionally, until it thickens and the flavors meld together. Taste and adjust seasoning as needed.
Once the sauce is ready, use a spoon to make small wells in the mixture. Crack the eggs gently into each well, spacing them evenly across the pan. Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain soft, about 6–8 minutes. For firmer yolks, cook a little longer.
Remove from heat, sprinkle freshly chopped parsley or cilantro on top, and serve immediately with crusty bread or warm pita for dipping.
Servings and timing
This shakshuka recipe serves 4 people. Preparation takes about 10 minutes, while cooking requires 25–30 minutes, making it a quick and convenient dish for any meal of the day.
Storage/reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat until heated through. If reheating with eggs still in the sauce, cover the pan and heat slowly to avoid overcooking the yolks. For best results, prepare the sauce ahead and cook the eggs fresh when ready to serve.
Variations and Customizations
Cheese Shakshuka – Add crumbled feta or goat cheese for a creamy, tangy flavor.
Green Shakshuka – Replace tomatoes with spinach, kale, or zucchini, creating a lighter, herb-packed version.
Spicy Shakshuka – Increase cayenne pepper or add fresh chili peppers for extra heat.
Meat Shakshuka – Incorporate ground lamb, beef, or sausage for a heartier dish.
Chickpea Shakshuka – Add cooked chickpeas to the sauce for extra protein and fiber.
Harissa Shakshuka – Mix in a spoonful of harissa paste for a smoky, spicy kick.
Avocado Shakshuka – Top with slices of fresh avocado just before serving for creaminess.
FAQs
What is shakshuka traditionally served with?
It is typically served with pita, challah, or crusty bread to soak up the sauce.
Can I make shakshuka ahead of time?
Yes, you can prepare the sauce ahead, but it is best to cook the eggs just before serving.
Is shakshuka spicy?
It can be mild or spicy depending on how much cayenne pepper or chili you add.
Can I bake shakshuka instead of cooking it on the stove?
Yes, after preparing the sauce, crack the eggs on top and bake at 375°F (190°C) until the eggs are set.
What type of pan is best for shakshuka?
A cast-iron skillet or deep sauté pan works best as it retains heat evenly.
Can I use canned tomatoes instead of fresh ones?
Absolutely, canned tomatoes work perfectly and save time.
How do I keep the eggs from overcooking?
Cook on low heat and cover the pan, checking frequently to ensure the yolks stay runny.
Is shakshuka healthy?
Yes, it is nutrient-dense, high in protein, fiber, and antioxidants, while being relatively low in calories.
Can I freeze shakshuka?
It is not recommended to freeze shakshuka with eggs, but the sauce alone can be frozen and reheated later.
What cuisine is shakshuka from?
It originates from North Africa but is also a staple in Middle Eastern cuisine.
Conclusion
Shakshuka is a wholesome, flavorful, and visually stunning dish that is as versatile as it is delicious. Whether enjoyed for breakfast, brunch, or dinner, it offers a perfect balance of spice, richness, and freshness. With its customizable nature, you can adapt it to your taste, making it as mild or bold as you prefer. Easy to prepare and deeply satisfying, shakshuka is a recipe worth adding to your regular meal rotation.