Shakshuka is a vibrant Middle Eastern and North African dish featuring eggs gently poached in a rich, spiced tomato sauce. Made with fresh tomatoes, onions, bell peppers, garlic, and a warm blend of spices like cumin and coriander, it’s both hearty and full of flavor.
This one-pan meal is perfect for a healthy breakfast, a relaxed weekend brunch, a warm weeknight dinner, or whenever you want a comforting yet nourishing dish. With its bold flavors and straightforward ingredients, shakshuka is a dish you’ll want to make repeatedly. Zaatar grilled cheese, sfeeha (Middle Eastern meat pies), and labneh with confit tomatoes and garlic are other Middle Eastern dishes to enjoy at breakfast.
Recipe Overview
Cuisine: Middle Eastern and North African
Prep and Cooking Time: Approximately 30–35 minutes
Cooking Method: Stovetop (Simmering)
Skill Required: Beginner
What is Shakshuka
Shakshuka is a classic Middle Eastern and North African dish made of eggs poached in a flavorful tomato sauce spiced with ingredients such as cumin, coriander, garlic, and chili.
It’s traditionally made with onions, bell peppers, and tomatoes, then finished with gently cooked eggs, creating a rich balance of savory, slightly sweet, and mildly spicy flavors.
Shakshuka is most commonly enjoyed for breakfast or brunch. It’s so filling and versatile that it can also be served for lunch or dinner.
Typically, it’s paired with warm, crusty bread or pita to scoop up the rich sauce and runny yolks, making it a comfort food favorite for many.
Why You’ll Love Shakshuka
Flavor-packed and comforting: A perfect blend of spices, tangy tomatoes, and creamy eggs in every bite.
One-pan wonder: Minimal cleanup with everything cooked in a single skillet.
Customizable: Easily adjust the heat level and add your favorite toppings or veggies.
Anytime meal: Great for breakfast, brunch, or a quick and satisfying dinner.
Wholesome and nutritious: Packed with protein, healthy fats, and vibrant veggies.
Ingredients
- Eggs
- Olive oil
- Roma tomatoes
- Tomato sauce
- Bell pepper, any color
- Yellow onion
- Garlic cloves
- Jalapeño
- Cumin
- Coriander powder
- Black pepper
- Crushed pepper flakes
- Salt
- Avocado slices for toppings
How to Make Shakshuka
In a pan on medium heat, add the olive oil.
Once heated, sauté the onion and bell pepper until translucent and soft.
Add the garlic and sauté until fragrant, about 1-2 minutes.
Add the tomatoes and mix, then add tomato sauce and spices.
Mix, cover the pan, and simmer on low heat until soft, then make spots for the eggs.
Cover and simmer until desired doneness. Top with some avocado for an extra full feeling.
How to Serve Shakshuka
Shakshuka is best served straight from the pan while it’s still warm, with the eggs perfectly soft and runny.
Scoop generous portions onto plates or serve directly in the skillet for a rustic, family-style presentation. Garnish with chopped parsley for a vibrant, earthy flavor.
Pair it with crusty bread or warm pita to soak up the flavorful tomato sauce. Try it with Palestinian taboon bread.
For a more filling meal, serve with some avocado slices on top. Add a drizzle of extra virgin olive oil or a sprinkle of feta cheese to elevate the flavors even further.
Variations and Substitutes
Spicy Kick: Add extra jalapeños, fresh chili peppers, or a dash of harissa paste for a fiery version.
Cheesy Twist: Sprinkle crumbled feta or goat cheese over the eggs right before covering for a creamy, tangy touch.
Protein Boost: Add ground beef, lamb, or sausage to make it heartier and more filling.
Tomato Substitutes: Use canned diced tomatoes or crushed tomatoes if fresh ones aren’t in season.
Herb Swap: If you’re out of parsley, use cilantro or fresh basil as a garnish.
Recipe Tips
Use ripe tomatoes: They create a naturally sweet and rich base for the sauce.
Cook onions and peppers slowly: This brings out their natural sweetness and depth of flavor.
Create wells for eggs: Make small spaces in the sauce before cracking the eggs so they stay in place.
Cover while cooking eggs: This ensures the tops cook evenly without overcooking the yolks.
Storage Tips
Refrigerate: Allow the shakshuka leftovers to cool completely, then store them in an airtight container in the fridge for up to 3 days.
Reheat: Warm over low heat on the stove or in the microwave. Make sure to avoid overcooking.
Make-ahead sauce: You can prepare just the tomato base in advance and store it in the fridge for up to 4 days, then add fresh eggs when ready to serve.
Freeze: Freeze only the tomato sauce without eggs for up to 2 months. Thaw overnight in the fridge and reheat before adding eggs.
Frequently Asked Questions
It’s a blend of savory, slightly tangy, and mildly spicy flavors with the creaminess of poached eggs balancing the rich tomato base.
Yes! You can skip the jalapeños or chili flakes and still enjoy a flavorful, non-spicy version by using paprika and cumin for warmth instead.
Simmer the sauce first, then gently add the eggs and cover the pan. Check frequently so the yolks stay runny if that’s your preference.
More Delicious Recipes To Try
Honeycomb Bread (Khaliat Al Nahl)
Pistachio Baklawa and Ashta Croissant
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Authentic Shakshuka Recipe
Ingredients
- 3-5 eggs
- 3 tablespoons olive oil
- 2 large roma tomatoes finely chopped
- ½ cup tomato sauce
- ½ bell pepper, any color diced small
- 1 medium yellow onion finely chopped
- 5 garlic cloves minced
- jalapeño to taste
- ½ teaspoon cumin
- ½ teaspoon coriander powder
- ¼ teaspoon black pepper
- crushed pepper flakes to taste
- salt to taste
Instructions
- In a pan on medium heat, add the olive oil.
- Once heated, sauté the onion and bell pepper until translucent and soft.
- Add the garlic and sauté until fragrant, about 1-2 minutes.
- Add the tomatoes and mix, then add tomato sauce and spices.
- Mix, cover the pan, and simmer on low heat until soft, then make spots for the eggs.
- Cover and simmer until desired doneness. Top with some avocado for an extra full feeling.
