Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon chili flakes (optional); 1 (28 oz) can crushed tomatoes; Salt and black pepper, to taste; 4–6 large eggs; Chopped fresh parsley or cilantro, for garnish; Crumbled feta, optional

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There’s something undeniably comforting about a bubbling skillet of Shakshuka — a jewel-toned, flavor-packed dish of eggs gently poached in a robust tomato and pepper sauce. This Middle Eastern breakfast classic isn’t just a feast for your tastebuds; it’s a one-pan wonder that fills your kitchen with rich aromas, invites friends and family to gather ‘round, and really lets you put your own spin on breakfast, brunch, or even a simple supper. If you’re looking for a colorful, nutritious meal that’s hearty yet light, Shakshuka will win your heart and your stomach.

Ingredients You’ll Need

Shakshuka thrives on honest, everyday ingredients that work together to create something truly special. Each element brings a pop of color, a hit of flavor, or just the right texture—making the whole dish come alive with every bite.

Olive oil: The perfect base for sautéing, adding richness and depth to the sauce.
Onion (1 medium, diced): Provides natural sweetness and a savory backbone to the dish.
Red bell pepper (diced): Adds color, crunch, and a subtle sweetness that balances the tomatoes.
Garlic cloves (3, minced): Infuses the sauce with warmth and irresistible aroma.
Ground cumin (1 teaspoon): Brings gentle earthiness and a signature Shakshuka flavor.
Sweet paprika (1 teaspoon): Adds vibrant color and a mild kick without overpowering heat.
Chili flakes (1/4 teaspoon, optional): Offers a touch of gentle heat for those who love a spicy twist.
Crushed tomatoes (1 28-ounce can): Forms the luscious, tangy base in which the eggs will steam.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Large eggs (4–6): The star of the show, poached to perfection right in the sauce.
Chopped fresh parsley or cilantro (for garnish): Lifts the finished dish with freshness and color.
Crumbled feta (optional): For a creamy, salty flourish that makes every bite extra special.

How to Make Shakshuka

Step 1: Sauté the Onion and Bell Pepper

Start by heating your olive oil in a large skillet over medium heat. Toss in the diced onion and red bell pepper. Let them soften, stirring occasionally, for about 5 to 7 minutes. They’ll become tender and slightly golden, forming a sweet and savory base for your Shakshuka sauce.

Step 2: Add Garlic and Spices

Once your vegetables have softened, stir in the minced garlic, ground cumin, sweet paprika, and, if you like a bit of heat, those chili flakes. Let everything cook together for around a minute, just until the spices bloom and the kitchen fills with their unmistakable aroma. This is where the personality of your Shakshuka shines through.

Step 3: Simmer the Tomato Sauce

Pour in the crushed tomatoes, scraping up any brown bits from the bottom of your pan. Season generously with salt and black pepper. Bring the mixture to a gentle simmer, then let it bubble for 10 to 15 minutes. Stir occasionally, giving the flavors time to meld and letting the sauce reduce to a gorgeous, spoon-coating consistency.

Step 4: Add the Eggs

Make small wells in the sauce using a spoon, then carefully crack an egg into each one. Cover the skillet and cook for about 5 to 7 minutes, or until the egg whites are set but the yolks stay gloriously runny (or longer if you like firmer yolks). The eggs will gently poach right in the tomatoey goodness, soaking up all that flavor.

Step 5: Finish and Garnish

Take your skillet off the heat and scatter over a generous handful of chopped parsley or cilantro. If you’re using feta, crumble it on now for a salty, creamy finish. Serve your Shakshuka piping hot, straight from the pan, with plenty of crusty bread or warm pita for scooping up every last bite.

How to Serve Shakshuka

Garnishes

Finishing touches matter! A sprinkle of fresh parsley or cilantro cuts through the richness and wakes up the palate. If you love a little brininess, a handful of crumbled feta is the perfect way to contrast the sauce’s sweetness and the creamy eggs.

Side Dishes

Shakshuka adores company, especially bread: think thick slices of sourdough, crusty French baguettes, or pillowy pita, all perfect for soaking up the glorious sauce. For a heartier meal, consider serving with roasted potatoes, a simple green salad, or some quick-pickled veggies on the side.

Creative Ways to Present

Bring your own flair by serving Shakshuka in mini cast iron skillets or oven-safe bowls for individual portions. For brunch parties, add a tray of assorted toppings—avocado wedges, sliced olives, or even roasted chickpeas—so everyone can customize their plate. The vibrant sauce set against a runny yolk is a showstopper on any table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have some Shakshuka left, store it in an airtight container in the fridge for up to three days. The flavors deepen overnight, making for an especially satisfying next-day lunch or breakfast. Just be sure to keep eggs and sauce together for the best texture.

Freezing

For best results, freeze the tomato and pepper sauce separately—before adding the eggs. Cool the sauce completely, transfer it to a freezer-safe container, and it’ll happily keep for up to three months. When you want Shakshuka in a hurry, simply thaw, reheat, and add freshly cracked eggs.

Reheating

To reheat, gently warm the Shakshuka in a skillet over low heat, covering if needed to keep the eggs from drying out. Add a splash of water if the sauce has thickened too much. If you’ve held back on adding the eggs, reheat the sauce fully, then nestle in your eggs and cook as you would fresh.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! In the height of tomato season, nothing beats the flavor of ripe, juicy fresh tomatoes. Chop them finely and simmer a bit longer to ensure the sauce thickens nicely.

How do I stop my eggs from overcooking?

Keep a close eye on your skillet once the eggs are in—they cook quickly! Covering the pan helps the whites set evenly. If you love super-runny yolks, start checking at the 5-minute mark.

Is Shakshuka spicy?

Shakshuka is wonderfully versatile; the spice level is totally up to you. Keep the chili flakes mild or leave them out entirely for a gentler version, or add more if you crave extra heat.

Can I add other vegetables?

Definitely! Try folding in chopped spinach, kale, or even diced zucchini. For extra protein and heartiness, drained chickpeas work beautifully and soak up that tasty sauce.

What’s the best way to serve Shakshuka for a crowd?

Make a large batch in a big, ovenproof skillet or Dutch oven, then bring it straight to the table. Family-style serving adds to the convivial feel, and everyone can scoop out their own eggs and sauce.

Final Thoughts

If you’re ready to shake up your breakfast routine or wow your brunch guests, Shakshuka might just become your new go-to dish. Try it once, and you’ll see why this soulful skillet has fans all over the world—one bite, and you’ll be hooked!

Shakshuka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Shakshuka is a flavorful and aromatic Middle Eastern dish featuring poached eggs in a rich, spiced tomato and bell pepper sauce. This vegetarian and gluten-free recipe is perfect for breakfast, brunch, or a light dinner, served with crusty bread or warm pita.

Ingredients

Scale

Main Ingredients:

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced

Additional Ingredients:

3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon chili flakes (optional)
1 (28 oz) can crushed tomatoes
Salt and black pepper, to taste
4–6 large eggs
Chopped fresh parsley or cilantro, for garnish
Crumbled feta, optional

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Instructions

Heat olive oil: In a large skillet over medium heat, add the olive oil.
Sauté vegetables: Add diced onion and bell pepper, sauté until softened.
Add seasonings: Stir in garlic, cumin, paprika, and chili flakes; cook until fragrant.
Simmer sauce: Pour in crushed tomatoes, season with salt and pepper, simmer until slightly thickened.
Add eggs: Make wells in sauce, crack eggs into wells, cover and cook until eggs are set.
Garnish and serve: Remove from heat, garnish with herbs and feta, serve hot with bread.