Shakshuka is a traditional Middle Eastern and North African dish consisting of poached eggs in a flavorful, spiced tomato sauce. The sauce is typically made with tomatoes, onions, peppers, garlic, and a blend of aromatic spices, creating a rich, savory base that pairs perfectly with the eggs. Shakshuka is a comforting, one-pan meal that is perfect for breakfast, brunch, or even dinner. Served with crusty bread for dipping, it’s a vibrant and satisfying dish that brings warmth and bold flavors to your table.
Why You’ll Love This Recipe
Shakshuka is a dish that is as comforting as it is delicious. The spiced tomato sauce, with its blend of cumin, paprika, and chili, provides an irresistible base that complements the soft, poached eggs perfectly. It’s a one-pan meal, making cleanup easy, and it’s versatile enough to be enjoyed at any time of day. Whether you’re looking for a flavorful brunch option or a quick and filling dinner, shakshuka delivers big flavor with minimal effort. The addition of fresh herbs and a sprinkle of feta cheese takes it to the next level, making it a satisfying and hearty meal.
Ingredien
ts
2 tablespoons olive oil
1 medium onion (diced)
1 bell pepper (diced)
3 cloves garlic (minced)
1 can (14.5 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes (drained)
1 teaspoon ground cumin
1 teaspoon paprika (preferably smoked)
1/2 teaspoon ground chili powder or cayenne pepper (optional, for heat)
Salt and pepper to taste
4-6 large eggs
Fresh cilantro or parsley (for garnish)
Crumbled feta cheese (optional)
Warm crusty bread (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the sauce: Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and bell pepper and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the spices and tomatoes: Stir in the cumin, paprika, and chili powder (if using). Cook for 1-2 minutes, allowing the spices to bloom. Add the crushed and diced tomatoes to the pan, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer on low heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Poach the eggs: Using the back of a spoon, create small wells in the tomato sauce. Crack the eggs into each well, being careful not to break the yolks. Cover the pan with a lid and cook for 6-8 minutes, or until the eggs are cooked to your desired doneness. For runny yolks, cook for less time; for firmer yolks, cook a little longer.
Serve: Once the eggs are cooked, remove the pan from the heat. Garnish with fresh cilantro or parsley and sprinkle with crumbled feta cheese, if desired. Serve the shakshuka hot, with warm, crusty bread for dipping.
Servings and Timing
Servings: 2-4
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Variations
Spicy Shakshuka: Add more chili powder, cayenne pepper, or even chopped fresh chilies to the sauce to kick up the heat.
Add greens: Stir in a handful of spinach or kale into the sauce before adding the eggs for extra nutrients and flavor.
Add protein: For a more hearty version, you can add crumbled sausage or ground lamb to the tomato sauce before adding the eggs.
Cheese variations: If you don’t have feta, goat cheese, or even a shredded cheese blend can be used for a creamy, tangy topping.
Roasted vegetables: Add roasted eggplant or zucchini to the sauce for added texture and flavor.
Storage/Reheating
Storage: Leftover shakshuka can be stored in an airtight container in the fridge for up to 2 days. However, the eggs may continue to cook and lose some of their soft, runny texture upon reheating.
Freezing: Shakshuka is not ideal for freezing, as the eggs don’t freeze well and may become rubbery upon thawing.
Reheating: To reheat, gently warm the shakshuka in a skillet over low heat. If needed, add a splash of water to loosen the sauce.
FAQs
1. Can I make shakshuka without eggs?
Yes! You can make shakshuka with just the spiced tomato sauce and serve it with roasted vegetables, chickpeas, or a protein of your choice.
2. Can I make shakshuka ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge. When ready to serve, heat the sauce, make wells for the eggs, and cook them fresh.
3. How do I know when the eggs are done?
For runny yolks, cook the eggs for 6-7 minutes. For a more well-done yolk, cook them for 8-10 minutes. If you’re unsure, check one egg to ensure it’s cooked to your liking.
4. Can I make shakshuka in the oven?
Yes, you can finish cooking shakshuka in the oven. After adding the eggs, transfer the skillet to a 375°F (190°C) oven for 8-10 minutes or until the eggs are set to your liking.
5. Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used in place of canned. Use about 4-5 medium tomatoes, diced, and cook them down until they release their juices and form a sauce-like consistency.
6. Can I make this dish vegan?
To make shakshuka vegan, skip the eggs and feta cheese. You can add other plant-based toppings like avocado, olives, or chickpeas.
7. What can I serve with shakshuka?
Shakshuka is often served with warm crusty bread, pita, or flatbreads for dipping. You can also serve it with a side of hummus, a simple salad, or roasted vegetables.
8. Can I make this dish spicy?
Yes, you can adjust the spice level by adding extra chili powder, cayenne pepper, or fresh chili peppers to the sauce.
9. What type of pan should I use for shakshuka?
A large, deep skillet or a cast-iron pan works best for shakshuka as it allows enough room to cook the eggs and simmer the sauce evenly.
10. How do I make shakshuka for a crowd?
To make shakshuka for a larger group, simply double the ingredients and use a larger pan. You can also make individual servings in smaller skillets for a more personal touch.
Conclusion
Shakshuka is a rich, flavorful, and versatile dish that is sure to impress anyone at the table. The combination of spiced tomato sauce and poached eggs creates a satisfying, savory meal that can be enjoyed for breakfast, brunch, or dinner. With its customizable toppings and seasonings, shakshuka can be tailored to fit your tastes and preferences. Whether you serve it with fresh bread or enjoy it on its own, it’s a simple yet indulgent dish that’s bound to become a favorite in your kitchen.
Shakshuka is a traditional Middle Eastern and North African dish consisting of poached eggs in a flavorful, spiced tomato sauce. It’s a comforting, one-pan meal perfect for breakfast, brunch, or dinner, served with warm crusty bread for dipping.
Ingredients
2 tablespoons olive oil
1 medium onion (diced)
1 bell pepper (diced)
3 cloves garlic (minced)
1 can (14.5 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes (drained)
1 teaspoon ground cumin
1 teaspoon paprika (preferably smoked)
1/2 teaspoon ground chili powder or cayenne pepper (optional, for heat)
Salt and pepper to taste
4–6 large eggs
Fresh cilantro or parsley (for garnish)
Crumbled feta cheese (optional)
Warm crusty bread (for serving)
Instructions
Heat olive oil in a large skillet or pan over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in cumin, paprika, and chili powder (if using). Cook for 1-2 minutes to bloom the spices. Add crushed and diced tomatoes, stir to combine, and season with salt and pepper. Let the sauce simmer on low heat for 10-15 minutes to thicken slightly.
Create small wells in the sauce with a spoon. Crack the eggs into the wells, being careful not to break the yolks. Cover the pan with a lid and cook for 6-8 minutes, or until the eggs are cooked to your desired doneness.
Once the eggs are cooked, remove the pan from the heat. Garnish with fresh cilantro or parsley and crumbled feta cheese, if desired. Serve with warm crusty bread for dipping.
Notes
For extra heat, add more chili powder, cayenne, or fresh chilies to the sauce.
For a heartier version, add protein like crumbled sausage or lamb to the sauce before adding the eggs.
Can be made vegan by skipping the eggs and feta and adding chickpeas or roasted vegetables.
For a creamier touch, add a dollop of yogurt on top before serving.
