Few dishes are as comforting and impressive as shakshuka. Originating in North Africa and popularized across the Middle East, this vibrant dish combines a rich tomato and pepper sauce with perfectly poached eggs, resulting in a one-pan meal that’s simple, hearty, and packed with bold flavors. Whether you’re preparing a special weekend brunch or a quick weeknight dinner, this shakshuka recipe is a must-try.
Why This Shakshuka Recipe Is Perfect for You
This recipe is ideal for:
Brunch enthusiasts who want to impress with a colorful and crowd-pleasing dish.
Busy home cooks who need a one-pan meal ready in under 30 minutes.
Vegetarians seeking a hearty, protein-rich option without meat.
Flavor lovers who crave a balance of smoky spices, tangy tomatoes, and silky eggs.
The beauty of shakshuka lies in its adaptability—you can customize the spice level, swap in seasonal vegetables, or even make it dairy-rich with crumbled feta.
Ingredients You’ll Need
Here’s what goes into this shakshuka recipe:
4 large ripe tomatoes (or 1 can of crushed tomatoes)
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, chopped
3 cloves garlic, minced
4 large eggs
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Fresh herbs (parsley or cilantro) for garnish
Kitchen Equipment
Making shakshuka doesn’t require fancy tools. Here’s what you’ll need:
Large skillet or sauté pan (with a lid)
Wooden spoon or spatula
Cutting board and sharp knife
Measuring spoons
Small bowls (for cracking eggs before adding to the skillet)
Step-by-Step Instructions
1. Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
2. Add Garlic and Spices
Stir in the minced garlic, cumin, paprika, and cayenne pepper. Let everything cook together for about 1 minute to release the spices’ fragrance.
3. Incorporate Tomatoes
Add the chopped fresh tomatoes (or canned crushed tomatoes). Season generously with salt and pepper. Reduce the heat slightly and let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens and the flavors meld.
4. Create Wells for Eggs
Using your spoon, make small wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
5. Poach the Eggs
Cover the skillet with a lid and let the eggs cook gently for 5–7 minutes, until the whites are set but the yolks are still runny.
6. Garnish and Serve
Remove the skillet from the heat, sprinkle with fresh herbs, and serve hot straight from the pan.
Recipe Tips and Shortcuts
Use canned tomatoes for convenience. They give a consistent texture and flavor year-round.
Adjust the spice level. If you prefer mild shakshuka, reduce or omit the cayenne pepper. For extra heat, add chopped chili peppers or hot paprika.
Prevent overcooked eggs. Keep a close eye while poaching—once the whites are firm, remove the pan from the heat.
Make it creamy. Add crumbled feta, goat cheese, or a dollop of Greek yogurt before serving.
Boost with protein. Stir in chickpeas, beans, or lentils for a heartier version.
Variations to Try
Green Shakshuka: Swap the tomatoes for spinach, kale, and zucchini, and season with green chili and herbs.
Cheesy Shakshuka: Sprinkle mozzarella or cheddar over the eggs and cover until melted.
Meaty Twist: Add ground lamb, beef, or chorizo while sautéing the onions for a protein-packed version.
Middle Eastern Style: Add harissa paste for smoky heat and deeper complexity.
What to Serve with Shakshuka
Bread: Crusty bread, pita, or naan is perfect for scooping up the sauce.
Side Salad: A simple cucumber and tomato salad with lemon juice balances the richness.
Drinks: Pair with mint tea for breakfast, or a glass of dry white wine if serving for dinner.
Storing and Reheating Leftovers
If you have leftovers:
Storage: Transfer to an airtight container and refrigerate for up to 3 days.
Reheating: Warm gently in a skillet over low heat. For best results, remove the eggs before reheating and cook fresh eggs directly in the reheated sauce.
Freezing: You can freeze the sauce (without eggs) for up to 2 months. Just defrost, reheat, and add fresh eggs when ready to serve.
Frequently Asked Questions (FAQ)
Q: Can I make shakshuka ahead of time?
A: Yes, prepare the sauce in advance and refrigerate. When ready to serve, reheat the sauce, create wells, and add fresh eggs.
Q: How do I keep the eggs runny?
A: Watch the cooking time carefully. Once the whites turn opaque, remove the pan from heat and let the residual heat finish cooking.
Q: Can I make shakshuka without eggs?
A: Absolutely! Try swapping in tofu cubes, chickpeas, or even halloumi cheese for a delicious egg-free version.
Q: Is shakshuka gluten-free?
A: Yes, the recipe is naturally gluten-free. Just be mindful of your choice of bread on the side.
Q: What’s the difference between shakshuka and huevos rancheros?
A: Both feature eggs in a tomato-based sauce, but huevos rancheros is a Mexican dish usually served with tortillas, beans, and salsa, while shakshuka has North African and Middle Eastern spices and is cooked directly in the sauce.
Final Thoughts
Shakshuka is more than just a recipe—it’s a dish that brings people together. Its bubbling tomato base, fragrant spices, and runny yolks make it equally suited for lazy Sunday brunches or quick weekday dinners. With this recipe, you can enjoy authentic flavors while tailoring it to your own preferences.
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