Best Shakshuka Recipe
Shakshuka is a warm, flavorful dish made by gently poaching eggs in a spiced tomato and pepper sauce. This one pan meal is easy to make, healthy, and perfect for breakfast, brunch, or even a light dinner. With fresh herbs and a touch of spice, it’s both comforting and satisfying.
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What is Shakshuka?
Shakshuka is a traditional North African and Middle Eastern dish. Its name comes from the Arabic word meaning “a mixture,” which describes the combination of tomatoes, peppers, onions, and spices. Eggs are cracked directly into the simmering sauce and cooked until just set. It’s a versatile dish served as breakfast, lunch, or dinner and is naturally gluten free and packed with nutrients.
Ingredients
- 2–3 tbsp olive oil
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- 3 to 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chili flakes (optional)
- Salt and pepper, to taste
- 5 to 6 medium fresh tomatoes, chopped (or 1 can diced tomatoes, 14 oz)
- 2 to 3 tbsp tomato paste or tomato sauce
- 4 to 6 large eggs
- 2 to 3 tbsp fresh parsley, chopped
- 2 to 3 tbsp fresh cilantro or mint, chopped
Optional: feta cheese, olives, avocado, or cooked ground meat.
What to Serve with Shakshuka?
Shakshuka is best served with warm, crusty bread or pita to scoop up the rich tomato sauce. You can also serve it with:
- Avocado slices for a creamy touch
- Crumbled feta or goat cheese for extra flavor
- Roasted vegetables on the side for a hearty meal
It’s a versatile dish that can be enjoyed any time of day.
Easy Shakshuka Recipe
Ingredients
- 2 to 3 tbsp olive oil
- 1 medium yellow or red onion chopped
- 1 red or green bell pepper chopped
- 3 to 4 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chili flakes optional, for heat
- Salt and black pepper to taste
- 5 to 6 medium fresh tomatoes chopped (or 1 can diced tomatoes, 14 oz)
- 2 to 3 tbsp tomato paste or tomato sauce
- 4 to 6 large eggs
- 2 to 3 tbsp fresh parsley chopped
- 2 to 3 tbsp fresh cilantro or mint chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic. Sauté 5 to 7 minutes until softened.
- Stir in paprika, cumin, coriander, chili flakes, salt, and pepper. Cook 1 minute until fragrant.
- Add chopped tomatoes and tomato paste. Stir to combine and let simmer for 10 to 15 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Make small wells in the sauce using a spoon. Carefully crack the eggs into each well.
- Cover the skillet and cook on low heat for 5 to 8 minutes, until egg whites are set but yolks remain slightly runny.
- Sprinkle chopped parsley and cilantro (or mint) over the top. Add optional feta or olives if desired.
- Serve immediately with warm pita, crusty bread, or avocado slices.
Notes
Tips & Variations
- Meal Prep: Make the tomato sauce a day ahead and store in the fridge. Add eggs just before serving.
- Vegetarian Boost: Add zucchini, eggplant, or white beans to the sauce.
- Spice Level: Adjust chili flakes or cayenne pepper to taste.
- Baked Version: Preheat oven to 350°F (175°C), add eggs to sauce, and bake 8 to 12 minutes until set.
