Few dishes capture the essence of bold, comforting flavors like shakshuka. This iconic Middle Eastern and North African breakfast—or anytime—dish features eggs poached in a spiced tomato and pepper sauce, creating a meal that’s hearty, healthy, and deeply satisfying. The first time I made shakshuka, I was amazed by how simple ingredients—onion, bell pepper, garlic, tomatoes, and a few spices—could transform into something so vibrant and flavorful. Every spoonful balances the sweetness of tomatoes, the warmth of spices, and the richness of perfectly cooked eggs.
Shakshuka is more than just a breakfast dish; it’s a social meal, often shared straight from the pan with fresh bread for dipping. Its adaptability makes it a favorite for busy weeknights, brunches, or even a cozy solo dinner. With just a handful of pantry staples and fresh herbs, this recipe delivers an explosion of flavor with minimal fuss.
Whether you’re a longtime fan or trying it for the first time, shakshuka is a dish that impresses without intimidating. Let’s explore how to make this vibrant, comforting classic at home.
Recipe Overview
Shakshuka is a spiced tomato and bell pepper stew with poached eggs, garnished with fresh herbs. The combination of smoky paprika, earthy cumin, and a touch of chili makes this dish flavorful and aromatic, while the runny eggs add richness and balance. Perfect for brunch, lunch, or a light dinner, shakshuka is as beautiful as it is delicious.
Ingredients & Instructions
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper. Cook for about 5–7 minutes until the onion is translucent and the peppers are slightly softened.
2. Add Spices and Garlic
Stir in the garlic, paprika, cumin, and chili powder. Cook for about 1 minute until the spices release their aroma, infusing the vegetables with flavor.
Tip: Toasting the spices lightly in the oil enhances their depth and richness.
3. Add Tomatoes
Pour in the canned tomatoes along with their juice. Use a spoon to break the tomatoes into smaller chunks. Season generously with salt and pepper. Bring the mixture to a simmer and cook for 10–15 minutes, allowing the sauce to thicken and the flavors to meld.
Tip: For a smoother sauce, lightly crush the tomatoes with a potato masher or fork while simmering.
4. Poach the Eggs
Make small wells in the tomato sauce using the back of a spoon. Crack an egg into each well. Cover the pan and cook for 5–8 minutes, depending on your preferred egg doneness.
- Soft yolks: 5 minutes
- Medium yolks: 6–7 minutes
- Firm yolks: 8 minutes
Tip: Keeping the lid on traps steam and ensures the eggs cook evenly.
5. Garnish and Serve
Remove the pan from heat. Sprinkle chopped cilantro and parsley over the top for freshness and color. Serve immediately with warm crusty bread or pita to scoop up the sauce and runny yolks.
Cooking Tips & Variations
1. Spice It Up
- Add a pinch of smoked paprika for extra depth.
- Increase chili powder or add a diced jalapeño for heat.
2. Customize Your Vegetables
- Try adding zucchini, spinach, or eggplant for a heartier version.
- Use yellow or orange bell peppers for a sweeter, colorful twist.
3. Cheese Topping
- Sprinkle feta or goat cheese over the shakshuka just before serving for a creamy, salty contrast.
4. Make It Vegan
- Omit the eggs and serve the spiced tomato sauce over tofu cubes or grains like quinoa or couscous.
5. Meal Prep Friendly
- The sauce can be made in advance and stored in the refrigerator for up to 3 days. Add eggs only when ready to serve for freshness.
Storage & Serving Suggestions
Storage
- Store any leftover tomato sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove; add eggs freshly for best results.
Serving Suggestions
- Serve shakshuka directly from the skillet for an authentic experience.
- Accompany with warm pita, sourdough, or crusty bread.
- Pair with olives, labneh, or a light cucumber salad for a complete Mediterranean-inspired meal.
Shakshuka is a simple yet elegant dish that delivers maximum flavor with minimal effort. Its combination of spiced tomato sauce and perfectly poached eggs makes it a satisfying meal at any time of day. Fresh herbs, spices, and the richness of runny yolks come together to create a dish that’s comforting, healthy, and visually stunning.
Whether you’re cooking for a crowd or enjoying a solo brunch, shakshuka impresses every time—full of color, aroma, and flavor. With this recipe, you can recreate the magic of this classic Middle Eastern favorite right in your own kitchen.
FAQs
1. Can I make shakshuka ahead of time?
Yes, make the tomato sauce in advance and store in the fridge. Add and cook eggs just before serving.
2. How do I get the eggs perfectly poached?
Create small wells in the sauce, cover the pan, and cook for 5–8 minutes depending on yolk preference.
3. Can I make it spicier?
Yes, increase chili powder, add red pepper flakes, or include a diced fresh chili.
4. Can I freeze shakshuka?
The sauce freezes well, but poached eggs do not. Freeze the sauce separately for future use.
5. What sides go well with shakshuka?
Serve with crusty bread, pita, or a fresh salad like cucumber-tomato salad for a full meal.
Shakshuka is a vibrant Middle Eastern dish of poached eggs in spiced tomato and pepper sauce. Easy, flavorful, and perfect for brunch or dinner.
