Shakshuka

Why You’ll Love This Recipe

This one-pan dish is flavorful, filling, and incredibly simple to prepare. The eggs are gently poached in a luscious tomato sauce infused with warm spices, making every bite comforting and delicious. You’ll love that it’s vegetarian, gluten-free, and can be made with pantry staples. It’s also a great dish for entertaining—rustic, beautiful, and meant to be shared.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Bell peppers (chopped)
• Canned crushed tomatoes (or fresh, chopped tomatoes)
• Tomato paste (optional, for deeper flavor)
• Ground cumin
• Smoked paprika
• Chili flakes or cayenne pepper (optional, for heat)
• Salt and pepper
• Fresh parsley or cilantro (for garnish)
• Feta cheese (optional, for serving)
• Crusty bread or pita (for serving)

Directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until soft, about 5 minutes.
2. Stir in the garlic and bell peppers. Cook for another 5–7 minutes until the vegetables are softened.
3. Add the tomato paste (if using), cumin, paprika, chili flakes (if using), salt, and pepper. Stir to coat the vegetables in the spices.
4. Pour in the crushed tomatoes. Simmer the sauce for 10–15 minutes, stirring occasionally, until thickened.
5. Taste and adjust seasoning if needed. Use a spoon to make small wells in the sauce, then crack an egg into each well.
6. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 5–7 minutes.
7. Remove from heat, sprinkle with chopped parsley or cilantro and crumbled feta, if using.
8. Serve hot with crusty bread or pita for dipping.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Spicy shakshuka: Add harissa paste or extra chili flakes for a kick.
• Green shakshuka: Use leafy greens like spinach, kale, or Swiss chard instead of tomatoes.
• Cheesy: Add crumbled feta, goat cheese, or shredded mozzarella to the sauce.
• Meaty: Add cooked ground lamb, sausage, or chorizo to the tomato base for a heartier version.
• Vegan: Skip the eggs and top with chickpeas or tofu for a plant-based take.
• Herb-packed: Add fresh basil, dill, or mint for extra aroma.

Storage/Reheating

Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat until warmed through. If the eggs are already cooked, avoid overcooking them when reheating. You can also microwave in short bursts, covering with a damp paper towel.

FAQs

What does shakshuka mean?

Shakshuka means “a mixture” in Arabic, referring to the blend of eggs and tomato-based sauce.

Can I make shakshuka ahead of time?

Yes, prepare the tomato sauce in advance and store it in the fridge. When ready to serve, reheat and add fresh eggs to poach.

How do I keep the eggs from overcooking?

Keep a close eye on the eggs while they poach and remove the pan from heat once the whites are set but the yolks are still soft.

Is shakshuka healthy?

Yes, it’s high in protein, fiber, and vitamins from the eggs and vegetables, and it’s naturally gluten-free.

Can I use fresh tomatoes instead of canned?

Absolutely. Use ripe, chopped fresh tomatoes and cook them down until the sauce thickens.

What type of pan is best for shakshuka?

A large skillet or cast iron pan works best for even cooking and easy poaching of the eggs.

What can I serve with shakshuka?

Serve it with warm pita, crusty bread, or even over rice or couscous for a more filling meal.

Can I bake shakshuka instead of cooking on the stove?

Yes, you can transfer the skillet to a 375°F oven after adding the eggs and bake until the eggs are just set.

Is shakshuka the same as huevos rancheros?

They’re similar but not the same. Huevos rancheros is a Mexican dish that uses tortilla, beans, and salsa, while shakshuka features eggs poached in a spiced tomato sauce.

Can I freeze shakshuka?

You can freeze the tomato sauce portion (without the eggs) for up to 2 months. Add fresh eggs when ready to serve.

Conclusion

Shakshuka is a bold, flavorful dish that proves breakfast (or brunch) can be both easy and impressive. With its rich, spiced tomato sauce and soft, poached eggs, it’s a one-pan meal that satisfies on every level. Serve it with your favorite bread and enjoy a warm, comforting dish that’s as good on a weekday morning as it is for a leisurely weekend feast.

Shakshuka

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Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a spiced tomato and pepper sauce. It’s hearty, healthy, and perfect for breakfast, brunch, or a light dinner, especially when served with crusty bread or pita.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 4–6 large eggs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2–3 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (14–15 oz) crushed tomatoes or 4–5 fresh ripe tomatoes, chopped
• 1 tablespoon tomato paste (optional)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili flakes or cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Feta cheese, crumbled (optional)
• Crusty bread or pita, for serving

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until soft, about 5 minutes.
2. Stir in garlic and chopped bell peppers. Cook for another 5–7 minutes until vegetables are tender.
3. Add tomato paste (if using), cumin, paprika, chili flakes (if using), salt, and pepper. Stir to coat vegetables in the spices.
4. Pour in crushed tomatoes and bring to a simmer. Cook for 10–15 minutes, stirring occasionally, until the sauce thickens.
5. Taste and adjust seasoning. Make small wells in the sauce with a spoon and crack an egg into each well.
6. Cover the skillet and cook for 5–7 minutes, or until egg whites are set and yolks are still runny.
7. Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if desired.
8. Serve hot with crusty bread or pita for dipping.

Notes

• Use ripe, fresh tomatoes for a fresher flavor if desired.
• To keep eggs soft, remove from heat as soon as whites are set.
• Add harissa or chili paste for more heat.
• The sauce can be made in advance and refrigerated for up to 3 days.
• For a dairy-free version, omit the feta cheese.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 190mg