Shakshuka

Shakshuka is a flavorful North African and Middle Eastern dish where eggs are poached in a spiced tomato and pepper sauce. It is hearty, aromatic, and best enjoyed with warm bread to soak up the rich sauce. Traditionally served for breakfast, shakshuka is versatile enough to be enjoyed for any meal of the day.

Why You’ll Love This Recipe

• It is a one-pan meal that is simple yet deeply flavorful.

• Customizable with a variety of spices, vegetables, or cheeses.

• Ideal for sharing but also easy to make for one or two people.

• Naturally vegetarian and healthy, yet comforting and satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil

• Onion, diced

• Red bell pepper, diced

• Garlic cloves, minced

• Crushed tomatoes (canned or fresh)

• Tomato paste

• Spices: ground cumin, paprika, cayenne pepper or chili flakes

• Salt and black pepper

• Eggs

• Fresh herbs: parsley or cilantro

• Optional: feta cheese, harissa, or chili peppers for extra heat

directions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened (about 5–7 minutes).

2. Stir in garlic, cumin, paprika, and cayenne; cook for 1–2 minutes until fragrant.

3. Add crushed tomatoes and tomato paste. Season with salt and pepper. Simmer for 10–15 minutes until thickened.

4. Create small wells in the sauce with a spoon and crack eggs into them.

5. Cover and cook until egg whites are set but yolks remain runny, about 5 minutes.

6. Remove from heat, sprinkle with fresh herbs and optional feta.

7. Serve hot with bread or pita.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Green shakshuka: Use spinach, kale, or zucchini instead of tomatoes.

• Cheesy shakshuka: Add feta, goat cheese, or halloumi.

• Spicy shakshuka: Include harissa, jalapeños, or chili peppers.

• Protein-packed: Add chickpeas or white beans to the sauce.

• Meaty version: Add ground lamb, sausage, or chorizo.

storage/reheating

• Store leftover shakshuka in an airtight container in the refrigerator for up to 3–4 days.

• For best results, reheat the sauce on the stovetop and add fresh eggs before serving.

• If reheating cooked eggs, warm gently in a skillet with a lid. The yolks may firm up.

• Avoid freezing shakshuka with eggs; freeze the sauce alone for up to 3 months.

FAQs

Can I make shakshuka ahead of time?

Yes, prepare the sauce in advance and add eggs just before serving.

Can I use fresh tomatoes instead of canned?

Yes, use about 4 cups of chopped fresh tomatoes, cooking them until thickened.

How do I keep yolks runny?

Cook covered for 3–4 minutes for soft yolks, longer for firmer ones.

What bread goes best with shakshuka?

Serve with crusty bread, pita, or challah for dipping.

Is shakshuka spicy?

It can be mild or spicy depending on the amount of chili or cayenne used.

Can I add meat to shakshuka?

Yes, sausage, chorizo, or ground lamb pair well with the sauce.

Is shakshuka healthy?

Yes, it is nutrient-rich with vegetables, protein, and healthy fats.

Can I make shakshuka vegan?

Yes, omit eggs and add beans, lentils, or tofu instead.

Can I cook the eggs separately and add them later?

Yes, but cooking in the sauce allows flavors to meld better.

Where does shakshuka come from?

It originated in North Africa and spread across the Middle East, especially popular in Tunisia, Morocco, and Israel.

Conclusion

Shakshuka is a wholesome, comforting dish that brings bold flavors and warmth to the table. Its simplicity and adaptability make it a favorite for both quick weeknight meals and leisurely weekend brunches. Whether you keep it classic or explore variations, shakshuka is always satisfying and best enjoyed with good bread to soak up every drop of the sauce.

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