If you have ever wished for a dish that truly combines vibrant flavors, stunning colors, and comforting warmth all in one skillet, this Shakshuka Recipe is your new best friend. Originating from the heart of Middle Eastern and North African cuisine, this recipe brings together perfectly poached eggs nestled in a rich, spiced tomato sauce that feels like a hug on a plate. Whether you’re serving it for breakfast, brunch, or a cozy dinner, this Shakshuka Recipe is an absolute showstopper that’s as simple to make as it is delicious.
Ingredients You’ll Need
Ingredients You’ll Need
This Shakshuka Recipe relies on straightforward, pantry-friendly ingredients that work together to create that perfect harmony of sweet, smoky, and slightly spicy flavors. Each component plays a key role, from the tender vegetables adding freshness and texture, to the spices that lift the sauce with warmth and depth. Let’s take a look.
- 2 tablespoons olive oil: This is the base for sautéing your vegetables and adds rich, fruity flavor.
- 1 small onion, finely chopped: Adds sweetness and soft texture as it cooks down.
- 1 red bell pepper, chopped: Brings color and a subtle sweetness that balances the acidity.
- 3 cloves garlic, minced: Infuses the dish with unmistakable warmth and aroma.
- 1 teaspoon ground cumin: Adds earthy notes that make the sauce distinctively Middle Eastern.
- 1 teaspoon smoked paprika: Gives a smoky depth that pairs beautifully with the tomatoes.
- 1/4 teaspoon crushed red pepper flakes (optional): Provides a gentle kick to wake up your taste buds.
- 1 (28-ounce) can crushed tomatoes: The vibrant base that holds everything together.
- 1/2 teaspoon salt: Enhances the natural flavors of all your ingredients.
- 1/4 teaspoon black pepper: Adds a touch of heat and complexity.
- 5–6 large eggs: The star of the dish, gently poached in the sauce to create creamy, runny yolks.
- 1/4 cup chopped fresh parsley or cilantro: Offers bright, fresh herbal notes as a finishing touch.
- Crumbled feta cheese for topping (optional): Adds a creamy, salty dimension to complement the sauce and eggs.
How to Make Shakshuka Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat until shimmering. Add your finely chopped onion and red bell pepper, letting them soften and mingle their sweetness for about 5 minutes. This step builds the base flavor, so patience here is key as the veggies become tender and fragrant.
Step 2: Add Garlic and Spices
Next, toss in the minced garlic, cumin, smoked paprika, and crushed red pepper flakes if you like a bit of spice. Stir it all together and cook for about a minute more until you can smell the beautiful aroma of those spices awakening the pan. This fragrant blend is what gives shakshuka its soul.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes and season with salt and black pepper. Lower the heat and let the sauce simmer gently for 10 to 15 minutes, stirring occasionally. You want the sauce to thicken slightly and concentrate its flavors, creating a lush and hearty bed for the eggs.
Step 4: Poach the Eggs in the Sauce
Using a spoon, carefully make small wells in the thickened tomato sauce, then gently crack one egg into each well. Cover the skillet with a lid and let the eggs cook for 5 to 7 minutes. Keep an eye on them to ensure the whites are set but the yolks remain perfectly runny, or cook a bit longer if you prefer your yolks firm. This stage is when the magic happens, with the eggs softly poaching right in all that goodness.
Step 5: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the top, and if you’re feeling indulgent, crumbled feta cheese adds a wonderful salty tang that pairs beautifully with the rich sauce. Get your crusty bread or warm pita ready to scoop up every last spoonful.
How to Serve Shakshuka Recipe
Garnishes
Brighten your shakshuka with fresh herbs like parsley or cilantro to add a lively contrast to the rich sauce. For a creamy and salty twist, a sprinkle of crumbled feta cheese melts slightly on top, creating a mouthwatering texture and flavor combination.
Side Dishes
While shakshuka is fantastic on its own, pairing it with crusty bread, warm pita, or even toasted sourdough elevates the experience by giving you the perfect tool for scooping up the delicious sauce and runny eggs. For a heartier meal, serve with a simple green salad or roasted vegetables on the side.
Creative Ways to Present
Want to surprise your guests? Serve shakshuka family-style in the skillet for a rustic vibe, or plate individual servings with a drizzle of good olive oil and a dusting of smoked paprika for a restaurant-worthy presentation. Adding dollops of creamy labneh or a few olives can also bring a fun twist to this classic recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, transfer the shakshuka to an airtight container and refrigerate. It keeps well for up to 3 days, although freshly made shakshuka is always best for that vibrant flavor and runny yolk experience.
Freezing
Freezing shakshuka with the eggs can be tricky since they don’t always reheat well. For best results, freeze just the tomato sauce portion separately. When ready to enjoy, thaw and reheat the sauce, then poach fresh eggs directly in the warmed sauce for that perfect texture.
Reheating
Gently reheat your shakshuka in a skillet over low heat to avoid overcooking the eggs. Cover the pan and warm until heated through. Avoid microwaving to maintain the delicate textures and flavors that make this dish so special.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! While canned crushed tomatoes offer convenience and consistent flavor, using fresh, ripe tomatoes that are peeled and chopped will give a lighter, fresher sauce. Just simmer a bit longer to allow the sauce to thicken properly.
Is shakshuka spicy?
The spice level is totally up to you. The crushed red pepper flakes add a gentle heat that wakes up the palate, but you can skip or increase them depending on your preference. The smoky paprika also adds warmth without overpowering the dish.
Can I make shakshuka vegan?
Shakshuka traditionally includes eggs, but you can easily adapt it by omitting the eggs and adding chickpeas or tofu for protein. The richly spiced tomato sauce remains the star and works beautifully as a vegan dish.
What should I eat with shakshuka?
Crusty bread or warm pita are classic accompaniments, perfect for scooping up the sauce and eggs. You can also serve it with a side salad, roasted vegetables, or even grains like couscous for a more filling meal.
How long does shakshuka last in the fridge?
Stored in an airtight container, shakshuka is best enjoyed within 3 days. Beyond that, the eggs can lose their texture and the sauce may begin to lose its freshness.
Final Thoughts
There is something incredibly satisfying about cracking eggs into a spicy tomato sauce and watching them gently cook into silky pockets of flavor. This Shakshuka Recipe brings warmth, comfort, and a burst of vibrant taste to your table with minimal fuss. I encourage you to try it for yourself and enjoy every delicious bite that makes shakshuka a beloved dish around the world.
Print
Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian, Gluten Free
Description
Shakshuka is a vibrant and flavorful Middle Eastern and North African breakfast dish featuring eggs poached in a spicy, aromatic tomato and bell pepper sauce. This hearty and comforting skillet meal combines the sweetness of sautéed onions and red bell peppers with the warmth of cumin and smoked paprika, finished with fresh herbs and optionally topped with feta cheese for added richness. Perfect for a satisfying start to the day or a wholesome main course.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 1 (28-ounce) can crushed tomatoes
- 5–6 large eggs
- 1/4 cup chopped fresh parsley or cilantro
- Crumbled feta cheese for topping (optional)
Instructions
- Heat Olive Oil and Sauté Vegetables: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the finely chopped onion and chopped red bell pepper, sautéing them for approximately 5 minutes until they become soft and begin to caramelize.
- Add Garlic and Spices: Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and the optional 1/4 teaspoon crushed red pepper flakes. Cook for another minute, allowing the spices and garlic to become fragrant and well incorporated.
- Add Crushed Tomatoes and Season: Pour in the 28-ounce can of crushed tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Create Wells and Add Eggs: Using a spoon, make small wells in the thickened tomato sauce. Carefully crack one egg into each well, spacing them evenly across the skillet.
- Cook Eggs: Cover the skillet with a lid and continue cooking on medium-low heat for 5 to 7 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook for a few minutes longer.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the shakshuka with chopped fresh parsley or cilantro and add crumbled feta cheese if desired. Serve immediately with crusty bread or warm pita for dipping.
Notes
- For extra nutrition, consider adding spinach, kale, or chickpeas to the sauce.
- Adjust the spice level by increasing or omitting the crushed red pepper flakes according to your taste preference.
- Use fresh herbs like parsley or cilantro for a bright, fresh flavor contrast.
- Serve with warm, crusty bread or pita to soak up the delicious sauce.
