Easy Shakshuka Recipe

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Shakshuka is a flavorful one-pan dish from North Africa and the Middle East, featuring eggs poached in a spiced tomato sauce that's bold, hearty, and delicious! Serve it with French bread or crostini for the ultimate comfort food.

What is shakshuka?

Shakshuka is a comforting and flavorful dish of poached eggs in a spiced tomato sauce, perfect for breakfast, brunch, or dinner. This North African and Middle Eastern favorite has simple ingredients like tomatoes, peppers, onions, and aromatic spices. The eggs cook gently in the sauce, making their yolks slightly runny for a rich and satisfying bite. It’s easy to prepare in one pan and pairs beautifully with crusty bread for scooping up every last bit of the delicious sauce.

We love Shakshuka because it is highly customizable, making it a go-to meal when you need something hearty yet simple. The combination of warm spices like cumin, smoked paprika, and harissa chili powder creates a bold, savory meal that wakes up any palate. This dish is also great for setting right on the table and serving straight from the pan.

The origins of shakshuka trace back to North Africa, but it has become a beloved staple in Middle Eastern cuisine, particularly in Israel.

Why You'll Love This Recipe

• The combination of simple ingredients like tomatoes, peppers, and spices creates a rich, savory sauce that pairs beautifully with eggs.
• Shakshuka is a one-pan dish making cleanup simple and easy.
• Perfect for breakfast, brunch, or a light dinner. Serve with hearty, crusty bread.
• This dish is highly customizable! You can add feta, sausage, or greens for extra flavor.

Ingredients You’ll Need

• Olive Oil – Used to sauté the vegetables and enhance their flavors.
• Onion – Adds a subtle sweetness and depth to the sauce.
• Red Bell Pepper – Provides a slightly sweet and smoky taste.
• Garlic – Adds aromatic richness to the dish.
• Smoked Paprika – Enhances the smokiness of the sauce.
• Harissa Chili Powder – Brings a bit of heat and North African flair.
• Ground Cumin – Adds a warm, earthy note.
• Whole Peeled Tomatoes – The base of the sauce, offering natural sweetness and acidity.
• Sea Salt & Black Pepper – To season and balance the flavors.
• Eggs – Poached directly in the sauce for a creamy, protein-rich element.
• Fresh Parsley or Cilantro – Sprinkle these on for a fresh finish before serving.
• Lemon Wedges – A squeeze of lemon brightens up the dish.

How to Make Shakshuka

Sauté the Vegetables – Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking until soft.

Toast the Spices – Stir in the minced garlic, smoked paprika, harissa chili powder, and ground cumin. Cook for another minute until fragrant.

Make the Tomato Sauce – Add the drained whole peeled tomatoes, breaking them apart with a spoon. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, stirring in the reserved tomato juice until the sauce thickens. Season with salt and pepper.

Add the Eggs – Make small wells in the sauce and carefully crack in the eggs.

Cover – Cover and simmer until the eggs are cooked to your preference, about 5-12 minutes.

Garnish & Serve – Sprinkle with fresh parsley or cilantro and serve warm with lemon wedges.

Serving Recommendations

Shakshuka is best enjoyed with bread or other sides that complement its rich, spiced tomato sauce.

• Serve with crusty bread, pita, or naan for dipping.
• Add a side of labneh, yogurt, or hummus for extra creaminess.
• Pair with a simple cucumber salad or a cucumber, tomato, and feta salad for freshness.
• Sprinkle crumbled feta cheese or olives on top for more depth of flavor.
• Enjoy with baked smashed potatoes or hash browns for a heartier meal.

Recipe Tips and Variations

• Canned Tomatoes: Substitute whole peeled tomatoes with crushed tomatoes for convenience. Don't drain.
• Using the Right Pan: A nonstick skillet isn’t necessary. A stainless skillet or enamel-coated cast iron skillet works beautifully for this recipe.
• Cracking Eggs: Crack each egg into a small bowl before adding it to the skillet to avoid getting shells in the shakshuka. This also ensures each yolk stays intact.
• Cook Time: The 5-12 minute range accounts for stovetop variations and gives you control over how firm or runny you want your egg yolks.
• Feta Cheese: For extra creaminess and tangy flavor, crumble feta cheese over the shakshuka just before serving. It pairs perfectly with the rich tomato sauce and tender cooked eggs.

Related Recipes You'll Love

• Stuffed Pepper Soup Recipe
• Hummus Recipe (without Tahini)

More Easy Breakfast Recipes

• Vegetarian Crustless Quiche
• Ham and Cheese Quiche
• Asparagus Bacon Egg Casserole
• Egg Puff Pastry
• Easy Dutch Baby Pancake

📖 Recipe