Few dishes capture the warmth and vibrancy of Mediterranean mornings like shakshuka — a stunning one-pan meal of gently poached eggs nestled in a spiced tomato and pepper sauce.
Originating in North Africa and embraced by the Middle East, shakshuka is more than just breakfast — it’s a comforting, colorful dish that turns simple ingredients into pure joy.
This version is the perfect balance of authenticity, nutrition, and simplicity — a dish you can whip up in 30 minutes yet serve proudly at any brunch table.
🕒 Quick Recipe Overview
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Calories | ~210 per serving |
| Difficulty | Easy |
| Cuisine | North African / Middle Eastern |
| Course | Breakfast / Brunch / Dinner |
💡 Pro Tip: Use a cast-iron skillet for even heat and authentic presentation — it holds warmth beautifully for serving.
🛒 Ingredients You’ll Need
Base Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 can (400g) crushed tomatoes or 4 ripe Roma tomatoes, diced
- Salt and freshly ground black pepper, to taste
Eggs & Garnish
- 4–6 large eggs
- Fresh parsley or cilantro, chopped
- Optional: crumbled feta cheese, chili flakes, or sliced olives
🍳 Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a wide skillet over medium heat. Add chopped onion and red bell pepper. Sauté until soft and lightly caramelized — about 5 minutes.
2. Add Garlic and Spices
Stir in minced garlic, cumin, smoked paprika, and cayenne. Let them bloom for 30 seconds — this deepens the flavor foundation.
3. Build the Tomato Base
Pour in crushed tomatoes (or fresh chopped ones). Stir, reduce heat slightly, and simmer for 10–12 minutes until the sauce thickens and the flavors meld. Season with salt and pepper.
👨🍳 Chef’s Tip: If you like a richer texture, add 1 teaspoon of tomato paste or a pinch of sugar to balance acidity.
4. Add the Eggs
Make small wells in the sauce using a spoon. Crack one egg into each well. Cover the skillet and cook for 5–7 minutes, until the egg whites are set but yolks are still runny.
5. Garnish and Serve
Sprinkle with chopped parsley or cilantro. Add optional toppings like feta or chili flakes for an extra burst of flavor.
Serve hot with crusty bread, pita, or even naan for dipping into that luscious sauce.
🌍 A Little History: The Journey of Shakshuka
The word shakshuka comes from Arabic, meaning “a mixture.”
Its roots trace back to Tunisia, where it was a simple, home-cooked meal of tomatoes, peppers, and spices. From there, it spread across North Africa and the Levant, becoming a staple in Israeli, Egyptian, and Moroccan cuisines.
Each region adds its twist:
- Tunisian shakshuka: often spicier with harissa.
- Israeli shakshuka: includes feta and sometimes spinach.
- Turkish menemen: similar but uses scrambled eggs instead of poached ones.
💪 Nutritional Highlights (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | 10 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Fiber | 3 g |
| Vitamin A | 22% DV |
| Vitamin C | 30% DV |
✅ Why it’s healthy: Shakshuka is naturally gluten-free, high in antioxidants, and rich in protein — a perfect balanced meal for any time of day.
🍽️ Serving Ideas & Variations
Serve With:
- Warm pita bread, sourdough toast, or naan
- A dollop of labneh, Greek yogurt, or tahini drizzle
- Fresh mint tea or Turkish coffee
Try These Variations:
- 🥬 Green Shakshuka: Replace tomatoes with spinach, kale, and zucchini.
- 🌶️ Spicy Moroccan Style: Add harissa and lamb merguez sausage.
- 🧀 Cheesy Version: Add mozzarella or goat cheese just before serving.
- 🥑 Modern Brunch Twist: Top with avocado slices and microgreens.
🧊 Storage & Reheating Tips
- Refrigerate: Store leftover sauce (without eggs) in an airtight container for up to 3 days.
- Reheat: Warm the sauce gently, then crack fresh eggs in and cook before serving.
- Freezing: The tomato base freezes beautifully — thaw and reheat for instant shakshuka anytime.
❓ Frequently Asked Questions
Q1: Can I make shakshuka without eggs?
Yes! You can substitute eggs with chickpeas or tofu cubes for a vegan-friendly version.
Q2: Can I use canned tomatoes?
Absolutely. Choose high-quality crushed or fire-roasted tomatoes for the best depth of flavor.
Q3: What’s the best pan for shakshuka?
A cast-iron or enameled skillet distributes heat evenly and retains warmth at the table.
Q4: How do I make it less spicy?
Reduce or omit cayenne pepper and paprika; balance the flavor with a touch more cumin.
❤️ Final Thoughts
Shakshuka is more than just a recipe — it’s a shared experience. The sizzle of tomatoes, the aroma of garlic and cumin, the golden yolks breaking into silky sauce — every bite feels like a Mediterranean sunrise.
Try this recipe once, and it’ll quickly become a staple in your kitchen.
Tag your creation with #BestShakshukaRecipe — we’d love to see how it turned out!
