Shakshuka isn’t just a dish—it’s a warm, hearty, and comforting experience. Perfect for breakfast, brunch, or even dinner, this Middle Eastern and North African specialty combines poached eggs simmered in a rich, spiced tomato sauce with fresh herbs and crusty bread. Whether you’re new to cooking or an experienced home chef, this recipe will guide you to create the best shakshuka you’ve ever tasted.
🌍 A Brief History of Shakshuka
The word shakshuka comes from Arabic, meaning “a mixture.” Originating in North Africa (Tunisia and Libya), the dish spread across the Middle East and gained global fame, especially in Israel, where it became a breakfast staple. Each culture has its own version:
- Tunisian shakshuka → spicier, often with harissa.
- Israeli shakshuka → milder, but rich in herbs.
- Mediterranean shakshuka → may include feta or olives.
This variety makes shakshuka endlessly adaptable, yet always rooted in its comforting simplicity.
🥘 Ingredients You’ll Need
Here’s the ingredient list for the classic shakshuka base (serves 4):
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional, for heat)
- 1 can (400g) crushed tomatoes or 5 fresh ripe tomatoes, diced
- Salt & black pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
Optional Additions:
- Crumbled feta cheese
- A spoonful of harissa for extra spice
- Spinach or kale for a green boost
🍳 Step-by-Step Cooking Instructions
- Prepare the Base
Heat olive oil in a wide skillet or cast-iron pan. Add onions and cook until translucent. Stir in bell pepper and sauté until softened. - Add Aromatics & Spices
Mix in garlic, cumin, paprika, and chili flakes. Cook for about 1 minute until fragrant. - Simmer the Sauce
Add tomatoes, season with salt and pepper, and let the sauce simmer for 10–12 minutes, stirring occasionally. The sauce should thicken slightly. - Create the Egg Wells
Using a spoon, make small wells in the sauce. Crack eggs directly into each well, spacing them evenly. - Cook the Eggs
Cover the pan and cook on low heat for 6–8 minutes, until the whites are set but yolks remain runny. For firmer yolks, cook an extra 2–3 minutes. - Garnish & Serve
Sprinkle with chopped herbs (parsley or cilantro), add crumbled feta if desired, and serve immediately with warm bread.
🔑 Pro Tips for Perfect Shakshuka
- Simmer longer for depth → Let tomatoes cook down to avoid watery sauce.
- Use a wide pan → Gives eggs space to cook evenly.
- Cover while cooking eggs → Ensures whites set without overcooking yolks.
- Adjust spice level → Add more chili for heat or skip for a milder version.
🥗 Variations You’ll Love
- Green Shakshuka → Swap tomatoes for spinach, zucchini, and green peppers.
- Cheesy Shakshuka → Add crumbled feta, goat cheese, or halloumi.
- Meat Lover’s Shakshuka → Stir in spicy sausage, ground beef, or lamb.
- Vegan Shakshuka → Replace eggs with tofu or chickpeas.
🍞 What to Serve with Shakshuka
Shakshuka shines when paired with:
- Warm pita bread, challah, or sourdough.
- A fresh side salad with cucumbers, tomatoes, and lemon.
- Creamy hummus or tahini on the side.
🥦 Nutritional Value (Per Serving, 1 egg portion)
- Calories: ~220
- Protein: 10g
- Carbohydrates: 12g
- Healthy Fats: 14g
- Rich in vitamin C, vitamin A, and antioxidants from tomatoes and peppers.
✅ Great for vegetarians, adaptable for keto/paleo diets.
❄️ Storage & Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove, adding a splash of water if sauce thickens.
- Avoid reheating eggs too long—they may become rubbery.
❓ Frequently Asked Questions
1. Can I make shakshuka ahead of time?
Yes—prepare the tomato base in advance, then reheat and add eggs when ready to serve.
2. Is shakshuka healthy?
Absolutely. It’s high in protein, low in processed ingredients, and packed with vegetables.
3. Can I make shakshuka without tomatoes?
Yes—try green shakshuka with leafy greens and herbs.
4. How do I prevent watery shakshuka?
Cook tomatoes down until the sauce thickens before adding eggs.
✅ Final Thoughts
Shakshuka is more than just a recipe—it’s a cultural comfort food that brings people together. With its vibrant spices, nourishing ingredients, and endless customizations, it’s the perfect dish to brighten any table. Whether you’re making it for a cozy family breakfast or a weekend brunch with friends, this recipe guarantees you’ll have the best shakshuka ever.
Now grab your skillet, crack some eggs, and enjoy this timeless dish! 🥘🍳
