If you’re looking for a breakfast or brunch that brings both color and comfort to your table, the Shakshuka Recipe is your answer! This irresistible Middle Eastern classic features gently poached eggs in a deeply seasoned tomato and pepper sauce, fragrant with cumin and paprika. Whether you enjoy it as a cozy weekend treat or a quick weeknight meal, shakshuka is all about bold flavor, vibrant presentation, and that unbeatable moment when you dunk warm bread into a golden-yolked egg. Trust me, once you try this version, you’ll wonder how you ever brunch-ed without it!
Ingredients You’ll Need
Part of the magic of the Shakshuka Recipe is in how simple, honest ingredients come together into something absolutely memorable. Every component adds its own personality, from the sweet peppers to aromatic spices and those perfectly soft eggs—each is essential for the authentic flavor and look!
- Olive oil: This forms the rich, flavorful base and helps all the veggies soften up beautifully.
- Onion: Finely chopped to infuse every bite with subtle sweetness and depth.
- Red bell pepper: Diced for a pop of color and gentle sweetness that brightens the sauce.
- Garlic: Minced garlic is a must for its savory, aromatic punch—don’t skimp on it!
- Ground cumin: Adds a warm earthiness that sets the shakshuka apart from just any tomato sauce.
- Sweet paprika: Offers a hint of smokiness and gorgeous reddish hue to the dish.
- Crushed red pepper flakes (optional): For heat lovers, this adds just the right background kick.
- Crushed tomatoes: The soul of the sauce, bringing all the flavors together into a luscious, simmered base.
- Salt: Essential for elevating every other ingredient; adjust to your taste.
- Black pepper: A touch of this sharpens all the savory flavors in the sauce.
- Large eggs: Fresh eggs become the silky, the runny centerpiece of this recipe—use the best you can find.
- Fresh parsley or cilantro: Chopped herbs bring brightness and finish the dish with a burst of green.
- Crumbled feta cheese (optional): Adds creamy, salty contrast and makes each bite pop if you choose to use it.
How to Make Shakshuka Recipe
Step 1: Sauté the Veggies
Start by heating the olive oil in a large skillet over medium heat. Toss in the finely chopped onion and diced red bell pepper, and let them cook together for about 5 to 6 minutes. Stir occasionally—the goal is to soften them gently and build up a flavorful base, so take your time and enjoy those amazing smells coming from the pan!
Step 2: Add Garlic and Spices
Once the veggies are soft, stir in the minced garlic, ground cumin, sweet paprika, and crushed red pepper flakes if you like things spicy. Cook this mixture for just a minute, until it’s wonderfully fragrant—you’ll know it’s ready when you can smell that unmistakable combo of garlic and spice wafting through your kitchen.
Step 3: Simmer the Tomato Sauce
Pour in the can of crushed tomatoes along with the salt and black pepper. Give everything a good stir, then let the sauce simmer uncovered for 10 to 15 minutes. It should thicken up a bit and develop a deeper, richer flavor as it bubbles away—this is where the magic of a classic Shakshuka Recipe happens!
Step 4: Add the Eggs
Once the sauce is ready, use a spoon to create little wells in the bubbling tomato mixture. Gently crack an egg into each well—try to keep the yolks whole for the best visual effect. Cover the skillet and let the eggs cook for 5 to 7 minutes, until the whites are set but the yolks are still gloriously runny (or longer if you prefer them firm).
Step 5: Finish and Serve
Remove the skillet from the heat, then scatter chopped fresh parsley or cilantro over the top. Add crumbled feta if you’re into cheesy, savory bites. The finished Shakshuka Recipe should be served piping hot, right out of the pan, with big chunks of crusty bread or warm pita for scooping up every last bit!
How to Serve Shakshuka Recipe
Garnishes
Sprinkle your finished dish liberally with fresh parsley or cilantro for an herby pop. If you’re a fan of a tangy, salty hit, don’t hesitate to scatter crumbled feta cheese over the top—it melts slightly into the sauce and eggs, creating incredible bursts of flavor in every bite. A drizzle of extra virgin olive oil right before serving never hurts, either!
Side Dishes
This Shakshuka Recipe is famously served with hunks of crusty bread or warm pita to soak up the luscious tomato sauce and gooey yolks. For something a bit different, serve it alongside a light Israeli salad or a plate of marinated olives. A dollop of thick yogurt on the side is also delicious for those who want a cool, creamy contrast.
Creative Ways to Present
Try baking your individual servings in small cast iron skillets for an impressive touch at brunch. For a twist, you can spoon the shakshuka sauce over roasted potatoes or even ladle it onto a bed of cooked grains for a heartier, dinner-friendly take. Mini shakshukas served in ramekins make for show-stopping appetizers at any gathering!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shakshuka Recipe, let the skillet cool, then transfer leftovers into an airtight container. Store in the refrigerator for up to three days. The flavors often deepen overnight, making for an especially delicious next-day meal.
Freezing
While eggs themselves don’t freeze well, the tomato and pepper sauce is perfect for prepping ahead. Freeze the sauce portion on its own in a tightly sealed container for up to three months. When ready, simply reheat the sauce and add fresh eggs so they poach perfectly every time.
Reheating
To reheat, warm the sauce gently in a skillet over low heat, then nestle in new eggs and cook as directed. If you’re reheating an already-cooked dish, cover with a lid and slowly bring it to temperature, being careful not to overcook the eggs. A splash of water or stock helps revive the sauce’s original lushness.
FAQs
Can I make the Shakshuka Recipe vegan?
Definitely! Just skip the eggs and instead add beans, chickpeas, or even tofu for protein. The spiced tomato sauce is flavorful enough to carry the dish on its own—top with your favorite plant-based cheese or avocado for a similar creamy finish.
What’s the best way to get runny yolks?
The key is to crack your eggs into the simmering sauce, cover the skillet, and keep an eye on them! For runny yolks, start checking after 5 minutes, and gently press the whites to make sure they’re set before serving.
Can I use fresh tomatoes instead of canned?
Absolutely—just use about 8–10 ripe tomatoes, peeled and chopped, and simmer them until they break down into a thick sauce. In peak tomato season, this can take shakshuka to a whole new level of freshness.
Is the Shakshuka Recipe spicy?
It can be as spicy or mild as you like! The red pepper flakes give just a gentle warmth, but you can easily dial it up or omit them entirely. Try adding a swirl of harissa for a smokier and bolder kick if you enjoy extra heat.
Can I add extra vegetables or protein?
Yes! This dish is super flexible. Sautéed spinach, kale, or cooked chickpeas are fantastic stir-ins. Some folks even top with spicy lamb sausage or grilled eggplant for a more robust meal.
Final Thoughts
Few dishes come together as effortlessly and satisfyingly as a good Shakshuka Recipe. It’s vibrant, comforting, and always a crowd-pleaser, no matter the time of day. I hope you’ll give this version a try—pull out your favorite skillet, gather some fresh eggs, and treat yourself to a taste of something special. Your table (and your taste buds) will thank you!
Print
Shakshuka Recipe
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Shakshuka is a classic Middle Eastern dish of eggs poached in a spicy tomato and pepper sauce, perfect for a flavorful and satisfying meal any time of day.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 5–6 large eggs
- 1/4 cup chopped fresh parsley or cilantro
- Crumbled feta cheese (optional), for topping
Instructions
- Heat olive oil: In a large skillet over medium heat, add olive oil.
- Cook vegetables: Add onion and bell pepper, cook until softened. Add garlic, cumin, paprika, and red pepper flakes, cook until fragrant.
- Add tomatoes: Pour in crushed tomatoes, salt, and black pepper. Let simmer for 10–15 minutes.
- Add eggs: Make wells in the sauce and crack an egg into each well. Cover and cook until eggs are set.
- Finish and serve: Sprinkle with herbs and feta. Serve hot with bread.
Notes
- You can customize Shakshuka by adding spinach, kale, or chickpeas.
- For a spicier kick, try using harissa or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 7g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 190mg
