Introduction
Shakshuka is a traditional North African and Middle Eastern dish that has become beloved around the world for its vibrant flavors, hearty textures, and rustic charm. At its core, it features eggs gently poached in a simmering tomato sauce that’s infused with onions, garlic, bell peppers, and warm spices like cumin and paprika.
This dish is comforting yet exotic, a balance of richness from the eggs and tanginess from the tomatoes, with fragrant spices making it truly irresistible. Shakshuka is as much about the experience as the taste—it’s typically served family-style in the skillet it’s cooked in, ready to be scooped up with warm bread.
Why I Love This Recipe
I love Shakshuka because it’s the ultimate combination of comfort food and sophistication. It feels special enough for brunch but simple enough for a weekday dinner. The silky eggs nestled in a spiced tomato sauce are so satisfying, especially when paired with crusty bread or pita to mop up every last drop.
Another reason I adore this dish is its versatility—it can be vegetarian, spicy, mild, or loaded with extra toppings like cheese or fresh herbs. Each bite feels like a warm hug with a touch of adventure.
Why It’s a Must-Try Dish
- Iconic brunch recipe with global appeal.
- One-pan meal – easy cleanup and rustic serving style.
- Balanced & nutritious – protein from eggs, fiber from vegetables, and rich flavor from spices.
- Customizable – works for both vegetarians and meat-lovers.
- Impressive yet simple – looks gourmet but is quick to prepare.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories per Serving: ~280 kcal
- Course: Breakfast / Brunch / Main
- Cuisine: Middle Eastern / North African
Ingredients
For the Shakshuka Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional, for heat)
- 1 can (400 g / 14 oz) crushed tomatoes (or use 4 fresh ripe tomatoes, peeled and chopped)
- 2 tbsp tomato paste
- Salt and black pepper, to taste
- ½ tsp sugar (optional, to balance acidity)
- 4–6 large eggs
For Garnish:
- Fresh cilantro or parsley, chopped
- Crumbled feta cheese (optional)
- Crusty bread or pita, for serving
Step-by-Step Preparation Method
Step 1: Prepare the Sauce
- Heat olive oil in a large skillet or cast-iron pan over medium heat.
- Add chopped onion and bell pepper. Sauté until softened (5–6 minutes).
- Stir in garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.
- Add crushed tomatoes and tomato paste. Season with salt, pepper, and optional sugar.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
Step 2: Cook the Eggs
- Using a spoon, make small wells in the sauce.
- Crack an egg into each well.
- Cover the skillet with a lid and let the eggs poach in the sauce for 5–7 minutes, or until whites are set but yolks remain runny (adjust to preference).
Step 3: Garnish & Serve
- Remove from heat and sprinkle with fresh herbs and feta (if using).
- Serve immediately with warm crusty bread or pita for dipping.
How to Serve
- Shakshuka is best served directly in the skillet for a rustic, communal dining experience.
- Pair with pita, naan, sourdough, or challah to scoop up sauce and eggs.
- Add a fresh side salad with cucumber, tomato, and lemon dressing for balance.
Recipe Tips
- Don’t overcook the eggs – shakshuka tastes best when yolks are slightly runny.
- Use a wide skillet so the eggs have enough space to cook evenly.
- Taste and adjust spice – make it mild or spicy to your preference.
- Make ahead – the sauce can be prepared in advance; just reheat and add eggs when ready to serve.
Variations
- Green Shakshuka: Swap tomatoes for spinach, kale, and herbs.
- Cheesy Shakshuka: Add crumbled feta or goat cheese while simmering.
- Spicy Moroccan Shakshuka: Add harissa paste for an extra kick.
- Meaty Shakshuka: Add ground lamb, beef, or merguez sausage for a heartier version.
- Vegan Shakshuka: Replace eggs with chickpeas or tofu scramble.
Freezing & Storage
- Refrigeration: The tomato sauce (without eggs) can be stored in the fridge for up to 4 days.
- Freezing: Freeze the sauce (without eggs) for up to 2 months.
- Reheating: Thaw and reheat sauce, then crack in fresh eggs to cook. Eggs do not freeze well once poached.
Special Equipment Needed
- Large skillet or cast-iron pan with lid
- Wooden spoon for stirring
- Ladle or spoon for making wells in sauce
Conclusion
Shakshuka is more than just a meal—it’s an experience of flavor, tradition, and comfort. From the richly spiced tomato sauce to the silky poached eggs and vibrant garnishes, this dish is a celebration of simple, wholesome ingredients cooked beautifully together.
Whether enjoyed as a weekend brunch centerpiece or a quick weeknight dinner, this recipe is a must-try for anyone who loves bold flavors, rustic cooking, and one-pan meals. With its versatility, vibrant presentation, and incredible taste, Shakshuka deserves a spot in your regular cooking rotation.
Shakshuka (Poached Eggs in Spiced Tomato Sauce)
Description
Shakshuka is a traditional North African and Middle Eastern dish that has become beloved around the world for its vibrant flavors, hearty textures, and rustic charm.
Ingredients
For the Shakshuka Base:
For Garnish:
Instructions
-
Step 1: Prepare the Sauce: Heat olive oil in a large skillet or cast-iron pan over medium heat. Add chopped onion and bell pepper. Sauté until softened (5–6 minutes). Stir in garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant. Add crushed tomatoes and tomato paste. Season with salt, pepper, and optional sugar. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
-
Step 2: Cook the Eggs: Using a spoon, make small wells in the sauce. Crack an egg into each well. Cover the skillet with a lid and let the eggs poach in the sauce for 5–7 minutes, or until whites are set but yolks remain runny (adjust to preference).
-
Step 3: Garnish & Serve: Remove from heat and sprinkle with fresh herbs and feta (if using). Serve immediately with warm crusty bread or pita for dipping.
