Shakshuka is more than just a dish — it’s a flavorful story of culture, tradition, and delicious simplicity. From its humble origins in North Africa to its popularity across the Middle East and beyond, this hearty combination of poached eggs in a rich tomato sauce has become a global breakfast favorite. In this post, we’ll explore the fascinating history of Shakshuka, its authentic ingredients, and how you can recreate this iconic meal at home with ease.
Why You’ll Love This Recipe
Authentic Flavor: This recipe stays true to traditional Shakshuka, using classic ingredients and techniques.
Simple & Easy: Made in one pan with basic pantry staples, perfect for busy mornings.
Healthy & Nutritious: Packed with fresh tomatoes, peppers, and eggs, offering a balanced and wholesome meal.
Customizable: Add feta, herbs, or extra spices to make it your own.
Great for Any Meal: While it’s famous as a breakfast dish, Shakshuka works beautifully for brunch, lunch, or even dinner.
Ingredients You’ll Need
- Olive oil – For sautéing the vegetables and adding rich flavor.
- Onion – Finely chopped for a flavorful base.
- Bell pepper – Red or green, diced, for color and sweetness.
- Garlic cloves – Minced for bold, aromatic flavor.
- Tomatoes – Freshly chopped or canned for the rich sauce.
- Tomato paste – For deeper color and concentrated flavor.
- Spices – Paprika, cumin, salt, black pepper, and chili powder for authentic warmth.
- Eggs – The star ingredient, gently poached in the sauce.
- Fresh parsley or cilantro – For garnish and a pop of freshness.
- Optional: Crumbled feta or olives for extra Mediterranean flair.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by gathering and prepping all your ingredients. Finely chop the onion, dice the bell pepper, mince the garlic, and chop the tomatoes if using fresh ones. Having everything ready will make cooking smoother.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they soften. Stir in the minced garlic and cook for another minute, releasing its aroma.
Step 3: Build the Flavorful Sauce
Add the chopped tomatoes to the pan, followed by 1 tablespoon of tomato paste. Stir to combine, then season with paprika, cumin, salt, black pepper, and a pinch of chili powder. Let the sauce simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the mixture looks too dry, add a splash of water.
Step 4: Create Space for the Eggs
Once the sauce is rich and fragrant, use a spoon to create small wells in the sauce — one for each egg. Gently crack an egg into each well, taking care not to break the yolk.
Step 5: Cover and Cook the Eggs
Reduce the heat to low, cover the pan with a lid, and let the eggs cook for about 5 to 7 minutes, or until the whites are set but the yolks are still slightly runny.
Step 6: Garnish and Serve
Remove from heat and sprinkle with fresh parsley or cilantro. For extra flavor, you can also crumble some feta cheese on top. Serve immediately with warm crusty bread or pita to scoop up the sauce and eggs.
Tips for Best Results
1. Use Fresh, Ripe Tomatoes (or Quality Canned Tomatoes)
For the richest flavor, fresh ripe tomatoes are ideal, especially in summer. If fresh tomatoes aren’t in season, go for high-quality canned tomatoes. Crushed or whole peeled tomatoes work best. Avoid overly watery tomatoes, as they can make the sauce too thin.
2. Don’t Rush the Sauce
The key to a flavorful Shakshuka is giving the sauce time to simmer. Letting the onions, peppers, tomatoes, and spices cook together for at least 10 minutes allows the flavors to blend beautifully. If you rush this step, the sauce might taste flat.
3. Adjust Spice Level to Your Taste
Shakshuka traditionally has a subtle warmth, but you can make it spicier if you like. Add a bit more chili powder or even a pinch of red pepper flakes if you prefer a kick. For a milder version, reduce the spices slightly.
4. Handle the Eggs Gently
When cracking the eggs into the sauce, crack them into a small bowl first, then slide them into the pan. This helps avoid broken yolks and ensures even placement.
5. Cover the Pan for Perfect Eggs
Covering the pan helps the eggs cook evenly. If you prefer runny yolks, cook for about 5 minutes. For firmer yolks, leave them for 7-8 minutes.
6. Don’t Skip the Garnish
A sprinkle of fresh parsley or cilantro brightens the dish. If you like extra richness, add crumbled feta cheese or a drizzle of tahini before serving.
7. Serve Immediately
Shakshuka is best enjoyed hot, straight from the pan, with warm bread to soak up the sauce. Waiting too long can overcook the eggs and dull the fresh flavors.
Common Mistakes to Avoid
1. Skipping the Spice Toasting Step
One of the biggest flavor boosters in Shakshuka comes from properly blooming the spices in the oil after sautéing the onions and peppers. If you add the spices directly to the sauce without this quick toasting step, the flavors may remain flat or underdeveloped. Always give the spices a quick toast in oil to unlock their full aroma.
2. Using Watery Tomatoes
If your tomatoes release too much liquid, the sauce can become thin and soupy. This not only weakens the flavor but also makes it harder for the eggs to poach evenly. If needed, simmer the sauce a little longer to thicken it, or use a combination of fresh tomatoes and a bit of tomato paste to concentrate the flavor.
3. Overcrowding the Eggs
If you try to fit too many eggs into a small pan, they may not cook evenly, and the whites can merge into each other, becoming messy. For the best presentation and texture, use a large enough skillet to give each egg some space.
4. Overcooking the Eggs
One of the joys of Shakshuka is dipping bread into the runny yolks. Overcooking the eggs to a hard consistency takes away from this experience. To keep the yolks soft, check the eggs after 5 minutes and remove the pan from heat as soon as the whites are set.
5. Forgetting the Bread
Shakshuka isn’t complete without bread to scoop up the rich sauce and eggs. Serve with crusty bread, pita, or even flatbread for the full experience.
6. Serving It Cold
Shakshuka tastes best when served immediately. Allowing it to sit too long can make the eggs rubbery and the sauce less vibrant.
Serving Suggestions
1. Warm, Crusty Bread is Essential
The rich, spiced tomato sauce and perfectly poached eggs are meant to be scooped up with bread. Traditional options like pita, baguette, or sourdough work beautifully. For a rustic touch, serve with homemade flatbread straight from the pan.
2. Add a Side Salad for Freshness
Balance the warmth of Shakshuka with a light, refreshing side salad. A simple cucumber and tomato salad with lemon and olive oil pairs well. You could also serve a Mediterranean salad with cucumbers, tomatoes, red onions, and olives for extra color and flavor.
3. Yogurt or Labneh for Creaminess
A small bowl of thick yogurt or labneh makes a wonderful contrast to the bold spices of Shakshuka. Drizzle it with a bit of olive oil and sprinkle with za’atar or sumac for a flavorful touch.
4. Cheese for Extra Richness
Shakshuka pairs beautifully with cheese, especially feta or halloumi. You can crumble feta directly over the dish or serve sliced cheese on the side for guests to enjoy as they wish.
5. Turn it into a Brunch Spread
If serving Shakshuka for brunch, expand the table with some complementary dishes. Think hummus, stuffed grape leaves, olives, or even a baba ghanoush dip. This transforms your meal into a beautiful Mediterranean feast.
6. Pair with a Drink
For a traditional touch, serve Shakshuka with mint tea. If you prefer something refreshing, fresh orange juice or a cucumber-mint lemonade would also work perfectly.
7. Serve Directly from the Pan
For a cozy, family-style experience, place the skillet directly on the table and let everyone dig in. This adds to the rustic charm and keeps the dish warm until the last bite.
Storage and Reheating Tips
1. Storing Leftovers
If you have leftover Shakshuka, it’s best to store it in an airtight container. Ideally, remove the eggs before storing, as eggs tend to become rubbery when reheated. Place the sauce and eggs in separate containers if possible. Both can be kept in the refrigerator for up to 3 days.
2. Can You Freeze Shakshuka?
The tomato sauce itself freezes well, but the eggs do not. If you want to make Shakshuka ahead of time, prepare the sauce only and freeze it in an airtight freezer-safe container for up to 2 months. When ready to serve, simply reheat the sauce, crack in fresh eggs, and cook as usual.
3. Reheating on the Stove
For best results, reheat the tomato sauce gently over medium heat in a skillet. Add a splash of water if the sauce has thickened too much in the fridge. Once the sauce is hot, you can either poach fresh eggs directly in the reheated sauce or gently warm leftover eggs by placing them back into the sauce for a minute or two.
4. Microwave Option
If you’re in a hurry, you can microwave individual portions. Place the Shakshuka in a microwave-safe dish, cover loosely, and heat for 1 to 2 minutes until warmed through. Be careful not to overheat the eggs, as they can become tough.
5. Fresh Garnish After Reheating
After reheating, sprinkle some fresh parsley or cilantro on top to brighten the flavors. A drizzle of olive oil or a crumble of feta can also revive the dish beautifully.
6. Best Enjoyed Fresh
While Shakshuka can be stored and reheated, it’s always at its best when freshly made. If possible, make it fresh in smaller batches to enjoy the perfect balance of runny eggs and rich sauce.
Variations and Substitutions
1. Spice it Up or Tone it Down
Traditional Shakshuka has warm spices like paprika and cumin, but you can adjust the heat level to your preference. For extra heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped fresh chili pepper. For a milder version, stick to paprika and leave out the chili powder entirely.
2. Add More Veggies
Shakshuka is very flexible when it comes to vegetables. You can add zucchini, mushrooms, or spinach to the sauce for extra nutrition. Simply sauté them along with the onions and peppers.
3. Switch Up the Protein
If you want a heartier meal, add some chickpeas to the sauce for a plant-based protein boost. For a meatier twist, cook some spiced sausage like merguez or chorizo in the pan before adding the vegetables and sauce.
4. Cheese Lovers’ Version
Cheese isn’t part of every traditional Shakshuka, but it’s a delicious addition. Crumble feta cheese over the top just before serving for a creamy, salty contrast. You could also sprinkle in some shredded mozzarella or goat cheese for a melty touch.
5. Try a Green Shakshuka
For a creative twist, swap the tomato base for a vibrant green sauce made from spinach, kale, and herbs. This version is lighter but still packed with flavor and pairs beautifully with soft eggs.
6. Vegan Option
To make a vegan Shakshuka, skip the eggs and add hearty ingredients like chickpeas, tofu, or cooked lentils. You can also add a dollop of dairy-free yogurt on top for creaminess.
7. Global Twists
For a Mediterranean feel, add olives and artichokes. For a Middle Eastern touch, drizzle with tahini before serving.
Related Recipes
Avocado Toast Seasoning – Elevate Breakfast Flavor – Avocado pairs well with Shakshuka, making this a useful link for breakfast enthusiasts.
Classic Breakfast Sandwich Recipes – This can provide readers with additional breakfast options.
French Onion Soup – A Classic Comfort Food Recipe – Both dishes share a rich tomato base and can be complementary comfort food options.
Frequently Asked Questions
1. What is Shakshuka?
Shakshuka is a traditional dish of poached eggs simmered in a rich tomato and bell pepper sauce, flavored with spices like paprika, cumin, and garlic. It’s a popular meal in North Africa, the Middle East, and beyond.
2. Is Shakshuka for breakfast or dinner?
While Shakshuka is most often served for breakfast or brunch, it’s also a fantastic option for lunch or dinner, thanks to its hearty ingredients.
3. Can I make Shakshuka in advance?
Yes, you can prepare the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply reheat the sauce, crack in fresh eggs, and cook.