This vibrant Shakshuka recipe features a rich, spiced tomato and pepper sauce perfectly paired with poached eggs for a hearty, satisfying meal.
It’s simple to prepare in a single skillet and is ideal for breakfast, brunch, or dinner.
Serve it with crusty bread or pita to soak up every last bit of the flavorful sauce, and I guarantee you won’t have any leftovers.
What Is Shakshuka?
Shakshuka is a vibrant, aromatic dish that’s as beautiful as it is delicious.
It’s a Middle Eastern and North African favorite, taking brunch menus by storm. And you may have heard it called “eggs in purgatory“.
This one-pan wonder features eggs gently poached in a rich, spiced tomato sauce.
Add some bell peppers and warm spices like cumin and paprika for a dish that’s comforting, hearty, and healthy.
No matter the occasion, Shakshuka delivers.
Why You’ll Love This Shakshuka
One-Pan Wonder: Shakshuka allows you to create a complete, satisfying meal in one skillet, minimizing cleanup and maximizing flavor development.
Versatile: Enjoy Shakshuka for breakfast, brunch, lunch, or dinner. Its hearty nature and bold flavors make it suitable for any time of day.
Customizable: The recipe offers room for personalization. Adjust the spice levels, add extra vegetables, or experiment with other cheese toppings to suit your preferences.
Taste Sensation: Aromatic spices, sweet bell peppers, tangy tomatoes, and rich egg yolks combine to create delicious flavor harmony.
Ingredients
- Fresh Ripe Tomatoes: Tomatoes add natural sweetness and depth to the shakshuka, essential for the rich, tangy sauce. You can also use canned, if that’s all you have.
- Tomato Paste: Concentrated and intense, tomato paste amplifies the base flavor.
- Onion, Bell Pepper, & Garlic: These aromatic vegetables form the flavorful foundation of the dish. They add texture and a variety of sweet and savory flavors.
- Large Eggs: These eggs poach beautifully in the spicy sauce, providing a creamy, protein-packed centerpiece.
- Olive Oil: Olive oil is used for sautéing the vegetables, bringing a subtle richness to the dish.
- Spices: Cumin, paprika, coriander, and cayenne pepper add warmth and depth. Cumin and coriander also provide earthy notes.
- Salt & Pepper: Essential seasonings that enhance the flavors of the vegetables and spices, ensuring a balanced and savory taste. Add them near the end to taste.
- Granulated Sugar: A small amount of sugar helps balance the acidity of the tomatoes, creating a more rounded flavor profile.
- Fresh Parsley or Cilantro: These fresh herbs add a bright, refreshing note and vibrant color to the dish.
- Feta Cheese: This is an optional but delicious addition. Crumbled feta cheese adds a tangy, creamy element that beautifully complements the spicy sauce and eggs.
How to Make Shakshuka
This Middle Eastern dish is a regular in my kitchen, and for good reason.
Homemade shakshuka is like having a taste of Mediterranean sunshine on your plate!
Check out how easy it is to make:
1. SAUTÉ: Heat the olive oil in a large skillet, add the onion and cook for 3-4 minutes. Add the bell peppers and cook for 5-6 minutes until softened.
2. STIR: Add the garlic and cook for 30 seconds until fragrant. Then, add tomato paste and spices and stir for 1-2 minutes.
3. SIMMER: Mix in the tomatoes and sugar, reduce the heat, and simmer for 10-15 minutes.
4. POACH: Create 6 wells in the sauce and crack an egg into each. Cover and cook the eggs for 5-7 minutes until desired doneness.
5. SERVE: Remove from the heat, sprinkle with parsley or cilantro, and add feta. Serve hot with crusty bread or pita.
Tips For the Best Shakshuka
What I love about shakshuka is how versatile it is.
You can customize it with your favorite spices and toppings, making it your own.
Plus, it’s a one-pan wonder that’s perfect for any meal of the day.
Check out these tips, then let’s get cooking!
- Tomato choices. For the best flavor, use fresh, ripe tomatoes. Or go for canned tomatoes if that’s all you have. (See the recipe card for extra info.)
- Adjust the spices. Balance the spices according to your taste. For example. I like extra cayenne. But you can leave it out totally if you don’t like heat.
- Egg cooking. If you let the dish cook uncovered, it’ll take about 8 minutes, and the bottom of the eggs will be firmer. If you add a lid, they’ll cook more evenly.
- Don’t skip the garnishes. For added flavor and visual appeal, garnish with fresh herbs like parsley or cilantro and crumbled feta cheese.
- Serving suggestions. Serve the shakshuka with crusty bread or pita for dipping. Consider sides like hummus, sautéed spinach, or a fresh salad for a well-rounded meal.
- Variations. Try other vegetables, like zucchini or eggplant, or use other types of cheese, like goat cheese or gorgonzola.
How to Store
The aroma that fills your kitchen while cooking shakshuka is simply irresistible.
And when you break into those silky egg yolks and let them mingle with the rich tomato sauce… pure bliss!
Unfortunately, though, it’s not the best for storing leftovers. Those eggs just won’t hold up.
Luckily, you can keep the sauce!
To Store: Discard leftover eggs and store cooled shakshuka in an airtight container. Place in the refrigerator for 2-3 days.
To Reheat: Gently reheat the shakshuka in a skillet over medium heat until warm. Add a splash of water if needed to loosen the sauce. Cook fresh eggs.
More Mediterranean Dishes You Have to Try
Chicken Marbella
Greek Sheet-Pan Chicken
Panzanella Salad
Harissa Honey Chicken
Shakshuka
6
servings15
minutes20
minutes210
kcalThis vibrant Shakshuka recipe features a rich, spiced tomato and pepper sauce perfectly paired with poached eggs for a hearty, satisfying meal.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 tablespoons tomato or harissa paste
2 teaspoons ground paprika, sweet or smoked
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper, optional
10-12 fresh ripe tomatoes, chopped (see note)
1 teaspoon granulated sugar
salt and pepper, to taste
6 large eggs
chopped parsley or cilantro, for garnish
crumbled feta cheese, for garnish
crusty bread, for serving
Instructions
- Warm the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the bell peppers and cook for another 5-6 minutes until the peppers soften.
- Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the tomato paste, paprika, cumin, coriander, and cayenne pepper (if using). Cook, stirring constantly, for 1-2 minutes.
- Add the chopped tomatoes and sugar and stir to combine. Reduce the heat to medium-low and let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens. Taste and season with salt and pepper.
- Use a spoon to make 6 small wells in the sauce. Gently crack the eggs into each well.
- Cover the skillet with a lid and let the eggs cook for 5-7 minutes for soft yolks. Keep an eye on the eggs so they don’t overcook.
- Remove the skillet from the heat once the eggs are to your liking. Sprinkle chopped parsley or cilantro over the top, and crumble some feta cheese for extra flavor.
- Serve the shakshuka directly from the skillet with crusty bread or pita for dipping. Enjoy!
Notes
- Instead of fresh tomatoes, use 1 (28-ounce) can whole peeled tomatoes or 2 (14-ounce) cans fire roasted tomatoes.
