Get ready to fall head over heels for this Shakshuka Recipe, a bubbling skillet of eggs poached in a rich, spiced tomato and pepper sauce that’s as vibrant to look at as it is to eat. Whether you’re treating yourself to a leisurely brunch, searching for a fuss-free dinner, or sharing a Middle Eastern classic with friends, this dish always delivers big flavor and warm, comforting vibes. With its perfect balance of tang, spice, and silky eggs, every bite is a culinary hug you’ll crave again and again.
Ingredients You’ll Need
Shakshuka is all about letting simple, good-quality ingredients shine, and each one brings its own personality to the dish. Here’s what you’ll need, along with why each item matters so much to this timeless favorite.
- Olive Oil: The gentle, fruity foundation for sautéing and infusing the veggies with flavor.
- Onion: Brings natural sweetness and depth to the sauce as it cooks down.
- Red Bell Pepper: Adds color, a subtle tang, and a touch of crispness that balances the tomatoes.
- Garlic: A must for bold aromatic warmth—don’t skip it!
- Crushed Tomatoes (28 oz): The heart of shakshuka, lending body, tang, and bright tomato flavor to the sauce.
- Tomato Paste: Thickens and deepens the tomato flavor for that lush, velvety finish.
- Ground Cumin: Earthy, warm, and unmistakably “shakshuka.”
- Paprika: Brings sweet smokiness, especially delightful if you opt for smoky or hot varieties.
- Chili Powder: Adds gentle, approachable heat without overpowering the other flavors.
- Salt: Balances and enhances every layer of the sauce and eggs.
- Black Pepper: Just a hint for rounding out the spice profile.
- Large Eggs (6): The star protein—perfectly poached right in the sauce.
- Crumbled Feta Cheese: Brings creamy tang and a touch of saltiness as a finishing flourish.
- Fresh Parsley or Cilantro: Lively herbs that add a pop of color and fresh, bright flavor on top.
How to Make Shakshuka Recipe
Step 1: Sauté the Vegetables
Start by heating your olive oil in a big, wide skillet over medium heat. Toss in the diced onion and red bell pepper, sprinkling a dash of patience as everything softens and sweetens—give this about five minutes. You’ll know it’s ready for the next step when those veggies are tender and almost melting into the pan, filling your kitchen with a sweet, savory aroma.
Step 2: Add the Aromatics
Stir in the minced garlic and let it sizzle for a minute. This quick step unlocks the unmistakable garlicky fragrance that’s utterly essential for any great Shakshuka Recipe. Keep watch so the garlic doesn’t burn—just cook until it’s fragrant, not browned.
Step 3: Build the Flavorful Tomato Sauce
Now, tip in the crushed tomatoes and tomato paste, followed by the cumin, paprika, chili powder, salt, and black pepper. Stir well—watch that sauce transform into a deep, inviting red. Let it bubble away, uncovered, for 10 to 15 minutes, stirring occasionally. As it cooks, it’ll thicken and all those spices will mellow together into something truly special.
Step 4: Make the Egg Wells
Once your sauce looks rich and jammy, use a spoon to make six little divots around the skillet. Carefully crack an egg into each well. This helps the eggs keep their shape and ensures each scoop gets both egg and sauce (the best part!).
Step 5: Poach the Eggs
Lower the heat and cover the skillet. Let everything cook gently for 6 to 8 minutes, or until the egg whites have just set but those yolks are still gorgeously runny. If you like your eggs more cooked, you can leave them a little longer, but trust me—the golden yolk is what takes this Shakshuka Recipe to next-level deliciousness!
Step 6: Finish and Serve
Take the skillet off the heat and shower everything with crumbled feta and a generous sprinkle of chopped parsley or cilantro. Serve immediately, hot and bubbling, with crusty bread or warm pita at the ready for dipping straight into the sauce and eggs.
How to Serve Shakshuka Recipe
Garnishes
Fresh herbs like parsley or cilantro are non-negotiable for that final burst of color and vibrancy. A scattering of extra feta or a pinch of chili flakes can add layers to the flavor. If you enjoy a bit of richness, a drizzle of good olive oil over the top brings a glossy finish, while chopped chives or scallions give a gentle crunch and sharpness.
Side Dishes
This Shakshuka Recipe truly shines with sides that soak up every last drop of sauce. Warm, crusty bread or soft pita are classics. For a more filling affair, add a side of lightly dressed greens or a simple cucumber and tomato salad for contrast. If you feel adventurous, serve with labneh or a scoop of creamy Greek yogurt for cool, tangy balance.
Creative Ways to Present
Try baking individual servings in mini cast-iron skillets for a rustic brunch touch, or load portions onto toasted sourdough for an open-faced “shakshuka tartine.” Hosting friends? Pass the skillet around the table family-style, encouraging everyone to dip, scoop, and share. No matter how you serve it, expect plenty of oohs and ahhs!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which, honestly, is rare!), let the Shakshuka Recipe cool to room temperature. Then, spoon everything into an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making leftovers almost as good as the original serving.
Freezing
For longer storage, you can freeze the tomato base before adding the eggs. Simply prepare the sauce, cool completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat, then poach fresh eggs right before serving for best texture.
Reheating
To gently reheat leftovers, warm them on the stovetop over low heat. If the eggs are already in the sauce, spoon a little water around the edge of the pan, cover, and heat until warmed through, taking care not to overcook the eggs. You can also microwave individual portions, but keep an eye on the yolks so they stay soft.
FAQs
Can I make this Shakshuka Recipe ahead of time?
Absolutely! The tomato and pepper sauce can be made a day or two in advance; just reheat gently and add the eggs to poach fresh when you’re ready to serve. This makes entertaining a breeze and ensures perfectly cooked eggs every time.
What if I don’t have feta cheese?
No worries! This dish is just as delicious with a sprinkle of goat cheese, grated halloumi, or even dollops of creamy ricotta. For a dairy-free option, simply skip the cheese entirely and bump up the fresh herbs or add a spoonful of tangy labneh on the side.
Can I add other vegetables or proteins?
Definitely—Shakshuka is endlessly customizable. For a heartier meal, toss in a handful of spinach, kale, or drained chickpeas. If you’re in the mood for something different, sauté sliced mushrooms, zucchini, or eggplant with the peppers and onions for extra depth and texture.
Is this Shakshuka Recipe spicy?
By default, the heat is gentle and approachable, but you can dial it up or down to your taste. Add a pinch of cayenne, double the chili powder, or use hot paprika for more kick, or simply tone things down for a truly mild version.
What’s the best way to serve Shakshuka at a brunch or party?
Serve it directly from the skillet—big, bold, and bubbling—or transfer to small baking dishes for individual servings. Pair with a generous basket of toasted pita, olives, and a fresh salad. Shakshuka is a conversation starter and centerpiece all in one!
Final Thoughts
This Shakshuka Recipe is more than just a meal—it’s a lively journey of flavor, color, and aroma that always puts a smile on your face. If you’ve never tried it, now’s the perfect time to bring a little taste of the Middle East into your kitchen. Gather your ingredients, invite some hungry friends, and enjoy every warm, saucy, satisfying spoonful!
Print
Shakshuka Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A flavorful and hearty Shakshuka recipe, featuring poached eggs in a spiced tomato and bell pepper sauce topped with feta and fresh herbs. This Middle Eastern and North African dish is perfect for breakfast, brunch, or a satisfying main course.
Ingredients
For the Shakshuka:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
For Garnish:
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Heat olive oil: In a large skillet over medium heat, add olive oil.
- Cook vegetables: Add diced onion and red bell pepper, cook until softened. Stir in minced garlic and cook until fragrant.
- Add tomatoes and spices: Stir in crushed tomatoes, tomato paste, cumin, paprika, chili powder, salt, and pepper. Simmer for 10–15 minutes.
- Add eggs: Make wells in the sauce and crack eggs into each well. Cover and cook until egg whites are set but yolks are runny.
- Garnish and serve: Sprinkle with feta cheese and herbs. Serve hot with bread.
Notes
- For a spicier shakshuka, add cayenne pepper or hot paprika.
- You can add spinach, kale, or chickpeas for variation.
- Leftovers can be refrigerated and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 8g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 190mg
