If you have never tasted this vibrant and soul-warming dish before, get ready to fall in love with this Shakshuka Recipe, a Middle Eastern classic that blends perfectly spiced tomatoes and tender eggs into a cozy skillet feast. Every bite bursts with rich flavors, a touch of smoky warmth, and the bright freshness of herbs that make it a standout any time of day. Whether you’re serving it for breakfast, brunch, or even a light dinner, this shakshuka will quickly become your go-to comfort dish that’s as easy to prepare as it is satisfying.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this Shakshuka Recipe plays an essential role, contributing vibrant color, a faint smoky kick, or a silky texture that makes every spoonful unforgettable. Simple pantry staples and fresh items come together here to create something truly special.
- Olive oil: The rich base that gently softens onions and peppers while lending a fruity depth.
- Medium onion (diced): Adds sweetness and body to the tomato sauce.
- Red bell pepper (diced): Brings a subtle crunch and vibrant red color.
- Garlic cloves (minced): Imparts a savory punch that infuses throughout the dish.
- Ground cumin: Essential for its smoky, warm aroma that defines shakshuka.
- Paprika: Adds mild, sweet pepper flavor and a beautiful hue.
- Cayenne pepper (optional): For a subtle, tongue-tingling heat that wakes up the palate.
- Ground coriander: Offers a citrusy note that brightens the sauce.
- Salt: To enhance and balance every flavor in the skillet.
- Black pepper: Provides just the right touch of sharpness.
- Crushed tomatoes (28 ounces): The hearty, tangy base for the sauce with natural sweetness.
- Large eggs (6): Poached gently in the sauce, creating a luscious, creamy centerpiece.
- Fresh chopped parsley or cilantro (for garnish): Adds a bright, herbaceous finish.
- Crumbled feta cheese (optional): Introduces a salty, creamy contrast that is irresistible.
How to Make Shakshuka Recipe
Step 1: Sauté Your Vegetables
Start by heating olive oil over medium heat in a large skillet. Toss in your diced onion and red bell pepper and cook them until they soften and release their natural sweetness—about 5 to 7 minutes. This step sets the foundation for your sauce by creating a gentle, fragrant bed for the spices and tomatoes.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic and let it cook for another couple of minutes until fragrant but not browned. Then it’s time for the magic mix: sprinkle in ground cumin, paprika, optional cayenne pepper for warmth, ground coriander, salt, and freshly cracked black pepper. Coating the softened veggies with these spices transforms the dish with deep, layered flavors that hint at the Middle East.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes and bring everything to a gentle simmer. Let it cook uncovered for 10 to 15 minutes, stirring occasionally, so the sauce thickens just right—rich, slightly tangy, and perfectly robust. This slow simmer lets the flavors marry beautifully, building a luscious base for the eggs.
Step 4: Poach the Eggs in the Sauce
Create little wells in the tomato sauce and crack an egg into each one with care. Cover the skillet and cook for 5 to 7 minutes if you prefer runny yolks, or longer if you want them firmer. This is where the dish turns truly special—the eggs absorb the spiced tomato warmth, becoming tender pillows of creaminess.
Step 5: Garnish and Serve
Remove the skillet from heat, sprinkle chopped parsley or cilantro on top, and add crumbled feta if you’re feeling indulgent. The combination of the bright herbs and salty cheese adds fresh complexity that makes every bite sing.
How to Serve Shakshuka Recipe
Garnishes
Fresh parsley or cilantro is essential for a burst of herbal freshness that cuts through the richness. Crumbled feta cheese is a fantastic addition if you enjoy a salty, creamy contrast to the spicy tomato base. You can also try a dollop of Greek yogurt if you want to mellow the heat and add an extra creamy dimension.
Side Dishes
Shakshuka shines when paired with warm, crusty bread or soft, slightly toasted pita to soak up every drop of that glorious sauce. Some love serving it alongside a crisp green salad or pickled vegetables to introduce a chilly crunch and tang. For a heartier meal, roasted potatoes or a side of couscous make lovely accompaniments.
Creative Ways to Present
Serve shakshuka right in the skillet it’s cooked in for a rustic vibe, especially if you’re sharing with friends or family. For individual servings, make mini shakshuka cups using ramekins for a charming brunch presentation. Or turn it into a breakfast bowl by layering shakshuka over cooked grains like quinoa or bulgur, topping with extra herbs and cheese for a wholesome twist.
Make Ahead and Storage
Storing Leftovers
If you have any shakshuka left over, transfer it to an airtight container and refrigerate it for up to 3 days. The tomato sauce keeps beautifully, but the eggs may firm up more in the fridge, so they’ll be great for a quick reheated meal.
Freezing
While the tomato base freezes well on its own, freezing shakshuka with eggs is less ideal because the texture changes after thawing. For best results, freeze the tomato sauce separately in meal-sized portions, then add fresh eggs when you reheat it later.
Reheating
Reheat shakshuka gently on the stovetop or in the microwave until warmed through. If reheating leftovers with eggs, try adding a fresh egg or two to the warmed sauce and poaching them briefly for a rejuvenated meal experience.
FAQs
Can I make shakshuka without bell peppers?
Absolutely! While red bell peppers add sweetness and texture, you can simply omit them or substitute with another vegetable like zucchini or spinach for a different twist.
Is shakshuka spicy?
The classic shakshuka has a gentle warmth thanks to paprika and cumin. Adding cayenne pepper or red pepper flakes makes it spicier if you enjoy a kick. The spice level is quite flexible to your taste.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Fresh tomatoes can work if they’re very ripe and juicy. You’ll want to peel and crush them well, then cook simmer longer to develop that thick, saucy consistency characteristic of shakshuka.
Is shakshuka only for breakfast?
Definitely not! Shakshuka is versatile and delicious any time of day—brunch, lunch, dinner, or even a hearty snack. Its comforting flavors make it an anytime favorite in many households around the world.
Can I add meat to shakshuka?
Traditional shakshuka is vegetarian, but you can add cooked sausage, ground meat, or merguez to the tomato base for a heartier variation. Just cook the meat separately then add it before simmering the sauce.
Final Thoughts
This Shakshuka Recipe is a shining example of how simple ingredients and a few thoughtful steps come together to create something truly unforgettable. Its vibrant colors, comforting textures, and layered flavors make it a standout dish you’ll want to share with everyone you know. Dive in, enjoy the aromas as they fill your kitchen, and don’t be surprised if it quickly claims a permanent spot in your recipe rotation.
Print
Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian, Gluten Free
Description
A classic Middle Eastern breakfast dish featuring poached eggs simmered in a spiced tomato and bell pepper sauce. This shakshuka recipe is flavorful, nutritious, and perfect for a comforting morning meal, garnished with fresh herbs and optional crumbled feta.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
Garnish
- Fresh chopped parsley or cilantro
- Crumbled feta cheese (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 5–7 minutes, until the vegetables soften.
- Add Garlic and Spices: Stir in the minced garlic and cook for another 1–2 minutes until fragrant. Add the ground cumin, paprika, cayenne pepper (if using), ground coriander, salt, and black pepper. Mix well to coat the vegetables with the spices.
- Simmer Tomato Sauce: Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat and let it gently simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Poach the Eggs: Create 6 small wells in the tomato sauce and carefully crack one egg into each well. Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks remain runny. Cook longer if you prefer firmer yolks.
- Garnish and Serve: Remove the skillet from heat. Garnish with freshly chopped parsley or cilantro and sprinkle crumbled feta cheese on top if desired. Serve immediately with crusty bread or warm pita.
Notes
- For a spicier shakshuka, add red pepper flakes or a chopped jalapeño along with the bell pepper during the sauté step.
- You can prepare the tomato sauce base ahead of time and crack the eggs in just before serving for convenience.
- Adjust cooking times to achieve your preferred egg doneness – less time for runny yolk, longer for fully set eggs.
- Serve with crusty bread or pita to soak up the flavorful sauce.
