Few dishes can claim to be both comforting and vibrant, hearty yet fresh, and utterly satisfying all at once—but shakshuka manages it with flair. This iconic North African and Middle Eastern dish has captured hearts worldwide with its rich, spiced tomato sauce and perfectly poached eggs nestled inside. Every bite is a balance of savory, slightly spicy, and aromatic flavors, making it a go-to meal for breakfast, brunch, or even a quick dinner.
My first experience with shakshuka was during a lazy weekend brunch, when the golden eggs broke into a simmering, fragrant tomato sauce, releasing ribbons of yolk that melded with paprika and cumin. It was love at first bite. What’s remarkable about shakshuka is how simple it is to make—just a handful of fresh vegetables, a few pantry spices, and eggs—and yet the flavors are profound. Whether you’re cooking for one or feeding a crowd, shakshuka is as flexible as it is impressive.
This recipe is a perfect introduction for home cooks looking to explore Middle Eastern flavors or anyone seeking a warm, satisfying dish that feels special but requires minimal effort.
Recipe Overview
Shakshuka is a one-pan dish of poached eggs simmered in a rich tomato and bell pepper sauce, infused with paprika, cumin, and a hint of chili. Garnished with fresh cilantro and parsley, it’s colorful, comforting, and perfect for any meal of the day. Its bold flavors, minimal prep time, and beautiful presentation make it a favorite for breakfast, brunch, or casual dinners.
Ingredients & Instructions
Here’s what you need to make this vibrant dish, along with step-by-step instructions for the perfect shakshuka.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Step-by-Step Instructions
1. Sauté the Vegetables
Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking until the onion becomes translucent and soft, about 5–7 minutes. This forms the flavorful base for the sauce.
2. Add Garlic and Spices
Stir in garlic, paprika, cumin, and chili powder. Cook for about 1 minute until fragrant, being careful not to burn the garlic. The spices give shakshuka its signature warmth and depth.
3. Add Tomatoes and Simmer
Pour in the canned tomatoes with their juice. Break them down with a spoon into smaller pieces, creating a chunky, rustic sauce. Season with salt and pepper. Reduce the heat and allow the sauce to simmer gently for 8–10 minutes to let the flavors meld and the sauce thicken slightly.
4. Poach the Eggs
Using the back of a spoon, make small wells in the sauce. Carefully crack an egg into each well. Cover the pan with a lid and cook for 5–8 minutes, or until the eggs are done to your preference—runny yolks are traditional, but you can cook them firm if you prefer.
Tip: If you want a faster cook, covering the pan helps steam the eggs and ensures even cooking.
5. Garnish and Serve
Sprinkle the shakshuka with fresh cilantro and parsley for color and freshness. Serve directly from the pan with warm crusty bread or pita to soak up the rich sauce.
Cooking Tips & Variations
Shakshuka is versatile and can be tailored to different tastes:
1. Spice Variations
- Add harissa or cayenne pepper for extra heat.
- Smoked paprika can lend a subtle smokiness.
2. Vegetable Additions
- Spinach, zucchini, or eggplant can be added to the sauce for more texture.
- Roasted cherry tomatoes intensify sweetness and flavor.
3. Cheese Options
- Feta or goat cheese crumbled on top adds creaminess and a tangy kick.
- Mozzarella can create a melty, indulgent layer over the eggs.
4. Make It a Meal
- Serve shakshuka over cooked grains like couscous, quinoa, or rice for a heartier option.
- Pair with roasted potatoes or avocado slices for a filling brunch.
5. Storage
- Shakshuka is best enjoyed fresh. Leftovers can be stored in the fridge for up to 2 days, but poached eggs are best cooked fresh.
Serving Suggestions
Shakshuka shines as a centerpiece for any meal:
- Breakfast or brunch: Serve with toasted sourdough or pita.
- Lunch or dinner: Add a side salad or roasted vegetables.
- Garnish ideas: Lemon wedges, extra chili flakes, or a drizzle of olive oil elevate the dish.
Its rustic presentation and bold flavor make it ideal for casual meals and entertaining alike.
Shakshuka is a simple yet impressive dish that transforms humble ingredients into a vibrant, satisfying meal. With a rich, spiced tomato base and perfectly poached eggs, it’s comforting, healthy, and full of flavor. Its flexibility makes it perfect for breakfast, brunch, or dinner, and the fresh herb garnish adds brightness to every bite. Whether you’re a seasoned cook or a beginner in the kitchen, shakshuka is a recipe you’ll return to again and again.
FAQs
1. Can I make shakshuka ahead of time?
Yes, prepare the sauce ahead and refrigerate. Add the eggs and cook fresh just before serving.
2. Can I use fresh tomatoes instead of canned?
You can, but it will take longer to cook down into a sauce. Blanching and peeling fresh tomatoes is recommended.
3. How do I know when the eggs are done?
For runny yolks, cook 5–6 minutes. For firmer yolks, cook 7–8 minutes. Covering the pan speeds cooking.
4. Can I make it spicy?
Yes. Add chili flakes, harissa, or extra chili powder to taste.
5. What should I serve with shakshuka?
Warm bread, pita, or grains like couscous, rice, or quinoa make excellent accompaniments.
Shakshuka is a flavorful one-pan dish of poached eggs in spiced tomato and bell pepper sauce. Easy, vibrant, and perfect for breakfast, brunch, or dinner.