There is something truly magical about a warm, comforting pan of shakshuka that brings people together like few other dishes can. This Shakshuka Recipe blends perfectly spiced, rich tomato sauce with tender, runny eggs cooked just right, making it an absolute showstopper for breakfast, brunch, or even a cozy dinner. If you have yet to experience the deep, smoky flavors and vibrant colors of this Middle Eastern classic, prepare to fall in love with every bite and enjoy the simplicity and soul of this incredible dish.
Ingredients You’ll Need
The beauty of this Shakshuka Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and creating a dish that’s both hearty and colorful. From the sweetness of the red bell pepper to the warmth of the spices, everything comes together effortlessly.
- Olive oil: Use good quality extra virgin olive oil for a fruity, smooth base that ties all ingredients together.
- Onion: Adds natural sweetness and depth once softened.
- Red bell pepper: Brings vibrant color and a gentle sweetness that balances the acidity of tomatoes.
- Garlic: Fresh and minced for an aromatic punch that elevates the sauce.
- Ground cumin: Offers earthy, nutty undertones essential for authentic flavor.
- Smoked paprika: Delivers warm smoky notes that make this dish unforgettable.
- Chili flakes (optional): Adds a subtle heat kick, customizable to your spice preference.
- Crushed tomatoes: The rich base that provides a luscious, tangy sauce.
- Salt: Enhances all natural flavors perfectly.
- Black pepper: Adds a mild sharpness to balance the dish.
- Large eggs: The star ingredient nestled in the sauce, cooked to creamy perfection.
- Fresh parsley or cilantro: Brightens the dish with fresh herbaceous notes.
- Crumbled feta cheese (optional): Adds a salty, tangy counterpoint for extra richness.
- Warm crusty bread or pita: Essential for scooping up every last bit of saucy goodness.
How to Make Shakshuka Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté them gently until they become soft and fragrant, about 5 to 7 minutes. This step is crucial because it creates the sweet, tender base that infuses the rest of the dish with depth and warmth.
Step 2: Add Garlic and Spices
Stir in the minced garlic along with the ground cumin, smoked paprika, and chili flakes if you like a bit of heat. Cook everything for about one minute so the spices can bloom and the aroma can fill your kitchen, signaling that the flavors are just about to blossom.
Step 3: Pour in Crushed Tomatoes and Simmer
Next, add the crushed tomatoes to the skillet along with salt and black pepper. Let the sauce simmer gently over medium-low heat for 10 to 15 minutes, stirring occasionally. This allows the sauce to thicken slightly and the flavors to meld, giving you that perfectly rich and tangy tomato base that makes this Shakshuka Recipe so irresistible.
Step 4: Cook the Eggs
Use the back of a spoon to make small wells in the tomato sauce, then carefully crack one egg into each well. Cover the skillet with a lid and cook the eggs until the whites are set but the yolks remain soft, about 5 to 8 minutes. This step is where the magic happens—creamy eggs swaddled in spicy, savory tomato sauce.
Step 5: Add Garnishes and Serve
Once the eggs are perfectly nestled and cooked, remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro on top for a fresh, bright touch. If you love feta, crumble some over for an added layer of tangy, salty creaminess that complements the dish beautifully.
How to Serve Shakshuka Recipe
Garnishes
Fresh parsley or cilantro is a must-have to brighten the Shakshuka Recipe with a burst of color and herbal freshness. Crumbled feta cheese is optional but highly recommended for that extra creamy and tangy contrast to the rich tomato sauce. A drizzle of good olive oil finishing on top can elevate the dish even further.
Side Dishes
Serving shakshuka with warm, crusty bread or soft pita allows you to scoop up every flavorful bite. For a heartier meal, pair it with a side salad featuring fresh cucumbers, tomatoes, and olives to keep the meal vibrant and light. Roasted potatoes or a grain like couscous can also round out the meal if you’re feeling extra indulgent.
Creative Ways to Present
For a festive brunch, serve shakshuka in individual cast-iron skillets or brightly colored ceramic dishes to impress guests. You can also add toppings like sliced avocado, spicy harissa sauce, or pickled vegetables for a fun twist. For weeknight dinners, serving it as a bowl with warm grains or greens underneath transforms it into a satisfying, cozy meal.
Make Ahead and Storage
Storing Leftovers
You can make the tomato sauce portion of your Shakshuka Recipe ahead of time and keep it refrigerated for up to 3 days. When you’re ready to enjoy, simply reheat the sauce and add the eggs fresh to maintain their silky texture and flavor.
Freezing
The tomato sauce freezes beautifully, so feel free to make a big batch and store portions in airtight containers for up to 3 months. Avoid freezing the eggs cooked in the sauce; it’s best to add fresh eggs when reheating to keep the dish tasting vibrant.
Reheating
Reheat leftover sauce gently on the stovetop over low heat, stirring occasionally. Once warmed, create wells and crack your eggs directly into the sauce, covering the pan to cook until the eggs reach your preferred doneness. This way, every bite tastes just as fresh as when first made.
FAQs
Can I make shakshuka without eggs?
Certainly! While the eggs are the hallmark of shakshuka, the spiced tomato sauce is delicious on its own and can be enjoyed as a stew or served over grains or roasted vegetables.
What can I substitute for smoked paprika?
If you don’t have smoked paprika on hand, regular paprika combined with a small pinch of ground cumin or a touch of chipotle powder can offer a similar smoky warmth to your Shakshuka Recipe.
Is shakshuka gluten-free?
Yes! The dish itself is naturally gluten-free, but be mindful of what you serve it with. Instead of bread or pita, opt for gluten-free bread alternatives or enjoy it straight from the pan.
How spicy is shakshuka typically?
Shakshuka is often mildly spiced, but you can easily adjust the heat by adding more chili flakes or harissa paste to suit your taste, making it as gentle or fiery as you like.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! Use about 4 cups of fresh, ripe tomatoes, chopped finely or blended for a smoother consistency. Just simmer longer to break down the fresh tomatoes and develop that luscious sauce perfect for the Shakshuka Recipe.
Final Thoughts
This Shakshuka Recipe is a delicious, vibrant dish that is as inviting as it is simple to prepare. Whether you’re serving it up for a weekend brunch with friends or craving a cozy, flavorful dinner for yourself, it offers comfort and excitement in every spoonful. Don’t hesitate to dive in and make this your next favorite go-to meal—you won’t regret it!
Print
Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Description
Shakshuka is a vibrant Middle Eastern and North African dish featuring poached eggs in a spicy, flavorful tomato and bell pepper sauce. Perfect for breakfast or brunch, it’s a wholesome, comforting meal that’s easy to prepare and packed with aromatic spices like cumin and smoked paprika. Serve it hot with crusty bread or pita for a satisfying start to your day.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon chili flakes (optional)
- 1 (28 oz) can crushed tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Eggs and Garnish
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional)
Serving
- Warm crusty bread or pita for serving
Instructions
- Heat the oil and sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until softened and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and optional chili flakes. Cook for about 1 minute until the spices become aromatic.
- Simmer the tomato sauce: Pour in the canned crushed tomatoes. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Let the sauce simmer gently for 10–15 minutes, stirring occasionally until it thickens slightly.
- Create wells and add eggs: Use a spoon to make small wells in the thickened sauce. Crack one egg into each well carefully to keep them intact.
- Cook the eggs: Cover the skillet with a lid and cook the eggs for 5–8 minutes, depending on your preferred doneness, until the egg whites are set and yolks are cooked to your liking.
- Garnish and serve: Remove the skillet from heat. Sprinkle chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve immediately with warm crusty bread or pita on the side.
Notes
- You can prepare the tomato sauce ahead and store it in the refrigerator. Reheat it before adding eggs to save time.
- For a spicier shakshuka, add harissa paste or increase the amount of chili flakes.
- To keep it gluten-free, skip the bread or serve with gluten-free alternatives.
- Adjust cooking time of eggs to personal preference for runny or firm yolks.
