Easy Shakshuka

Shakshuka is a popular breakfast dish throughout North Africa and the Middle East. It’s a simple combination of poached eggs in a flavorful tomato sauce with garlic, onions, bell pepper, and spices. Enjoy this dish with a side of crusty bread or pita bread for dipping. 

When I’m craving a savory breakfast, this is what I usually make. It’s healthy, easy, and it just so happens to be the only way my toddler will eat eggs.

Of course, I make sure the eggs are fully cooked for her and adjust the spice level, but it’s one of her favorite meals.

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish that features gently poached eggs in a spicy tomato sauce. It can be served at breakfast, lunch or dinner with a side of pita bread or crusty bread for dipping into its flavorful sauce.

It’s usually made with olive oil, onion, bell peppers, garlic, and spices (cumin, paprika and cayenne pepper). I like to add chili powder to my shakshuka for extra flavor. You can use fresh or canned tomatoes, depending on what you have in your kitchen.

Shakshuka recipe ingredients

Extra virgin olive oil: This gives the sauce and veggies good flavor. You can use ghee if you prefer.

Onion: I use a yellow onion for this recipe. You can use red onion if you prefer.

Bell pepper: I like the sweetness that red bell pepper gives this dish. You can use green, yellow or orange bell pepper if you prefer.

If you don’t have fresh bell pepper, you can substitute with ¾ cup roasted red bell pepper from a jar.

Jalapeño pepper: While not traditional, I like the kick of heat from the jalapeño pepper. You can leave it out if you’re sensitive to spice.  

Garlic: Garlic gives this dish great flavor. You can substitute with garlic powder if you’re in a pinch, but fresh always tastes best.

Spices: I use a mix of sweet paprika, ground cumin, chili powder, and a pinch of cayenne pepper. You can use smoke paprika if you prefer and omit the cayenne pepper if you’re sensitive to heat.

Tomato paste: Tomato paste helps to thicken up the sauce and give it a rich, deep flavor.

Canned whole peeled tomatoes: You can make this recipe using fresh or canned tomatoes. I use canned tomatoes for this recipe so it’s easy to make any time during the year.

Whole peeled tomatoes taste better than diced tomatoes. Try to choose canned tomatoes that don’t have calcium chloride as an ingredient. Calcium chloride is a firming agent, which prevents the tomatoes from breaking down into a sauce.

Eggs: They eggs are gently poached in the tomato sauce, so the whites are cooked, and the yolks are runny.

You can cook the eggs to your liking. My husband prefers the yolks to be fully cooked, while I like my yolks a little runny.

Feta cheese: This adds a creamy and salty element to the dish. You can leave it out to keep it dairy-free.

Fresh parsley: Sprinkling a little fresh chopped parsley gives this dish a nice pop of color. You can use cilantro if you prefer.

How to make shakshuka

Sauté the veggies. In a large skillet or pan with a lid, add the olive oil (or ghee if using) over medium heat. Once the oil is hot, add the onions, bell pepper, and jalapeño pepper if using. Add a sprinkle of salt and black pepper.

Cook uncovered, stirring occasionally until the veggies are tender and slightly charred in spots, about 6 to 10 minutes.

Reduce the heat to medium low and add the tomato paste, garlic, cumin, paprika, chili powder, and a pinch of cayenne pepper if using. Stir and let cook for 1 to 2 minutes.

Add the canned tomatoes and let simmer. Add the canned tomatoes and stir until everything is combined. Let simmer for 15 minutes. The sauce should reduce slightly and thicken.

Poach the eggs. Reduce the heat to the lowest setting and use a spoon or spatula to make 5 or 6 holes in the tomato sauce.

Crack your eggs and carefully add an egg into each hole you’ve created. Cover with a lid and cook until the eggs are cooked to your liking, about 5 to 10 minutes.

TIP: It’s important to cover the skillet or pan with a lid so the eggs can cook evenly without burning the sauce. 

Garnish and serve! Season with more salt and black pepper if needed. Once the eggs are ready, sprinkle the crumbled feta and chopped parsley over everything. Serve with a side of crusty bread or pita bread for dipping.

What to serve with shakshuka?

The most common way to serve shakshuka is for breakfast with a side of bread or pita for dipping. I also like to serve it with a labneh or plain Greek yogurt on the side. Below are some more suggestions:

Bread: Naan, crusty bread, pita bread, garlic bread or garlic toast, sourdough, or ciabatta.

Side salad: Curried chickpea salad, garden salad, green lettuce salad, Moroccan quinoa salad, strawberry arugula salad, or tabbouleh.

Potatoes or rice: Lemon parmesan roasted potatoes, crispy breakfast potatoes, oven roasted baby potatoes, or cilantro lime rice.

Make-ahead and storage suggestions

Shakshuka tastes best when served fresh, but you can make the tomato sauce ahead of time. Store it in the fridge in an airtight container for up to 2 days, then reheat it and add the freshly cracked eggs just before serving.

If you have leftovers, you can store it in the fridge for up to 3 days. Keep in mind that when you reheat it, the egg yolks can become overcooked.

Please let me know how you like this shakshuka recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this shakshuka as much as I do.

Print