Best Shakshuka Recipe

Shakshuka is a flavorful, hearty dish that originated in North Africa and has become a staple in Middle Eastern cuisine. This vibrant dish consists of poached eggs nestled in a rich tomato sauce spiced with cumin, paprika, and other warm flavors. Shakshuka is perfect for breakfast, brunch, or even a simple dinner, and it’s incredibly easy to make while being customizable to suit your preferences.

What is Shakshuka?

Shakshuka (pronounced “shahk-SHOO-kah”) is a one-pan dish made with eggs poached in a tomato-based sauce, often spiced with ingredients like cumin, paprika, and chili. It’s traditionally served with warm bread, like pita or challah, which helps soak up the delicious sauce. Some variations include adding feta cheese, olives, or other vegetables, making it versatile enough for everyone’s taste.

This dish is highly popular across the Middle East and North Africa, with many regional variations that add unique twists. Whether you’re new to Shakshuka or a seasoned fan, this recipe will show you how to make the Best Shakshuka—delicious, nutritious, and comforting.

Why You’ll Love This Recipe

• Easy to Prepare: Shakshuka is made in just one pan, meaning fewer dishes and less time spent cooking.
• Versatile: You can customize the base, add vegetables, or even make it spicy if you prefer.
• Nutritious: With eggs providing protein and the tomato sauce rich in vitamins, this meal is balanced and wholesome.
• Perfect for Any Meal: While often enjoyed at breakfast or brunch, Shakshuka makes a quick and satisfying dinner too.

Ingredients for the Best Shakshuka

Here’s what you’ll need to make this delicious Shakshuka recipe:

• 2 tbsp olive oil: Adds richness and helps the flavors of the spices bloom.
• 1 large onion, finely chopped: Provides sweetness and depth to the sauce.
• 1 red bell pepper, chopped: Adds a slight sweetness and extra texture.
• 4 cloves garlic, minced: Brings bold flavor to the base of the sauce.
• 1 tsp ground cumin: Adds warmth and earthiness to the sauce.
• 1 tsp paprika: Gives the dish a smoky depth that complements the tomatoes.
• ¼ tsp ground cayenne (optional): For those who like a little heat.
• 1 large can (28 oz) crushed tomatoes: Forms the base of the sauce.
• Salt and pepper to taste: Enhances and balances the flavor.
• 6 large eggs: The star of the dish, poached right in the tomato sauce.
• Fresh parsley or cilantro, chopped: Adds a bright, fresh garnish.
• Feta cheese (optional): Adds a creamy, salty contrast to the rich tomato sauce.
• Crusty bread or pita, for serving: Perfect for soaking up the flavorful sauce.

Step-by-Step Instructions

Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

Step 1: Sauté the Vegetables

Heat olive oil in a large, deep skillet over medium heat. Cook the chopped onion and bell pepper for about 5-7 minutes, stirring occasionally, until they soften. Stir frequently to prevent burning. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 2: Add the Spices

Once the vegetables are soft and fragrant, stir in the cumin, paprika, and cayenne (if using). Let the spices cook for 30 seconds to 1 minute, allowing them to release their flavors. Be careful not to burn them.

Step 3: Add the Tomatoes

Pour in the crushed tomatoes and season with salt and pepper. Stir everything together and let the sauce simmer for 10-15 minutes, allowing it to thicken slightly and the flavors to meld. If the sauce becomes too thick, add a splash of water to thin it out.

Step 4: Make Wells for the Eggs

Use a spoon to create small wells in the tomato sauce, one for each egg. Crack an egg into each well, being careful not to break the yolks.

Step 5: Poach the Eggs

Cover the skillet with a lid and reduce the heat to low. Let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook them a little longer.

Step 6: Garnish and Serve

Once the eggs are done to your liking, remove the skillet from the heat. Sprinkle the top with fresh parsley or cilantro and crumbled feta cheese (if using). Serve immediately with warm bread or pita for dipping.

Tips for Perfect Shakshuka

1. Use Fresh, Ripe Tomatoes for Maximum Flavor

While canned tomatoes are convenient, using fresh, ripe tomatoes will elevate the flavor of your sauce. If you have access to vine-ripened tomatoes, chop them up and cook them down in place of the canned version for a fresher taste.

2. Cook the Eggs to Your Preference

Shakshuka is traditionally made with runny yolks, but if you prefer your eggs fully cooked, simply leave the skillet covered for a few extra minutes until the yolks are firm.

3. Adjust the Spice Level

This recipe is moderately spiced, but you can adjust the heat level to your liking. If you prefer your Shakshuka spicier, add extra cayenne pepper or fresh chilies. For a milder version, omit the cayenne altogether.

4. Don’t Rush the Sauce

The key to a delicious Shakshuka is letting the tomato sauce simmer long enough to deepen in flavor. Give it at least 10-15 minutes, but don’t hesitate to let it cook for even longer if you have the time.

Variations on Shakshuka

While the classic Shakshuka recipe is delicious on its own, there are several ways you can customize it to suit your preferences.

1. Shakshuka with Feta Cheese

Adding crumbled feta to the dish gives it a salty, creamy contrast to the spicy tomato sauce. Stir some feta into the sauce before adding the eggs or sprinkle it on top just before serving.

2. Green Shakshuka

Swap out the tomato base for a green version made with spinach, kale, or Swiss chard. Instead of using tomatoes, sauté the greens with onions, garlic, and spices, then add the eggs and cook as usual. This variation is lighter and full of nutrients.

3. Spicy Shakshuka

If you love heat, add some chopped jalapeños or red pepper flakes to the sauce. You can also finish the dish with a drizzle of harissa or sriracha for an extra kick.

4. Meat Shakshuka

For a heartier version, add ground beef, lamb, or chorizo to the tomato sauce. Cook the meat with the onions and bell peppers before adding the tomatoes, then proceed with the recipe as written.

What to Serve with Shakshuka

Shakshuka is a versatile dish that can be paired with a variety of sides to round out the meal. Here are some great options:

1. Warm Crusty Bread

Bread is the perfect companion to Shakshuka, as it soaks up the rich tomato sauce. Use a crusty loaf like sourdough or challah, or opt for pita bread for a more traditional pairing.

2. Israeli Salad

A refreshing Israeli salad made with diced cucumbers, tomatoes, and parsley, dressed with lemon juice and olive oil, is a great way to add freshness to your Shakshuka meal.

3. Roasted Potatoes

For a more filling breakfast or brunch, serve Shakshuka with roasted potatoes seasoned with garlic and herbs. The crispy potatoes offer a nice contrast to the soft eggs and sauce.

4. Yogurt

A dollop of plain Greek yogurt on top of the Shakshuka adds a cooling element and creaminess to the dish, balancing the spice of the tomato sauce.

Nutritional Information (per serving):

• Calories: 250
• Protein: 12g
• Carbohydrates: 15g
• Fat: 15g
• Sodium: 600mg
• Fiber: 4g

Shakshuka is a balanced meal, providing a good source of protein from the eggs, as well as vitamins and minerals from the tomatoes and bell peppers. The dish is naturally low in carbs, making it a great option for those following a low-carb or ketogenic diet.