Shakshuka Recipe

Let me tell you something: there are few dishes that are as comforting, vibrant, and downright satisfying as Shakshuka. Picture this—a bubbling skillet of rich, spiced tomato sauce, colorful bell peppers, and tender eggs poaching gently right in the sauce, with a sprinkle of feta melting on top and fresh parsley bringing a herbal lift. It’s like a warm hug on a plate, and honestly, it’s one of those dishes that makes your kitchen smell irresistible the moment it hits the stovetop.

Shakshuka is versatile enough to serve for breakfast, lunch, or dinner. And the best part? It’s all made in one skillet, so cleanup is minimal—more time for enjoying those gorgeous flavors. Every bite bursts with tangy, savory, and slightly smoky notes, and that runny egg yolk? Chef’s kiss. This one’s a showstopper that looks and tastes way more complicated than it actually is.

Recipe Origin

Shakshuka has its roots in North Africa and the Middle East, and it has traveled far and wide to become a beloved dish worldwide. The name itself means “a mixture,” which is exactly what you get: eggs, tomatoes, peppers, and spices all mingling together in one beautiful, flavorful skillet. Traditionally served in Morocco, Tunisia, and Israel, shakshuka is a perfect example of how simple ingredients—when cooked together thoughtfully—can produce something extraordinary.

Kitchen Tools You’ll Need

• Large, deep skillet or sauté pan with lid
• Sharp knife and cutting board for chopping veggies
• Wooden spoon or spatula for stirring
• Measuring spoons
• Small bowls for eggs (optional, to crack eggs before adding to skillet)

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Why You’ll Love Shakshuka

Versatile

Serve it straight from the skillet for breakfast, brunch, or dinner. Pair with crusty bread for dipping, or make it part of a larger spread.

Quick and Easy

It comes together in about 30–40 minutes, and everything cooks in a single pan.

Flavorful

Paprika, cumin, turmeric, and oregano create a fragrant, spicy, and earthy tomato base that’s irresistible.

Crowd-Pleasing

It’s colorful, vibrant, and visually stunning—perfect for entertaining or simply impressing your family.

Comfort Food

Warm, hearty, and slightly indulgent, shakshuka is the kind of dish that makes everyone feel cozy and satisfied.

Chef’s Pro Tips for Perfect Results

• Use fire-roasted tomatoes for an extra depth of flavor and a subtle smoky note.
• Don’t overcook the eggs—aim for just-set whites and runny yolks.
• A lid on the skillet helps the eggs poach evenly in the sauce.
• Garnish generously with fresh parsley and crumbled feta to add brightness and creaminess.

Ingredients in Shakshuka

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Extra Virgin Olive Oil

The foundation for sautéing, giving the vegetables richness and a gentle fruity note.

Yellow Onion

Adds natural sweetness and depth to the sauce.

Red Bell Pepper

Thin strips bring vibrant color, mild sweetness, and texture contrast.

Garlic

Minced for fragrant, savory richness.

Paprika

Smoky and sweet, it’s essential for that classic shakshuka flavor.

Dried Oregano, Cumin, and Kosher Salt

A balanced blend of herbs and spices that gives the sauce earthy complexity.

Ground Turmeric

A subtle warmth and golden hue that makes the dish visually stunning.

Black Pepper

Adds a gentle bite and rounds out the spice profile.

Crushed Tomatoes

The heart of the sauce, rich and tangy. Fire-roasted varieties are ideal for extra depth.

Parsley

Chopped fresh for a herbal lift and vibrant color.

Eggs

The star of the dish, gently poached in the simmering tomato sauce for creamy, luscious yolks.

Feta

Crumbled over the top for creamy, salty contrast.

Instructions

Prep Your Vegetables

Dice the onion small and slice the red bell pepper into thin strips. Mince garlic and chop parsley.

Sauté Aromatics

Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, cooking until softened and fragrant, about 5–7 minutes. Stir in garlic, paprika, cumin, oregano, turmeric, salt, and pepper, cooking for another 1–2 minutes until spices bloom.

Add the Tomatoes

Pour in crushed tomatoes, stir well, and bring the mixture to a simmer. Let it cook for 10–15 minutes, allowing flavors to meld and sauce to thicken slightly.

Poach the Eggs

Make small wells in the tomato sauce and gently crack the eggs into the wells. Cover the skillet with a lid and cook 5–8 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).

Garnish and Serve

Sprinkle with chopped parsley and crumbled feta. Serve straight from the skillet with crusty bread for dipping, or enjoy as is for a low-carb option.

How to Serve Shakshuka

• With Crusty Bread: Ideal for scooping up the runny yolk and rich sauce.
• Over Rice or Couscous: A hearty meal option.
• With Fresh Salad: Light, crisp greens contrast the richness of the sauce.
• As a Breakfast or Brunch Dish: Serve with coffee or tea for a complete morning experience.
• Party Platter: Serve in a large skillet for a stunning communal dish.

Make-Ahead and Storage Tips

• Prep Ahead: Chop vegetables and measure spices ahead of time for quicker cooking.
• Storage: Keep leftovers in an airtight container in the fridge for 2–3 days.
• Reheat: Gently warm on the stovetop over low heat to avoid breaking the eggs.

Variations to Try

• Spicy Shakshuka: Add red pepper flakes or a diced chili pepper to the sauce.
• Cheesy Shakshuka: Sprinkle shredded mozzarella along with feta for extra gooeyness.
• Green Shakshuka: Use spinach, zucchini, and green peppers in place of red peppers and tomatoes for a lighter twist.
• Meaty Shakshuka: Add chorizo, sausage, or ground beef for a heartier version.
• Middle Eastern Twist: Add a drizzle of tahini or sprinkle za’atar before serving.

Additional Tips

• Stir spices into the oil before adding tomatoes to really bloom the flavors.
• Use a nonstick or cast iron skillet to prevent sticking.
• Make small wells for eggs to ensure each one cooks evenly.
• Garnish generously—it makes the dish feel fresh and restaurant-worthy.

FAQ Section

Q1: Can I use fresh tomatoes instead of canned?
A1: Yes! Blanch and peel fresh tomatoes, then crush them for a fresher, chunkier sauce.

Q2: Can I make shakshuka ahead of time?
A2: Prepare the sauce in advance and store in the fridge. Poach eggs just before serving.

Q3: How do I get runny yolks?
A3: Cook eggs gently over low-medium heat and remove from heat as soon as whites are set.

Q4: Can I make this vegan?
A4: Skip the eggs and feta; add tofu or chickpeas for protein.

Q5: What’s the best bread for serving?
A5: Crusty baguette, sourdough, or pita bread all work beautifully.

Q6: Can I freeze shakshuka?
A6: The sauce can be frozen, but eggs should be added fresh after reheating.

Q7: Can I use different spices?
A7: Yes! Smoked paprika, coriander, or chili powder can add unique flavors.

Q8: How many eggs should I use?
A8: Six eggs for this recipe work perfectly, but adjust based on preference and skillet size.

Q9: Can I make this spicy?
A9: Absolutely! Add chili flakes, hot paprika, or a diced chili pepper.

Q10: Is shakshuka gluten-free?
A10: Yes! Naturally gluten-free if served without bread, or use gluten-free bread for dipping.

Conclusion

Shakshuka is comfort food that doubles as a show-stopping dish. It’s hearty, colorful, flavorful, and surprisingly simple to make. With its smoky, spiced tomato sauce, tender poached eggs, and creamy feta, this recipe is perfect for breakfast, brunch, or dinner—and it looks beautiful on the table. Whether you’re making it for a cozy night in or serving it to impress guests, shakshuka will always deliver warmth, flavor, and pure satisfaction.

So grab a skillet, some fresh eggs, and your favorite bread—this vibrant, aromatic, and utterly delicious shakshuka is ready to steal the show.

Watch this Easy Shakshuka recipe come together: