The first time I cooked Shakshuka, I was amazed at how such simple ingredients could come together into something so vibrant and satisfying. The tomato sauce, simmered with spices, was rich and comforting, and the eggs nestled on top cooked to perfection. Every bite felt hearty and warm, especially when paired with a slice of crusty bread, making it an instant favorite for any meal of the day.
Best Shakshuka Recipe
4
servings10
minutes25
minutes280
kcalShakshuka is a classic North African and Middle Eastern dish made with poached eggs in a rich, spiced tomato and pepper sauce. It’s comforting, flavorful, and perfect for breakfast, brunch, or even dinner.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika (smoked or sweet)
½ teaspoon ground coriander
¼ teaspoon chili flakes (optional, for heat)
1 can (28 oz / 800 g) crushed tomatoes (or 5–6 fresh ripe tomatoes, diced)
Salt and black pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crumbled feta cheese (optional, for topping)
Directions
- Sauté the base: Heat olive oil in a large skillet or cast-iron pan over medium heat. Add onion and red bell pepper. Cook for 5–6 minutes until softened.
- Add garlic & spices: Stir in minced garlic, cumin, paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
- Make the sauce: Pour in crushed tomatoes, season with salt and pepper, and stir well. Let the sauce simmer uncovered for 10–12 minutes until slightly thickened.
- Add the eggs: Make small wells in the sauce and crack eggs directly into them. Cover the skillet with a lid and cook for 6–8 minutes, or until eggs are done to your liking (runny or set yolks).
- Garnish & serve: Sprinkle with fresh parsley (and feta cheese, if using). Serve hot with warm bread, pita, or a crusty baguette.
Nutrition Information
- Calories: ~280 kcal
- Protein: 13 g
- Fat: 16 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Sugar: 9 g
- Sodium: 480 mg
Expert Tips and Variations
For a twist, add feta cheese, olives, or roasted peppers to the tomato sauce. You can also swap regular eggs for poached or soft-boiled ones if you prefer. Avoid overcooking the eggs; they should be just set for that perfect runny yolk. Using fresh herbs like parsley or cilantro at the end brightens the flavors beautifully.
Things People Ask
What are the different variations of shakshouka?
Shakshuka has many versions, including green shakshuka with spinach and herbs, spicy shakshuka with harissa or chili, and meat-based ones with lamb or sausage.
What are some tips for making the perfect shakshouka?
Simmer the tomato sauce until thick to avoid watery eggs, and cover the pan while cooking so the eggs set evenly without overcooking the yolks.
What country is shakshuka originally from?
Shakshuka is believed to have originated in North Africa, particularly Tunisia, but it’s also very popular in the Middle East, especially in Israel.
What does shakshuka mean?
Shakshuka means “a mixture” in Arabic, referring to the blend of tomatoes, peppers, spices, and eggs cooked together.
