Let’s talk about shakshuka, a dish that feels like a warm, spiced hug in a pan. I first tasted it years ago in Egypt, and the vibrant, cozy flavors stuck with me forever.
It’s a simple, one-skillet wonder where eggs poach gently in a simmering tomato and pepper sauce.
A Dish That Travels Well
Shakshuka’s charm lies in its incredible adaptability across North Africa and the Middle East. Literally meaning “a mixture,” it’s a beautiful, humble dish of pantry staples.
You’ll find it served for breakfast, lunch, or dinner, always with plenty of bread for scooping up every last bit of that glorious sauce.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to building those deep, aromatic flavors. Here’s what you’ll need, and why each one matters.
- Olive Oil: Used for sautéing, it adds a rich, fruity base note to the entire dish.
- Onion & Red Bell Pepper: These sweet, savory veggies form the flavorful foundation of the sauce.
- Garlic: Finely chopped, it infuses the oil with a pungent, irresistible aroma.
- Paprika, Cumin, Chili Powder: This spice trio delivers that classic, warm, and subtly smoky flavor profile.
- Canned Whole Peeled Tomatoes: They break down into a perfect, velvety sauce with just the right consistency.
- Eggs: Gently poached right in the sauce, they turn into creamy, dreamy pockets of goodness.
- Fresh Cilantro & Parsley: A generous sprinkle adds a vital burst of color and fresh, herbal brightness.
- Salt and Pepper: Essential for seasoning and bringing all the layered flavors together beautifully.
How to make Shakshuka?
The process is straightforward and wonderfully satisfying. Just follow these simple steps.
Step 1 – Sauté the Aromatics
Warm the olive oil in a large pan over medium heat. Add the diced onion and bell pepper, and cook them until they’re soft and the onion is translucent.
This gentle cooking builds a sweet, savory base for everything that follows.
Step 2 – Bloom the Spices
Stir in the chopped garlic and all your spices—paprika, cumin, and chili powder. Now, your kitchen will smell amazing.
Cook for just about a minute to wake up the spices, releasing their full fragrance and flavor into the oil.
Step 3 – Create the Tomato Base
Pour in the entire can of tomatoes with their juices. Use your spoon to break the tomatoes into smaller chunks right in the pan.
Season well with salt and pepper, then let the sauce simmer until it thickens slightly and becomes fragrant.
Step 4 – Add the Eggs
With the back of your spoon, make little wells or nests in the simmering sauce. Carefully crack an egg into each well.
Reduce the heat to low, and let the eggs poach gently. This usually takes 5 to 8 minutes for set whites with runny yolks.
Step 5 – Garnish and Serve
Once the eggs are cooked to your liking, turn off the heat. Scatter the freshly chopped cilantro and parsley all over the top.
Serve it immediately, right from the pan, for the best, most comforting experience.
Perfecting Your Personal Shakshuka
This dish is wonderfully forgiving and open to interpretation. Think of the recipe as a trusted roadmap, not a rigid rulebook.
You can add a handful of spinach to wilt into the sauce, or sprinkle crumbled feta cheese over the top just before serving.
A pinch of cayenne pepper will turn up the heat if you’re feeling adventurous. Make it your own.
Tips
- For faster, more even egg cooking, simply cover the pan with a lid after adding them. It traps the steam beautifully.
- While cast iron looks great, a stainless steel skillet is my go-to to avoid any reaction with the acidic tomatoes.
- If your sauce seems a bit thin, let it simmer uncovered for a few extra minutes before adding the eggs. It will concentrate wonderfully.
- Don’t skip the fresh herbs. They’re not just a garnish; they add a crucial layer of fresh flavor that lifts the whole dish.
What to Serve With Your Feast
Shakshuka is a complete meal in a pan, but it loves company. Warm, fluffy pita bread is the classic, perfect tool for sauce scooping.
For a fuller spread, consider serving it alongside a simple Mediterranean chickpea salad or a bowl of creamy hummus.
A side of sliced avocado or a plate of fresh fruit also makes for a bright, refreshing contrast. Honestly, you can’t go wrong.
Traditional Shakshuka Recipe
Description
Shakshuka is an easy, healthy meal popular in Israel and across the Middle East and North Africa. It features a bold, spiced tomato base with gently poached eggs nestled right in. This one-pan wonder is vegetarian, deeply flavorful, and perfect for any meal—especially breakfast or brunch. Inspired by travels through Egypt, Israel, and Jordan, this recipe captures the authentic soul of this beloved dish.
ingredients
Instructions
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Heat olive oil in a large sauté pan over medium heat. Add diced onion and red bell pepper. Cook for about 5 minutes, or until the onion becomes translucent.
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Add the garlic, paprika, cumin, and chili powder. Cook for 1 minute more, stirring constantly, until fragrant.
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Pour in the whole peeled tomatoes with their juice. Use a spatula or spoon to break the tomatoes into smaller pieces. Season with salt and pepper, then bring the mixture to a gentle simmer.
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Create small wells in the tomato mixture using the back of a spoon. Gently crack one egg into each well (about 6 total).
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Cover the pan and cook for 5–8 minutes, depending on how runny or firm you like your yolks. For faster cooking and firmer whites, keep the lid on.
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Remove from heat. Garnish generously with chopped parsley and cilantro. Serve immediately with crusty bread or pita for dipping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 3.5g18%
- Cholesterol 207mg69%
- Sodium 220mg10%
- Potassium 540mg16%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 4.1g17%
- Sugars 8.3g
- Protein 12.4g25%
- Calcium 70 mg
- Iron 2.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Optional cheese: Crumble feta or goat cheese on top before serving for extra richness.
- Pan choice matters: Avoid cast iron—use stainless steel or non-reactive cookware for acidic tomato sauces.
- Make it gluten-free: Serve with falafel flatbread or gluten-free pita.
- Variations: Try Green Shakshuka (with spinach & Brussels sprouts) or Orange Shakshuka (with butternut squash) for seasonal twists!
