Turn a few eggs into the perfect meal with this simple shakshuka recipe! Eggs poached in a perfectly-spiced vegetarian stew of tomatoes and green peppers. Perfect for breakfast, lunch, or even dinner (just add a salad and your favorite bread to complete the meal!)
Shakshuka!
Say it with me, “shahk-SHOO-kah!”
Shakshuka is top of the list of my favorite egg dishes. It originally came from North Africa (Tunisia), and has quickly become a popular Middle Eastern dish, particularly in Israel and the Holy Land region.
What is Shakshuka?
I believe shakshuka gained wild popularity because it’s a simple dish that stars every-day ingredients. While there are many variations of shakshuka, a traditional shakshuka recipe is basically eggs poached in a spiced tomato and green pepper stew with onions and garlic.
How to Make Shakshuka
Shakshuka requires very little equipment to make; a well-seasoned cast iron skillet is all you need.
It starts with sauteing some onions, garlic and bell peppers with spices. Fresh chopped tomatoes (the more ripe, the better) or canned diced tomatoes are added. The tomato mixture cooks until it is reduced to a thicker stew.
Finally, large eggs are cracked and added directly over the tomato stew, then cooked over low heat.
One important trick; it helps to make small “wells” into the tomato stew for the eggs. Make sure the “wells” or indentations are spaced out. Then nestle an egg into each indentation.
What to serve with Shakshuka?
Today’s shakshuka recipe skews towards the more traditional version, with the addition of fresh herbs like parsley and mint.
There are many more variations where the vegetables are changed up; or additional ingredients like feta cheese or spiced meat are added.
Yet this simple shakshuka recipe is one of my favorites. It is traditionally served as breakfast with warm pita bread or challah. But I often serve it for dinner with a couple more side for a light vegetarian meal.
A few of my favorite sides to serve next to this shakshuka recipe are: Mediterranean chickpea salad; kidney bean salad; and roasted red pepper hummus.
Watch the video for How to Make Shakshuka:
More Recipes to Try:
Mediterranean Breakfast Egg Muffins
Ultimate Mediterranean Breakfast Board
Mediterranean Fish Fillet, Shakshuka Style
Mediterranean Bean Soup with Tomato Pesto
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Shakshuka Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
Easy shakshuka recipe. Eggs braised in a perfectly spiced sauce of fresh tomatoes and peppers.
Ingredients
- Private Reserve Greek extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, peeled, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 Vine-ripe tomatoes, chopped
- 1/2 cup tomato sauce ( about 118 ml)
- 1 tsp sugar
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves (about 0.2 ounces or 5 grams)
- 1/4 cup chopped fresh mint leaves (about 0.2 ounces or 5 grams)
Instructions
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
- Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah bread, or your choice of crusty bread.
Notes
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives) SAVE! Try our Greek EVOO Bundle!
- Recommended for this recipe: from our all-natural and organic spice collections, ground coriander, paprika, and cumin. SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack or 3-pack of spices!
- Category: Breakfast
- Cuisine: Middle Eastern
Keywords: Shakshuka, shakshuka recipe, middle eastern shakshuka, egg shakshuka
I thought Shakshuka looked interesting but not for me as I am single. Then I ordered it in a swank hotel in Budpest and loved it. It was basically the sauce plus the egg. So I am thinking, “Can’t I make the recipe without the eggs’ and just save it in the fridge and just make it for one?” So do you see any reason why not?
Hey Ann! You can absolutely make the sauce part of the recipe and save in the fridge as you described. Then warm up a portion and add an egg to it as you need to. You can also fry the eggs separately, if that works better for you.
Tomatoe sauce? What’s that? Ketchup?!! Can’t be
Tomato sauce refers to plain tomato sauce made from tomatoes. Not ketchup
Nicely elaborated recipe. I will definitely try this at home.
★★★★★
Enjoy, Kate!
Made this recipe for my Tunisian husband (who also happens to be a chef). He LOVED it. I added a bit of Harissa and he said it was delicious and authentic.
Thank you for the lovely recipe!
★★★★★
That’s awesome, Kim! Thanks so much for giving it a try
Fantastic
★★★★★
So glad to hear it, David!
This was delicious! We were looking for a way to use an abundance of tomatoes from our garden and this fit the bill perfectly. We had it for dinner tonight and are looking forward to having it for breakfast tomorrow morning.
★★★★★
Casey, I am so glad you tried this shakshuka! And so glad it covered a couple meals for you!
made it for my dad, and the kids even liked it! I did let the eggs set to medium, but it was great! Do you have a heart healthy chicken dish that is similar? My dad doesn’t really like chicken, but will eat it if it has enough “flare”
★★★★★
Thanks for sharing, Tiffany! I’m so glad this worked out for you all. There are so many chicken recipes on the blog, if you look under meat and poultry. Here is the link: https://www.themediterraneandish.com/category/meat-and-poultry/
love it, I let the eggs became hard, don’t like runny yolks, very good.Thanks.
★★★★★
Marcy, so glad you enjoyed it! And glad you adapted it to your liking!
Delicious quick easy meal …
★★★★★
Thanks, Carol! So glad
LOVE LOVE LOVE this recipe- will be making your dish for the office (As requested) for the third time since last summer 😉
★★★★★
Awww so glad to hear it!