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Shakshuka Recipe and Video

Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
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)

January 16, 2017 · Updated December 30, 2019 · By Suzy · 110 Comments

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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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