Today’s shakshuka recipe is simple and true to Middle Eastern flavors. Eggs poached in a perfectly spiced vegetarian stew of tomatoes and green peppers. Add a salad and your favorite bread, and you can turn it into dinner!
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.
PrintShakshuka Recipe (Middle Eastern Tomato Stew with Eggs)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6
- Category: Breakfast
- Cuisine: Middle Eastern
Ingredients
- 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
- 1 tsp sugar
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
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.
Recommended for this recipe: Large Cast Iron Skillet
More Recipes to Try:
Mediterranean Potato Hash with Chickpeas and Asparagus
Mediterranean Fish Fillet, Shakshuka Style
I have now tried five of your recipes. They are AMAZING! I’m a busy mom with 2 under 3 years old so simple, healthy, recipes that I can make fairly easily are so helpful. Thank you for all of these amazing recipes. Seriously, mediterranean is my favorite cuisine and flavors, as well as my husbands. I made this the other night for a friend and I and it was a big hit. Thank you thank you!
★★★★★
Jennifer, thank you so much for the kind comment! That you took the time to try the recipes–and also give your feedback–means so much to me. I am so glad I can be of help to you and your family! Enjoy!
Will a non stick pan do in place of an iron skillet?
Yes, absolutely! Enjoy!
This looks really good! I don’t own a cast iron skillet so is there a way to make it without one?
Hi Taylor,
A good quality skillet with a lid will do! Doesn’t have to be cast iron if you don’t have one, although they are so handy!
This food looks amazingly delicious. thanks for sharing .
Glad you liked it! Thanks for checking out the recipe.
Looks delicious! What volume of tomatoes would you suggest? Thanks.
Hi Janice, so sorry I just saw your question. I would say 2 1/2 to 3 cups chopped tomatoes.
I’ve been thinking about making this dish for over a month now, just haven’t. It looks so tasty and perfect for winter!
★★★★★
Dan, hope you get to make it soon!
Wow, this recipe is so tempting. I am definitely trying this one soon.
Wonderful, Deepika! Enjoy!
I’m almost embarrassed to say I’ve never tried one of these- this looks so delicious!
Jessy, Shakshuka is so easy to make, I hope you’ll give it a try soon!
This looks so amazingly delicious! I like to order Shakshuka at a restaurant we frequent when we visit our daughter at college, but you’ve inspired me to try it at home!
It’s so easy to make your own, right?! Enjoy!
I love trying new recipes and this shakshuka recipe sounds delightful. I love the presentation! It’s like the eggs are peeking out at me! I’ll have to tone down the spice because hubby isn’t a fan, but I can’t wait to try this dish!
Awesome, Elaine! I am excited for you to give this a try! Enjoy.
yummie!
Definitely looking forward to trying this recipe out!
I’ll be eager to know how you like it, Rod!
Yes and I love the recipe.
Awesome, Vicki. If you try it my way, let me know how you like it!
Yaya Kurniawati .. Yum!
That is a super beautiful picture! That is what drew me here from Pintrest! I have never eaten Shakshuka, but am enticed to try it from your post! I am curious – is the idea to dip the break into the Shakshuka – or are you supposed to eat it a different way – like putting the bread on the plate and ladling over the top? Just curious – I wouldn’t want to be eating it wrong! 🙂 Thanks for the post – I will be trying this soon! 🙂 ~ Wendi
Hi Wendi! Thanks so much for stopping in. I am excited you found me, and I hope you’ll stay in touch! There is no right or wrong way to eat Shakshuka, but I am used to eating it with a side of pita bread for dipping. I imagine you could serve it on top of a bed of bread, but I wonder if the bread gets too moist or soggy that way? If you prefer to use a French or Italian bread over pita, that will likely work too. Let me know how it goes! Hugs.
Yummy!! I love shakshuka and this reminds me that I have to make it again. I am not very good at cooking hot breakfast/brunch (not a morning person so granola or oatmeal always win). But we make a shakshuka adaption for dinner with sausage slices and served over rice. Mint sounds like a yummy addition!
Hi Regina! Your Shakshuka adoption sounds great! I am going to make a quick note on that. Hope we stay in touch. Hugs