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.
Shakshuka 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
Print Recipe
Pin RecipeIngredients
- 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
Michelle Hill says
So simple, but perfect brunch food
★★★★★
Suzy Karadsheh says
Yay, Michelle! So glad you tried it!
Mina says
My boyfriend and I absolutely LOVE this shakshuka recipe, so much that it has become a staple in our dinner line up :)! Can canned tomatoes be substituted for the six vine tomatoes and if so, what volume? We’ve always chopped fresh vine tomatoes as per instructions but wouldn’t mind trying a shortcut on busier nights lol. Thank you!!!
★★★★★
Suzy Karadsheh says
Great to hear it, Mina! Yes, you can use quality canned chopped tomatoes. 1 14.5 ounce can is typically about 5 or so tomatoes. You can try 1.5 cans.
Teressa Glazer says
FYI- if you make it using cooking spray instead of olive oil, it’s ZERO Weight Watchers Freestyle points!
Suzy Karadsheh says
Good to know for those who follow Weight Watchers! Thank you for sharing this option, Teressa!
sandi meyerhoff says
this looks wonderful! i love using my cast iron skillet, but was always told not to cook with acidic foods like tomato. what is your experience? thank you!
Suzy Karadsheh says
Honestly, Sandi, I cook everything in my cast iron. This cooks fast, so it’s not like it’s slow-cooking for a while or anything.
Sandra Meyerhoff says
ok, good to know. i’d heard that the acid could affect the seasoning, making it chip out. maybe that happens if it’s not seasoned well first.
James says
This was great. I dropped one panned seared shrimp in each egg well before putting the eggs in. This was absolutely delicious.
Suzy Karadsheh says
What a great idea! Thanks for sharing, James!
Frank Modica says
I love the recipe using canned or fresh ingredients, but I have tried a quick “hack” for shaksuka, heating up a jar of left-over salsa or pasta sauce and adding different spices to the mix. It’s one of my quick, go-to meals!
★★★★★
Suzy Karadsheh says
Great ideas, Frank! Thanks so much for sharing!
Shirley says
I’ve made several different Shakshuka recipes and I have to say this is the best one.
Its winter here so I used canned fire roasted tomatoes and they made it very good. I would love to have a dish of this now. Yumm
They were good reheated of course my egg was more done. This is so easy and a delicious meal when you don’t want to spend much time in the kitchen.
I think I will have pinned your whole web site before long. ha ha
Suzy Karadsheh says
That’s wonderful, Shirley! I am so so glad to hear it!
Stacy P says
Thank you so much!!!
Stacy P says
I’m so excited to try this recipe and plan to make it tonight! Since I will be making this for myself only (my husband has very different taste-buds), do you have a recommendation for how to reheat any leftovers?
Suzy Karadsheh says
Hi, Stacy! Hope you enjoy it! For reheating, just take only the portion you plan to eat and heat that in a skillet stove-top over medium or medium-low heat. You may add a tiny bit of water to help things if it feels too dry.
Rische says
I have tried to make Shakshuka following other recipes several times. But yours is the best one. Thank you so much for your contribution
Suzy Karadsheh says
Thank you so much! I am glad you enjoyed it!
Jennifer says
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!
★★★★★
Suzy Karadsheh says
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!
Swapnil Sinha says
Will a non stick pan do in place of an iron skillet?
Suzy Karadsheh says
Yes, absolutely! Enjoy!
Taylor says
This looks really good! I don’t own a cast iron skillet so is there a way to make it without one?
Suzy Karadsheh says
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!
ukuze says
This food looks amazingly delicious. thanks for sharing .
Suzy Karadsheh says
Glad you liked it! Thanks for checking out the recipe.
Janice says
Looks delicious! What volume of tomatoes would you suggest? Thanks.
Suzy Karadsheh says
Hi Janice, so sorry I just saw your question. I would say 2 1/2 to 3 cups chopped tomatoes.
Platter Talk says
I’ve been thinking about making this dish for over a month now, just haven’t. It looks so tasty and perfect for winter!
★★★★★
Suzy Karadsheh says
Dan, hope you get to make it soon!
Deepika says
Wow, this recipe is so tempting. I am definitely trying this one soon.
Suzy Karadsheh says
Wonderful, Deepika! Enjoy!
Jessy @ The Life Jolie says
I’m almost embarrassed to say I’ve never tried one of these- this looks so delicious!
Suzy Karadsheh says
Jessy, Shakshuka is so easy to make, I hope you’ll give it a try soon!
Lisa says
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!
Suzy Karadsheh says
It’s so easy to make your own, right?! Enjoy!
Elaine @ Dishes Delish says
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!
Suzy Karadsheh says
Awesome, Elaine! I am excited for you to give this a try! Enjoy.
Lynne Graham says
yummie!
Rod Salem says
Definitely looking forward to trying this recipe out!
The Mediterranean Dish says
I’ll be eager to know how you like it, Rod!
Vicki L. Kammerer says
Yes and I love the recipe.
The Mediterranean Dish says
Awesome, Vicki. If you try it my way, let me know how you like it!
Anonymous says
Yaya Kurniawati .. Yum!
Wendi Spraker says
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
Suzy Karadsheh says
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.
Regina @ Leelalicious says
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!
Suzy Karadsheh says
Hi Regina! Your Shakshuka adoption sounds great! I am going to make a quick note on that. Hope we stay in touch. Hugs
Chris says
I’m making this tonight , can’t wait . I’m adding fresh coriander and thought about adding also feta cheese . Would mint, parsley and addition of corriander be too much .
Suzy Karadsheh says
Hey, Chris! Sorry my answer may be too late, since you wrote this as you cooked it…I’m not always able to get to comments immediately. I think you’re on to something with adding more herbs and a touch of feta. Shakshuka is a very forgiving recipe, and I think it’s wonderful with the additions you mentioned. Hope you enjoyed it! Curious to hear!