Shakshuka Recipe

Shakshuka is a humble recipe made by gently poaching eggs in a rich tomato and bell pepper sauce. This breakfast recipe is popular throughout North Africa and the Middle East. It is so easy to make and satisfying that you can serve it for breakfast, lunch, or dinner. Plus, it’s vegetarian and gluten-free!

What is Shakshuka?

Growing up in Egypt, my favorite shakshuka recipe was from a Cairo restaurant near the Nile called Felfela. They served shakshuka mild or spicy, with or without small chunks of beef or lamb. Of course it always came with a stack of warm pita. It’s often served as breakfast (or dinner) next to dishes like falafel and ful muddamas. I have both made and eaten this dish with endless variations and they are all good!

To make shakshuka (pronounced Shak-SHOO-kah) gently poach eggs in a chunky tomato and bell pepper sauce. In my experience, the seasoning can vary from one recipe to another, but you’ll often find warm spices like cumin, paprika, and crushed red pepper flakes.

Many think of this dish as an Israeli breakfast food because it is quite popular in places like Tel Aviv. However, shakshuka is found throughout many parts of North Africa and the Middle East, and it’s largely considered to be from the Maghreb region, specifically Tunisia due to historic and linguistic factors. Fun fact, the origins of the word shakshuka come from Arabic for “all mixed up” or “shaken.”

The good news is, wherever you are in the world shakshuka is easy to make, and I’m happy to share the version of shaksuka I’ve enjoyed since childhood.

Shakshuka Ingredients

I often make this easy shakshuka recipe for Sunday brunch, although I’ve been known to serve it for dinner as well. There are two main components to this recipe: The chunky tomato sauce seasoned with North African spices and eggs.

Once the sauce is ready, simply nestle the eggs in it and let them cook in the sauce until the whites set. The eggs yolks are meant to be runny, but if you don’t like them that way, it’s fine to cook them to your liking.

• Extra virgin olive oil: You’ve heard me say this a million times but for those of us from the Mediterranean olive oil is like liquid gold. Get the good stuff it adds a peppery flavor. Learn more about cooking with olive oil.
• Onion and garlic are the core aromatic elements, the onion adds sweetness while the garlic adds pungency.
• Green bell peppers are less sweet than their colorful counterparts. Their slightly bitter earthy flavor is a welcome part of this recipe. If, however, you only have red, yellow or orange peppers, use them. The recipe will just be a little sweeter but equally delicious.
• Spices: coriander, cumin, sweet paprika—a trio of warm North African flavors. If you like spicy shakshuka, add a pinch of red pepper flakes or cayenne pepper.
• Tomatoes: In this recipe, I like to use 6 fresh medium-sized tomatoes and about 1/2 cup of tomato sauce. This combination gives me the texture and flavor I’m looking for. It helps if your fresh tomatoes are soft and almost overripe. If tomatoes aren’t in season, replace them with 1 (28-ounce) can of whole tomatoes or 6 cups canned chopped tomatoes with their juices. If you use the canned tomatoes, omit the tomato sauce.
• Eggs: You’ll need a half dozen or 6 large eggs for this recipe.
• Garnish: This is totally optional, but for me, a handful of fresh chopped parsley and mint just before serving adds freshness and a pop of color. And if you love your shakshuka with feta, then add a sprinkle of creamy feta cheese just before serving.

How to Make Shakshuka

• Make the tomato sauce. Set a large, heavy skillet over medium heat. Add 3 tablespoons of olive oil. Once the oil begins to shimmer add the 1 yellow chopped onion, 2 chopped bell peppers, and 2 chopped garlic cloves. Season with kosher salt, 1 teaspoon each coriander and paprika, 1/2 teaspoon cumin, and crushed pepper flakes (if using). Cook for at least 5 minutes, stirring, until the veggies are tender. Next, dice 6 medium fresh tomatoes and add them to the skillet along with a 1/2 cup of tomato sauce. (If you don’t have fresh tomatoes, use 1 (28-ounce) can diced or whole tomatoes, broken up. Bring the tomatoes to a boil, then cover and let simmer for about 15 minutes. Uncover and cook a few more minutes until your sauce has thickened.
• Add the eggs and cook. When the sauce is ready, use the back of a spoon to make a hole in the sauce. Crack an egg into each hole. Cover the skillet and poach the eggs in the sauce over medium-low heat. It’s ready when the egg whites have set and the yolks are still runny. You can also, cook the yolks to your desired level of doneness.
• Serve immediately. Once the eggs are ready, garnish with fresh herbs and serve immediately!

Shakshuka with Meat

While shakshuka is thought of as a vegetarian meal, when I was growing up in Egypt, you could choose to have it with or without meat.

• To add meat to this shakshuka recipe, use 1/2 pound of ground or small diced meat. Lamb or beef are common options.
• Cook the meat first in a bit of extra virgin olive oil until fully browned, and season with kosher salt, black pepper, and if you like, a dash of allspice. From there, add the onions, garlic, and bell peppers, and make the shakshuka sauce by following the recipe.

Or, if you have some leftover meat from a leg of lamb or lamb rack chops, give them a new life by serving them over shakshuka.

What to Serve with Shakshuka?

There is no right or wrong way to serve this tasty dish, but pita or a crusty loaf (or even challah) are essential. (I’ve been known to even use up extra garlic bread to dunk in the chunky tomato sauce). You can serve shakshuka with other dishes. Here are a few ideas:

• For breakfast or brunch. Add an assortment of warm breads like those mentioned above, but also platters of fresh fruit like berries in the spring or cantaloupe and watermelon in the summer. For snacking a mezze platter is a great addition and don’t forget mint tea.
• For lunch. In addition to bread, add a side salad like this Mediterranean chickpea salad or white bean salad.
• Turn it into a vegetarian feast! Use shakshuka as a centerpiece to a larger vegetarian feast and add small plates like skordalia (Greek potato dip), falafel, roasted eggplant or sauteed summer squash.

Poached Egg Recipes from Around The Mediterranean

• White Bean Shakshuka
• Green Shakshuka
• Eggs in Purgatory (Uova Al Purgatorio). I even have an Egyptian twist on this recipe called Eggs Fra Diavolo using hoard boiled eggs, sautéed in olive oil.
• Turkish Spinach and Eggs (Ispanaklí Yumurta)

*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for the readers’ benefit. Enjoy!