When it comes to one-pan wonders that combine simple ingredients with bold flavors, nothing beats a good shakshuka recipe. This hearty dish features poached eggs nestled in a rich, spiced tomato and pepper sauce — perfect for breakfast, lunch, or even dinner. Its origins lie in North Africa and the Middle East, and today it’s enjoyed by food lovers around the world.
In this article, we’ll walk through a traditional yet customizable shakshuka recipe, the history behind the dish, cooking tips, FAQs, and more. If you’re searching for a flavorful, affordable, and satisfying meal, you’ll fall in love with this comforting classic.
What Is Shakshuka?
Shakshuka (pronounced shahk-SHOO-kah) is a savory dish of eggs cooked directly in a simmering tomato and bell pepper sauce, spiced with cumin, paprika, and chili flakes. It’s commonly eaten with crusty bread for dipping.
Originating from Tunisia, shakshuka became a staple across Israel, Morocco, Algeria, and eventually gained popularity worldwide. What makes this shakshuka recipe so loved is its simplicity, healthiness, and deep flavor.
Why You’ll Love This Shakshuka Recipe
- One-pan, minimal cleanup
- Vegetarian-friendly and protein-packed
- Perfect for meal prep or quick dinners
- Ready in under 30 minutes
- Easy to adapt with different veggies or meats
Whether you’re a beginner cook or a seasoned chef, this shakshuka recipe is both forgiving and rewarding.
Ingredients for a Classic Shakshuka Recipe
Below is a table of all ingredients needed for a traditional shakshuka dish.
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tbsp | For sautéing |
| Onion (chopped) | 1 medium | Yellow or red |
| Bell pepper (sliced) | 1 large | Red or green |
| Garlic (minced) | 3 cloves | Fresh, for best flavor |
| Crushed tomatoes | 1 can (400g) | Or use 4–5 fresh tomatoes |
| Tomato paste | 1 tbsp | Deepens the sauce flavor |
| Paprika | 1 tsp | Adds smoky richness |
| Cumin | 1 tsp | Earthy spice |
| Red chili flakes | ½ tsp | Optional heat |
| Salt | To taste | Season as needed |
| Black pepper | To taste | Freshly ground |
| Eggs | 4–6 | As needed |
| Fresh parsley | 2 tbsp | For garnish |
| Feta cheese (optional) | ½ cup | Crumbled, for topping |
How to Make Shakshuka Recipe Step-by-Step
Step 1: Sauté the Aromatics
Heat olive oil in a wide skillet or pan over medium heat. Add chopped onions and sauté for 2–3 minutes until they soften. Add sliced bell pepper and cook for another 5 minutes.
Step 2: Add Garlic and Spices
Stir in minced garlic, paprika, cumin, and red chili flakes. Cook for 1 minute to release their aroma. The secret to the best shakshuka recipe is blooming the spices early!
Step 3: Add Tomatoes and Simmer
Add crushed tomatoes and tomato paste. Stir everything well and bring to a simmer. Let it cook uncovered for 10–12 minutes until the sauce thickens. Season with salt and pepper to taste.
Step 4: Make Wells and Add Eggs
Use a spoon to create small wells in the sauce. Gently crack an egg into each well. Cover the pan and let the eggs cook for 5–7 minutes, depending on how runny you like your yolks.
Step 5: Garnish and Serve
Sprinkle chopped parsley and crumbled feta on top. Serve hot with warm pita, sourdough, or naan.
Quick Tips for the Best Shakshuka Recipe
- Use a cast iron skillet for even cooking and better heat retention
- Add a pinch of sugar if your tomatoes taste too acidic
- Don’t overcrowd the pan with eggs — keep space between them
- For creamier eggs, cover the pan while cooking
- Add a squeeze of lemon juice before serving for brightness
Variations on the Traditional Shakshuka Recipe
Shakshuka is highly customizable! Here are some delicious tweaks:
Green Shakshuka
Swap the tomatoes for spinach, kale, and zucchini with green herbs. Add a little cream for richness.
Meaty Shakshuka
Add ground beef, lamb, or chorizo during the sautéing step for extra protein.
Spicy Shakshuka
Use fresh jalapeños or harissa paste for a fiery North African flair.
Vegan Shakshuka
Omit the eggs and use tofu cubes or chickpeas instead. You can also use plant-based egg alternatives.
What to Serve with Shakshuka
| Side Dish | Why It Works |
|---|---|
| Crusty sourdough | Perfect for scooping up the saucy eggs |
| Israeli salad | Adds fresh crunch and balances richness |
| Couscous or rice | Makes it more filling and satisfying |
| Hummus or baba ganoush | Complements the Mediterranean flavors |
Nutritional Information (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 12g |
| Carbs | 14g |
| Fat | 19g |
| Fiber | 4g |
| Sugars | 6g |
Healthy, delicious, and rich in vitamins and antioxidants!
History and Origins of Shakshuka
Shakshuka originated in Tunisia and spread across North Africa and the Middle East. The name itself means “a mixture” in Arabic. It became popular in Israel in the 1950s and has since become a breakfast favorite worldwide.
Today, it’s a staple on brunch menus and home tables alike — loved for being easy, hearty, and packed with flavor. Learn more about the cultural roots of shakshuka on TasteAtlas.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheat: Use a skillet over medium heat. You can reheat in the microwave too
- Freezing: Freeze the sauce without eggs for up to 1 month
Using Leftover Shakshuka
Got extra? Try these creative ideas:
- Shakshuka pasta – Toss leftover sauce with penne and grated cheese
- Baked potato topper – Pour shakshuka over a baked potato
- Shakshuka pizza – Use as a topping with mozzarella and eggs
Common Mistakes to Avoid
- Overcooking the eggs — yolks should still be slightly runny
- Using a pan that’s too small — eggs need space
- Not simmering the sauce long enough — thick sauce is key
- Skipping the spices — flavor comes from the layering!
FAQs About Shakshuka Recipe
Can I make shakshuka ahead of time?
Yes! You can prepare the sauce in advance and store it in the fridge. When ready to eat, reheat and add the eggs fresh.
Can I use fresh tomatoes instead of canned?
Definitely. Just make sure to cook them down enough to form a thick sauce. Use ripe tomatoes for best flavor.
Is shakshuka spicy?
Traditionally, it’s mildly spiced. You can adjust heat levels by adding or omitting chili flakes or harissa.
Can I bake shakshuka in the oven?
Yes! After adding the eggs, you can bake the pan in a preheated oven at 375°F (190°C) for 8–10 minutes.
Can I eat shakshuka cold?
While it’s best served hot, it can be eaten cold as a leftover — especially as a sandwich or wrap filling.
