As someone who’s always searching for the perfect brunch recipe, I can confidently say that Shakshuka has become my go-to dish when I want to impress guests without spending hours in the kitchen. This Middle Eastern and North African classic features eggs poached in a rich tomato sauce with bell peppers and aromatic spices. It’s the kind of dish that looks impressive but is surprisingly simple to make.
The first time I tried Shakshuka was at a small Mediterranean café, and I immediately knew I had to recreate it at home. After experimenting with different variations, I’ve perfected my recipe, balancing the spice levels and achieving that perfect egg consistency every time.
What is Shakshuka?
Shakshuka originated in North Africa and the Middle East, where it became a staple breakfast dish. The name “Shakshuka” roughly translates to “mixture” in Arabic slang, which perfectly describes this hearty blend of tomatoes, peppers, spices, and eggs. What I love most about this dish is how it brings together simple ingredients to create something extraordinarily flavorful.
In my kitchen, Shakshuka isn’t just for breakfast—it makes a wonderful lunch or dinner too. I often serve it when I have friends over for brunch because it’s easy to scale up and always impresses with its vibrant colors and complex flavors.
Ingredients for My Perfect Shakshuka
| Ingredient | Quantity | Notes |
| Olive oil | 2 tablespoons | Extra virgin works best |
| Yellow onion | 1 medium | Finely diced |
| Red bell pepper | 1 large | Chopped into small pieces |
| Garlic cloves | 3-4 | Minced or finely chopped |
| Ground cumin | 1 teaspoon | Adds earthy flavor |
| Smoked paprika | 1 teaspoon | For smoky depth |
| Chili flakes | ½ teaspoon | Adjust to your heat preference |
| Crushed tomatoes | 1 can (28 oz) | San Marzano if available |
| Salt and pepper | To taste | Be generous with seasoning |
| Eggs | 4-6 | Free-range for best flavor |
| Fresh parsley | ¼ cup | Roughly chopped |
| Feta cheese | ½ cup | Crumbled (optional) |
| Crusty bread | For serving | Sourdough or pita works well |
2: Step-by-Step Cooking Process
When making Shakshuka, timing is everything. The entire process takes about 30 minutes from start to finish, with 10 minutes of prep and 20 minutes of actual cooking. I find this perfect for weekend mornings when I want something special but don’t want to spend hours in the kitchen.
My Foolproof Method for Perfect Shakshuka
Step 1: Sauté the Base Vegetables
I always start by heating olive oil in a large, deep skillet over medium heat. A cast-iron pan works wonderfully for this dish, but any large skillet with a lid will do. Once the oil is shimmering, I add the diced onion and bell pepper, cooking them until they’re soft and the onion becomes translucent—about 5-7 minutes. This slow cooking process builds the foundation of flavor for the entire dish.
Next, I add the minced garlic and all the spices (cumin, paprika, and chili flakes), stirring constantly for about 30 seconds. This is a crucial step I never skip—toasting the spices in oil releases their essential oils and intensifies their flavors in the final dish.
Step 2: Create the Tomato Sauce
After the aromatics are fragrant, I pour in the crushed tomatoes, seasoning generously with salt and pepper. I let this mixture simmer uncovered for about 10-15 minutes, stirring occasionally. During this time, the sauce reduces slightly and develops a deeper flavor. I look for it to thicken just enough to create small wells for the eggs without the sauce being too runny.
If I’m feeling adventurous, this is when I might add extras like a spoonful of harissa paste for heat or a handful of baby spinach for extra nutrients. The sauce should be thick but still have some moisture—if it’s reducing too quickly, I’ll add a splash of water or vegetable broth.
Step 3: Add the Eggs and Cook to Perfection
Once my sauce has thickened to the perfect consistency, I use the back of a spoon to create small wells—one for each egg. Then, I carefully crack the eggs directly into these wells, trying to keep the yolks intact. I sprinkle a bit of salt and pepper over each egg, cover the skillet, and reduce the heat to low.
The covered cooking method gently steams the eggs, cooking the whites while keeping the yolks runny. I typically check them after 5 minutes and look for whites that are just set but yolks that still jiggle slightly when the pan is gently shaken. For firmer yolks, I’ll cook for an additional 1-2 minutes.
3: Serving Suggestions and Variations
When the eggs are cooked to perfection, I immediately remove the skillet from heat—the residual heat will continue cooking them slightly. Before serving, I sprinkle the shakshuka generously with chopped fresh parsley and crumbled feta cheese. The herbs add freshness while the feta provides a creamy, tangy contrast to the spiced tomato sauce.
My Favorite Ways to Serve Shakshuka
In my home, no shakshuka is complete without plenty of bread for dipping. I typically serve it with warm pita bread, crusty sourdough, or even naan. There’s something incredibly satisfying about using fresh bread to scoop up the flavorful sauce and perfectly runny egg yolks.
For a complete meal, I often add these simple sides:
- A simple cucumber and tomato salad dressed with lemon juice and olive oil
- A small bowl of hummus drizzled with extra virgin olive oil
- A dollop of Greek yogurt to cool down the spice
- A sprinkle of za’atar or sumac for extra Middle Eastern flavor
Creative Variations I’ve Tried and Loved
Over years of making shakshuka, I’ve experimented with several delicious variations:
Green Shakshuka: Sometimes I swap the tomato base for sautéed leafy greens like spinach, Swiss chard, and kale, combined with leeks and herbs. A splash of cream or yogurt creates a luscious green sauce for the eggs to nestle in.
Shakshuka with Meat: When I’m craving something heartier, I brown spiced ground lamb or merguez sausage before adding the vegetables. The meat adds a wonderful depth and makes the dish even more satisfying.
Mediterranean Add-ins: Occasionally, I’ll enrich my shakshuka with olives, artichoke hearts, or chickpeas for additional texture and Mediterranean flavors.
Storing and Reheating Tips
If you’re lucky enough to have leftovers (which rarely happens in my house!), shakshuka can be stored in an airtight container in the refrigerator for up to three days. I find the flavors actually deepen overnight, making it even more delicious the next day.
To reheat, I gently warm it in a covered skillet over low heat, adding a tablespoon of water if needed to loosen the sauce. Microwaving works in a pinch, but the stovetop method better preserves the texture of the eggs.
Final Thoughts
Shakshuka has become more than just a recipe in my kitchen—it’s a go-to comfort food that never fails to satisfy. What I love most about this dish is its versatility and how it brings people together around the table. There’s something magical about serving a bubbling skillet of shakshuka that always sparks conversation and creates memorable meals.
Whether you’re cooking for yourself, your family, or hosting a brunch, I encourage you to make this recipe your own. Adjust the spices to your taste, experiment with add-ins, and discover your perfect version of this Middle Eastern classic. I guarantee it will become a staple in your cooking repertoire, just as it has in mine.
Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 large red bell pepper chopped
- 3-4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes adjust to taste
- 1 can 28 oz crushed tomatoes
- Salt and pepper to taste
- 4-6 eggs free-range preferred
- ¼ cup fresh parsley roughly chopped
- ½ cup crumbled feta cheese optional
- Crusty bread for serving, such as sourdough or pita
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until soft and the onion becomes translucent.
- Add the minced garlic, cumin, smoked paprika, and chili flakes. Stir constantly for about 30 seconds to toast the spices and release their aroma.
- Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes, stirring occasionally. The sauce should thicken slightly but remain moist.
- Use the back of a spoon to create small wells in the sauce. Crack the eggs into each well, being careful to keep the yolks intact.
- Cover the skillet and reduce the heat to low. Cook for 5-7 minutes, checking the eggs after 5 minutes. The whites should be set but the yolks should still be runny.
- Remove from heat and sprinkle with chopped parsley and crumbled feta (if using). Serve immediately with crusty bread for dipping.
