Shakshuka is a popular Middle Eastern breakfast dish made with poached eggs in a spiced, tomato-based sauce.
It’s quick, easy, and full of bold flavors — perfect for starting your day on a delicious note!
Shakshuka can be enjoyed with warm pita bread, naan, or crusty bread to scoop up every last bit of sauce.
Try this recipe to make Shakshuka just like a pro!
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 2 bell peppers (chopped)
- 4 tomatoes (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
For the Eggs:
- 4 large eggs
- Fresh parsley (chopped)
- Optional: Feta cheese or olives for topping
Preparation Steps by Steps to Guide Shakshuka Recipe
Step 1: Prepare the Tomato Sauce
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell peppers, sautéing until soft (5-7 minutes).
- Stir in garlic, ground cumin, paprika, and chili flakes (if using). Cook for another minute.
- Add tomatoes, salt, and pepper. Simmer until the sauce thickens (about 10 minutes).
Step 2: Poach the Eggs
- Make small wells in the sauce with a spoon.
- Crack an egg into each well.
- Cover and cook for 5-7 minutes, until egg whites are set but yolks remain runny.
Step 3: Serve
- Garnish with fresh parsley and top with feta cheese or olives if desired.
- Serve with bread and enjoy!
Pro Tips
- If you prefer firmer eggs, cook for a little longer.
- Customize the sauce by adding spinach, zucchini, or other vegetables of your choice.
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FAQs
Can I make Shakshuka ahead of time?
You can prepare the sauce a day before and store it in the refrigerator. Just heat it up and add eggs when you’re ready to serve.
Is it possible to make Shakshuka without eggs?
Yes! You can make a vegan version by skipping the eggs and serving the spicy tomato sauce with roasted vegetables or tofu.
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