The Ultimate Shakshuka Recipe: Traditional Mediterranean Egg Dish Made Easy

There’s something magical about the moment when you dip crusty bread into a bubbling pan of shakshuka, soaking up that rich tomato sauce and perfectly runny egg yolk. As someone who’s been making shakshuka for years, I’m excited to share my foolproof recipe that brings this Middle Eastern and North African dish right to your breakfast table.

Shakshuka has become incredibly popular worldwide, and for good reason. This one-pan wonder features eggs poached in a flavorful tomato sauce spiked with peppers, onions, and aromatic spices. It’s versatile enough for breakfast, lunch, or dinner, and impressive enough for entertaining while being simple enough for busy weeknights.

In this article, I’ll walk you through making an authentic yet accessible shakshuka that balances traditional flavors with ingredients you can find at your local grocery store. Whether you’re a shakshuka novice or looking to perfect your technique, this recipe will become a staple in your culinary repertoire.

What is Shakshuka?

Shakshuka (also spelled shakshouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and spices. The dish has Tunisian origins but has become a staple across North Africa and the Middle East, particularly in Libya, Algeria, Morocco, and Israel.

The name “shakshuka” comes from Arabic, meaning “a mixture” or “shaken,” which perfectly describes this hearty, eclectic dish. In its most basic form, it consists of:

• A base of sautéed onions, bell peppers, and garlic
• A rich tomato sauce enhanced with warm spices like cumin, paprika, and cayenne
• Eggs cracked directly into the sauce and poached until the whites are set but yolks remain runny
• Fresh herbs and sometimes cheese scattered on top just before serving

Traditional shakshuka is typically served directly from the pan with plenty of bread for scooping up the sauce. It’s a communal dish meant to be shared, bringing people together around the table.

Why You’ll Love This Recipe

Before diving into the step-by-step instructions, let me tell you why this particular shakshuka recipe stands out:

• One-pan wonder: Everything cooks in a single skillet, meaning minimal cleanup
• Versatile: Perfect for breakfast, brunch, lunch, or dinner
• Budget-friendly: Uses simple, affordable ingredients
• Customizable: Easily adaptable to your taste preferences and dietary needs
• Make-ahead friendly: The sauce can be prepared in advance
• Nutritionally balanced: Packed with protein, vegetables, and healthy fats
• Naturally gluten-free: Perfect for those avoiding gluten (just serve with gluten-free bread)
• Impressive presentation: Despite its simplicity, it looks stunning on the table

Essential Ingredients for Authentic Shakshuka

The beauty of shakshuka lies in its simplicity. Here’s what you’ll need:

Equipment You’ll Need

One of the best things about shakshuka is that it requires minimal equipment. Here’s what you’ll need:

• Large skillet with lid: A 12-inch cast iron skillet is ideal, but any oven-safe skillet will work
• Sharp knife and cutting board: For prepping vegetables
• Wooden spoon or spatula: For stirring the sauce
• Measuring spoons and cups: For precise ingredient measurements

Step-by-Step Instructions

Now let’s dive into making this flavorful dish:

Preparing the Base

1. Heat olive oil: In a large skillet over medium heat, warm the olive oil until shimmering.
2. Sauté onions: Add diced onions and cook for 4-5 minutes until they begin to soften and turn translucent.
3. Add bell peppers: Stir in both red and green bell peppers, cooking for another 7-8 minutes until vegetables are softened.
4. Add garlic and spices: Mix in the minced garlic, cumin, paprika, and cayenne pepper. Stir frequently and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Creating the Tomato Sauce

5. Add tomatoes: Pour in the crushed tomatoes and tomato paste, stirring to combine with the vegetables and spices.
6. Season: Add salt and pepper, then stir well.
7. Simmer: Reduce heat to medium-low and allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. This is crucial for developing depth of flavor.

Adding the Eggs

8. Create wells: Using the back of a spoon, make 6 evenly spaced indentations or “wells” in the sauce.
9. Add eggs: Carefully crack an egg into each well, keeping the yolks intact.
10. Cover and cook: Place the lid on the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. The exact timing will depend on how you prefer your eggs.

Finishing Touches

11. Add cheese: If using, sprinkle crumbled feta cheese over the top.
12. Garnish: Scatter freshly chopped cilantro and parsley over everything.
13. Rest: Remove from heat and let stand for 2 minutes before serving.
14. Serve: Bring the entire skillet to the table and serve hot with crusty bread for dipping.

Tips for Shakshuka Success

I’ve made shakshuka countless times, and these tips will help ensure your success:

• Room temperature eggs: Using room temperature eggs helps them cook more evenly and prevents cold eggs from reducing the temperature of your sauce.
• Perfectly runny yolks: For that Instagram-worthy runny yolk, monitor your eggs closely. Once the whites are just set, remove from heat as they’ll continue cooking slightly from residual heat.
• Consistency matters: The tomato sauce should be thick enough to hold the eggs in place but still have some moisture. If it’s too watery, continue simmering until it reduces.
• Test for seasoning: Always taste your sauce before adding the eggs and adjust salt, pepper, or spices as needed.
• Watch the heat: Keep the simmer gentle to prevent sauce from spattering and to allow eggs to cook evenly.
• Don’t disturb the eggs: Once you’ve added the eggs to the sauce, try not to move the pan too much to keep the eggs intact.

Variations to Try

While I love traditional shakshuka, here are some delicious variations to experiment with:

Green Shakshuka

Replace the tomato sauce with a base of sautéed leafy greens like spinach, kale, or Swiss chard, along with zucchini, leeks, and herbs like dill and mint.

Shakshuka with Meat

Add 8 ounces of browned ground lamb or merguez sausage to the sauce before adding the eggs for a heartier version.

Mediterranean Shakshuka

Include artichoke hearts, olives, and capers in your sauce for a Mediterranean twist.

Harissa Shakshuka

Add 1-2 tablespoons of harissa paste to the sauce for an extra kick of North African flavor and heat.

White Shakshuka

Create a base of sautéed onions and garlic in butter, then add heavy cream or yogurt instead of tomatoes, and top with herbs like dill and za’atar.

Make-Ahead and Storage Tips

Shakshuka is incredibly convenient for meal prep. Here’s how to make components ahead and store leftovers:

For best results when making ahead:

1. Prepare the tomato sauce base completely
2. Cool and refrigerate or freeze
3. When ready to serve, reheat the sauce, then add eggs fresh

Nutritional Profile

One serving of shakshuka (assuming ⅙ of the recipe with one egg) provides an excellent nutritional balance:

*Based on a 2,000 calorie diet

Shakshuka offers an excellent balance of macronutrients while being rich in vitamins and minerals, particularly vitamin C from the bell peppers and tomatoes.

Serving Suggestions

To create a complete meal, consider serving shakshuka with:

• Bread options: Warm pita bread, crusty sourdough, or challah
• Fresh salads: Israeli salad, cucumber and tomato salad, or simple arugula with lemon dressing
• Dips and spreads: Hummus, labneh (strained yogurt), or baba ganoush
• Pickled vegetables: Quick-pickled red onions or traditional pickled turnips
• Fresh fruit: Sliced melon or citrus segments for a refreshing contrast
• Hot beverages: Turkish coffee or mint tea for an authentic pairing

For special occasions, create a Middle Eastern mezze spread with shakshuka as the centerpiece, surrounded by small plates of the accompaniments listed above.

Common Mistakes to Avoid

Even the simplest recipes have pitfalls. Here are some common shakshuka mistakes and how to avoid them:

• Overcooking the eggs: The beauty of shakshuka is those runny yolks. Check frequently during the final cooking stage.
• Underseasoning the sauce: Tomatoes need adequate salt to shine. Taste and adjust before adding eggs.
• Using a pan that’s too small: Eggs need space to cook properly. Use at least a 12-inch skillet for 6 eggs.
• Adding cold eggs straight from the refrigerator: This can lead to uneven cooking. Let eggs come to room temperature first.
• Not simmering the sauce enough: A watery sauce won’t hold the eggs well. Reduce until it reaches a thick, chunky consistency.
• Stirring after adding eggs: Once the eggs are in, leave them alone to set properly.

Frequently Asked Questions

Here are answers to some common questions about making shakshuka:

Q: Can I make shakshuka without bell peppers? A: Absolutely! Traditional shakshuka varies by region. You can omit bell peppers or substitute with other vegetables like zucchini or eggplant.

Q: Is shakshuka spicy? A: It can be, but the heat level is entirely up to you. Adjust the cayenne pepper to your preference or omit it completely for a mild version.

Q: Can I use canned diced tomatoes instead of crushed? A: Yes, though you may want to pulse them briefly in a blender for a smoother consistency, or cook them a bit longer so they break down.

Q: What’s the best pan for shakshuka? A: A cast iron skillet is ideal because it retains heat evenly, but any oven-safe skillet with a lid will work well.

Q: Can I make shakshuka ahead of time? A: The sauce can be made up to 3 days ahead. When ready to serve, reheat the sauce, then add fresh eggs.

Q: Is shakshuka healthy? A: Yes! It’s packed with vegetables, protein from eggs, and healthy fats from olive oil. It’s naturally gluten-free and can easily be made dairy-free by omitting the cheese.

Q: Can I add other vegetables to shakshuka? A: Definitely! Spinach, kale, eggplant, zucchini, and mushrooms all work beautifully in shakshuka.

Q: What if I don’t like runny eggs? A: Simply cook the eggs a few minutes longer until the yolks reach your desired consistency.

Why This Recipe Works

After countless shakshuka trials, I can confidently say this recipe succeeds because:

1. Proper layering of flavors: Starting with sautéed aromatics before adding spices and tomatoes builds a complex flavor base.
2. Balanced spice profile: The combination of cumin, paprika, and cayenne creates warmth without overwhelming heat.
3. Proper simmering time: Allowing the sauce to reduce concentrates flavors and creates the perfect consistency.
4. Individual wells for eggs: Creating indentations helps the eggs cook evenly while remaining separate.
5. Fresh herb finish: Adding herbs at the end provides brightness and visual appeal.

Shakshuka has rightfully earned its place as a global comfort food favorite. This humble dish exemplifies how simple ingredients, when combined with care, can create something truly extraordinary. Whether you’re serving it for a lazy weekend brunch or quick weeknight dinner, this shakshuka recipe delivers satisfying results every time.

Give it a try, and I’m confident it will become a regular in your cooking rotation. Remember, shakshuka invites creativity, so don’t be afraid to make it your own with different herbs, spices, or additions based on what’s in your pantry. Enjoy!