Shakshuka is more than a recipe—it’s a story simmered in tomatoes, peppers, spices, and community. Across Mediterranean and North African cultures, this vibrant dish has long been a symbol of hospitality, warmth, and shared meals. Originating in the Maghreb region (Tunisia, Algeria, Morocco), shakshuka made its way to the Middle East, where it became deeply rooted in Israeli and Palestinian food culture, enjoyed at breakfast, lunch, or dinner.

There’s something magical about shakshuka’s aroma: the sweet acidity of tomatoes mingling with sautéed peppers, the earthy perfume of cumin, and the fragrant warmth of paprika. When eggs gently poach in this saucy base, the result is a dish that feels both rustic and elegant—comforting yet full of lively, complex flavors.

This version emphasizes smoky spice, rich tomato depth, and perfectly set eggs with soft yolks. It’s beginner-friendly yet chef-approved, ideal for family brunches, cozy dinners, or weekend gatherings.

Ingredients (Serves 4–6)

Base Shakshuka Sauce

• 2 tbsp (30 ml) olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3–4 garlic cloves, minced

• 1–2 fresh chilies, chopped (optional, for heat)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ½ tsp chili powder (optional)

• 1 can (28 oz / 800 g) crushed tomatoes or 5–6 fresh ripe tomatoes, chopped

• 2 tbsp tomato paste

• ½ tsp sugar (optional, to balance acidity)

• ¾–1 tsp sea salt, to taste

• ½ tsp black pepper

• ½ cup (120 ml) water or vegetable broth (as needed)

Eggs & Finishing

• 6 large eggs

• ¼ cup (5 g) chopped fresh parsley or cilantro

• 2 tbsp crumbled feta (optional but recommended)

• Olive oil, for drizzling

Optional Add-ins

• 1 cup (170 g) chickpeas (for extra protein)

• 1 small zucchini, diced

• A handful of spinach or kale

• Harissa, to taste (for heat and depth)

Ingredient Notes & Substitutions

• Vegan version: Replace eggs with tofu cubes or vegan sausage.

• Lower-sodium: Use no-salt tomatoes; reduce feta.

• Budget-friendly: Use canned tomatoes, bulk spices, and skip feta.

• Spice level: Increase or reduce chilies to preference.

Seasonal Availability

• Summer: Fresh tomatoes, peppers, herbs.

• Winter: Canned tomatoes, jarred roasted peppers, dried herbs.

Instructions: How to Make Authentic Shakshuka

1. Sauté aromatics (5 minutes).

Heat olive oil in a cast-iron or deep skillet over medium heat. Add onions and bell peppers. Cook until softened and lightly caramelized.

2. Add garlic and spices (1 minute).

Stir in garlic, cumin, smoked paprika, coriander, and chili powder. Cook until fragrant.

Pro Tip: Blooming spices in oil deepens flavor and adds complexity.

3. Add tomatoes & simmer (10–15 minutes).

Add crushed tomatoes, tomato paste, salt, pepper, and sugar. Stir and reduce heat to medium-low. Simmer until thickened.

Common Pitfall: If the sauce is too thin, eggs will not set. Let it reduce until spoon-thick.

4. Create egg wells (10 seconds).

Use a spoon to make 6 small divots in the sauce.

5. Add eggs (1 minute).

Crack an egg into each well. Cover the pan with a lid.

6. Poach gently (6–10 minutes).

Cook until whites set but yolks remain soft. Adjust cooking time for firmer eggs.

7. Finish with herbs & feta (30 seconds).

Top with fresh parsley/cilantro, drizzle with olive oil, and sprinkle with feta.

8. Serve hot.

Enjoy with fresh pita, challah, sourdough, or warm flatbread.

Recipe Info Box

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4–6
Difficulty Level: Easy
Course: Breakfast, Brunch, Lunch, Dinner
Cuisine Style: North African / Mediterranean / Middle Eastern

Nutrition Information (Per Serving)

(Based on USDA standard values for eggs, tomatoes, olive oil, and peppers.)

Health Benefits

• Rich in antioxidants thanks to tomatoes and peppers.

• High protein from eggs.

• Heart-healthy fats from olive oil.

• Low-carb & naturally gluten-free.

Nutrition Disclaimer: Values are estimates and may vary with exact ingredients.

Tips, Variations & Notes

🌶️ Flavor Variations

1. Spicy Tunisian Style: Add harissa, cayenne, and preserved lemon.

2. Green Shakshuka: Use spinach, leeks, kale, zucchini, and herbs, skipping tomatoes.

3. Cheesy Shakshuka: Add feta, halloumi cubes, or mozzarella before eggs.

4. Protein-Packed: Add chickpeas or plant-based sausage.

5. Roasted Pepper Shakshuka: Use fire-roasted peppers for sweetness.

6. Creamy Version: Stir 2 tbsp heavy cream or coconut milk into the tomato base.

7. Smoky Campfire Style: Add smoked paprika + a dash of liquid smoke.

🥘 Cooking Tips

• Cast iron works best for even heat.

• Simmer, don’t boil once eggs are added.

• Too much liquid? Simmer uncovered to reduce.

• Eggs overcooking? Remove lid early for softer yolks.

❄️ Make-Ahead

• Sauce can be made 48 hours in advance.

• Reheat, make wells, and add fresh eggs on serving day.

Equipment Needed

• Cast-iron skillet or sauté pan

• Knife and cutting board

• Wooden spoon

• Measuring spoons

• Lid (essential for poaching eggs)

• Optional: heatproof ramekins for individual servings

FAQs

1. Can I make shakshuka ahead of time?

Yes—prepare the sauce and add eggs just before serving.

2. Can I freeze shakshuka?

Freeze sauce only. Eggs do not freeze well.

3. Is shakshuka spicy?

Traditionally mildly spicy, but heat level is customizable.

4. What if my eggs aren’t cooking?

Cover pan, increase heat slightly, or reduce sauce first.

5. Can I use fresh tomatoes?

Yes—choose very ripe tomatoes for best flavor.

6. How do I make the yolks runny?

Cook for 6–7 minutes after adding eggs; watch closely.

7. What bread pairs best?

Pita, challah, baguette, or sourdough.

8. Can I cook it without a lid?

Yes, but eggs may take longer and cook unevenly.

9. How to make it vegan?

Use tofu cubes or vegan eggs and skip cheese.

10. Can I double the recipe?

Yes—use a larger skillet or bake in a wide dish.

Recipe Story & Cultural Context

Shakshuka’s name roughly translates to “a mixture” or “all mixed up,” a fitting description for a dish that celebrates the beautiful collision of flavors and traditions. Its origins remain debated: some historians root it in North Africa, particularly Tunisia, where harissa-rich tomato stews became a staple. Others highlight Ottoman influences, linking the dish to egg-based stews common in the Levant.

During the 20th century, shakshuka travelled across borders with migrant communities, evolving into a signature breakfast across the Middle East. Israeli cuisine especially embraced shakshuka, elevating it to an iconic dish found in cafés, markets, and homes. Today, it symbolizes comfort, hospitality, and shared meals—an edible thread connecting diverse cultures.

This recipe honors those traditions with respect while bringing a modern, smoky twist that highlights the flavors beloved across the Mediterranean.

Pairing Suggestions

🍞 Bread Pairings

• Warm pita

• Crusty sourdough

• Challah bread

• Moroccan khobz

☕ Drink Pairings

• Mint tea

• Turkish coffee

• Fresh orange juice

• Spiced chai latte

🥗 Side Dishes

• Cucumber-tomato salad

• Labneh with olive oil

• Tahini drizzle

• Pickled vegetables

🎉 Occasions

• Weekend brunch

• Family-style breakfast

• Cozy winter dinner

• Ramadan suhoor or iftar

• Holiday brunch gatherings

Conclusion

Shakshuka is vibrant, warm, soulful, and deeply nourishing. With its rich tomato base, smoky spices, and soft-poached eggs, it brings together centuries of tradition and the comfort of a one-pan meal. Whether you’re a weekend brunch lover or a bold-flavor seeker, this shakshuka recipe is a must-try and endlessly adaptable.

If you make it, share your version, comment your twist, and tag your photos online—your creativity may inspire someone else’s next delicious meal!

Happy cooking — and Sahtain!