Shakshuka Recipe – healthy and hearty breakfast, lunch or dinner meal made with poached eggs in a well-spiced tomato-based stew. Pair it with bread or any of your favorite salad and you’ll have one nourishing meal all made in one pan!
Okay, say it with me, “shack-SHOE-kah”! One more time!
I did have trouble pronouncing this word when I first encounter it at a menu back in college. But never did I thought that I would come to fall in love with this and make it as one of my favorite weekend breakfast meals just like this Sweet Plantain and Hash. Even my picky eater son, who’s not a big fan of vegetables and stews, loves to gobble down on this.
Shakshuka is simply packed with healthy goodness without compromising the taste! A delicious breakfast skillet that you could also enjoy for lunch and even dinner!
What is Shakshuka?
Though there are many variations to this dish, a traditional shakshuka recipe is basically made with eggs poached in a spicy warm tomato-based stew with onions, garlic and bell pepper. Other variations would add in some minced meat, yogurt, fresh herbs, feta cheese and more.
Shakshuka Origin
The exact origin for this dish is kinda debatable, but it’s known to have originated from North Africa, particularly in Tunisia, and has been brought to Israel and eventually became a popular Middle Eastern dish.
Is Shakshuka Spicy?
There’s no right or wrong when it comes to how you want to spice up this egg and tomatoes dish. But you’ll most definitely find some cumin, paprika and chili powder in it. So it’s not really that spicy, but I’d say warm and flavorful. If you want a more prominent heat in your dish, feel free to add some cayenne or jalapeno (along with its seeds) and adjust according to your heat tolerance.
Shakshuka Ingredients
It won’t be that hard for me to convince you in making this easy Shakshuka recipe more often ’cause all of its ingredients are basically sitting there in your pantry. You’ll just need:
- oil
- onion and garlic
- bell pepper
- tomatoes
- cumin
- paprika
- chili powder
- eggs
- cilantro and parsley
- avocado, bread or crumbled cheese for serving
See what I’m talking about? Healthy, filling and easy to make meal all made in one pot. What else could you ask for?
What Else Can You Add?
Aside from those mentioned above, you may throw in any of the following below for a heartier one-pan meal.
- kale
- spinach
- chorizo
- ground beef or lamb
- chicken bits
- shrimp
- fish
- eggplant
What to Serve with Shakshuka?
I personally enjoyed it on its own, but sometimes I throw in some avocado slices, crumbled cheese and/or bread. Below are just some of the popular side for this rustic and warm popular breakfast recipe.
- Pita or any form of Flatbread
- crusty bread
- Challah Bread
- Mediterranean Chickpea Salad
- salad
- pasta
- Grits
More Egg Breakfast Recipes
How To Make Shakshuka
Heat a large cast-iron (12 inches) or saute pan over medium heat. Pour in oil into the pan. As soon as oil sizzles, add diced onions and garlic saute for about 1-2 minutes until fragrant. Throw in bell pepper and continue cooking for about 10 minutes, stirring occasionally, until onion and bell pepper mixture is soft and slightly browned. If needed, add an extra 1 to 2 tablespoons oil or as needed. Do not let it burn. Add whole tomatoes together with all its juice smashed with a wooden spoon to the desired texture, followed by all the spices – cumin, paprika, and chili pepper.
Bring to a boil, reduce heat to low and continue cooking stirring for about 2-3 minutes. Season to taste with salt and pepper. Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the shakshuka. Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs). Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer. Serve immediately with cilantro, avocado and a drizzle of olive oil!
Watch How To Make It
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Shakshuka Recipe
Ingredients
- 3-4 tablespoons oil
- 1 medium onion , diced
- 3-4 garlic cloves , finely chopped
- 1 large or 2 small bell pepper , seeded and diced
- 1 28-ounce can roast or whole peeled tomatoes
- 1 teaspoon cumin
- 2 teaspoons paprika
- ½ teaspoon chili powder
- salt and pepper to taste
- 5-6 large eggs
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- for serving avocado slices, bread, and crumbled cheese
Instructions
- Heat a large cast-iron (12 inches) or saute pan over medium heat.
- Pour in oil into the pan. As soon as oil sizzles, add diced onions and garlic saute for about 1-2 minutes until fragrant.
- Throw in bell pepper and continue cooking for about 10 minutes, stirring occasionally, until onion and bell pepper mixture is soft and slightly browned. If needed, add an extra 1 to 2 tablespoons oil or as needed. Do not let it burn.
- Add whole tomatoes together with all its juice smashed with a wooden spoon to desired texture, followed by all the spices - cumin, paprika, and chili pepper,
- Bring to a boil, reduce heat to low and continue cooking stirring for about 2-3 minutes.
- Season to taste with salt and pepper.
- Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the shakshuka.
- Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs).
- Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer.
- Serve immediately with cilantro, avocado and a drizzle of olive oil!
Tips & Notes:
- Shakshuka is best served immediately. If serving this for just 2 or 3 people, cut the recipe in half or as necessary.
- Adjust cooking times depending on how you want your eggs. If you want it to be a little bit runny (but not undercooked), make sure that the yolks have risen a bit and would jiggle a little when you move the pan.
- For a beatifully formed poached eggs, makes sure to make a well first, before you pour down the egg.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Kristiana says
Really nice recipe! First time making shakshuka myself and all the family loved it! Super easy and quick also. Thank you!
ImmaculateBites says
My family loves shakshuka too! Can’t get enough of it :). So glad it was a hit with you. Thanks for stopping by!
Madeleine says
Oh my, what a breakfast dish this turned out to be. Loooved it! This is going to be my dish for when friends come and visit for a few days. Absolutely delicious!!
ImmaculateBites says
Awesome! So happy to hear it turned out well for you, Madeleine.
Lallie Pillay says
Amazing and delicious
Jaleesa says
This was surprisingly delicious!!!! I made it with low expectations and now I’m already planning on making it again! Thanks for the great recipe!
imma africanbites says
Awesome! SO happy to know that you love this as much as I do.