Shakshuka

Eggs simmered in a rich, spiced tomato sauce – shakshuka is comfort food at its best. Originating from North Africa and the Middle East, this dish effortlessly blends bold flavors with wholesome ingredients. Whether it’s breakfast, brunch, or dinner, shakshuka offers versatility and simplicity in one skillet.

Shakshuka is more than just a dish; it’s a celebration of simple ingredients coming together to create something extraordinary. Its bold, spiced tomato sauce and perfectly poached eggs make it a meal that’s comforting, flavorful, and satisfying.

Key Ingredients

Shakshuka is made with a handful of fresh ingredients that delivers its signature “eggs in tomato sauce” comfort and flavor.

• Tomatoes: The foundation of shakshuka, providing a rich and slightly tangy sauce. Canned or fresh tomatoes both work wonderfully.
• Bell Peppers: Bright and subtly sweet, red pepper balances the acidity of the tomatoes while adding texture.
• Eggs: Poached directly in the simmering sauce, the eggs bring creaminess and protein to the dish.
• Onions and Garlic: These aromatics create a savory base, building depth in every bite.
• Spices: Harissa is a North African hot chili pepper paste that complements the Mediterranean/North African origins of Shakshuka. It adds a deep, complex heat and smoky flavor to the tomato-based sauce.
• Olive Oil: A drizzle of good olive oil ties everything together, enhancing the sauce’s richness.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Shakshuka

Dice one medium onion and one bell pepper. Thinly slice four cloves of garlic.

Use a large skillet, ideally cast iron, for even heat. Add 2-3 tablespoons of olive oil and let it warm over medium heat.

Add the onions and peppers, cooking until soft (about 5-7 minutes). Stir occasionally to avoid burning. Stir in the sliced garlic and harissa paste. Cook for one minute, or until aromatic.

 Pour in a 28-ounce can of whole tomatoes and two tablespoons of tomato paste. Break the tomatoes apart with a wooden spoon and stir together. Let the sauce simmer for 10-15 minutes, stirring occasionally. Add salt and pepper to taste.

Use a spoon to create small pockets (“wells”) in the sauce. These will cradle your eggs. Crack 4-6 eggs into the wells. Try to keep the yolks intact. Cover the pan with a lid to poach the eggs.

Simmer on low for 5-8 minutes, or until the egg whites set but yolks are still runny. Prefer firmer yolks? Cook longer.

Sprinkle fresh parsley or cilantro on top. A sprinkle of crumbled feta for a salty, creamy contrast. Serve directly from the skillet with crusty bread or pita wedges for dipping.

This egg tomato dish adapts to whatever you have on hand, making it perfect for laid-back mornings and last-minute dinners.

Expert Tips

• Use room-temperature eggs—they cook more evenly.
• Avoid overcooking. Check the eggs often as they can firm up quickly. A runny yolk is key for perfect texture.
• Taste as you go. Too tangy? Add a pinch of sugar (or honey) to balance the acidity.
• If your sauce seems too thick, add a splash of water or vegetable stock while simmering.
• Don’t have harissa? Substitute two teaspoons paprika, one teaspoon cumin, and a quarter teaspoon cayenne pepper.
• Like it spicy? Slice up jalapeños, bird’s eye chilies, or serranos and mix them in while sautéeing your onions and garlic. Add a pinch of cayenne or drizzle spicy chili oil before serving.
• Adjust the recipe to fit your taste, and don’t be afraid to make it your own.
• Storing Leftovers: Store eggs and tomato sauce separately in glass, air tight containers. Consume within 3 to 4 days. Reheat sauce on the stove. For best results, only cook as many eggs as you need, reheat sauce and cook the eggs as needed.

Recipe Variations

• Spinach: Stir fresh spinach leaves into the simmering tomato sauce just before adding the eggs. It wilts quickly and adds a pop of color.
• Zucchini: Dice zucchini into small cubes and cook it alongside your bell peppers and onions for added texture.
• Mushrooms: Sautéed mushrooms infuse an earthy flavor that pairs well with the tomato and spices.

Serving Suggestions

• Crusty Bread: Slices of sourdough, challah, or crusty baguette are classic choices. Toast them for extra crunch.
• Flatbreads: Warm pita or naan work perfectly for scooping up the sauce and eggs.
• Salads: A crisp cucumber and tomato salad provides refreshing contrast. You could also try a simple leafy green salad with a lemon vinaigrette.
• Grains: Serve shakshuka over a bed of couscous, quinoa, or rice for a heartier meal.
• Top your shakshuka with yogurt or drizzle tahini for a creamy, tangy twist.

Shakshuka Origin

Shakshuka traces its roots to North Africa, particularly the Maghreb region, which includes Morocco, Tunisia, Algeria, and Libya. The name itself is thought to come from Arabic, meaning “mixture” or “all mixed up,” reflecting its medley of ingredients.

The dish gained widespread popularity as vegetables like tomatoes and peppers, introduced from the Americas in the 16th century, became staples in the region. Legend has it that shakshuka began as a simple vegetable stew during the Ottoman Empire, later incorporating eggs for added heartiness.

Over time, shakshuka migrated across borders and kitchens, becoming a key breakfast or dinner staple in Middle Eastern countries like Israel, where it has been embraced as a national favorite. Today, you’ll find countless regional and personal twists, from fiery Tunisian to milder Mediterranean versions.

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