I have to tell you about this Best Shakshuka Recipe that has genuinely become a staple in my kitchen. If you love a meal that’s packed with flavor, easy to prepare, and perfect for any time of day, you’re going to adore this recipe. I’ve tried a bunch of shakshuka variations, but this one strikes the perfect balance between rich tomato sauce, spices, and those luscious eggs poached right in the skillet. Trust me, once you try it, it’s going to be your go-to too!
Why You’ll Love This Recipe
- Simple Ingredients: The ingredients are everyday pantry staples, but combine to deliver an irresistible, bold flavor.
- One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze and the process straightforward.
- Versatile Meal: This shakshuka works brilliantly for breakfast, lunch, dinner, or even a lazy weekend brunch.
- Customizable Heat: You control the spice level — from mild to fiery — by tweaking the cayenne and harissa.
Ingredients You’ll Need
The magic of the Best Shakshuka Recipe lies in the freshness of the ingredients and how they compliment each other. When picking your produce, look for ripe, firm tomatoes or crushed canned tomatoes with no added sugar, and fresh bell peppers for sweetness.
- Extra-virgin olive oil: Adds rich, fruity flavor while cooking the base of the sauce.
- Yellow onion: Caramelizes beautifully, providing sweetness and depth.
- Red bell pepper: Offers a subtle sweetness and vibrant color.
- Sea salt: Enhances all the flavors naturally.
- Freshly ground black pepper: Adds a little sharp bite that balances the sweetness.
- Garlic cloves: Gives that aromatic punch that’s essential for shakshuka.
- Smoked paprika: Contributes a deep, smoky warmth.
- Ground cumin: Earthy spice that gives shakshuka its signature flavor.
- Cayenne pepper (optional): For a bit of heat — you decide how spicy to go!
- Crushed tomatoes: The base for that luscious, rich sauce.
- Harissa paste: Adds complex, smoky heat; if you can’t find it, chili paste works too.
- Fresh spinach: Adds a touch of green and a mild earthiness when wilted.
- Large eggs: The star of the dish, poached right in the sauce.
- Feta cheese: Crumbled on top for salty, creamy contrast.
- Fresh parsley leaves: Brightens and freshens every bite.
- Avocado: Sliced for creamy texture and added richness.
- Microgreens (optional): A pretty, fresh garnish to elevate the presentation.
- Toasted bread: Needed for dipping and soaking up every last drop of sauce.
Variations
One of the things I love most is how flexible this recipe can be. Feel free to tweak and make it your own — you’ll be surprised at how just a few small changes can create a totally new experience.
- Vegetarian-Friendly: This recipe is naturally vegetarian, but you can add some crispy halloumi or sautéed mushrooms for extra heartiness.
- Spice Lovers: When I want to turn up the heat, I add more cayenne or swap harissa for a hotter chili paste.
- Green Swap: Swap fresh spinach for kale or Swiss chard to add a different texture and flavor.
- Meaty Twist: Adding cooked chorizo or spicy sausage in with your onions gives a smoky, savory depth that my family adores.
How to Make Best Shakshuka Recipe
Step 1: Sauté the aromatics for a flavorful base
Start by heating your olive oil over medium heat in a large skillet. I like using a 12-inch cast-iron skillet for even heat distribution, but any heavy pan with a lid works. Add the chopped onion, diced red bell pepper, sea salt, and a few grinds of black pepper. Cook this mixture for about 6 to 8 minutes until the onions become soft and translucent — this is when those sweet flavors start to develop and make your kitchen smell amazing.
Step 2: Add spices and build your sauce
Lower the heat slightly, then toss in the minced garlic, smoked paprika, cumin, and cayenne, if you’re using it. Stir constantly for 30 seconds so the spices bloom without burning. Then pour in the crushed tomatoes and harissa paste. It’s important to let this simmer gently for about 15 minutes until it thickens into a rich, saucy consistency. This step really brings all those flavors together into a harmonious melody.
Step 3: Add the greens and eggs
Once your sauce is thickened, stir in the chopped fresh spinach and let it wilt. Use the back of your spoon to create small wells or little nests for each egg in the sauce. Carefully crack each egg into these cavities. Cover the skillet and cook for 5 to 8 minutes depending on how runny you want your yolks. I usually check at 5 minutes for that beautiful soft yolk, but if you prefer them firmed up, a couple more minutes does the trick.
Step 4: Garnish and serve your masterpiece
Season the finished shakshuka with a little extra salt and pepper to taste. Sprinkle generously with crumbled feta cheese and chopped fresh parsley for that tangy, fresh finish. Add sliced avocado and some microgreens if you want to take it to the next level. Serve right from the pan with toasted bread on the side—trust me, you’ll want every bit of that sauce!
Pro Tips for Making Best Shakshuka Recipe
- Low and Slow Onion Cooking: Taking your time caramelizing the onions and peppers creates a sweeter, more complex flavor base.
- Use Fresh Spices: I learned that fresh spices make all the difference; old, stale spices dull the taste of your sauce.
- Egg Timing Is Key: Keep the skillet covered and watch the eggs closely to avoid overcooking—runny yolks make this dish magical.
- Don’t Rush the Sauce: Allow enough time for the sauce to thicken properly — it’s the heart of the dish.
How to Serve Best Shakshuka Recipe
Garnishes
I love finishing shakshuka with bright, fresh parsley and a generous crumble of feta cheese—it adds a salty tang that contrasts beautifully with the spicy-sweet sauce. Sometimes I throw on sliced avocado for creaminess and a handful of peppery microgreens when I want it to feel extra special.
Side Dishes
To soak up every bit of that delicious sauce, crusty toasted bread or warm pita are my top picks. Sometimes I serve it alongside a fresh cucumber and tomato salad for a cooling bite on the side. Roasted potatoes also pair wonderfully if you want to bulk up the meal.
Creative Ways to Present
For brunch parties, I like serving shakshuka in individual cast iron skillets—it’s charming and practical. You can also turn it into a baked shakshuka by finishing it in the oven for a perfectly set top. Adding a drizzle of good olive oil or a sprinkle of za’atar spice can elevate the flavors beautifully for special guests.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer the shakshuka sauce (without eggs) into an airtight container and refrigerate for up to 3 days. The sauce actually tastes even better the next day as the flavors meld more deeply. If you do have leftover eggs, they’re best eaten within 24 hours for freshness.
Freezing
I usually freeze just the sauce portion if I want to save time later. Pour it into freezer-safe containers, and it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat before adding fresh eggs.
Reheating
To reheat, warm the sauce gently in a skillet over low heat, stirring occasionally. Then crack fresh eggs directly into the warmed sauce and poach them again for a perfect meal. This method keeps the flavors vibrant and prevents the eggs from overcooking when reheated.
FAQs
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Can I make shakshuka without harissa paste?
Absolutely! If you don’t have harissa on hand, you can simply omit it or substitute with a chili paste or hot sauce you enjoy. The dish will be slightly less smoky and spicy, but still delicious thanks to the other spices like smoked paprika and cumin.
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How can I tell when the eggs are perfectly cooked?
After adding the eggs to the sauce, cover the skillet and cook for 5 to 8 minutes depending on your preference. For runny yolks, check around 5 minutes—the whites should be set but the yolks still soft. Longer cooking will firm up the yolks more, so just watch closely!
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Is shakshuka traditionally served for breakfast only?
Not at all! While shakshuka originated as a breakfast or brunch dish in North Africa and the Middle East, it’s flexible enough to enjoy any time of day. I’ve served it for dinner many times and it’s always a crowd-pleaser.
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Can I make this recipe vegan?
To make shakshuka vegan, simply omit the eggs and feta cheese. You can add extra veggies like mushrooms or chickpeas for protein, or use a plant-based cheese alternative. The rich tomato and spice base still shines through beautifully.
Final Thoughts
I absolutely love how the Best Shakshuka Recipe brings together simple, comforting ingredients into one spectacular dish. It has become my favorite way to impress guests or treat myself on a busy morning without fuss. The depth of flavor, the ease of prep, and that gorgeous runny egg yolk—everything just clicks perfectly. If you’re up for a warm, satisfying, and slightly spicy meal that feels like a hug on a plate, give this recipe a try. I promise you’ll go crazy for it just like my family does!
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Best Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African, Middle Eastern
- Diet: Vegetarian
Description
A flavorful and satisfying North African and Middle Eastern breakfast dish featuring eggs poached in a spiced tomato and bell pepper sauce, garnished with feta, fresh parsley, avocado, and microgreens. Perfect for breakfast, brunch, or dinner, served with toasted bread for scooping.
Ingredients
Base and Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1 avocado, sliced
Spices and Sauce
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste
Eggs and Garnishes
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- Microgreens (for garnish, optional)
- Toasted bread (for serving)
Instructions
- Heat the oil and sauté vegetables: In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 cup chopped yellow onion, 1 diced red bell pepper, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, about 6 to 8 minutes.
- Add spices and tomato sauce: Reduce heat to medium-low. Stir in 3 minced garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and a pinch of cayenne pepper if using. Cook for about 30 seconds to release the spices’ aroma. Then add a 28-ounce can of crushed tomatoes and 2 tablespoons of harissa paste. Simmer uncovered for 15 minutes until the sauce thickens.
- Add spinach and prepare for eggs: Stir in 1 cup chopped fresh spinach and cook until wilted. Using the back of a spoon, create 3 to 5 wells in the sauce to hold the eggs.
- Poach the eggs: Crack 3 to 5 large eggs into the wells in the tomato sauce. Cover the skillet and cook on low heat until the eggs are set to your desired doneness, about 5 to 8 minutes. The timing depends on whether you prefer runny or firm yolks.
- Season and garnish: Taste and adjust seasoning with salt and freshly ground black pepper. Sprinkle ⅓ cup crumbled feta cheese and ¼ cup fresh parsley leaves over the top. Add sliced avocado and garnish with microgreens if desired.
- Serve: Serve the warm shakshuka with toasted bread for scooping and enjoying the rich sauce and poached eggs.
Notes
- Shakshuka is a classic North African and Middle Eastern breakfast dish.
- This recipe offers a simple, satisfying way to enjoy eggs poached in a flavorful bell pepper and tomato sauce.
- Serve with pita or crusty bread for breakfast, brunch, or even dinner.
- Adjust cayenne pepper to suit your heat preference or omit for a milder dish.
- Harissa paste adds a spicy depth; substitute with another chili paste if unavailable.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 185mg
