Introduction
There are few dishes as cozy, vibrant, and deeply satisfying as a warm skillet of Shakshuka. 🍳✨
The first time I experienced Shakshuka was during a weekend brunch in Tel Aviv. The café was bustling, the air filled with the scent of simmering tomatoes, cumin, and freshly baked bread. When my skillet arrived at the table, the bright red sauce bubbled gently under perfectly poached eggs, sprinkled with fresh herbs. I remember tearing off a piece of warm pita, dipping it into the yolk, and thinking, “This is magic.”
Shakshuka has roots in North Africa and the Middle East, and while every family and region has its own twist, the essence is the same: eggs poached in a rich, spiced tomato sauce. It’s hearty, healthy, and incredibly easy to make with pantry staples.
Today, I’m sharing my version of the Best Shakshuka — a foolproof recipe that’s ideal for breakfast, brunch, lunch, or even a quick dinner. Whether you’re cooking for one, hosting friends, or meal prepping for the week, this dish always impresses.
Ingredients
Here’s what you’ll need to make the Best Shakshuka at home 👇
📝 For the Shakshuka Sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3–4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp chili flakes (optional for heat)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper, to taste
- 1 tsp sugar (optional, to balance acidity)
- Fresh parsley or cilantro, chopped (for garnish)
🍳 For the Eggs
- 4–6 large eggs (depending on skillet size)
Substitution Ideas
- Onion & Bell Pepper: Swap with shallots, leeks, or add chopped zucchini for extra veggies.
- Tomatoes: Fresh tomatoes work beautifully in summer—just simmer longer to thicken.
- Spices: Play with harissa for a deeper, smoky heat, or add za’atar for a herby kick.
- Vegan Option: Skip the eggs and add canned chickpeas or tofu for plant-based protein.
- Gluten-Free: Pair with gluten-free bread or serve over rice or quinoa.
Step-by-Step Instructions
Making the Best Shakshuka is surprisingly simple. You don’t need fancy equipment—just a good skillet and about 30 minutes.
Step 1: Sauté the Base
Heat olive oil in a large, deep skillet over medium heat. Add the chopped onion and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened and slightly golden.
👉 Pro Tip: Take your time with this step—it builds the flavor foundation of the sauce.
Step 2: Add Aromatics & Spices
Stir in the minced garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 30 seconds to 1 minute, just until fragrant.
The moment the spices hit the hot pan, your kitchen will smell absolutely divine. This is where the magic begins.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes, season with salt and pepper, and add sugar if needed. Stir well, then reduce the heat to low and let the sauce simmer uncovered for 10–15 minutes, or until thickened.
👉 Pro Tip: If the sauce gets too thick before the eggs go in, add a splash of water.
Step 4: Make Wells & Add Eggs
Using the back of a spoon, create small wells in the sauce for each egg. Crack an egg into each well carefully.
Cover the skillet with a lid and let the eggs cook gently for 5–8 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook a few minutes longer.
Step 5: Garnish & Serve
Remove the skillet from heat, sprinkle with fresh parsley or cilantro, and maybe a pinch of extra chili flakes for good measure.
Serve your Best Shakshuka straight from the pan with warm pita, crusty bread, or gluten-free flatbreads to scoop up every last bit of sauce.
Extra Tips
🥖 Serving Suggestions
- Classic Style: Serve with warm pita bread or sourdough toast for dipping.
- With Extras: Add crumbled feta cheese, avocado slices, or a dollop of yogurt on top for richness.
- Brunch Spread: Pair with a side salad, hummus, or labneh for a Middle Eastern-inspired feast.
🧊 Storage & Reheating
- Storage: Store leftover shakshuka in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat. If eggs are already cooked through, avoid overheating to prevent rubbery texture.
👉 Meal Prep Tip: Make the tomato sauce ahead of time and add the eggs fresh when ready to serve.
🧂 Ingredient Swaps or Variations
- Green Shakshuka: Use spinach, kale, and green peppers with herbs for a vibrant twist.
- Cheesy Shakshuka: Sprinkle shredded mozzarella or feta before covering to cook the eggs.
- Meaty Shakshuka: Add ground lamb, sausage, or chorizo when cooking the onions for a heartier dish.
Nutritional Information
(Per serving, approximate – adapted from Love and Lemons)
- Calories: 210
- Protein: 12g
- Fat: 14g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
FAQ Section
❓ How long does it take to make Shakshuka?
The entire process takes about 30 minutes, including prep and cooking time.
❓ Can I substitute the eggs?
Yes! For a vegan option, skip the eggs and stir in canned chickpeas or cubed tofu during the simmering step.
❓ Can I freeze Shakshuka?
The tomato base freezes beautifully. Let it cool, transfer to airtight containers, and freeze for up to 2 months. Reheat on the stovetop, then add fresh eggs before serving.
Conclusion
There’s a reason this dish has captured hearts all over the world. The Best Shakshuka is rustic, flavorful, and incredibly comforting. Whether you’re hosting a brunch, whipping up a quick dinner, or treating yourself on a lazy weekend morning, it’s a recipe that always delivers.
What I love most is how customizable it is—make it spicy or mild, add cheese or keep it clean, serve it solo or as part of a spread. It’s endlessly adaptable, but always delicious.
🍅✨ I hope this becomes a staple in your kitchen like it is in mine.
👉 If you make this Best Shakshuka, let me know in the comments below! Snap a photo, tag me on social media, and share the love. Happy cooking! 🥰🍳