If you are craving a dish that bursts with vibrant flavors, warming spices, and wholesome goodness, look no further than this Shakshuka Recipe (Easy & Traditional) Recipe. This North African and Middle Eastern classic is the perfect combination of rich tomato sauce simmered with aromatic spices, crowned with gently poached eggs that are just waiting to be scooped up with some crusty bread. Whether you’re making it for breakfast, brunch, or a comforting dinner, this recipe delivers a satisfying, hearty meal that feels like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this Shakshuka is in its simplicity—each ingredient is a star that builds layers of flavor, texture, and color. From fresh vegetables to earthy spices, these essentials transform humble pantry staples into an unforgettable dish.
- Olive oil: The rich base that brings everything together, adding depth and silkiness to the sauce.
- Onion (1 medium, diced): Adds subtle sweetness and a lovely aromatic foundation to the dish.
- Red bell pepper (1, seeded and diced): Offers a vibrant pop of color and a natural sweetness that balances the spices.
- Garlic cloves (4, finely chopped): Packs in that signature savory punch that brightens up the sauce.
- Paprika (2 teaspoons): Infuses smoky warmth and enhances the dish’s characteristic flavor profile.
- Cumin (1 teaspoon): Brings an earthy, nutty undertone that deepens the overall taste.
- Chili powder (¼ teaspoon): Adds just a touch of heat for a subtle, lingering kick.
- Whole peeled tomatoes (1 28-ounce can): The luscious heart of the sauce, providing both acidity and sweetness.
- Large eggs (6): Poached gently into the sauce, these create a creamy richness that is the signature of shakshuka.
- Salt and pepper (to taste): Essential for seasoning and bringing out every flavor.
- Fresh cilantro (1 small bunch, chopped): Adds a fresh, vibrant brightness to the finished dish.
- Fresh parsley (1 small bunch, chopped): Adds a lovely herbaceous finish and complements the cilantro beautifully.
How to Make Shakshuka Recipe (Easy & Traditional) Recipe
Step 1: Sauté the Vegetables
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion, and cook for about 5 minutes until the onions turn translucent and the peppers soften. This step builds the base of your sauce, allowing the natural sweetness and aromatic flavors to blossom.
Step 2: Add Garlic and Spices
Next, stir in the finely chopped garlic along with 2 teaspoons of paprika, 1 teaspoon of cumin, and ¼ teaspoon of chili powder. Cook everything together for about a minute, letting the spices bloom and the garlic release its fragrant aroma. This tiny step transforms simple ingredients into something remarkably flavorful.
Step 3: Pour in Tomatoes and Simmer
Pour the entire 28-ounce can of whole peeled tomatoes along with their juice into the pan. Using a large spoon, break down the tomatoes gently, creating a chunky sauce. Season with salt and pepper to taste. Bring this vibrant sauce to a gentle simmer, allowing the flavors to meld and thicken beautifully in about 10 minutes.
Step 4: Add the Eggs
Create small wells in the simmering sauce using your spoon, then carefully crack an egg directly into each well. Cover the pan with a lid and let the eggs poach in the spicy tomato sauce for 5 to 8 minutes—or until the whites are set and the yolks reach your preferred level of doneness. This is the magic moment where your shakshuka truly comes alive.
Step 5: Garnish and Serve
Finish by sprinkling freshly chopped cilantro and parsley over the top. The herbs add a bright and refreshing contrast to the rich, spicy sauce, making every bite shine. Now, it’s time to dig in and enjoy the fruits of your labor.
How to Serve Shakshuka Recipe (Easy & Traditional) Recipe
Garnishes
A sprinkle of fresh herbs like cilantro and parsley is essential, but feel free to add a dollop of creamy labneh or crumbled feta cheese for extra richness. A drizzle of good olive oil or a sprinkle of sumac can also elevate the dish beautifully.
Side Dishes
This shakshuka is stunning on its own, but pairing it with warm crusty bread or pita makes it perfect for scooping up the luscious sauce and runny eggs. For a heartier meal, serve alongside a simple green salad or roasted vegetables to balance the richness.
Creative Ways to Present
For a delightful twist, try serving this shakshuka topped with sliced avocado or alongside roasted potatoes. You can even turn it into a breakfast bowl by adding a dollop of yogurt and a sprinkle of za’atar. The options are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka keeps well in the fridge in an airtight container for up to 3 days. It’s best to store the tomato sauce and eggs together since the eggs will continue to absorb the flavors, making them tastier the next day.
Freezing
The tomato sauce of this Shakshuka Recipe (Easy & Traditional) Recipe freezes beautifully on its own. However, eggs do not freeze well, so it’s advisable to freeze the sauce separately and poach fresh eggs when you’re ready to enjoy the meal again.
Reheating
Reheat leftovers gently in a skillet over low heat to avoid overcooking the eggs. Cover the pan to warm through evenly, adding a splash of water if the sauce has thickened. If you froze the sauce separately, thaw in the fridge overnight and reheat before adding freshly poached eggs.
FAQs
Can I use fresh tomatoes instead of canned tomatoes?
Absolutely! Fresh tomatoes can work wonderfully if they are ripe and juicy. You may want to peel and dice them first, then cook them down a bit longer to develop the sauce’s richness.
How spicy is this Shakshuka Recipe (Easy & Traditional) Recipe?
The spice level is mild and warm thanks to paprika and a hint of chili powder. You can always adjust by adding more chili if you prefer a spicier kick or reduce it for a gentler heat.
What’s the best bread to serve with shakshuka?
Crusty pita, sourdough, or even a robust baguette all make excellent companions. The key is having sturdy bread that can soak up that delicious sauce without falling apart.
Can I make shakshuka vegan?
Yes! Simply omit the eggs and enjoy the spiced tomato and pepper sauce as a hearty vegetable stew, or add tofu for protein. Some also like to use vegan egg substitutes for a similar texture.
Is shakshuka traditionally a breakfast dish?
Traditionally, shakshuka is enjoyed at any time of day across the Middle East and North Africa, whether as a breakfast, lunch, or dinner. It’s as versatile as it is tasty and comforting.
Final Thoughts
If you’ve never made shakshuka before, this Shakshuka Recipe (Easy & Traditional) Recipe will quickly become a beloved staple in your kitchen. It’s simple, flavorful, and endlessly satisfying—a dish that brings friends and family together around the table in the best possible way. So go ahead, make this vibrant, wholesome favorite your own and enjoy every delicious spoonful!
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Shakshuka Recipe (Easy & Traditional) Recipe
A classic and easy-to-make Shakshuka recipe featuring poached eggs in a spiced tomato and bell pepper sauce, garnished with fresh herbs. Perfect for a flavorful breakfast, brunch, or light dinner, this traditional North African and Middle Eastern dish combines simple ingredients with vibrant spices for a comforting meal ready in 30 minutes.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
Vegetables and Herbs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Spices
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
Other Ingredients
- 2 tablespoons olive oil
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
Instructions
- Heat the vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper and cook for about 5 minutes, stirring occasionally until the onion turns translucent and the pepper softens.
- Add garlic and spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute until fragrant, ensuring the spices bloom and release their aroma.
- Simmer the tomato sauce: Pour the canned whole peeled tomatoes with their juice into the pan. Using a large spoon, break down the tomatoes into smaller pieces to create a chunky sauce. Season with salt and pepper, then bring the sauce to a gentle simmer.
- Poach the eggs: Make small wells in the tomato sauce using the back of your spoon. Crack one egg into each well. Cover the pan with a lid and cook the eggs for 5 to 8 minutes, or until the whites are set and the yolks reach your preferred level of doneness.
- Garnish and serve: Remove the pan from heat and sprinkle chopped fresh cilantro and parsley over the top. Serve immediately, ideally with crusty bread or warm pita for dipping.
Notes
- For a spicier version, add extra chili powder or a pinch of cayenne pepper to the sauce.
- You can substitute fresh tomatoes for canned if in season, but increase cooking time to allow them to soften.
- Covering the pan while cooking eggs speeds up the cooking process and helps evenly cook the egg whites.
- This dish is great for meal prep; store leftovers in the fridge and reheat gently.
- Serve with warm bread or pita to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: North African, Middle Eastern
- Diet: Low Fat
