Name: The Best Shakshuka Ever Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 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; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; 2 tablespoons olive oil; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs; Salt and pepper to taste

Jump to Recipe· 4.3 from 273 reviews

If you have ever wanted to experience a vibrant, flavor-packed dish that brings warmth and comfort in every bite, then look no further than The Best Shakshuka Ever Recipe. This North African and Middle Eastern delight combines perfectly spiced tomatoes, sweet bell peppers, and tender eggs poached to silky perfection. It’s a sensational meal that feels both cozy and fresh, with just the right balance of smoky paprika and earthy cumin, making it a standout breakfast, brunch, or even dinner option. Trust me, once you try The Best Shakshuka Ever Recipe, it will become an instant favorite in your kitchen rotation.

Ingredients You’ll Need

A close-up view of a shiny silver pan on a gas stove with a blue flame visible beneath it, filled with two layers of finely chopped vegetables: white onions and bright red bell peppers, mixed evenly. A silver slotted spoon rests inside the pan, its handle extending out to the right. In the blurred background, there are jars of green herbs and some round, brown items on a white marbled surface. The lighting is bright and natural, making the colors of the vegetables pop. photo taken with an iphone --ar 4:5 --v 7

The magic of The Best Shakshuka Ever Recipe lies in its simple yet vibrant ingredients. Each component plays a key role in building layers of flavor and a wonderfully inviting texture and color palette.

2 tablespoons olive oil: A rich base that gently sautés the vegetables and carries all the spices beautifully.
1 medium onion, diced: Adds sweetness and texture as it softens and caramelizes.
1 red bell pepper, seeded and diced: Brings a fresh, slightly sweet crunch and striking red hue.
4 garlic cloves, finely chopped: Infuses the sauce with aromatic depth and a wonderful punch.
2 teaspoons paprika: Provides a lovely smoky undertone essential to shakshuka’s signature flavor.
1 teaspoon cumin: Offers an earthy, warm spice note that perfectly complements the paprika.
¼ teaspoon chili powder: Adds just the right kick of heat to wake up your taste buds.
1 (28-ounce can) whole peeled tomatoes: The heart of the sauce, delivering juicy sweetness and acidity that balances the spices.
6 large eggs: Poached directly in the sauce, their creamy yolks finish the dish with richness.
Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together.
1 small bunch fresh cilantro, chopped: Adds a fresh, herbaceous brightness when sprinkled on top.
1 small bunch fresh parsley, chopped: Complements the cilantro with a clean, slightly peppery note for garnish.

How to Make The Best Shakshuka Ever Recipe

Step 1: Prepare Your Flavor Base

Start by heating the olive oil in a large skillet over medium heat until shimmering. Add the diced onion and red bell pepper, cooking until they soften and the onions become translucent. This step unlocks their natural sweetness and creates a flavorful foundation for your shakshuka.

Step 2: Infuse with Garlic and Spices

Next, stir in the finely chopped garlic, paprika, cumin, and chili powder. Let the spices toast lightly in the hot oil for about a minute, releasing their bold aromas that will infuse the entire sauce. This simple step is what makes The Best Shakshuka Ever Recipe truly sing with flavor.

Step 3: Add Tomatoes and Simmer

Pour in the whole peeled tomatoes along with all their juices. Use the back of a spoon to gently crush them, creating a chunky yet saucy texture. Season with salt and pepper, then reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes. This allows the flavors to meld and the sauce to thicken just right.

Step 4: Poach the Eggs

Make six small wells in the tomato sauce and carefully crack an egg into each. Cover the skillet and cook on low heat until the egg whites are set but the yolks remain runny, usually about 6-8 minutes. This technique ensures the eggs are tender and the yolks add lusciousness to every spoonful.

Step 5: Garnish and Serve

Sprinkle the freshly chopped cilantro and parsley over the shakshuka for an herby brightness that perfectly balances the rich, spicy sauce. Serve directly from the skillet for a rustic experience and watch your guests dig in with warm crusty bread or pita to scoop up every last bit.

How to Serve The Best Shakshuka Ever Recipe

A silver pan on a stove holds a rich, chunky red tomato sauce filled with visible pieces of cooked vegetables. Six raw eggs sit on top, their yellow yolks whole and glossy, surrounded by the slightly bubbling sauce. The pan's shiny metal surface contrasts with the deep red, orange, and brown hues of the sauce and the bright yellow yolks. In the background, there is a white marbled surface with broken eggshells and green leafy herbs, adding fresh colors but keeping the focus on the pan and its contents. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro and parsley are a must to brighten up the dish and add layers of freshness that cut through the deep flavors. You can also add crumbled feta for a creamy, salty twist or a drizzle of good olive oil for extra richness. These simple touches elevate the experience and make The Best Shakshuka Ever Recipe feel like a celebration in every bite.

Side Dishes

Shakshuka is incredibly versatile and pairs well with many sides. Warm pita bread or crusty sourdough are classics for scooping up sauce and eggs. For a heartier meal, serve alongside a fresh green salad or roasted vegetables. Even a dollop of labneh or Greek yogurt works beautifully to add cooling creaminess.

Creative Ways to Present

Take The Best Shakshuka Ever Recipe to the next level by presenting it in individual ramekins or shallow baked dishes for personal servings. You can also transform it into a brunch centerpiece by serving alongside an array of mezze-style dishes like olives, hummus, and roasted nuts. The vibrant colors and aromatic results will impress anyone lucky enough to share your table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover shakshuka, store it in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools and develops even deeper flavors, making it perfect for a quick reheat and meal later in the week.

Freezing

While poached eggs don’t freeze well, you can confidently freeze the tomato and pepper sauce base. Portion the sauce into freezer-safe containers and freeze for up to 3 months. When ready to use, thaw in the fridge overnight and reheat gently before adding freshly poached eggs for The Best Shakshuka Ever Recipe experience all over again.

Reheating

Reheat baked shakshuka in a skillet over low heat, stirring occasionally to warm through evenly. If the sauce seems too thick, add a splash of water or broth to loosen it. For the best texture, re-poach fresh eggs after reheating the sauce so your dish tastes as vibrant as the first time you made The Best Shakshuka Ever Recipe.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh ripe tomatoes can be used, but they require a bit more cooking time to break down into a sauce. Blanch, peel, and chop them finely, then simmer until you achieve a rich consistency similar to canned tomatoes for the best results.

What can I do if I don’t have fresh herbs?

Dried herbs won’t provide the same fresh brightness, but you can substitute with a sprinkle of dried parsley or a pinch of dried cilantro if you have it. Just add these during cooking instead of as a garnish to infuse the flavors.

How spicy is The Best Shakshuka Ever Recipe?

It’s gently spiced with a mild kick from chili powder, but nothing overwhelming. You can adjust the heat by adding more chili or a dash of cayenne if you love things hotter, or omit the chili powder altogether for a milder version.

Can I make shakshuka without eggs?

Eggs are traditional and the defining feature of shakshuka, but if you prefer, you can omit them and serve the tomato and pepper sauce as a side dish or over couscous or grains. Just keep in mind the dish’s character is largely tied to those perfectly poached eggs.

What kind of bread pairs best with shakshuka?

Crusty breads like sourdough, baguette, or hearty pita are best for soaking up the luscious sauce and runny yolks. Toasted or grilled breads add a delightful crunch that contrasts with the softness of the eggs and sauce.

Final Thoughts

This is truly a recipe to cherish and share. The Best Shakshuka Ever Recipe captures the essence of home cooking with vibrant spices, fresh ingredients, and those indulgently runny eggs that bring it all together. Give it a try and make yourself a dish that’s bursting with bold flavor yet effortlessly comforting — a true crowd-pleaser that you’ll want to make again and again.