This Easy Shakshuka Recipe will really spice up breakfast. It’s a unique spin on eggs that’s easy to make and full of delicious spices and flavors.
Favorite Shakshuka recipe
Shakshuka is a savory dish made with poached eggs and tomato sauce that is often spiced with cumin. There are many disputes about whether this dish originated in Libya or Israel. I personally don’t know where it originated, therefore I don’t make any claims. All I know is this is “my version” of this delicious breakfast. I love to top mine with freshly chopped cilantro and dip warm pita bread into the spiced tomato sauce. If you love the flavor of cumin in your food, this dish might just become a new favorite for you!
What Ingredients are in this shakshuka recipe?
Vegetables and eggs- Minced garlic, onion, red pepper, red jalapeno, crushed tomatoes, cilantro, and eggs.
Spices and toppings- Cumin, paprika, cayenne pepper, salt, pepper, and crumbled feta cheese.
How to say shakshuka
If you’re wondering how to pronounce shakshuka, the most common pronunciations are “shock-shoe-kah” and “shack-shoe-kah.”
Where did it originate from?
There is a lot of debate as to where this shakshuka dish originated. But while it is very famous in Israel, it may have came originally from Yemen, or possibly the Ottoman Empire. The modern versions seen today were brought to Israel by people from Libya and Tunisia.
How to make shakshuka
- Saute the onions and garlic. Heat the oil in a pan over medium heat and add the onions and garlic. Saute them until they become translucent,
- Add the peppers and spices. Then add the red pepper, jalapeno, cumin, paprika, and cayenne. Saute for another 5 minutes.
- Add the tomatoes. Add the tomatoes, salt, and pepper to the sauce and cook for another 10 minutes over medium-low heat.
- Drop in the eggs. Using a spoon, make six welts in the sauce and drop an egg into each one.
- Bake. Place the pan in the oven and bake for about 10 minutes at 360 degrees Fahrenheit, or until the egg whites are no longer translucent.
- Garnish. Garnish your shakshuka dish with feta cheese and chopped cilantro. Serve.
How to serve it
While the eggs make us think of breakfast, this shakshuka recipe can be enjoyed for either breakfast or dinner. It’s delicious with some morning toast, or you can serve it alongside pita bread at dinner for easy dipping. This is an easy dish to make and would work great for any meal of the day.
What goes well with it?
This shakshuka dish tastes great with bread for dipping, whether it’s pita bread or a rustic bread. You can serve it alongside other dishes as well, such as this delicious chakhokhbili at dinner, or another egg dish in the morning, like this easy khachapuri (video), spinach mushroom frittata, or quiche Lorraine. With such versatile ingredients, this shakshuka recipe goes well with almost anything.
How to reheat leftovers
The best way to reheat this shakshuka dish is to place it in a pan and heat it over medium-low heat, watching it closely to make sure it doesn’t overcook. The eggs will become more cooked than they were the first time around, but by not overheating it, you can avoid rubbery eggs and too-hard yolks. Then just sprinkle some fresh garnish on top and enjoy.
How long will it keep?
You can store the leftovers from this shakshuka recipe in an airtight container in the refrigerator for up to one week.
Vegetables + eggs
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 red bell pepper
- 1 small red jalapeño
- 28 oz crushed tomatoes
- 1/3 cup cilantro chopped
- 6 eggs
Saute the vegtetables
- In a skillet, bring 2 tbsp of olive to medium heat then sauté garlic and onion until translucent.
Add tomato and spices to the sauce
- Add the crushed tomatoes, salt, and pepper. Sauté on medium low heat for about 10 minutes.
Add the eggs and bake
- Make 6 small welts in the tomato mixture using the back of a spoon. Drop 1 egg in each welt.
- Bake at 360 degrees Fahrenheit for about 10 minutes or until the egg whites are no longer translucent. Garnish with freshly chopped cilantro and crumbled feta cheese.
This recipe was originally published on March 29, 2017, but it has been updated since.