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.
If you like this dish, you should really try this khachapuri dish or poached eggs recipe for your next breakfast.
Table Of Contents
Recipe Details
I love this Shakshuka recipe because it’s such a delicious and different spin on eggs. If you like your breakfasts savory and well-seasoned, then this dish is for you.
- TASTE: This dish has a spicy sauce made with cumin, paprika, and cayenne. With feta cheese added as a salty, cheesy bonus, there’s plenty to love about this amazing dish.
- TEXTURE: Poached in a thick sauce full of chunky veggies, these eggs are delicate with a runny yolk.
- TIME: This recipe will take about 45 minutes to make.
- EASE: Shakshuka is a very easy dish to make. Follow the recipe and images and you’ll have no trouble putting out a perfectly yummy breakfast.
What You’ll Need
Ingredient Notes
- Eggs- These are the stars of the recipe, so choose good quality eggs, either medium or large in size.
- Feta cheese- This adds a tangy, salty flavor to the shakshuka that you’ll love. Either cow’s or goat’s milk feta can be used.
Add-ins and Substitutions
- Use harissa paste– This ingredient is often added to stews and marinades in Tunisia. It will spice up the Shakshuka as well as give it even more vibrant color.
- Add more heat- If you’d like this recipe to be a little hotter, add more cayenne pepper or red pepper flakes for extra kick.
- Substitute plant-based feta- If you’re serving this to someone who can’t have dairy, there are tons of vegan and plant-based feta cheeses in the stores that you can substitute with.
- Add avocado- It’s not traditional, but slices of avocado on top add a cool creaminess to this recipe that’s utterly delicious.
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.
Pro Tip: If you don’t want to drop the eggs directly into the sauce, break them into a bowl and then slide them into the welts.
Recipe Tips
- Chop the vegetables the same size- For easy sauteing, chop the onions, jalapeno, and peppers the same size. They should be smaller so they soften easily and blend well.
- Make a welt for the egg- So that the eggs don’t slide along the top of the thick sauce, make a divot to drop them into. This will hold them in place until they cook more.
- Break the eggs into a bowl– If you’re worried you may break the yolk or drop an egg shell into the Shakshuka, break the egg into a small bowl and then carefully slide it into the sauce.
- Cook the egg whites- Don’t skip the oven-baking at the end because it isn’t safe to eat raw egg whites. This will allow the whites to cook, but the yolks remain runny.
FAQs
If you’re wondering how to pronounce shakshuka, the most common pronunciations are “shock-shoe-kah” and “shack-shoe-kah.”
There is a lot of debate as to where this shakshuka dish originated. But while it is very famous in Israel, it may have come originally from Yemen, or possibly the Ottoman Empire. The modern versions seen today were brought to Israel by people from Libya and Tunisia.
Serving Suggestions
With such versatile ingredients, this Shakshuka recipe goes well with almost anything. Here are some tasty ways to serve it.
- Bread: Serve this dish with bread for dipping, such as this Rustic Bread, Focaccia Bread, pita bread, or Perfect Buttermilk Biscuits.
- Meat: Pair this egg recipe with Crispy Air Fryer Bacon, sausage, ham, or Canadian bacon.
- Pancakes: Dutch Baby Pancake, Blueberry Ricotta Pancakes, and Almond Flour Pancakes (gluten-free) all taste great with shakshuka.
- Muffins: Serve it alongside Cinnamon Apple Muffins Recipe (VIDEO), Banana Chocolate Chip Muffins, or Blueberry Muffins (VIDEO).
Make This Recipe in Advance
Make ahead: Make the tomato stew portion of the dish up to when the eggs are added, allow it to cool, and then store it in the fridge. Then you can just heat it on the stove to bubbling, add the eggs, and finish cooking.
Storing: You can store the leftovers from this shakshuka recipe in an airtight container in the refrigerator for up to one week. 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. Then just sprinkle some fresh garnish on top and enjoy.
Freeze: Freeze it in an airtight container once cooled and it will keep for up to 8 months. Thaw overnight and then heat in the microwave or oven.
More Tasty Breakfast Dishes!
Full Recipe Instructions
Shakshuka Recipe
Ingredients
Vegetables + eggs
- 1 cup yellow onion chopped
- 2 garlic cloves minced
- 1 red bell pepper
- 1 small red jalapeño
- 28 oz crushed tomatoes
- 1/3 cup cilantro chopped
- 6 eggs
Spices and toppings
- 1/2 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup feta cheese crumbled
Instructions
- In a skillet, bring 2 tbsp of olive to medium heat then sauté garlic and onion until translucent.
- Add the crushed tomatoes, salt, and pepper. Sauté on medium-low heat for about 10 minutes.
- 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.
Notes
- Make a welt for the egg- So that the eggs don’t slide along the top of the thick sauce, make a divot to drop them into. This will hold them in place until they cook more.
- Break the eggs into a bowl– If you’re worried you may break the yolk or drop an eggshell into the Shakshuka, break the egg into a small bowl and then carefully slide it into the sauce.
- Cook the egg whites- Don’t skip the oven-baking at the end because it isn’t safe to eat raw egg whites. This will allow the whites to cook, but the yolks remain runny.
Nutrition
This recipe was originally published on March 29, 2017, but it has been updated since.
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Kim says
When you say big the eggs while they are in the little divots oh, are you talking about cooking them at 360° on top of the stove or putting them into a 360 degree oven? The whole pan in the oven?
Dina says
Hi Kim, I meant to put them in a preheated 360 degree oven 🙂
Kim says
Dear Dina
Shakshouka originated in North African countries of Libya and Tunisia. The word Shakshouka means “mixture” in Tunisian arabic dialect. It is the quintessential meal of arabic cuisine and traditionally served in a cast iron pan or tagine as in Morocco. Thank you
Dina says
Thank you Kim for that information 🙂
Yelena says
Ok people I was the lucky one to try Dina’s dish. Thank you Dina for a healthy, super good and easy to make recipe that I can make for breakfast lunch or dinner.
simplyhomecooked says
Lena I’m so glad you enjoyed it!! 🙂