This shakshuka brings together soft eggs, a vibrant tomato sauce warm with cumin and paprika, and crumbles of tangy feta in one beautiful skillet. I first tried shakshuka at a tiny café in Marrakesh, and the smell of garlic and spices sizzling in olive oil stuck with me for weeks. The best part? It comes together in just 30 minutes with ingredients you probably already have, and it feels like something special without any fuss.
If you're looking for more cozy breakfast recipes, you'll love how this pairs with warm bread, or try it alongside Healthy Chocolate Hot Cross Buns for a weekend spread, or follow it up with The Best Poached Eggs or Healthy Coffee Cake Donuts Recipe if you want to master your egg game.
Why You'll Love This Shakshuka Breakfast
Quick and simple. This comes together in 30 minutes with straightforward steps and no fancy techniques.
One pan does it all. Everything cooks in a single skillet, which means less cleanup and more time enjoying your meal.
Packed with flavor. The cumin, smoked paprika, and garlic create a warm, spicy base that makes every bite feel cozy and satisfying.
Flexible and forgiving. You can adjust the spice level, swap the feta for another cheese, or make it as saucy or as thick as you like.
Perfect for any time of day. It's a vegetarian breakfast skillet that works just as well for brunch, lunch, or a light dinner.
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Ingredients For Shakshuka
Here's what you'll need to make this spicy shakshuka recipe.
See Recipe Card Below This Post For Ingredient Quantities
- Olive oil: Helps sauté the vegetables and adds a rich, fruity base flavor to the sauce.
- White or yellow onion: Builds the savory foundation and adds a bit of natural sweetness as it softens.
- Red bell pepper: Brings a mild sweetness and bright color that balances the acidity of the tomatoes.
- Garlic: Adds a punchy, aromatic depth that makes the whole dish smell incredible.
- Ground cumin: One of the key spices that gives shakshuka its earthy, warm North African flavor.
- Smoked paprika: Adds a subtle smokiness and a gorgeous deep red color to the sauce.
- Crushed red pepper flakes: Brings a gentle kick of heat. Adjust the amount based on how spicy you like it.
- Canned whole tomatoes: The base of the sauce. Whole tomatoes give you more control over texture, and their juices add richness.
- Fine sea salt and black pepper: Season the sauce and bring all the flavors together.
- Eggs: The star of the dish. They poach right in the sauce and create creamy, runny yolks that mix beautifully with the tomatoes.
- Feta cheese: Adds a tangy, salty creaminess that cuts through the richness of the sauce. Crumbled feta works best.
- Fresh cilantro: A bright, fresh garnish that adds color and a pop of herby flavor right before serving.
How TO Make Shakshuka
Follow these steps to make your shakshuka from start to finish.
Sauté the veggies: Heat the olive oil in a large sauté pan over medium-high heat. Add the diced onion and bell pepper, and cook for about 5 minutes, stirring occasionally, until they've softened and the onion turns translucent.
Add aromatics: Stir in the minced garlic, cumin, smoked paprika, crushed red pepper flakes, and a pinch of salt. Let everything sauté for about 2 minutes until the garlic smells fragrant and the spices bloom.
Simmer the sauce: Carefully pour in the canned tomatoes along with all their juices. Use your wooden spoon to gently break the tomatoes into smaller pieces right in the pan. Bring the sauce to a simmer, then lower the heat to medium-low. Let it cook for 5 to 10 minutes until it thickens slightly. Taste and season with salt and pepper.
Cook the eggs: Use the back of your spoon to create 6 small wells in the sauce, spacing them evenly. Crack one egg into each well. Sprinkle half of the crumbled feta over the top of the sauce. Cover the pan with a lid and let it cook for 3 to 4 minutes if you like runny yolks, or 5 to 6 minutes for jammy yolks that are just set.
Finish and serve: Remove the lid and sprinkle the remaining feta and chopped cilantro over the top. Serve warm with toasted bread for dipping.
Substitutions and Variations
Spice it up or down. If you like it mild, skip the red pepper flakes. If you want more heat, add a diced jalapeño with the bell pepper or a dash of harissa.
Swap the feta. Goat cheese, ricotta, or even shredded mozzarella work well if you don't have feta on hand.
Add greens. Stir in a handful of spinach, kale, or Swiss chard right before adding the eggs for extra nutrients.
Try different peppers. Use a mix of red, yellow, and orange bell peppers for a sweeter, more colorful sauce.
Make it heartier. Add cooked chickpeas, white beans, or crumbled sausage to the sauce for more protein.
Use fresh tomatoes. If it's summer and you have ripe tomatoes, use about 2 pounds of fresh tomatoes, chopped, instead of canned.
Equipment For Shakshuka
Large sauté pan or skillet with lid: A 10 to 12-inch pan works best. The lid is essential for steaming the eggs.
Wooden spoon: Perfect for breaking up the tomatoes and stirring the sauce without scratching your pan.
Knife and cutting board: For dicing the onion, bell pepper, and garlic.
Measuring spoons: To measure out the spices accurately.
Can opener: For opening the canned tomatoes.
Storage and Reheating Tips
Refrigerate leftovers. Store any leftover shakshuka in an airtight container in the fridge for up to 3 days. The eggs will firm up as they cool.
Reheat gently. Warm it in a skillet over low heat or in the microwave in short intervals. The eggs won't be as soft and runny after reheating, but the flavors are still delicious.
Freeze the sauce. If you want to prep ahead, make the tomato sauce without the eggs and freeze it for up to 3 months. Thaw, reheat, and add fresh eggs when you're ready to eat.
Meal prep friendly. Make a big batch of the sauce on Sunday and store it in portions. During the week, just reheat a portion and poach fresh eggs in it for a quick breakfast.
Serving Suggestions
With crusty bread. Toasted sourdough, pita, or a warm baguette is perfect for scooping up the sauce and dipping into the runny yolks.
Over grains. Spoon the shakshuka over cooked quinoa, rice, or couscous for a more filling meal.
With a side salad. A simple cucumber and tomato salad with lemon and olive oil balances the richness of the eggs.
Add avocado. Sliced avocado on the side adds creaminess and makes it feel even more special.
Expert Tips
Don't skip the lid. Covering the pan traps steam and helps the eggs cook evenly without overcooking the sauce.
Make wells deep enough. Press the back of your spoon firmly into the sauce to create a good well for each egg. This keeps the whites from spreading too much.
Watch the yolks. The eggs will continue cooking slightly after you remove the pan from the heat, so take them off just before they reach your desired doneness.
Use room temperature eggs. They'll cook more evenly and won't cool down the sauce as much when you add them.
Taste and adjust. The sauce should be well-seasoned before you add the eggs. It's harder to season once the eggs are in there.
Let it rest for a minute. Give the shakshuka a minute or two to settle after you remove it from the heat. The eggs will finish cooking gently, and the flavors will meld together.
What Makes This North African Breakfast So Special
Shakshuka is one of those dishes that feels both rustic and elegant at the same time. It's a one-pan egg skillet that's been loved across North Africa and the Middle East for generations, with each family adding their own spin. The eggs poach gently right in the spiced tomato sauce, soaking up all that smoky, garlicky flavor while the yolks stay soft and golden. It's the kind of Mediterranean egg dish that works just as well for a lazy Sunday brunch as it does for a quick weeknight dinner.
FAQ
What country is shakshuka from?
Shakshuka has roots in North Africa, particularly Tunisia and Libya, and it spread across the Middle East and Mediterranean. It's now a beloved dish in Israel, Morocco, Egypt, and beyond. Each region has its own take on the recipe.
Where is shakshuka from Morocco?
Moroccan shakshuka often includes warming spices like cumin and paprika, similar to this recipe. Some Moroccan versions add preserved lemons or olives for extra tang. It's a popular breakfast and brunch dish throughout the country.
What is shakshuka Israeli dish?
In Israel, shakshuka is a staple breakfast and brunch item. The Israeli version is often served with fresh bread, yogurt, and pickles on the side. It became so popular in Israeli cuisine that many people associate it with the country, even though it originated in North Africa.
What is shakshuka made of?
Shakshuka is made of eggs poached in a spiced tomato sauce with onions, peppers, and garlic. The sauce is usually seasoned with cumin, paprika, and sometimes chili peppers. It's often topped with feta or another cheese and fresh herbs like cilantro or parsley.
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Pairing
These are my favorite dishes to serve with Shakshuka
Shakshuka
Ingredients
- 2 tablespoons olive oil for sautéing vegetables
- 1 medium white or yellow onion diced (adds sweetness)
- 1 large red bell pepper diced (for color and flavor)
- 4 cloves garlic minced (for aromatics)
- 1 ½ teaspoons ground cumin warm spice
- 1 ½ teaspoons smoked paprika smoky flavor
- ¼ teaspoon crushed red pepper flakes optional heat
- 1 28-ounce can whole tomatoes with juices (for sauce)
- Fine sea salt to taste
- Freshly-ground black pepper to taste
- 6 large eggs room temperature for even cooking
- 3 ounces crumbled feta cheese tangy topping
- Chopped fresh cilantro for garnish
Instructions
- Heat the olive oil in a large sauté pan over medium-high heat.
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Add the diced onion and bell pepper, cooking for about 5 minutes until softened and lightly golden.
- Stir in the minced garlic, ground cumin, smoked paprika, crushed red pepper, salt, and black pepper, cooking for 2 minutes until fragrant.
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Pour in the canned tomatoes with their juices, breaking the tomatoes gently with a wooden spoon as you stir.
- Bring the mixture to a simmer, then reduce heat to medium-low and cook for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- Taste and adjust seasoning with salt and pepper as needed.
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Make six small wells in the sauce and gently crack one egg into each well.
- Sprinkle half of the crumbled feta evenly over the eggs and sauce.
- Cover the pan and cook for 3–4 minutes for runny yolks or 5–6 minutes for slightly set yolks.
- Remove the lid, sprinkle the remaining feta and chopped cilantro over the top, and serve immediately with toasted bread.
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