• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Tasty Curry
  • Recipe Index
  • Recipes
    • Appetizers and Snacks
    • Lunch and Dinner
    • Breakfast and Brunch Recipes
    • Indian Recipes
      • Indian Chinese Recipes
      • Indian Cooking Basics
      • Indian desserts
      • Indian Main Course
      • Breads
      • Chutneys Pickles and Condiments
    • Air Fryer Recipes
    • One Pot Meals
    • Instant Pot Recipes
    • Salad Recipes
    • Sandwich Recipes
    • Soup Recipes
    • International Recipes
      • Dessert Recipes
      • Italian Recipes
      • Mediterranean Recipes
  • About Rekha
  • Meal Plans
menu icon
go to homepage
  • Recipe Index
  • Recipes
    • Appetizers and Snacks
    • Lunch and Dinner
    • Breakfast and Brunch Recipes
    • Indian Recipes
      • Indian Chinese Recipes
      • Indian Cooking Basics
      • Indian desserts
      • Indian Main Course
      • Breads
      • Chutneys Pickles and Condiments
    • Air Fryer Recipes
    • One Pot Meals
    • Instant Pot Recipes
    • Salad Recipes
    • Sandwich Recipes
    • Soup Recipes
    • International Recipes
      • Dessert Recipes
      • Italian Recipes
      • Mediterranean Recipes
  • About Rekha
  • Meal Plans
  • connect with me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Recipes
      • Appetizers and Snacks
      • Lunch and Dinner
      • Breakfast and Brunch Recipes
      • Indian Recipes
        • Indian Chinese Recipes
        • Indian Cooking Basics
        • Indian desserts
        • Indian Main Course
        • Breads
        • Chutneys Pickles and Condiments
      • Air Fryer Recipes
      • One Pot Meals
      • Instant Pot Recipes
      • Salad Recipes
      • Sandwich Recipes
      • Soup Recipes
      • International Recipes
        • Dessert Recipes
        • Italian Recipes
        • Mediterranean Recipes
    • About Rekha
    • Meal Plans
  • connect with me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Soup Recipes

    Shakshuka Recipe

    Jun 27, 2020 Modified: Jun 27, 2020 by Rekha Kakkar This post may contain affiliate links ·

    507 shares
    • Facebook
    • Twitter
    • WhatsApp
    Jump to Recipe

    This easy Shakshuka recipe is one of the best egg breakfasts ever! Eggs are poached in simmering, smoky sauce of tomatoes, bell peppers, onion, warm spices and fresh herbs. It’s flavorful, and oh-so-good.

    The best part is It’s one skillet and 20 minutes to cook this healthy, flavour packed traditional Israeli and Middle eastern breakfast. 

    Shakshuka recipe

    Shakshuka or shakshuka,  is one of the most hearty, satisfying egg recipes that you can serve for breakfast, lunch or dinner. It is Gluten Free, Healthy and tasty. 

    If you love eggs for breakfast, eggs poached in sauce of tomatoes and aromatic spices is just perfect for you. Shakshuka and it’s various versions are popular in many middle eastern and mediterranean countries. 

    Origin of Shakshuka 

    There is a lot of debate about the origin of this dish. Traditionally it’s origin is said to be from North Africa in Tunisia but by an Israeli. There is a very slight difference of the recipe variations found in Egypt, Palestine Libya and other middle eastern countries. Now it’s Popular all over the world and everyone loves it. 

    I was introduced to Shakshuka on one of my trips to Dubai and that was Years ago! From then on I was hooked.

    How To Make Shakshuka 

    Ingredients

    Good quantity extra virgin olive oil is a must.

    Fresh: onions, tomatoes, bell peppers, parsley

    Spices and Seasonings: Salt, red chilli flakes, parsley. If you like to add on you can add cumin powder, paprika or cayenne pepper. This is one of those dishes that taste Yummy even with minimal spices as well. 

    Eggs: Farm fresh organic eggs taste best but use whichever is available.

    Tomatoes: If fresh tomatoes are not available chopped canned tomatoes work fine too. I sometimes use a mix of chopped tomatoes and tomato sauce. Tomato sauce or puree gives this a lovely texture that I prefer. 

    Stepwise Method to Make Shakshuka

    This is a basic traditional shakshuka recipe. I am sharing with you Israeli version of  Shakshuka. 

    Shakshouka making steps 1

    Make Tomato Sauce for Shakshuka 

    To make shakshuka sauce, first add olive oil in the pan. Add chopped onions and saute them for one minute. Do not overcook just cook enough to sweat them and then add  chopped red bell peppers.

    Cook bell peppers and onions to soften them a bit. Next add in chopped tomatoes and salt. Salt helps to soften tomatoes and cook faster. After cooking tomatoes and spices red chilli flakes and dried parsley. Add ¼ cup of water and bring it to boil. 

    Shakshuka making steps 2

    Add Eggs 

    Switch off the heat once and with the wooden spoon make small wells in the chunky sauce. Crack the egg and add one egg per indentation. Take care to place eggs at a proper gap so as to cook evenly.  

    Cooking Eggs
    • Now there are two ways to cook shakshuka. The first, after adding eggs you can either cover the pan and cook the eggs to desired doneness.
    • The second, after adding eggs, move the skillet in the oven to cook the eggs. You can cook as per your preference in traditional shakshuka recipes. Eggs are runny but you don’t like runny eggs. Cook them a little more. 
    Garnishing and Serving

    You can garnish it in many different ways. Add herbs like parsley or mint or both. Top it with crumbled feta which makes it even more delicious. Or drizzle with some more extra virgin olive oil like I do.  To make spicy shakshuka add crushed black pepper.

    shakshuka - Middle Eastern What To Serve With Shakshuka 

    My most favorite way to serve shakshuka is with bread! Sourdough, pita, baguette or plain toast. Give me bread and it’s so delicious to mop up and soak all the sauce. 

    If you are serving it for lunch or dinner pair it with nice salad. But bread is still needed 😀

    Recipe Notes and Tips

    • Some people call this “Eggs in Purgatory” .
    • Cook tomatoes nicely in the sauce. The sauce for shakshuka is a perfect mix of chunky and creamy base.
    • To add flavour you can add different ingredients. Jalapenos, harissa, green chilies as per your taste and choice.
    • Use a good sized pan as per the number of servings you are using and You’ll need a lid to cover the pan while cooking eggs.
    • If you are planning to put the pan in the oven make sure it is an oven safe pan like cast iron.
    • Egg cooking time will change as per how you like your eggs. For runny eggs and set white, cook them on slow for 5 minutes. If you like firm yolks, cook eggs for 7-8 minutes. 

    If you are wondering, Shakshuka is pronounced as Shahk-SHOO-kah

    Shakshuka Recipe for One

    You can even make a shakshuka  recipe for one. For that I make a base sauce in larger quantities and take out a single potion in a small cast iron skillet of 6”. Use the required amount of tomato and pepper sauce with one egg or two and store the rest of it in the freezer.

    Do give this one-skillet recipe of poached eggs in a tomato-red pepper sauce a try and you will also fall in love!

    More Such Recipes to Try

    Stuffed Veggie Omelette

    Vegetable Fritatta

    Spinach Omelette

    Egg in hole Cheese Sandwich

    shakshuka - Middle Eastern

    Easy Shakshuka Recipe

    Shakshuka is middle eastern breakfast recipe. An easy egg recipe with eggs poached in tomato and bell pepper sauce with fresh herbs like mint and parsley. 
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: Mediterranean, Middle Eastern
    Keyword: egg, egg recipes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 3
    Calories: 172kcal
    Author: Rekha Kakkar

    Ingredients

    • ½ cup onion chopped
    • 1 cup Tomatoes
    • ¼ cup Bell peppers chopped
    • 1 teaspoon Parsley
    • 1 teaspoon chilli flakes
    • ½ teaspoon Salt to taste
    • ¼ teaspoon black pepper freshly ground
    • 3 Eggs
    • 2 tablespoon parsley
    • Mint leaves for garnish
    • 2 tablespoon olive oil

    Instructions

    Make Tomato Sauce for Shakshuka

    • To make shakshuka sauce, first add olive oil in the pan. Add chopped onions and saute them for one minute. Do not overcook just cook enough to sweat them.
    • Add  chopped red bell peppers. Cook these to soften them a bit. Next add in chopped tomatoes and salt. Salt helps to soften tomatoes and cook faster.
    • After cooking tomatoes and spices red chilli flakes and dried parsley. Add ¼ cup of water and bring it to boil.  

    Add Eggs 

    • Switch off the heat once and with the wooden spoon make small wells in the chunky sauce. Crack the egg and add one egg per indentation. Take care to place eggs at a proper gap so as to cook evenly.

    Cooking Eggs

    • Now there are two ways to cook shakshuka. The first, after adding eggs you can either cover the pan and cook the eggs to desired doneness.
    • The second, after adding eggs, move the skillet in the oven to cook the eggs.
    • You can cook as per your preference in traditional shakshuka recipes. Eggs are runny but you don’t like runny eggs. Cook them a little more. 

    Garnishing and Serving

    • You can garnish it in many different ways.
    • Add herbs like parsley or mint or both. Top it with crumbled feta which makes it even more delicious. Or drizzle with some more extra virgin olive oil like I do.  To make spicy shakshuka add crushed black pepper. 

    Notes

    • Cook tomatoes nicely in the sauce. The sauce for shakshuka is a perfect mix of chunky and creamy base.
    • To add flavour you can add different ingredients. Jalapenos, harissa, green chilies as per your taste and choice.
    • Use a good sized pan as per the number of servings you are using and You’ll need a lid to cover the pan while cooking eggs.
    • if you are planning to put the pan in the oven make sure it is an oven safe pan like cast iron.
    • Egg cooking time will change as per how you like your eggs. For runny eggs and set white, cook them on slow for 5 minutes. If you like firm yolks, cook eggs for 7-8 minutes.

    Nutrition

    Calories: 172kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 467mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1462IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 1mg

    More Soup Recipes

    • Borscht Recipe
    • Vegetable Weight Loss Soup Recipe - Pressure Cooker
    • Weight Watchers Zero point vegetable Soup
    • Lemon Coriander Soup
    507 shares
    • Facebook
    • Twitter
    • WhatsApp

    Reader Interactions

    Comments

      Leave me your feedback here please Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anuradha

      August 29, 2018 at 5:43 pm

      5 stars
      I love this recipe, made it today for breakfast, it tasted amazing.

      Reply
      • Rekha Kakkar

        August 29, 2018 at 6:40 pm

        I am so glad! Thanks for the Feedback Anuradha.

        Reply
    2. Madhuri

      August 29, 2018 at 5:48 pm

      5 stars
      This recipe tasted great. Awesome Mam.

      Reply
      • Rekha Kakkar

        August 29, 2018 at 6:39 pm

        Thank you 🙂

        Reply
    3. Ankit

      August 29, 2018 at 5:53 pm

      5 stars
      Can we switch olive oil with regular oil? I love the recipe bdw!

      Reply
    4. Ankush Sharma

      August 29, 2018 at 5:55 pm

      5 stars
      I love how your website has such great variety. I made this recipe for my friends and they loved it. I am so happy.

      Reply
      • Rekha Kakkar

        August 29, 2018 at 6:38 pm

        While cooking you may switch but if you are pouring in the end either skip or use only olive oil that tastes best.

        Reply
    5. Ishita

      August 29, 2018 at 6:02 pm

      5 stars
      This recipe is really so tasty. It will be in my frequent breakfast list now. 🙂

      Reply
    6. Aditya Raj

      August 29, 2018 at 6:14 pm

      5 stars
      Nothing tastes better than Shakshuka!

      Reply
    7. Kim Alwan

      June 06, 2021 at 7:26 am

      5 stars
      Shakshouka شكشوكه originated in North African countries of Libya and Tunisia and it means a"mixture" or shaken in Tunisian Arabic dialect. Shakshouka is the quintessential meal of Arab cuisine traditionally served in a cast iron pan or tagine as in Morocco. To call shakshouka israeli is a blatant cultural appropriation.

      Reply

    Primary Sidebar

    Looking For Something?

    HI! THIS IS REKHA KAKKAR

    Life is complicated so let’s keep our food simple! No this is not a quote from someone else 🙂 this actually sums up my food philosophy and why I started this food blog.

    I am Rekha, I am the Cook, writer, and photographer behind this food blog. Now a YouTuber 

    More about me →

    Popular Today

    • Methi Paratha Recipe
    • Methi Aloo Recipe
    • Palak Chole
    • Veggie Rice Recipe for Diabetics

    Soup Recipes

    • Instant Pot Veggie and Quinoa Soup - Pressure Cooker Recipe
    • Instant Pot Broccoli Cheddar Soup 
    • Za'ttar Roasted Broccoli Cheese Soup | Classic Winter Soups
    • Thai red curry noodle Soup

    Immunity Boosting Teas

    • CFC Tea Recipe - Cumin Coriander Fennel Tea
    • Kadha Recipe|Indian Herbal Drink
    • Cinnamon Tea Recipe
    • Kahwa Tea Recipe - Kashmiri Tea

    Recent Posts

    • Methi Paratha Recipe
    • Methi Aloo Recipe
    • Palak Chole
    • Veggie Rice Recipe for Diabetics
    • Mizeria Salad Recipe 

    Footer

    About

    • Privacy Policy
    • About Rekha
    • Work With Me

    Newsletter

    • Sign Up! for emails and updates

    Follow Along

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases.