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 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.
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.
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.
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!
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.
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.
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.
Anuradha says
I love this recipe, made it today for breakfast, it tasted amazing.
Rekha Kakkar says
I am so glad! Thanks for the Feedback Anuradha.
Madhuri says
This recipe tasted great. Awesome Mam.
Rekha Kakkar says
Thank you 🙂
Ankit says
Can we switch olive oil with regular oil? I love the recipe bdw!
Ankush Sharma says
I love how your website has such great variety. I made this recipe for my friends and they loved it. I am so happy.
Rekha Kakkar says
While cooking you may switch but if you are pouring in the end either skip or use only olive oil that tastes best.
Ishita says
This recipe is really so tasty. It will be in my frequent breakfast list now. 🙂
Aditya Raj says
Nothing tastes better than Shakshuka!
Kim Alwan says
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.