How to make Shakshuka – a North African baked Egg dish perfect for breakfast, brunch or dinner! Serve with crusty bread to mop up the flavorful juices. A simple delicious meal bursting with flavor. Video included.
This easy North African-style baked egg dish, called Shakshuka is bursting with Middle Eastern flavors. Fast and easy to make, it comes together in 30 minutes and it’s one we use a lot at home for dinner or Sunday brunch.
Shakshuka is best served with crusty bread to mop up all the flavorful juices. There are many variations of shakshuka, depending on the region, and I took a few liberties here with this one, adding bell pepper, goat cheese and fresh herbs.
Any way you prepare Shakshuka, the combination of the spices, along with flavorful Tomato-Pepper stew, topped with the eggs – is one you will want to make over and over.
Watch how to make Shakshuka! | 60-sec video
Where is Shakshuka From?
There are versions of shakshuka all across North Africa- Morocco, Tunisia, Algeria and Egypt. Isreal has a version too brought there by Tunisian Jews. Each version is slightly different utilizing different spices and herbs- but in general, it is a tomato-based stew topped with eggs and baked.
how to serve Shakshuka to a crowd?
Shakshuka is a great recipe for entertaining because you can easily make the flavorful stew ahead, doubling or tripling. When ready to serve, heat it up and place it in a large baking dish. In our catering business, we used hotel pans. Add the eggs to the hot stew, and finish cooking it in a hot oven. How easy is that?
Shakshuka can be made in one large, dutch oven, a cast-iron skillet, or in even individual mini skillets!
It starts with making the flavorful stew base.
Here I’ve added bell peppers to the traditionally, all-tomato, stew. I wanted to add a little more texture and different flavors.
Make little wells in the hot stew, and add the eggs. Top with crumbled goat cheese ( or add it after its baked).
Some folks add feta, which also works, but for me personally, I prefer the soft creaminess of the goat cheese here.
Bake in 375 F oven for 7-10 minutes, until the whites are opaque.
I prefer to keep the yolks a little soft but cook to your desired “doneness”.
Top it with fresh herbs- parsley and dill or try basil ribbons.
Serve it up with your favorite bread and enjoy!
Let me know how you like this version of shakshuka in the comments below!
Happy weekend!
Sylvia
Shakshuka Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4
- Category: Breakfast, brunch, vegetarian
- Method: Stove top
- Cuisine: Middle Eastern
Description
Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.
Ingredients
- 3T Olive oil
- 1 red onion, diced
- 1 large red bell pepper, thinly sliced or diced
- 1 large yellow bell pepper, sliced or diced
- 4 garlic cloves, rough chopped
- 3/4 tsp salt, more to taste
- cracked pepper to taste
- 1 tsp cumin
- 1 tsp sugar
- 1 tsp smoked paprika
- 1/2 tsp aleppo chili flakes (optional)
- 3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices)
- 1/3 cup water or white wine
- 2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley
- 4 –6 Extra large organic eggs
Other optional additions:
- 1/4 – 1/2 cup goat cheese or crumbled feta
- ¼ C finely diced Spanish-style cured Chorizo or 1 cup Merguez Sausage, a North African spiced sausage
Instructions
- preheat oven to 375F
- In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
- Add all spices, sugar and salt.
- Cook for 2 more minutes. Add fresh tomatoes and water (or wine).
- Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.
- With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.
- Place in the 375F oven.
- Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)
- Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.
- Serve with crusty bread.
Notes
If adding cured (cooked) Spanish style chorizo, add to the simmering stew. If adding Merquez Sausage, brown it with the onions and peppers.
Keywords: shakshuka, shakshuka recipe, what is shakshuka? skillet eggs, best Shakshuka recipe
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All the family loved this, and it was an easy choice as it was suitable for vegetarians too. They all said I could cook it again! Will do 2 eggs each next time. Thank you!
★★★★★
thanks Sarah- glad you enjoyed this!
is the youtube link or video link not working? I can not find it
Hi Lisa, check that your adblocker is not on…
MOAR!
★★★★★
This is another great recipe, easy to make and delicious! I used a harissa spice blend and then adjusted the seasoning from there. I must not be able to chop as fast as a sous chef because it always takes longer to prep than the recipes suggest, but that is OK. I don’t mind chopping. The end product was well worth it! Thanks again for another wonderful recipe!
★★★★★
thanks Mert, appreciate this.
This Is A perfect Recipe For Me As I Don’t Get Time from my Business, This Recipe Will Be Savior For Me. Thank You For Sharing This.
★★★★★
Amazing flavour! Great recipe!
★★★★★
Glad you liked the Shakshuka!
Outstanding! Great flavor and texture. We served it with garlic Naan bread. Absolutely insanely delicious!
★★★★★
Fine recipe! I used harissa and chorizo which worked well….
★★★★★
This was super simple to make and had amazing flavor. I’ve already passed the recipe along to others and I will definitely be making this again!
★★★★★
I’ve made this recipe 5 times and every time it has come out perfect! I love your website and all the wonderful recipes that are on here, especially being vegetarian you have provided so many great options! Thank you so much for the amazing content, i would 100% recommend your recipes!
★★★★★
Thanks Oliva, you are so kind!
Delicious recipe. The sauce was extremely flavorful.
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Delicious recipe. The sauce was extremely flavorful.
★★★★★
Thanks Terri- glad this worked for you!
Family favourite
★★★★★
This came out wonderful! Thanks for the recipe!!
★★★★★
This was very good. Added a can of beans and it was just right for dinner for 3 hungry adults. Served with warmed pitas bread.
★★★★★
This is was sooooo delicious! Will definitely make again!
★★★★★
Awesome, glad this worked for you! 🙌
nope this came out horrible. I think you need to adjust your recipe and add more pictures for comparison.
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Sorry to hear that. Can you be more specific about what when wrong here?
Shaksuka was absolutely delicious.
I had no problems with the instructions and have made several dishes from this amazing recipe site
Thank you for sharing it has changed my kitchen life.
★★★★★
Just made Shaksuka for dinner and it was absolutely delicious.
I had no problems with the instructions and have made several dishes from this amazing recipe site.
Thank you for sharing it has changed my kitchen life.
★★★★★
You are sweet. Thanks Fabian!
I’m having a bit of trouble with all the instructions of your recipes. This one after I add 1/3 cup of wine and cover it, it becomes too soupy…I usually follow recipes to the exact instructions and I feel like I have to keep altering the recipe a bit.
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I’m so sorry, it should have said cook “uncovered”, instead of covered. I get the confusion. 😉
This was really delicious. Thanks for sharing.
★★★★★
Thanks so much and great to hear! 🙌
My husband and I loved this very flavorful, colorful, and delicious meal!
★★★★★
Thanks Christina!
Lovely dish. Fed 2 greedy folk as a main course. I also added a chopped courgette 5 minutes before putting in the oven.
★★★★★
Thanks Ian!
Just made this for dinner tonight. It was so good! I added the chorizo because I had some in the fridge. The goat cheese was key. Super yummy recipe!
★★★★★
I have three college age boys home due to the Covid-19, and decided to make something different other than the regular Italian, Mexican and American dishes. This was a complete hit. The bread is a must and someone told me to serve it with hummus…. a great suggestion. Very very good. I used chorizo sausage and omitted the aleppo chilis as I couldn’t find them. Goat cheese is great too but let people add it themselves as it’s an acquired taste for certain. Thank you!
★★★★★
Thanks Ann!
I made half the recipe with 3 eggs. It was DELICIOUS, super easy. I had all the ingredients and spices, but didn’t have the goat cheese, so we used Cheddar and it was so GOOD! My husband ate it with tortilla chips. I ate with fresh baked french bread.hmmmmm….!
★★★★★
So happy you liked this!
Came out perfectly
Def would eat again
Something new and delicious
We doubled the recipe and 3 people were full as could be
Thank you for this recipe
★★★★★
First time on your site. Tried this recipe and loved it! Fantastic!
So happy you liked it!
We loved this recipe! I used a can of fire-roasted diced tomatoes because my fresh tomatoes were on their way out. The reicpe still turned out great! Yum!
★★★★★
Oh! I’m so glad you gave this a go! I love this one too!
My go-to brunch recipe for when we have company. Thanks for a delicious recipe!
★★★★★
We love this recipe- best we’ve found yet!
★★★★★
Excellent. I’ve been making your recipe for years. Before the NY times copied your recipe.
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So good! We had shakshuka in a restaurant and loved it, so I was looking for a recipe to recreate it at home. So glad I found yours. It was delicious and hearty– perfect if you’re looking for a filling and tasty vegetarian meal. We served it with crusty toasted bread and I couldn’t get enough of it.
★★★★★
I love this recipe, it’s perfect for a cold day! I always add a teaspoon of turmeric as well.
🙂
Nice addition! Love that Cath!
I tried this in a cast iron dutch oven on a camping trip. We served them up on tortilla bread, rolled up like a burrito. The eggs were just cooked through to the point they weren’t runny. It was great.
Attention Food Truck Vendors…add this to your menu!!!
What a great idea to make while camping! Love it. Thanks for sharing.
Beautiful food styling!
I gave Shakshuka a try, finally. Delicious!
http://www.tastytalks.com/things/shakshuka
Yes! Glad you enjoyed it!!
This was very good. I did add the bread to the pan & they toasted to a nice crisp. Next time I will try cooked rice on the bottom of the pan till crisp. Like a Korean dish.
It is similar to a Basque dish called Piperade.
WHile I like your blog, this isn’t even close to the authentic Chakchouka. Never seen it with basil, wine or cheese tofu. And you roast the peppers, chop then saute in the tomatoes & onions.
You are right, it is not traditional- rather my take on it. 😉
My mother used to cook this and now I make it at home quite often. It´s almost the exact recipe, but together with the pepper, onion and garlics she added zucchini, so se made a sort of ratatouille from time to time she added chorizo and/or cheese but most of them she made without them… it was always great
Your blog is fantastic, I will follow you by mail
What’s funny is my dad used to cook these in “India” when I was growing up. Almost exact recipe. The difference Offcourse were some of the spices. And what he would do is — lay 4 slices of bread in pan (instead of toasting them) and then lay the cooked peppers and onions on top and then put the eggs on top and cook them with cheese. And he would serve each of us a slice — loaded with peppers, egg and cheese. The best part was the bread — it would soak up all the flavors from the dish. Happy cooking!!
I love the idea of adding bread in the bottom of the pan…what a brilliant idea! I will have to try it and thanks for the tip!