Learn how to make authentic shakshuka! Gently poached eggs baked in a tomato-red pepper stew, topped with feta and fresh herbs, it’s a delicious meal any time of the day.
This is my Egyptian father’s recipe for shakshuka, and to this day, it is my favorite breakfast recipe ever! Shakshuka is a North African baked egg dish where eggs are gently poached in a savory tomato red pepper stew infused with lovely warming spices of the Middle East.
I loved watching my father cook. I think it was the one thing he did where he felt completely relaxed and at peace, and when he was at peace, the whole house was at peace. I wish I could bottle that feeling.
What Is Shakshuka?
Shakshuka has many variations in North Africa, including Morocco, Tunisia, Algeria, and Egypt. Israel also has its own version, influenced by Tunisian Jews. While the recipes vary with different spices and herbs, they all consist of a tomato-based stew topped with gently poached eggs.
Ingredients In Shakshuka
- Extra large organic eggs: The eggs are baked in the stew for a comforting, fragrant flavor.
- Red onion and garlic cloves: To enhance the aromatic, savory taste.
- Red and yellow bell peppers: Boost the veggies in this dish and add subtle sweetness and texture.
- Tomatoes: Dice fresh tomatoes or use a 14-ounce can of diced tomatoes. Add the juices, as these make up the bulk of the tomato sauce.
- Cumin, smoked paprika, and Aleppo chili flakes: Rich and warm spices make this dish so cozy! Aleppo is optional, but creates a lovely spicy tomato sauce. Red pepper flakes would work too!
- Sugar: For subtle sweetness to balance the acidity of the tomatoes (optional).
- Fresh herbs: Fresh basil ribbons, chopped cilantro, or Italian parsley.
- Optional: crumbled goat cheese or feta cheese.
How to Make Authentic Shakshuka
Preheat oven to 375F.
1. Make the stew. Using a large cast iron pan, warm olive oil over medium heat. Add onion and cook 5 minutes, then add sliced pepper and garlic, reducing heat to medium-low heat and sautéing 5-7 minutes.
2. Add spices. Add all of the spices and kosher salt, along with the sugar. Stir and cook 2 minutes.
3. Add tomatoes and water. Add the diced tomatoes and their juices, along with the water (or wine).
4. Simmer. Cook over low heat for 10 minutes. The consistency should be saucy like a stew. Once the tomatoes cook down, taste and adjust for salt, spices, and sugar.
5. Add the eggs. Using the back of a spoon, make a well in the tomato mixture for each egg. Crack the eggs into each well and sprinkle each with a little salt and black pepper, and Aleppo chili flakes if using.
6. Bake. Bake until the egg whites become opaque and are cooked, about 8-10 minutes. The yolks should still be soft, or to your desired doneness. You can also cook this on the stove.
7. Serve. Remove from the oven and garnish with fresh herbs and goat cheese. Serve with warm, crusty bread.
How to Cook Shakshuka for a Crowd
As a caterer, I found this Shakshuka recipe perfect for breakfast events because I could easily make the flavorful stew in big batches a few days ahead and store it in the fridge. In our catering business, we used hotel pans and warmed the stew in our ovens, and once hot, added the raw eggs to top of hot stew letting them gently poach in the oven.
Shakshuka can be made in one large, dutch oven, a cast-iron skillet, or even in individual mini skillets!
Variations
- Cheese: Add goat cheese or crumbled feta cheese for a creamy, tasty addition!
- Meat: Add finely diced Spanish-style cured chorizo or Merguez sausage, a North African spiced sausage.
- Beans: White beans could be added to make this a heartier vegetarian dish.
Chef’s Tips
- Use an oven-proof skillet. A cast iron works great here! Or use a Dutch oven or individual mini cast iron skillets.
- Taste and adjust as you go. Taste for salt, sugar, and spices, adjusting to your preferences.
- Add cheese before or after baking. It all depends on what you prefer. Bake the cheese or let it be fresh as a garnish.
Storing Shakshuka
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until warmed through.
What to serve with Shakshuka?
This Shakshuka recipe makes a hearty breakfast, brunch, or dinner recipe all on its own. It is best served with warm, crusty bread like our Sourdough. Pita bread would be nice too. You could also serve this with a simple side salad, like Spring Greens.
FAQs
Shakshuka is an African dish that originates from Tunisia, but is a popular recipe throughout North Africa and the Middle East.
Traditionally, this sauce is made from onions, garlic, and tomatoes, but we threw bell peppers in for a little extra flavor and texture!
Bread! It is perfect for gathering up all of the delicious sauce.
Let me know how you like this version of North African Shakshuka in the comments below!
Happy weekend!
More Breakfast Ideas to Love!
Watch how to make Shakshuka
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
- Diet: Vegetarian
Description
Learn how to make authentic shakshuka! Gently poached eggs baked in a tomato-red pepper stew, topped with feta and fresh herbs, it’s a delicious meal any time of the day.
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
- 1/4 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.
Nutrition
- Serving Size: 1.5 eggs each ( without feta or meat)
- Calories: 250
- Sugar: 10.5 g
- Sodium: 553.9 mg
- Fat: 14.9 g
- Saturated Fat: 3.4 g
- Carbohydrates: 17.7 g
- Fiber: 4.6 g
- Protein: 12.1 g
- Cholesterol: 279 mg
If cooking solely on the stove top, would you recommend covering with a lid to cook the eggs?
Hi Liz, yes that is what I would do. Simmer over low heat, covered. You could also spoon some of the hot juices over the egg yolks.
I’ve made this multiple times. Here’s my suggestions: For general purposes, definitely add chorizo or nduja or guanciale. Add in grilled bell peppers instead and Calabrian chiles. Others have suggested harissa. Can’t go wrong with either. Cook the eggs separately, either as sunny side up or poached. I find any leftovers to not age that well if there are leftover eggs. For vegan adaptation, use any of my prior suggestions if vegan plus spicy Impossible Meat sausage (very chorizo like) and add cooked white beans. I love Rancho Gordo’s Royal Corona beans. Thin skinned and meaty. Enjoy.
Thanks Kate! Appreciate your notes.
I love the recipe.
I’m vegan so wonder if I can use JustEgg to replace the real egg
Hey Caroly- I am not sure about that, I’ve never tried it? Personally, I would add some crispy tofu, and just nestle it in?
Wonderful! Subbed white vinegar and water for the wine and threw in some chorizo. Delicious!
Perfect Laura!
Shakshuka was so flavorful and delicious. It has a sweet and spicy taste everyone will love. It is easy to make and I will consider the recipe for cooking for a larger crowd.
Perfect Els!
I’ve made this a number of times (diff recipe and blog), but wanted to try this version. It’s as yummy and quick. I think the addition of cumin and Aleppo flakes made it pop.
Great to hear Barbara!
Absolutely love Shakshuka,any time of day. The perfect balance of flavour,spice,freshness and nutrient rich. Great recipe and very versatile. Thanks
Thanks Marg!
Although I did not have all the ingredients on hand, I decided to make this. I had onions, Hungarian peppers, pepper flakes, cumin, garlic and S & P, and pepper flakes. I also did not bake the eggs once they were in the pan, but just put a lid on the pan. We enjoyed it and it used up the end of our garden produce. Could it be enhanced? Sure, but we liked it just as I mage it! Thank you for the recipe l. I will make this again!
Glad you gave it a try Jane!
The flavors of this dish are amazing! How do you think this would work with only using egg whites?
It would be less rich without the yolks but probably still delicious!
I have been intrigued by your recipes. My son made Shakshuka last night and urged me to try it. You have become my go-to for recipes./
Awesome to hear Richard, thanks!