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
What a flavorful easy recipe. It goes on my favorites list. Thank you.
Wonderful Karin!
This was soooo delicious! Thank you.
Awesome to hear!
Delicious, as usual! I added plant based chorizo, a little Sriracha, and opted for feta instead of goat cheese. It was a huge hit with my dinner guests.
Love hearing this Michie!
Delish! I didn’t have any bell peppers on hand so I subbed in zucchini. And I wanted some more veg, so I also added chopped baby Spinach. It was still good.
Sounds perfect Mike!
Easy and delicious. Even my husband likes it and he is strictly a meat and potatoes guy.
Perfect!
This is delicious! I also love how easy and quick it is to make, and doesn’t create a lot of dishes.
A easy one-pan meal!
The flavors of this dish are fantastic! I’ve made it twice so far, and I’ve been craving it since. I added the optional chorizo and increased the amount of peppers and tomatoes.
Thanks Karen!
Yet another delicious keeper. Thank you for these recipes! Highly recommend using feta.
So glad you enjoyed!
Oh my best Shakshuka I have tried! It was so flavourful! Perfect combination with spices. Thank you a lot for sharing!
Great to hear Inna! I like this one too!
This was so delicious! This sounded like an interesting combination. Wow! Loved the sweetness of the vegetables as it stewed down. Nice blend of spices. I used grape tomatoes as that’s all I had. I will definitely make again and try it with some goat cheese. Thanks again for sharing your delicious recipes.
Thanks Diane! Goat cheese sounds delicious.
Just fantastic! The seasoning and combo of vegetables makes this shaksuka our favorite ever!!
Glad you enjoyed this Susan!
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.
Delicious recipe. The sauce was extremely flavorful.
Thanks Terri- glad this worked for you!
Family favourite
This came out wonderful! Thanks for the recipe!!