Easy Shakshuka Recipe With Authentic Flavour

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4 people

Looking for the best shakshuka recipe? This authentic Middle Eastern shakshuka features perfectly poached eggs nestled in a rich, spiced tomato sauce. Ready in just 30 minutes, this easy shakshuka recipe is perfect for breakfast, brunch, or dinner!

Shakshuka is the ultimate comfort food that brings families together around the table. This traditional shakshuka recipe combines farm-fresh eggs with a aromatic tomato-based sauce that’ll transform your kitchen into a Mediterranean café.

Whether you’re craving a healthy breakfast shakshuka or planning an impressive brunch spread, this authentic recipe delivers restaurant-quality results every time. Plus, you likely have all the shakshuka ingredients in your pantry right now!

 

 

What is Shakshuka? The Story Behind This Beloved Dish

Shakshuka (also spelled shakshouka) is a popular Middle Eastern and North African dish featuring eggs poached in a flavorful tomato sauce. The name literally means “mixed up” in Arabic, referring to the combination of ingredients simmered together.

This traditional shakshuka originated in Tunisia and spread throughout the Ottoman Empire, becoming especially beloved in Israeli cuisine. Today, homemade shakshuka is enjoyed worldwide as a nutritious, one-pan meal.

Why This is the Best Shakshuka Recipe

This authentic shakshuka recipe stands out because it delivers:

• Perfect egg texture every single time
• Balanced spice levels that please everyone
• 30-minute cooking time for busy mornings
• Simple shakshuka ingredients you already have
• Restaurant-quality flavors at home

The secret to the best shakshuka lies in building layers of flavor slowly, creating a rich tomato base that perfectly complements the creamy egg yolks.

 

 

Ingredients for the Shakshuka Recipe 

For the Shakshuka Sauce:

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, diced (about 1 cup)
• 1 large red bell pepper, chopped
• 4 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (28 oz) high-quality crushed tomatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar
• 2 tablespoons tomato paste

For the Shakshuka Eggs:

• 6 large fresh eggs
• 4 oz feta cheese, crumbled
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh cilantro, chopped (optional)
• Warm pita bread or crusty bread for serving

How to Make Shakshuka

Step-by-Step Instructions

Step 1: Prepare Your Shakshuka Base

Heat olive oil in a 12-inch cast iron skillet or heavy-bottomed pan over medium heat. A good shakshuka pan is essential for even cooking.

Add diced onion and cook for 4-5 minutes until translucent and softened. This creates the flavor foundation for your authentic shakshuka.

Step 2: Build the Shakshuka Sauce Flavors

Add chopped red bell pepper and cook for 3-4 minutes until slightly softened. The peppers should retain some texture for the perfect shakshuka consistency.

Stir in minced garlic and cook for 30 seconds until fragrant. Don’t let the garlic brown, as it will turn bitter in your shakshuka sauce.

Step 3: Toast the Shakshuka Spices

Add cumin, sweet paprika, smoked paprika, and cayenne pepper to the pan. Stir constantly for 30-60 seconds until the spices become aromatic. This spice-blooming technique is crucial for authentic shakshuka flavor.

Step 4: Create the Perfect Tomato Base

Add tomato paste and cook for 1 minute, stirring constantly. This concentrates the tomato flavor in your shakshuka recipe.

Pour in crushed tomatoes, salt, pepper, and sugar. The sugar balances the acidity for a well-rounded shakshuka taste.

Bring to a gentle simmer, then reduce heat to medium-low. Cook for 12-15 minutes, stirring occasionally, until the shakshuka sauce thickens slightly.

Step 5: Add Eggs to Your Shakshuka

Using a large spoon, create 6 wells in the tomato sauce, spacing them evenly around the pan. Each well should be about 2 inches wide for proper shakshuka egg placement.

Crack each egg into a small bowl first, then gently pour into a well. This prevents broken yolks and ensures perfect shakshuka presentation.

Step 6: Cook the Perfect Shakshuka Eggs

Cover the pan and cook for 6-10 minutes:

• 6-8 minutes for runny yolk shakshuka
• 8-10 minutes for medium-set shakshuka eggs
• 10-12 minutes for fully set shakshuka

Step 7: Finish Your Authentic Shakshuka

Remove from heat and immediately sprinkle crumbled feta cheese over the hot shakshuka. The residual heat will warm the cheese perfectly.

Garnish with fresh parsley and cilantro for authentic shakshuka presentation and fresh flavor.

Shakshuka Nutrition Facts (Per Serving)

• Calories: 285
• Protein: 16g
• Carbohydrates: 14g
• Total Fat: 19g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 10g
• Sodium: 650mg
• Vitamin A: 45% DV
• Vitamin C: 95% DV
• Iron: 18% DV
• Calcium: 15% DV

This healthy shakshuka recipe provides complete protein, essential vitamins, and antioxidants from fresh vegetables. It’s naturally gluten-free and vegetarian-friendly.

 

 

Best Ways to Serve Shakshuka

Traditional Shakshuka Serving Methods

Serve your homemade shakshuka directly from the pan while it’s bubbling hot. This communal style of eating is part of the authentic shakshuka experience.

Classic accompaniments for shakshuka:

• Warm pita bread (essential for scooping)
• Crusty sourdough bread
• Naan or flatbread
• Challah bread for weekend brunch

Modern Shakshuka Serving Ideas

• Individual shakshuka portions in small cast iron skillets
• Shakshuka with avocado slices for added creaminess
• Breakfast shakshuka with Greek yogurt on the side
• Shakshuka brunch board with olives, cucumber, and cheese

Popular Shakshuka Variations to Try

Green Shakshuka (Shakshuka Verde)

Replace tomatoes with spinach, chard, leeks, and fresh herbs. This lighter shakshuka variation is perfect for spring meals.

Meat Shakshuka Recipe

Add 1/2 pound ground lamb or beef with the onions. Cook until browned before adding vegetables for a hearty protein-packed shakshuka.

Spicy Shakshuka (Shakshuka Harissa)

Double the cayenne and add 2 tablespoons harissa paste for an authentic North African spicy shakshuka.

Israeli Shakshuka Style

Add 1/4 cup sliced black olives and extra feta cheese for the classic Israeli shakshuka preparation.

Baked Shakshuka Recipe

Transfer your shakshuka to a preheated 375°F oven after adding eggs. Bake for 10-12 minutes for oven-baked shakshuka perfection.

 

 

 

Expert Tips for Perfect Shakshuka Every Time

Shakshuka Pan Selection

• Best choice: 10-12 inch cast iron skillet
• Alternative: Heavy-bottomed stainless steel pan
• Avoid: Thin non-stick pans that don’t distribute heat evenly

Shakshuka Ingredient Tips

• Use San Marzano tomatoes for the best shakshuka sauce
• Fresh eggs create firmer whites in your shakshuka
• High-quality feta cheese elevates the entire dish
• Smoked paprika adds authentic shakshuka depth

Perfect Shakshuka Timing

• Don’t overcook the vegetables – they should retain some texture
• Simmer the sauce until it coats the back of a spoon
• Watch the eggs carefully – they cook faster than you think
• Let shakshuka rest for 2-3 minutes before serving

Shakshuka Recipe Troubleshooting

Why is my shakshuka watery?
Cook the tomato sauce longer to reduce moisture, or add an extra tablespoon of tomato paste.

How to fix bland shakshuka?
Add more salt, a pinch of sugar, or a splash of red wine vinegar to brighten the flavors.

Shakshuka eggs too runny?
Cover the pan and cook for 2-3 more minutes, checking every minute until desired doneness.

Shakshuka sauce too spicy?
Stir in a dollop of Greek yogurt or add extra feta cheese to cool the heat.

Make-Ahead Shakshuka Tips

Shakshuka Meal Prep

Prepare the tomato sauce up to 3 days ahead. Store in the refrigerator and reheat before adding eggs for fresh shakshuka anytime.

Freezing Shakshuka Sauce

The tomato base freezes beautifully for up to 3 months. Thaw overnight and reheat before adding fresh eggs for quick shakshuka meals.

Leftover Shakshuka Storage

Store cooked shakshuka in the refrigerator for up to 2 days. The eggs will be firmer when reheated, but the flavors improve overnight.

Frequently Asked Questions About Shakshuka

What does shakshuka taste like?
Shakshuka tastes like a rich, slightly spicy tomato stew with creamy egg yolks that create a luxurious sauce when mixed together.

Is shakshuka healthy?
Yes! This shakshuka recipe is packed with protein, vitamins, and antioxidants while being naturally gluten-free and vegetarian.

Can I make shakshuka without eggs?
Try shakshuka with chickpeas or white beans instead of eggs for a vegan version that’s equally satisfying.

What’s the difference between shakshuka and eggs in purgatory?
While similar, authentic shakshuka includes specific Middle Eastern spices like cumin and paprika that distinguish it from Italian eggs in purgatory.

Why This Shakshuka Recipe Works Every Time

This foolproof shakshuka recipe succeeds because it respects traditional techniques while remaining accessible for home cooks. The carefully balanced spice ratios create complex flavors, while the step-by-step method ensures consistent results.

The combination of sweet onions, smoky paprika, and rich tomatoes creates a sauce that’s both comforting and exciting. Most importantly, this authentic shakshuka recipe brings people together around the table, creating lasting memories with every shared meal.

Ready to make the best shakshuka of your life? Gather your ingredients and let’s get cooking!