How to Make the Best Shakshuka: An Easy, Authentic Tomato and Egg Recipe
Discover the secret to shakshuka: the beloved North African & Middle Eastern skillet of eggs poached in a vibrant, aromatic tomato sauce.
Shakshuka is a vibrant, healthy, and deeply flavorful dish beloved across North Africa and the Middle East, featuring eggs poached in a fragrant, gently spiced tomato and pepper sauce. Whether you’re seeking a simple weekday breakfast or a festive weekend brunch centerpiece, this one-skillet classic delivers both comfort and wow-factor. This guide will walk you through shakshuka’s origins, key ingredients, customizable steps, helpful tips, serving ideas, and answers to all your shakshuka questions.
What Is Shakshuka?
Shakshuka (pronounced ‘shahk-SHOO-kah’) is a popular dish of eggs poached in a robust sauce made from tomatoes, peppers, onions, and spices. Served right from the skillet, it’s meant to be scooped up with crusty bread and enjoyed communally. Its name means “all mixed up” in Maghrebi Arabic, referencing its rustic, homey mix of ingredients and flavors.
- Origin: Most food historians trace shakshuka’s roots to North Africa—notably Tunisia, Libya, and Morocco—before gaining popularity throughout the Middle East and Israel.
- Eating occasions: Traditionally eaten as breakfast, shakshuka is equally satisfying for lunch or a simple dinner.
- Vegan/vegetarian friendly: The base sauce is plant-based; with minor tweaks, the entire dish can be made vegan by omitting eggs.
Why You Should Make Shakshuka
- One-pan-ease: Everything cooks in a single skillet. Less mess and easy cleanup.
- Flexible pantry ingredients: Uses canned or fresh tomatoes, peppers, onions, garlic, eggs, and common spices.
- Customizable: Vary the heat, toss in seasonal greens, or finish with cheese or herbs as you like.
- Nutritious: Naturally gluten-free, loaded with vegetables and protein from eggs.
Key Ingredients for Authentic Shakshuka
The soul of shakshuka is its rich tomato-pepper sauce and perfectly poached eggs. Here is what you’ll need for a classic preparation:
- Olive oil: For sautéing and flavor.
- Onion: Yellow or red, diced.
- Bell Pepper: Red is traditional, but any color works.
- Garlic: Fresh is best for robust flavor.
- Spices: Paprika, cumin, and a pinch of chili powder (or cayenne), for warming complexity.
- Tomatoes: Canned whole peeled tomatoes are reliable year-round, but ripe fresh tomatoes (Roma or plum) are also excellent in summer.
- Eggs: Large, added straight into the simmering sauce.
- Fresh herbs: Parsley and cilantro for garnish and freshness.
- Salt and pepper: To taste.
Optional Add-Ins
- Feta cheese (or goat cheese), for tangy richness.
- Spinach or kale: Wilted into the sauce for extra nutrients.
- Smoked paprika: For deeper smokiness.
- Harissa paste or chili flakes: For a spicy North African flair.
How to Make Shakshuka: Step-By-Step
The cooking method is simple and approachable, making it perfect for both new and experienced home cooks. Here’s a breakdown:
- Sauté the vegetables:
Heat olive oil in a large, wide skillet (ideally 10-12 inches) over medium heat. Add diced onion and bell pepper, and cook for about 5 minutes until softened. Stir in garlic and spices, cooking for an additional minute until fragrant.
- Add tomatoes and simmer:
Pour in a 28-ounce can of whole peeled tomatoes (including juice) or about 6 ripe, chopped tomatoes. Crush tomatoes with a spoon. Season with salt and pepper. Let the mixture simmer gently, uncovered, stirring occasionally, for 12-15 minutes or until slightly thickened and flavors meld.
- Make wells and add eggs:
Use a large spoon to create small indentations (wells) in the sauce; carefully crack one egg into each well (usually 5-6 eggs fit, depending on pan size).
- Poach eggs:
Reduce heat to low, cover the pan, and cook for 5-8 minutes, or until the egg whites set but yolks remain soft. For firmer yolks, cook a few minutes longer. If you like, finish under a broiler for a minute to gently firm tops.
- Garnish and serve:
Remove from heat. Sprinkle generously with fresh chopped parsley and cilantro. Add crumbled feta if using. Serve immediately, straight from the skillet.
What others are reading
Shakshuka Cooking Tips
- Use a pan that can go from stovetop to table for easy serving.
- If using fresh tomatoes, add a spoonful of tomato paste for extra body.
- Cover the skillet to help the eggs cook evenly. For runny yolks, keep a close eye and check them regularly.
- Taste the sauce before adding eggs—adjust for salt, heat, or acidity as needed.
- Sauté spices with garlic to enhance their aroma and bloom their flavor.
Serving Suggestions: How to Enjoy Shakshuka
Shakshuka is meant for sharing. Set the skillet on the table and dig in with bread or serve it as part of a larger brunch spread.
- Best with: Warm, crusty bread or pita. Sourdough, challah, or even a hearty multigrain are ideal for scooping up the sauce.
- Side dishes: Crisp Israeli salad, Greek-style yogurt, or pickled vegetables.
- Beverages: Hot mint tea or strong coffee complement shakshuka’s spices wonderfully.
Variations: Make Shakshuka Your Own
One of shakshuka’s strengths is its adaptability. Here are a few favorite twists:
| Variation | Main Additions/Changes | Description |
|---|---|---|
| Green Shakshuka | Spinach, kale, chard, leeks, green peppers, fresh herbs | Bright and earthy; skip tomatoes for a herby, green base |
| Feta Shakshuka | Feta cheese (crumbled before serving) | Creamy, tangy, and pleasantly salty |
| Spicy Shakshuka | Harissa, extra chili flakes, or jalapeños | Perfect for heat lovers seeking a peppery kick |
| Meaty Shakshuka | Ground merguez sausage or lamb, browned with onions | Smoky, hearty, and protein-rich |
| Chickpea Shakshuka | Canned or cooked chickpeas stirred into the sauce | Extra protein and a touch of creaminess |
| Vegan Shakshuka | Omit eggs; add tofu cubes or vegan cheese | Plant-based and still satisfyingly rich |
Storage and Make-Ahead Tips
- Make ahead: You can prepare the tomato sauce up to 2 days in advance and refrigerate it. Reheat gently and add eggs just before serving.
- Leftovers: Store leftovers in an airtight container for up to 2 days. Eggs will continue to cook as they sit, so expect firmer yolks.
- Reheating: Warm gently on the stovetop with a splash of water to loosen the sauce; avoid high heat to prevent overcooking the eggs.
Nutrition Benefits of Shakshuka
Shakshuka is more than delicious—it’s a nutritious, veggie-packed meal suitable for a range of diets:
- High in protein from eggs
- Rich in lycopene, vitamin C, and antioxidants thanks to tomatoes and peppers
- Low in carbohydrates (especially without bread)
- Gluten-free and dairy-free (unless you add cheese)
- Loaded with fiber
Step-by-Step Classic Shakshuka Recipe
- Prep time: 10 minutes
- Cook time: 25 minutes
- Serves: 4–6
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder (or to taste)
- 1 (28-ounce) can whole peeled tomatoes OR 6 plum tomatoes, chopped
- Salt & black pepper, to taste
- 6 large eggs
- 1/3 cup fresh parsley and/or cilantro, chopped
- (Optional) 1/2 cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté until softened, about 5 minutes.
- Add garlic, paprika, cumin, and chili powder. Cook 1 minute until aromatic.
- Add tomatoes (with their juice, if canned), crushing with a spoon. Season with salt and pepper. Simmer 10–12 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning as desired.
- Make 5–6 wells in the sauce, crack an egg into each. Cover the skillet and cook on low until egg whites set (5–8 minutes).
- Remove from heat. Sprinkle with fresh herbs and optional feta.
- Serve hot with crusty bread.
Frequently Asked Questions (FAQs) About Shakshuka
Q: Can I use fresh tomatoes?
A: Absolutely. Use ripe, flavorful tomatoes—Roma or plum varieties work best. Add a small spoonful of tomato paste and consider peeling tomatoes for a smoother sauce.
Q: How spicy is traditional shakshuka?
A: Classic shakshuka is gently spiced but not fiery. For more heat, add extra chili powder, cayenne, or a spoonful of harissa paste.
Q: What’s the best way to cook eggs to your liking?
A: For runny yolks, check eggs after 5–6 minutes; for more set yolks, continue cooking a little longer. You can also finish under the broiler for 1 minute for firmer tops.
Q: Can I double the recipe?
A: Yes, simply use a larger skillet or cook in batches. Avoid crowding the pan so eggs cook evenly.
Q: Is shakshuka healthy?
A: Yes. It’s a nutrient-rich meal, providing protein, fiber, vitamins, and healthy fats. Adjust the amount of oil and skip cheese for a lighter version.
Q: Can I freeze shakshuka?
A: Freeze only the tomato sauce; eggs do not freeze well. Add poached eggs fresh each time you reheat the sauce.
Final Thoughts
Shakshuka’s charm lies in its rustic simplicity and deep flavors. A mainstay of North African and Middle Eastern tables, it’s also wonderfully adaptable—ready to suit your pantry and preferences. Whether you’re a first-timer or a seasoned cook seeking new variations, mastering this dish will bring warmth and color to your table, morning, noon, or night.
References
- https://www.youtube.com/watch?v=m5Kn9WmOCrw
- https://downshiftology.com/recipes/shakshuka/
- https://ladyleeshome.com/healthy-shakshuka-recipe/
- https://greenkitchenstories.com/shakshuka-on-a-budget/
- https://www.prevention.com/food-nutrition/recipes/a36412316/best-shakshuka-recipe/
- https://jillweisenberger.com/shakshuka-healthy-egg-recipe/
- https://www.prevention.com/food-nutrition/healthy-eating/g65540859/best-high-protein-vegetarian-meals/
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