A popular Middle Eastern breakfast with eggs poached in tomatoes, peppers, onions, and spices. This can be served for lunch, brunch or dinner!
Shakshuka, pronounced Shak-Shoo-Kah.
Shakshuka is not only easy to make but it is so hearty and comforting, especially as the weather starts to cool down. Furthermore, it’s a great recipe to try if you are looking for a delicious vegetarian meal too. You can make this as spicy as you want by adding more jalapeños or crushed red peppers.
Which country is Shakshuka from?
While we do eat Shakshuka in Egypt, it is not the place of birth. It originates in Tunisia but it is served all across the Middle East. You will find different variations of it in Morocco, Algeria, and Palestine.
What is Shakshuka
Shakshuka is a very simple one-pan or skillet meal. Start by simmering tomatoes, onions, peppers, jalapeños in a blend of some warm spices, such as cumin, paprika, and coriander (some add a few other spices too!) After the tomato mixture has cooked down, make small indentations in the sauce and gently crack some eggs. We like to top shakshuka with feta cheese crumbles, and a lot of fresh cilantro.
What do you eat with Shakshuka
We love to eat shakshuka with a nice and warm pita bread. It’s great for scooping and soaking up all the tomato sauce. Not a fan of pita? No problem, any good crusty bread or challah bread will be just as fabulous!
Easy Shakshuka Recipe
- 2 tbsp olive oil
- 1 small onion peeled and diced
- 2 cloves garlic minced
- 3/4 cup red bell pepper
- 1 jalapeño optional, diced and seeded
- 2 cups cherry tomatoes, sliced in half
- 1/4 cup canned tomato sauce
- 1 tsp cumin
- 2 tsp chilli powder
- 1 tsp paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 4-6 eggs
- 1/2 cup feta cheese crumbles
- 1/4 cup Italian flat leaf parsley
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, peppers, jalapeño (if using), and sauté for a few minutes until they begin to soften. Add garlic, cumin, paprika, chili powder, salt/pepper and continue to sauté till mixture is fragrant, about 1 minute.
- Add cherry tomatoes and tomato sauce stir until combined. Allow mixture to simmer over medium heat for 7-10 minutes until it is reduced by 1/3rd. At this point, taste and adjust the salt and pepper.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Reduce heat to low, cover and let cook for 3-5 minutes.
Is Shakshuka eaten warm or cold?
It’s best served hot right after it’s prepared.
For other Middle Eastern Recipes, try our Egyptian Orzo Pasta recipe.