Shakshuka is a humble recipe made by gently poaching eggs in a rich tomato and bell pepper sauce. This breakfast recipe is popular throughout North Africa and the Middle East. It is so easy to make and satisfying that you can serve it for breakfast, lunch, or dinner. Plus, it’s vegetarian and gluten-free!
What is Shakshuka?
Growing up in Egypt, my favorite shakshuka recipe was from a Cairo restaurant near the Nile called Felfela. They served shakshuka mild or spicy, with or without small chunks of beef or lamb. Of course it always came with a stack of warm pita. It’s often served as breakfast (or dinner) next to dishes like falafeland ful muddamas. I have both made and eaten this dish with endless variations and they are all good!
To make shakshuka (pronounced Shak-SHOO-kah) gently poach eggs in a chunky tomato and bell pepper sauce. In my experience, the seasoning can vary from one recipe to another, but you’ll often find warm spices like cumin, paprika, and crushed red pepper flakes.
Many think of this dish as an Israeli breakfast food because it is quite popular in places like Tel Aviv. However, shakshuka is found throughout many parts of North Africa and the Middle East, and it’s largely considered to be from the Maghreb region, specifically Tunisia due to historic and linguistic factors. Fun fact, the origins of the word shakshuka come from Arabic for “all mixed up” or “shaken.”
The good news is, wherever you are in the world shakshuka is easy to make, and I’m happy to share the version of shaksuka I’ve enjoyed since childhood.
3X
- ▢ 3 tablespoons extra virgin olive oil
- ▢ 1 large yellow onion chopped
- ▢ 2 green peppers chopped
- ▢ 2 garlic cloves, chopped
- ▢ 1 teaspoon ground coriander
- ▢ 1 teaspoon sweet paprika
- ▢ 1/2 teaspoon ground cumin
- ▢ pinch red pepper flakes optional
- ▢ kosher salt
- ▢ black pepper
- ▢ 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- ▢ 1/2 cup tomato sauce
- ▢ 6 large eggs
- ▢ 1/4 cup chopped fresh parsley leaves
- ▢ 1/4 cup chopped fresh mint leaves
- Sauté the aromatics. Heat the olive oil in a large skillet set over medium heat. Once the oil begins to shimmer, add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Finish the sauce. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Add the eggs. Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture. Make sure the indentations are spaced out. Gently crack an egg into each indentation.
- Finish the eggs. Reduce the heat to medium-low, cover the skillet, and cook on low until the egg whites are set.
- Garnish and serve. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper flakes, if you like. Serve with warm pita, challah, or crusty bread of your choice.