Shakshuka gets everyone to the breakfast table, usually for seconds! This exciting recipe is so easy to make and ‘wow’s diners every time!
Looking for a new brunch recipe that will wow your diners? This Shakshuka recipe dazzles every time.
Don’t let the exotic name scare you! It’s an easy, homey recipe for a protein-packed breakfast you’ll love.
What is Shakshuka?
Shakshuka is a poached eggs recipe cooked in a thick, rustic homemade spicy tomato-vegetable sauce.
Indentations in the sauce allow the eggs cook IN the sauce rather than being added before serving.
A large scoop of the sauce is served with one or two of the eggs. My teen son came back for a total of three helpings!
Not Just for Breakfast
Add some crusty bread for dipping and you’ll have a perfect meal!
Typically this is a breakfast recipe but it’s so delicious you’ll want it for any meal of the day.
How Is ‘Shakshuka’ Pronounced?
First, you may be looking at the word ‘shakshuka’ wondering how to pronounce it.
‘Shock-shoe-kah’ or ‘shack-shoe-kah’ are the most common pronunciations.
Where Does It Come From?
Some believe Shakshuka came from Yemen. Others say the Ottoman Empire.
Generally it is a popular Middle Eastern and Northern African dish.
Recipe Ingredients
The ingredients are easy to find and wholesome. The spices are what gives the smoky, spicy depth of flavor!
- Olive Oil
- Yellow Onion
- Jalapeno Pepper
- Red Bell Pepper
- Garlic Cloves
- Cumin
- Smoked Paprika
- Cayenne Pepper
- Kosher Salt
- Fire Roasted Crushed Tomatoes
- Eggs
- Cotija or Feta Cheese
- Cilantro or Italian Parsley
TIME SAVING PREP TIP
I prep everything I can in my mini chopper. I use it to chop the onions, bell pepper, jalapeno pepper and the garlic cloves.
It is a definite time saver.
Even Tomato Haters Love This Recipe!
Tomatoes seem to be a polarizing vegetable, at least in my family. The dislike runs more strongly in the males for some reason.
Just the remark of their presence can turn some off before the first bite.
The aromatic spices of cumin and smoked paprika seduce anyone in the kitchen from the smell alone!
Sautéed onion, sweet bell pepper and spicy jalapeno pepper pair with the sweet crushed tomatoes in the Shakshuka sauce.
How to make this Shakshuka Recipe – Step by Step:
For a detailed printable recipe refer to the recipe card at the bottom of the post.
STEP 1: Heat the olive oil in a large skillet. Sauté chopped onions, bell pepper and jalapeno pepper until soft.
STEP 2: Add the aromatic spices and kosher salt to the vegetables to cook for 2 minutes.
STEP 3: Add the crushed tomatoes and simmer for 20 minutes to make the flavorful thick Shakshuka sauce.
STEP 4: After simmering, create divots or indentations with a large dining spoon (large enough to fit one egg). Add all the eggs in this same way.
STEP 5: Cover the skillet allow the eggs allowed to poach gently in the sauce for 8-10 minutes. TIP: cook until the whites are cooked and the yolk will still run when cut into).
PRO Tip: How Not to Break the Egg Yolk
There is an easy trick to add the eggs to the Shakshuka sauce!
- Crack the egg into a ramekin or small bowl.
- Then gently slide the egg into the select spot.
This controls the egg placement and aids in not breaking the yolk!
How to Serve
A scoop of the sauce, an egg or two are served with crusty toasted sliced of bread!
Shakshuka Leftovers
This is a dish best served hot and as soon as it is cooked.
Though the sauce will reheat well the eggs will not have the same consistency if reheated.
My recommendation is to eat it when it is prepared.
Tomatoes in a Cast Iron Skillet: Yes or No?
I’m sure you’ve heard this cooking concern before. I did some research about whether is it safe to cook acidic food in cast iron skillets.
I have seen into tomato-based dishes in cast iron skillets all over Pinterest and wanted to get to the truth.
What’s the concern? That highly acidic foods, like citrus or tomatoes, will leach metal from the cast iron into the food.
According to America’s Test Kitchen, the issue is not danger from consuming the trace amounts of metal. The concern is that you can taste it in the recipe being made.
Using a well-seasoned skillet is a must.
What is a Well Seasoned Skillet?
‘Well-seasoned’ means it will have a semi-glossy surface from cooking. This coats the pan in such a way that the metal from the skillet is protected.
The coating helps prevent the metal from easily leaching into the tomato-based food.
I recommend using a non cast iron skillet if possible to produce the best tasting Shakshuka.
Delicious Breakfast Recipes You’ll Love
- Spicy Chipotle Chicken Breakfast Chilaquiles
- Christmas Breakfast Enchilada Casserole: an Easy Breakfast Casserole All Year Round!
- Bacon-and-Egg Cheese Breakfast Burger Recipe
- Jalapeno Ham Hash (a favorite leftover ham recipe)
More Recipes to Try
- Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
- Homemade Tomato Soup: an Easy Fresh Tomato Soup Recipe
- The Best Homemade Ketchup – Made with Fresh Tomatoes!
- Easy Mexican Chicken Casserole
- 25 Unique Pesto Recipes
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Originally published: May 7, 2018
Shakshuka is a hearty, wholesome breakfast recipe that’s easy to make and sure to please!
Lynn Brick says
Is this really spicy? Want to make it for family breakfast with young children.
Toni Dash says
The two ingredients that add spiciness are the jalapeno pepper and the cayenne pepper. Unfortunately jalapenos can range from not spicy at all to very spicy so I couldn’t tell you if it will be really spicy or not.
If you are concerned you can always leave out those two ingredients and offer hot sauce when serving for adult who would enjoy it more spicy.
Judith says
I love this recipe, unfortunately my husband will not eat eggs unless they are in the form of an omelet or scrambled. We lived in North Africa for 5yrs and learned to make it while there. There are just the two of us at home now.
Toni Dash says
Sounds like you get it all for yourself!
Syl says
Made this for a light supper.. Quick and easy to make. LOVE the flavors in the sauce!!! First time around wasn’t as successful for me—the eggs ended up cooked a little more to “medium-boiled” which was still good, but I could just taste how it would’ve been if poached in the sauce just perfectly—richness of perfectly poached egg with the spiciness if the sauce—-mmmm!!! Definitely a keeper!!!
Toni Dash says
I’m so happy to hear this Syl! It’s such a delicious recipe and really for any meal of the day. Now I’m craving some….Thanks for taking your time to leave your comment.
wilhelmina says
This is a great shakshuka recipe! A perfect brunch!
Katie says
This is such an amazing way to make eggs! I love the many flavors and I often make this for supper as well as breakfast!
Julie Blanner says
This looks so filling and delicious! Can’t wait to add this to the breakfast rotation.
Katie says
Never heard of this dish before! It looks AMAZING. Can’t wait to try!
Sara says
Holy goodness! I can’t wait to make this for brunch this weekend. This recipe sounds so yummy!
Natasha says
Wow, never heard of this before! My dad loves poached eggs, will definitely have to make this for him!!
Kristyn says
I haven’t had this before, but I am excited to try it!! Love all kinds of eggs & this sauce sounds delicious!!
Sara Welch says
,I know what I will be having for breakfast tomorrow! Going to start my day off right! Yum!