Shakshuka is more than just a meal; it’s a celebration of flavor, color, and comfort all in one pan. This North African and Middle Eastern dish has found its way into kitchens around the world for good reason. With its perfectly poached eggs nestled in a spicy, garlicky tomato and pepper sauce, shakshuka is hearty, healthy, and deeply satisfying. Whether you’re new to it or a longtime fan, this is the best shakshuka recipe you’ll ever need. In this guide, we’ll walk you through everything you need to know — from ingredients and cooking tips to frequently asked questions that will help you master the dish.
What is Shakshuka?
Shakshuka is a traditional dish believed to have originated in North Africa, particularly Tunisia. It typically consists of eggs poached in a rich, spiced tomato and bell pepper sauce. The name “shakshuka” means “a mixture” in Arabic, which accurately describes the vibrant medley of flavors and textures that come together in the pan.
Today, it is widely popular in the Middle East and has grown in global popularity thanks to its simplicity and rich, comforting flavor. It’s usually served as a breakfast or brunch dish but is hearty enough for lunch or dinner.
Ingredients for the Best Shakshuka
To create the most flavorful shakshuka, quality ingredients are key. Here’s what you’ll need:
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Extra virgin olive oil
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Yellow or white onions, finely chopped
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Red bell peppers, sliced
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Garlic cloves, minced
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Fresh tomatoes or canned crushed tomatoes
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Tomato paste (for added depth)
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Ground cumin
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Smoked paprika
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Chili flakes or fresh chilies (optional for spice)
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Salt and black pepper
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Eggs (large and fresh)
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Fresh parsley or cilantro for garnish
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Crumbled feta (optional but recommended)
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Bread for serving (rustic or pita)
How to Make Shakshuka Step-by-Step
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Sauté the aromatics: Heat olive oil in a large skillet. Add chopped onions and peppers, and cook until they soften, about 5-7 minutes.
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Add garlic and spices: Stir in garlic, cumin, smoked paprika, and chili flakes. Let the spices bloom for about 1 minute.
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Simmer the tomato base: Add crushed tomatoes and tomato paste. Season with salt and pepper. Let it simmer for 10–15 minutes until slightly thickened.
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Make wells for the eggs: Using a spoon, create small wells in the sauce. Gently crack the eggs into the wells.
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Cover and cook: Reduce the heat to low. Cover the skillet and cook for 5–7 minutes or until the egg whites are set but yolks remain runny.
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Garnish and serve: Remove from heat, sprinkle with chopped parsley or cilantro, and add crumbled feta if desired. Serve hot with crusty bread.
Why This is the Best Shakshuka Recipe
What makes this shakshuka stand out is the balance of flavors and the attention to detail in the cooking process. The combination of smoky paprika, rich tomatoes, and the freshness of herbs and feta creates a layered flavor that excites the palate. Unlike many recipes, this one offers a perfect sauce-to-egg ratio and customizable spice levels to suit any preference.
Variations You Can Try
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Green Shakshuka: Use leafy greens like spinach, kale, or Swiss chard with green herbs and spices.
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Cheesy Shakshuka: Add grated mozzarella or goat cheese for extra richness.
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Meat Lovers: Include cooked chorizo, merguez sausage, or ground lamb for a heartier version.
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Vegan Shakshuka: Skip the eggs and feta, and add tofu or chickpeas for protein.
What to Serve with Shakshuka
Shakshuka is best enjoyed with something to scoop it up. Here are some popular options:
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Warm pita bread
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Toasted sourdough
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Flatbreads
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Couscous or quinoa (for a grain-based side)
A side salad of fresh greens or cucumber and yogurt also pairs well and adds a cooling contrast to the warm, spicy dish.
Storage and Reheating Tips
Shakshuka is best served fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat gently in a skillet over low heat, or in the microwave. If you plan to store shakshuka, consider only adding eggs to the portion you’re serving immediately, as reheated eggs can become rubbery.
Health Benefits of Shakshuka
Shakshuka is as nutritious as it is flavorful. Here’s why it’s a healthy choice:
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High in protein: From the eggs and optional feta.
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Packed with antioxidants: Thanks to tomatoes and bell peppers.
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Rich in vitamins A, C, and E
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Low in carbs: Making it suitable for low-carb and keto-style diets.
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Customizable for dietary needs: Can easily be made vegetarian, dairy-free, or gluten-free.
FAQs About Shakshuka
1. Can I make shakshuka ahead of time?
Yes, you can make the tomato base ahead of time and reheat it before adding fresh eggs when you’re ready to serve.
2. What’s the best pan to use for shakshuka?
A heavy-bottomed skillet, preferably cast iron or enameled, helps distribute heat evenly.
3. Is shakshuka spicy?
It can be, but the spice level is up to you. Add more or less chili flakes or omit them altogether.
4. Can I use canned tomatoes?
Absolutely. Use high-quality canned crushed or whole tomatoes for convenience and flavor.
5. Is shakshuka healthy?
Yes, it’s nutrient-rich, high in protein, and full of vegetables and healthy fats.
6. Can I add cheese to shakshuka?
Yes, feta is commonly added for creaminess and tang, but mozzarella or goat cheese also work well.
7. Can I freeze shakshuka?
You can freeze the tomato base, but not the eggs. Add fresh eggs when reheating the sauce.
8. What herbs go best with shakshuka?
Parsley, cilantro, and mint are excellent for freshness and flavor.
9. Is shakshuka the same as menemen?
No. While similar, menemen (a Turkish dish) typically scrambles the eggs into the sauce, while shakshuka leaves them whole.
10. Can I make shakshuka for a crowd?
Yes, just use a larger pan or multiple pans and stagger the egg additions to ensure even cooking.
11. What should the consistency of the sauce be?
It should be thick enough to hold the eggs without being soupy but not dry. Aim for a saucy texture.
12. What kind of bread goes best with shakshuka?
Rustic or crusty bread like sourdough, baguette, or pita is ideal for soaking up the sauce.
13. Can I use egg whites only?
Yes, for a lower-fat version, but yolks contribute a lot of flavor and richness.
14. How long should I cook the eggs?
Around 5–7 minutes on low heat until the whites are set and yolks are still runny.
15. Can I cook shakshuka without a lid?
Yes, but it may take longer for the eggs to set. Covering helps trap heat and cook more evenly.
Conclusion
Shakshuka is a timeless, flavorful dish that’s as visually stunning as it is delicious. With its vibrant red sauce, golden eggs, and fresh herbs, it’s the kind of meal that satisfies both the appetite and the eyes. Whether you’re making it for breakfast, brunch, or dinner, this recipe is sure to impress your family, guests, or even just yourself on a cozy day.
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