Shakshuka is an amazing one-pan meal consisting of poached eggs in a savory tomato sauce seasoned with flavorful herbs and spices! It’s so simple but incredibly delicious! You’ll love the bold and bright flavors inspired by North African cuisine.
For more recipes sparkling with mediterranean flavor, try this Moroccan chicken, these homemade gyros, or Greek meatballs!
Homemade Shakshuka Recipe
Shakshuka, also written ’Shakshouka,’ is a simple vegetarian dish said to have originated in Tunisia. There are a lot of variations out there, but today’s recipe is a take on the classic version made with seasoned tomato sauce and poached eggs. Even though this dish is simple, it has the most incredible flavor! You can serve it for breakfast, lunch, or dinner, and will have the whole family wanting more.
Where Did Shakshuka Originate?
Shakshuka is said to have originated from North Africa in the mid-16th century, with the word shakshuka meaning “all mixed up.” You can now find variations of this dish all throughout the Mediterranean and the Middle East!
This quick and easy meal is great for sharing with friends and family. I like having it as a centerpiece surrounded by tasty things you can serve it with. Crostini and pita are my go-to’s, but naan and wraps work great too! I like to add a little shakshuka to pita bread with a dollop of hummus and fresh veggies. The combination of flavors and textures is amazing! Once you try this scrumptious dish for yourself, you’ll be addicted.
Ingredients You’ll Need
One of my favorite things about this dish is how simple its ingredients are. Shakshuka is a delicious, healthy meal made from just a handful of pantry staples. Feel free to play around with the herbs and spices until the flavor is to your liking!
- Olive Oil: Used for sautéeing the chopped vegetables in.
- Vegetables: I used chopped white onion and red bell pepper for a pop of flavor and texture.
- Canned Diced Tomatoes: No need to drain these, you’ll want moisture to make the savory tomato sauce.
- Minced Garlic: Adding garlic is a must for the perfect savory flavor!
- Herbs and Spices: Time to break out the spice rack! You’ll need smoked paprika, ground coriander, cumin, chili powder, and salt and pepper.
- Eggs: Cracked on top of your skillet for extra flavor and protein.
- Feta Cheese: Add a little crumbled feta on top of your shakshuka for a bright, cheesy flavor!
- Parsley or Cilantro: Adding chopped herbs for garnish gives your shakshuka extra flavor and makes it look great, too!
How to Make Shakshuka
It’s a tasty meal that’s ready in less than 30 minutes! The other great thing about shakshuka is it’s all prepared in the same skillet so you only have to wash one dish! Delicious recipes with an easy cleanup are my favorite. It’s a quick and easy meal to make for the family on busy weeknights!
- Sauté Vegetables: In a large skillet on medium-high heat, add the olive oil, and the chopped pepper and onion. Cook for 5 minutes or until the onion becomes translucent.
- Stir in Spices: Add the minced garlic, paprika, cumin, coriander, and chili powder. Stir the spices into the peppers and onions and cook an additional minute.
- Cook Tomatoes: Stir in the canned tomatoes. Turn the heat down to a simmer. Cook the tomatoes for about 15 minutes, or until the tomatoes break down and become a thick sauce.
- Add Eggs: Make 5 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
- Cook: Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are done to your liking. Be careful not to over cook the eggs, they should be slightly runny.
- Add Salt and Pepper: Season with salt and pepper to taste.
- Add Garnish: Garnish with crumbled feta and chopped parsley.
Tips and Variations
Because there are so many versions of shakshuka, you can mix and match all of the different flavors and add-ins to your liking! Here are a couple of simple ideas to start you off with.
- Make it Vegan: You can easily make this recipe vegan by swapping out the poached eggs for a vegan protein source like scrambled tofu. You’ll also need to switch out the feta for a dairy-free alternative.
- Spicy Tomato Sauce: Although there is both chili powder and paprika in this shakshuka recipe, the flavor is more sweet and smoky rather than hot. If you want your dish to have more heat, add more chili powder, paprika, red pepper flakes, or even cayenne pepper until you achieve your desired spiciness. Be sure to add it pinch by pinch, as a little spice will go a long way.
- More Toppings: Try adding sliced avocado, beans, jalapenos, spinach, kale, or slices of lime to your next shakshuka batch!
- Serve With: Anything dippable! This dish is perfect for serving alongside crusty bread like crostini or French bread, as well as naan and pita.
Storing Leftovers
If you have leftover shakshuka, you’re definitely going to want to store it for later! It heats up beautifully for a quick snack throughout the day.
- In the Refrigerator: Store your leftover shakshuka in an airtight container for up to 5 days.
- Reheating: Heat up your leftover shakshuka over the stove on medium heat until it’s bubbly and warmed through.
More Mediterranean Recipes
Chicken
Creamy Mediterranean Chicken
Dinner
Easy Greek Lemon Chicken
Dinner
Turkey Mediterranean Casserole
Baked
Classic Greek Spanakopita
Shakshuka
Ingredients
- 2 tbsp olive oil
- 1 small white onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoons ground coriander ground coriander and smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 28 oz canned diced tomatoes, with sauce
- salt and ground black pepper
- 5 eggs
- 2 tablespoons feta cheese, crumbled
- fresh parsley, for garnish
Instructions
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In a large skillet on medium high heat, add the olive oil, and the chopped pepper and onion. Cook for 5 minutes or until the onion becomes translucent.
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Add the minced garlic, paprika, cumin, coriander, and chili powder. Stir the spices into the peppers and onions and cook an additional minute.
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Stir in the canned tomatoes. Turn the heat down to a simmer. Cook the tomatoes for about 15 minutes, or until the tomatoes break down and become a thick sauce.
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Make 5 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
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Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are done to your liking. Be careful not to over cook the eggs, they should be slightly runny.
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Season with salt and pepper to taste.
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Garnish with crumbled feta and chopped parsley.
