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Enjoy this authentic shakshuka recipe any time of the day. The combination of poached eggs, spiced tomato sauce, onion, and peppers will become your new favorite way to enjoy your eggs.
Aren’t you tired of making eggs the same way—scrambled eggs, poached eggs, fried eggs? Where’s the excitement? Luckily, I’ve got an excellent egg and tomato dish that’s easy to make, packed with flavor, and sure to be a star at your next breakfast or brunch gathering.
My authentic shakshuka recipe is so simple to make, filling, comforting, and so flavorsome. You simply sauté vegetables in a thick, rich tomato sauce, crack some eggs into the pan, and top it all off with a touch of spice. It’s ready in about 15 minutes and can be served alone or with some toasted bread.
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What is shakshuka?
Shakshuka (aka shaksuka, shashuka, or shakahuka) is a popular breakfast dish from North Africa and the Middle East. Its name comes from Arabic and means “mixed up,” referring to the lightly fried and mixed vegetables. The dish consists of eggs poached in a flavorsome spiced tomato sauce with onions and bell peppers, making it a filling, high-protein, healthy breakfast.
Ingredients
- Tomatoes: Use fresh cherry tomatoes or fresh Roma tomatoes. You’ll also need a can of chopped tomatoes and a basic tomato paste.
- Peppers: Orange or red bell peppers are best but feel free to use whichever color you prefer.
- Onion: I prefer white, but red or shallots work too.
- Eggs: Chicken eggs or even duck eggs work great.
- Olive oil: Or your favorite cooking oil.
- Seasoning: Salt, black pepper, smoked paprika, and chilis. You can also add other spices like cumin, cayenne pepper, or red pepper flakes.
- Parsley: To garnish. Or use other fresh herbs like cilantro or mint.
How to make shakshuka
First, finely chop the onion and peppers. If using large tomatoes, cut them in quarters. If using cherry tomatoes, you can leave them whole or half them. Then, warm a large skillet over medium heat and add the olive oil. Once hot, add the onion and peppers. Sauté them over high-medium heat for a couple of minutes until the peppers have softened.
Next, add the chilis, paprika, salt, and black pepper. Stir to incorporate them into the onion-pepper mixture. Add the tomatoes and leave to simmer for a couple of minutes. Then add the canned tomatoes and tomato paste and stir well, to thoroughly combine.
Next, carefully crack the eggs into the pan. Cook for a few minutes until the desired doneness. I prefer to cook until my egg whites are cooked but the yolks are still a little runny. Cook them covered or uncovered (this will take longer). If you cover the pan, it’s best to place a kitchen towel under the lid to capture the condensation from the steam.
Before serving, I like to top my easy shakshuka with fresh chopped parsley and another sprinkle of black pepper.
How to eat shakshuka
Traditionally, this egg-tomato breakfast should be eaten straight from the pan. This way, you can make the most of the spicy tomato sauce. I love serving it with pita bread or on toasted bread, like a sturdy slice of sourdough or other crusty bread. Plus, the bread is an excellent vessel for scooping the delicious tomato mixture. Alternatively, serve the shakshuka alongside a green salad or top it with feta cheese.
More egg recipes
If you try this authentic shakshuka recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Shakshuka
Ingredients
- 2 bell peppers
- 1.5 cups cherry tomatoes
- 1 can chopped tomatoes
- 3-4 eggs
- 2 Tbsp tomato paste
- 1 onion
- 2 Tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 chillis to taste, or omit
- parsley to garnish
Instructions
- Finely chop the onion and peppers. Cut large tomatoes in quarters or, if using cherry tomatoes, leave them whole or half them.
- Warm a large skillet over medium heat and add the olive oil. Once hot, add the onion and peppers to the pan. Sauté them over medium-high heat for a couple of minutes until the peppers have softened.
- Add the chillis, paprika, salt, and black pepper. Stir to incorporate.
- Add the tomatoes and leave to simmer for a couple of minutes until softened.
- Add the canned tomatoes and tomato paste and stir well.
- Carefully crack the eggs into the pan. Cook for a few minutes until the desired doneness. I cook mine until the egg whites are cooked, but the yolks are still a little runny.
- Serve the shakshuka immediately, optionally topped with parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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