There’s something truly magical about waking up to the rich aroma of simmering tomatoes, garlic, and spices swirling together in a warm skillet. Shakshuka, a beloved Middle Eastern breakfast recipe, delivers all that and more in one colorful, soul-satisfying dish. Originating from North Africa and embraced across the Middle East, this one-pan wonder features poached eggs nestled in a spiced tomato and pepper sauce, perfect for scooping up with warm pita or crusty bread.
Whether you’re planning a cozy brunch at home or looking to spice up your usual breakfast routine, shakshuka is a vibrant, healthy, and deeply flavorful option that’s as easy to make as it is impressive to serve. In this post, we’ll walk you through everything you need to know—from key ingredients to step-by-step cooking instructions—so you can bring a taste of the Mediterranean right into your kitchen.
Discover the Magic of Shakshuka
A Flavorful Egg Dish Rooted in North African and Middle Eastern Traditions
Shakshuka is more than just a dish—it’s a reflection of centuries-old culinary traditions from North Africa and the Middle East. Though its exact origin is debated, many believe it was born in Tunisia, where locals first combined stewed tomatoes, chilies, and spices with eggs to create a simple yet deeply flavorful meal. Over time, it spread across the region, becoming a cherished staple in countries like Israel, Morocco, Egypt, and Lebanon. Today, each version carries its own regional twist, but the heart of the dish remains the same: a warm, spiced tomato base that cradles perfectly poached eggs.
What’s truly beautiful about shakshuka is how it brings people together. Whether it’s shared at a family table in Tel Aviv, cooked over an open flame in a Moroccan village, or served in a trendy café in Beirut, this dish speaks a universal language of comfort and community.
The Rise in Global Popularity as a Comforting Breakfast or Brunch
In recent years, shakshuka has found its way onto breakfast menus and brunch tables around the world—from London cafés to New York brunch spots, and all across foodie Instagram feeds. Its rise to global fame can be credited to a few things: it’s visually stunning, relatively easy to make, and incredibly versatile.
Health-conscious eaters love it for being vegetarian, gluten-free (depending on the bread), and packed with whole foods like tomatoes, bell peppers, and eggs. Food lovers appreciate the complex blend of spices and the deeply satisfying texture of the sauce. And busy home cooks are drawn to its one-pan simplicity—everything cooks together in a single skillet, making cleanup a breeze.
As global tastes shift toward comforting, homemade meals with international flair, shakshuka fits right in. It’s a dish that brings a bit of the exotic into everyday cooking, without requiring fancy ingredients or advanced skills.
What Makes Shakshuka Stand Out from Other Egg Dishes
Unlike traditional egg dishes like scrambled eggs or omelets, shakshuka offers a flavor-packed experience from the very first bite. Instead of serving eggs plain or with minimal seasoning, this dish nests them in a robust, slow-simmered tomato and pepper stew, infused with spices like cumin, paprika, and garlic.
The contrast of the runny yolks with the thick, rich sauce creates a texture and taste that’s both hearty and luxurious. Plus, you can customize it endlessly—add crumbled feta, toss in some spinach or kale, or spice it up with harissa or chili flakes. Even the method of cooking the eggs—poached right in the sauce—adds a layer of comfort and rustic charm.
In a world full of egg dishes, shakshuka is a standout not just for its bold taste, but for the cultural story it tells and the warmth it brings to the table.
Ingredients You’ll Need for Shakshuka
Fresh Vegetables: Tomatoes, Bell Peppers, Onions, Garlic
At the heart of shakshuka is a medley of fresh, vibrant vegetables that form the soul of its rich, savory sauce. Ripe tomatoes provide the juicy, slightly acidic base that balances beautifully with the spices. You can use fresh tomatoes when in season or opt for high-quality canned tomatoes for convenience and consistency.
Bell peppers, typically red or orange, add a sweet note and a soft, tender texture after cooking. They also bring a pop of color that makes shakshuka visually irresistible. Onions and garlic, sautéed until golden and fragrant, lay the flavor foundation. As they soften and caramelize, they infuse the dish with a deep, aromatic base that transforms a simple sauce into something truly special.
Pro Tip: Dice your vegetables evenly so they cook at the same rate and blend into a silky, well-textured sauce.
Spices That Define Shakshuka: Paprika, Cumin, Optional Harissa
Spices are what set shakshuka apart from the average egg-and-tomato dish. Paprika, whether sweet or smoked, adds a rich, earthy flavor and a beautiful reddish hue. Cumin, warm and slightly nutty, is a hallmark of Middle Eastern and North African cuisine—and it brings a subtle depth that rounds out the dish.
For those who love a little heat, harissa—a North African chili paste made from roasted red peppers, garlic, and spices—is a game-changer. Just a spoonful stirred into the sauce delivers bold, spicy complexity. Not a fan of too much heat? You can easily tone it down or skip it altogether.
These spices turn simple ingredients into a comforting, flavor-packed masterpiece. Don’t be afraid to taste as you go and adjust according to your preferences!
Optional Add-Ins: Feta Cheese, Fresh Herbs (Cilantro/Parsley)
While classic shakshuka is delicious on its own, optional add-ins can elevate it even further. Crumbled feta cheese brings a creamy, salty contrast to the tangy tomato base. It melts slightly into the hot sauce, creating little pockets of richness in every bite.
To finish the dish and add a burst of freshness, sprinkle with chopped cilantro or parsley right before serving. These herbs not only brighten the flavor but also add a gorgeous green pop that makes the dish feel fresh and well-balanced.
Want to get creative? Try adding olives, spinach, or even avocado slices on top for your own twist on tradition.
Bread Pairing: Pita or Crusty Bread for Dipping
No shakshuka experience is complete without something to scoop, dip, and soak up that luscious tomato sauce. Traditional warm pita bread is a perfect partner—soft, fluffy, and just sturdy enough to hold a runny yolk.
If you’re after a heartier option, go for crusty bread like sourdough or ciabatta. Toasted lightly, it adds a satisfying crunch and holds up beautifully under the sauce.
For a gluten-free alternative, serve with roasted potatoes or even over steamed rice or quinoa. However you enjoy it, the key is not leaving a drop of that delicious sauce behind!
How to Make Shakshuka Step-by-Step
Making shakshuka at home is incredibly rewarding—not only for the flavors but also for the comforting process of bringing the ingredients together in one beautiful skillet. Whether you’re new to cooking or a seasoned food lover, this step-by-step guide will help you master the art of this flavorful Middle Eastern egg dish
Start by heating olive oil in a large skillet or cast-iron pan over medium heat. Add diced onions and bell peppers, and cook until they begin to soften—about 5–7 minutes. Then, stir in minced garlic and let it cook for another 1–2 minutes, just until fragrant.
Pro Tip: Use a wide, shallow pan so the eggs cook evenly and the sauce has room to thicken without burning.
Step 2: Add the Spices and Tomatoes
Once your aromatics are soft and golden, it’s time to build flavor. Add your spices—paprika, ground cumin, and a pinch of salt and pepper. If you’re using harissa, stir it in now for that extra kick.
Next, pour in canned diced or crushed tomatoes (or fresh tomatoes if in season), along with a tablespoon of tomato paste if you want a thicker, richer sauce. Stir everything together and let it simmer gently for 10–15 minutes, uncovered, until the sauce reduces slightly and the flavors deepen.
Tip: Taste and adjust the seasoning as it simmers. You can add a pinch of sugar if the tomatoes are too acidic.
Step 3: Create Wells and Add the Eggs
Once the sauce has thickened, use a spoon to create small wells in the tomato mixture. Gently crack one egg into each well, being careful not to break the yolks.
Cover the pan with a lid and reduce the heat to low. Let the eggs poach in the sauce for 5–8 minutes, depending on how runny or set you like your yolks.
For soft, runny yolks, 5 minutes is usually perfect. For firmer yolks, cook closer to 8–10 minutes.
Step 4: Garnish and Serve Hot
When the eggs are just set and the whites are opaque, remove the pan from heat. Sprinkle over your optional toppings—crumbled feta cheese, freshly chopped parsley or cilantro, and a pinch of red chili flakes if desired.
Serve immediately, directly from the pan, with plenty of warm pita bread, naan, or crusty sourdough on the side to mop up every bit of that rich, spiced tomato sauce.
Shakshuka is best enjoyed hot and fresh—but leftovers can be stored in the fridge for a day and gently reheated.
Optional Additions for Extra Flavor
- Add a handful of spinach or kale to the sauce just before cracking in the eggs.
- Stir in chickpeas for added protein and texture.
- Swap the spices for a Moroccan twist with cinnamon, coriander, and ras el hanout.
With these steps, you’ll be serving up a dish that looks as impressive as it tastes. Shakshuka is one of those meals that feels like a hug in a pan—perfect for lazy weekends, cozy mornings, or anytime you’re craving something warm and nourishing
Tips, Variations & Serving Suggestions
One of the best things about shakshuka is how flexible and customizable it is. Whether you want to spice it up, bulk it out with protein, or serve it in new and exciting ways, shakshuka easily adapts to fit your needs. Here’s how to make this classic dish truly your own.
Making It Spicier with Harissa or Chili Flakes
If you love a little heat with your breakfast, shakshuka offers the perfect canvas for spice.
- Harissa paste is a bold, flavorful way to kick things up a notch. Stir it into your tomato sauce while it’s simmering to infuse the entire dish with warm, smoky spice.
- Red chili flakes or fresh chopped chilies can be added for a sharp, direct heat. Sprinkle some on top right before serving for a fresh pop of spice.
- For a deep, slow-building warmth, try adding a pinch of Aleppo pepper or smoked chipotle powder to the spice blend.
- Tip: Start small with the heat, then add more gradually—especially if serving guests with different spice tolerances.
Adding Protein: Chickpeas, Sausage, or Lamb
While shakshuka is traditionally vegetarian, it’s incredibly easy to transform it into a heartier, protein-packed meal:
- Chickpeas: Stir in a can of drained chickpeas while the sauce simmers. They add great texture, plant-based protein, and a nutty, earthy flavor.
- Spicy sausage or merguez: Brown slices of sausage before adding the veggies for a smoky, meaty twist.
- Ground lamb or beef: Cook it in the skillet with onions and spices for a rich, savory shakshuka that feels more like a comforting stew.
- Tip: Adding protein also makes shakshuka a satisfying dinner option—not just breakfast or brunch.
How to Serve It: With Pita, Rice, or as a Part of a Mezze Platter
Shakshuka is endlessly versatile when it comes to serving:
- Classic pita bread is a go-to pairing—soft and warm, it’s perfect for scooping up sauce and eggs.
- Crusty bread like sourdough or a rustic baguette adds a nice contrast in texture and holds up beautifully against the saucy base.
- For a gluten-free option, serve shakshuka over a bed of steamed rice, quinoa, or couscous.
- Looking for a Middle Eastern-style spread? Add shakshuka to a mezze platter with hummus, labneh, olives, falafel, and pickled vegetables for a showstopping brunch or light dinner.
Tip: A simple side salad with cucumber, tomato, lemon, and mint is the perfect refreshing balance to shakshuka’s bold flavors.
Turn It Into a Dinner Dish or Keep It Vegetarian
Shakshuka isn’t just for breakfast—it transitions beautifully into an easy, wholesome dinner. Serve it with extra toppings, a salad, and bread for a complete meal that’s both rustic and satisfying.
Want to keep it vegetarian or vegan? No problem!
- Stick with just vegetables and plant-based toppings like avocado, vegan feta, or tofu crumbles.
- For a vegan shakshuka, simply skip the eggs and stir in cooked lentils or jackfruit, or serve the tomato sauce over roasted vegetables.
Tip: Batch-cook the tomato base and refrigerate or freeze it. Then, simply reheat and add eggs whenever you want shakshuka in a flash.
Shakshuka is a dish that invites creativity and comfort. Whether you’re spicing it up, bulking it out, or keeping it simple and traditional, there’s truly no wrong way to enjoy it.
Why You’ll Love This Middle Eastern Breakfast
Shakshuka isn’t just a meal—it’s a warm, vibrant experience in a skillet. From its robust flavors to its effortless preparation, this dish checks every box for home cooks and food lovers alike. Whether you’re serving brunch guests or whipping up a cozy dinner for one, here’s why shakshuka deserves a spot in your regular rotation:
Healthy, Hearty, and Easy to Make
Shakshuka is a nutrient-packed dish that doesn’t compromise on taste. It’s made with fresh vegetables, spices, and eggs, offering a wholesome balance of protein, fiber, and vitamins. Plus, the base ingredients are naturally gluten-free and low in processed ingredients—making it a feel-good choice any time of day.
But the real beauty? It’s so simple to prepare. You only need one skillet and about 30 minutes to bring everything together. Whether you’re a beginner in the kitchen or a seasoned cook, shakshuka makes it easy to impress with minimal effort.
Perfect for Brunch, Breakfast, or Even Dinner
While shakshuka is a traditional breakfast in many Middle Eastern and North African countries, it’s incredibly versatile. The rich, tomato-based sauce and poached eggs make it just as satisfying for brunch or a light yet hearty dinner.
Pair it with coffee in the morning or a glass of wine at night—shakshuka transitions effortlessly from sunrise to sunset. It’s also a great make-ahead option: prep the sauce in advance, then just crack in the eggs when you’re ready to eat.
Packed with Bold, Comforting Flavors
From the moment it hits the pan, shakshuka fills your kitchen with aromatic spices, roasted garlic, and the rich scent of simmering tomatoes. Each bite delivers a perfect balance of tangy, sweet, smoky, and savory.
Thanks to the paprika, cumin, and optional harissa, the flavors are bold and layered, yet never overwhelming. The eggs provide a creamy counterpoint, and optional toppings like feta or fresh herbs elevate it even further. It’s comfort food with a global twist, perfect for anyone who loves bold tastes without the need for heavy sauces or fried ingredients.
One-Pan Convenience & Vegetarian-Friendly
In today’s busy world, meals that are simple to cook and clean up are a lifesaver—and shakshuka is a true one-pan wonder. From start to finish, everything cooks in a single skillet, which means fewer dishes and less time in the kitchen.
Even better? It’s a naturally vegetarian dish that doesn’t feel like a compromise. Thanks to its hearty texture and rich flavor profile, it’s just as satisfying as meat-based meals. Plus, it can easily be customized for vegan, gluten-free, or protein-rich diets depending on your needs.
Whether you’re cooking for a crowd or just yourself, shakshuka offers the perfect blend of simplicity, flavor, and comfort. It’s the kind of dish you’ll come back to again and again—not just because it’s easy, but because it’s truly crave-worthy.
How to Make Shakshuka: A Delicious Middle Eastern Breakfast Recipe.
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and hearty Middle Eastern dish made with poached eggs in a rich, spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or any time you crave something savory and satisfying!
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon chili flakes (optional, for heat)
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crumbled feta cheese (optional)
Bread for serving (pita, crusty bread, or baguette)
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and red bell pepper; sauté until softened (about 5 minutes).
Stir in minced garlic, cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1–2 minutes until fragrant.
Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10–15 minutes until the sauce thickens slightly.
Using a spoon, create small wells in the sauce and crack an egg into each well.
Cover the skillet and cook for 5–8 minutes, or until eggs are cooked to your desired doneness.
Remove from heat and garnish with chopped parsley or cilantro and crumbled feta cheese if using.
Serve hot with bread for dipping.
Notes
Adjust spice level by adding more chili flakes or a diced jalapeño.
For extra flavor, add a sprinkle of za’atar or harissa paste to the sauce.
This dish can be easily customized with spinach, olives, or other vegetables you enjoy.
- Prep Time: 10 minutes
- Cook Time: : 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
