Shakshuka is a North African and Middle East style dish made with eggs poached in a tomato and bell pepper sauce and seasoned with paprika, cumin, and chili (or cayenne) powder. You can serve this for breakfast lunch or dinner. Shakshuka, also referred to as shakshouka or chakchouka is a fun and easy dish to make.
What Does Shakshuka taste like?
For my American friends, shakshuka is similar to huevos rancheros with more of a Middle East flavor due to the spices used. Traditionally served with warm pita bread but you can certainly serve it with homemade tortillas.
What Ingredients Do You Need to Make Shakshuka?
Shakshuka is fairly simple to throw together and uses many ingredients you probably have in stock.
- Extra Virgin Olive Oil– You’ll need two tablespoons for sautéeing.
- Yellow Onion– Dice up one medium onion or about one cup.
- Bell Pepper– You can use any color of bell pepper or a combination of colors. Measure out one cup diced.
- Garlic– Three minced garlic cloves add flavor and antioxidants.
- Spices– A blend of paprika, cumin, and chili powder (or cayenne) gives this dish a nice Middle Eastern flavor.
- Eggs- For this recipe, you’ll use 6 eggs.
- Diced Tomatoes- You can use fresh tomatoes or canned tomatoes. You’ll measure out 2 1/2 cups or 20 ounces of diced tomatoes. I find sometimes during the winter it’s easier to use canned.
How to Make Shakshuka
Shakshuka is not only fun to say, tasty to eat, but also fun to make. The print-friendly recipe is below but here is a quick step-by-step rundown.
STEP ONE: SAUTE VEGGIES
Heat a large skillet on medium-high heat. Add olive oil and allow to warm through. Next, add onions and bell peppers and cook until soft and translucent (about 3-4 minutes). Then add the minced garlic and cook for 30 seconds or until fragrant.
Finally, add the spices and the diced tomatoes. Bring this tomato and bell pepper base to a simmer and cook for 10 minutes until the liquid evaporates a bit.
STEP TWO: COOK EGGS
Next, reduce the heat to low. Depending on the number of eggs you’d like to cook, make 4-6 indentations or wells one at a time. Add a raw egg to each well. Once all eggs are added, cover the skillet and cook for 5-8 minutes until the eggs are cooked to your liking.
STEP THREE: GARNISH & SERVE
Finally, you’ll garnish the dish with fresh herbs like parsley, cilantro, and mint if you prefer. These all give a nice pop of color and fresh taste. You can also serve this dish with a side of warm pita bread or homemade tortillas. Add salt and pepper to taste.
What to Serve with Shakshuka?
Shakshuka is traditionally served with pita bread. However, you can also serve it on its own or consider serving it with these other options:
- Homemade tortillas
- Avocado slices
- Topped with feta cheese
- Brown rice
- Topped with green onions
How Long Does Shakshuka Keep?
You can make the tomato base ahead of time, cool and store it in the fridge for a couple of days before adding the eggs. If you choose this route you’ll want to eat the shakshuka right away. If you make this dish in one sitting, you can store the shakshuka in a tightly sealed container for 1-2 days. Rehat and enjoy.
Looking for Other Healthy Breakfast Ideas?
For additional breakfast recipe ideas, you can check out some of these others below:
- Protein-Packed Acai Bowl Recipe
- Healthy Pumpkin Spiced Recipe For Overnight Oats (Easy & No-Bake)
- Healthy Lemon Raspberry Muffins
- Healthy Lemon Blueberry Muffins
Shakshuka (Garnished with Fresh Herbs)
- 2 tablespoons olive oil
- 1 cup yellow onion, diced (About one medium onion)
- 1 cup bell pepper, any color or combination (About one bell pepper)
- 3 cloves of garlic minced
- 2 teaspoons paprika
- 1 teaspoons ground cumin
- 1/4 teaspoon chili powder (Can substitute cayenne pepper)
- 2 1/2 cups diced tomatoes (20 ounces canned)
- 6 large eggs
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, loosely chopped
- 2 tablespoons fresh parsley, loosely chopped
- 1-2 tablespoons fresh mint, loosely chopped (Optional)
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and bell peppers. Cook for 3-4 minutes until soft and translucent.
- Add garlic and cook for another 30 seconds. Next, push the veggies aside and add the paprika, cumin, and chili powder(or cayenne) allow to warm through by combining with the veggies for about 20-30 seconds.
- Add the diced tomatoes (and juices) and stir to combine. Bring to a simmer and cook for about 10 minutes until the liquid has evaporated a bit.
- Reduce the heat to low. Use a wooden spoon or spatula to make 4-6 indentations or wells (depending on the number of eggs) one at a time. Add a raw egg to each well. Cover the skillet and allow the eggs to cook for 5-8 minutes depending on how you like them.
- Once done, garnish with fresh herbs. Serve with a side of warm pita bread or homemade tortillas. Add salt and pepper to taste.