This shakshuka recipe takes the cake in our family. It’s a substantial, rich meal for any time of day. Serve it with some toasted bread or pita and some merguez sausage, and you’ll wonder why you ever made it any other way!
What is Shakshuka?
Shakshuka (or shakshouka) is a flavorful, hearty dish that originates in North Africa, and it remains popular in countries like Tunisia, Libya, and Egypt. It has also become a staple in Middle Eastern cuisine.
The dish consists of eggs poached in a tomato-based sauce, seasoned with aromatic spices. Shakshuka is typically prepared in a wide, shallow pan or skillet. Eggs are cracked directly into the bubbling sauce, and the dish is served straight from the pan with lots of bread for scooping up the sauce and eggs.
It is a versatile, healthy, and delicious dish that comes from humble ingredients, and you can enjoy it not just for breakfast or brunch, but at any time of day!
Shakshuka Ingredients and Variations
Each twist on shakshuka reflects the cook’s personal touches.
The most basic ingredients in a shakshuka are aromatics like onion and garlic, tomato paste or tomatoes, spices, and eggs.
Across the many variations, some versions are extremely simple. One of my closest friends remembers his mother making shakshuka with just some onions, tomato paste, and eggs. Other recipes might add bell peppers, other spices, or perhaps harissa for a fiery kick!
Other additions might include vegetables like zucchini, eggplant, artichoke hearts, fava beans, or potatoes, as well as meats like lamb or beef.
If you want to add meat to the dish, you would cook it separately before adding it to the shakshuka. A meat element may also be served on the side, as in the case of the merguez (a North African lamb sausage) I used here.
We have also seen vegan variations made with tofu, chickpeas, mushrooms, or even avocado!
Our Version of An Incredible Egg Dish
Shakshuka is one of those dishes that I discovered much later in life. It may sound cliché, but after I had my first taste, I wondered how I could have missed out for so long! I immediately had to make my own version.
Maybe it was after we started raising chickens and had a surplus of eggs, or perhaps it was my trip to the Middle East in 2019 that inspired it, but I have been making shakshuka for all sorts of occasions the last several years, from brunch entertaining to quick summer lunches, or as an easy dinner.
At this point, I’m overdue in documenting this dish, which has become a family favorite. We love to document family recipes that we enjoy across a variety of cuisines. This is one of those dishes.
When in season, I like to add some zucchini and eggplant to my version, which makes the dish more substantial and also utilizes our summer harvest of vegetables. They are optional!
Fresh ripe tomatoes, herbs from our kitchen garden, our own home-grown garlic and shallots, and our own organic eggs make our farm-to-table shakshuka that much more satisfying. That said, these simple ingredients can easily be found in any supermarket.
Just make sure you have some good sourdough or pita bread to enjoy with your homemade shakshuka. It’s a full one-pan meal for breakfast, brunch, lunch or dinner – basically anytime you’re hungry!
How to Make Shakshuka
The key to a good shakshuka is layering flavors.
Step 1: Precooking any optional vegetable additions (like the optional zucchini and eggplant in this recipe), and seasoning them with a little salt and pepper is important. If you wanted to add meat to the dish, this is the time you would do that as well.
Step 2: Cooking the garlic and onions will bring out their flavor before adding the fresh tomatoes and any pre-cooked veggies you are using. Brown the aromatics to bring out the flavors, but don’t burn them!
Step 3: Adding the tomatoes and cooking it all down into a sauce. I like to use fresh tomatoes, but you can also use canned diced tomatoes or whole plum tomatoes that you have crushed with your hands. Thicken the sauce, but leave some liquid for cooking the eggs. Don’t be afraid to add hot water to the sauce if it dries out!
Step 4: Adding and poaching the eggs. (And adding any cheese, if using. I like cubed feta.) In terms of how long to cook the eggs, that’s a personal preference. I personally like the yolks runny, but I always ask everyone how they like their eggs, and I time the adding of the eggs accordingly. Covering the pan ensures the egg whites cook through.
Step 5: Garnishing with fresh herbs and serving with warm bread!
You can watch me make my shakshuka—the entire process from start to finish—in the video below!
VIDEO: Watch Us Make It!
Fast Facts
Yes, the eggplant and zucchini—anything besides the tomatoes, onions, bell pepper, and garlic—are optional!
If you like shakshuka spicy, you can add some crushed red pepper or additional chili powder to the onions along with the other spices, but I recommend serving it with harissa or crushed red pepper flakes at the table, and those that like it spicy can add their own. I feel that adding the spicy heat during cooking overwhelms the other flavors of the dish, but it’s a personal preference.
While you can use dried herbs if you can’t get fresh, fresh herbs really brighten the dish! Arguably, they’re a must. We like to add fresh thyme sprigs with the garlic and onions and a sprinkling of fresh parsley, mint, and/or chives (one or more) at the end.
Cheese is not always added to traditional shakshuka. However, I find that a nice melted lump of cheese with a bite of your shakshuka is simply delightful. Virtually any cheese will be delicious—I have used manchego, goat cheese, and even cheddar!
The only necessary accompaniment is bread—either a crusty loaf or pita. Shakshuka is a meal in and of itself, and doesn’t need much more than that. That said, if you’d like to serve it as part of a larger spread, you can make other mezze-type dishes like pickled vegetables and salads like fattoush, carrot, or beet salad, olives, hummus, labneh, falafel, and roasted vegetables. It would be a healthy and crazy delicious spread!
Shakshuka Recipe Instructions
If using the optional eggplant and zucchini (if not, skip this step), start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the eggplant and a pinch of salt and pepper and cook until the eggplant is slightly browned and just softened, about 3 to 4 minutes (add a little drizzle of extra olive oil if needed). Remove from the pan and set aside. Repeat the same process for the zucchini, which may take a few minutes more to soften, which is why it’s best to cook it separately. Set the zucchini aside as well.
Still over medium heat, add 2 tablespoons of olive oil to the pan, and fry the garlic and shallot, stirring often until lightly browned and fragrant, 3-4 minutes.
Add the bell pepper, and cook for another 2-3 minutes.
Increase the heat to medium-high. Stir in the fresh tomatoes and cook for 10 minutes, stirring as needed, until the tomatoes have broken down.
During this time, add the fresh thyme sprigs, paprika, cumin powder, chili powder, and 1 teaspoon salt (or salt to taste). Also add the cooked eggplant and zucchini.
Once the tomatoes have cooked down to a sauce consistency, use a spoon to create 6 small evenly-spaced wells in the pan and carefully crack the eggs into each well. If you have a request for a well done egg, add that egg first, and wait 30 to 45 seconds before adding the others.
You can move the sauce around the eggs to let them sink down a bit if needed.
If using, distribute the cheese cubes around the pan, pressing them into the sauce.
Let the eggs cook for 4-6 minutes, depending how you like them done. Cover the pan with a lid to cook the egg whites more thoroughly or just to speed things up, but watch them carefully to avoid overcooking!
Garnish with fresh parsley…
And serve immediately!
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Recipe
Shakshuka
Ingredients
- 2-4 tablespoons extra virgin olive oil divided
- salt
- freshly ground black pepper
- 2½ tablespoons finely chopped garlic (about 6 large cloves)
- 1 cup of finely chopped shallots (can substitute red, white, or yellow onion)
- 1 red bell pepper (seeded and diced, about 1 ¼ cup)
- 2 ½ pounds fresh tomatoes (chopped; you can also sub one 28-ounce can whole peeled tomatoes or diced tomatoes)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 1/2 teaspoons paprika
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon chili powder (nothing special, just the regular chili powder in your spice cabinet)
- 6 large eggs
- 3 tablespoons fresh parsley (chopped; can also use cilantro, mint, chives)
Optional ingredients:
- 1 cup eggplant (cut into small thin slices)
- 1 cup zucchini (cut into small thin slices)
- 5 ounces feta cheese (cubed or crumbled)
Instructions
- If using the optional eggplant and zucchini (if not, skip this step), start by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the eggplant and a pinch of salt and pepper and cook until the eggplant is slightly browned and just softened, about 3 to 4 minutes (add a little drizzle of extra olive oil if needed). Remove from the pan and set aside. Repeat the same process for the zucchini, which may take a few minutes more to soften, which is why we cook it separately. Set the zucchini aside as well.
- Still over medium heat, add 2 tablespoons of olive oil to the pan, and fry the garlic and shallot, stirring often until lightly browned and fragrant, 3-4 minutes. Add the bell pepper, and cook for another 2-3 minutes.
- Increase the heat to medium-high. Stir in the fresh tomatoes and cook for 10 minutes, stirring as needed, until the tomatoes have broken down. During this time, add the fresh thyme sprigs, paprika, cumin powder, chili powder, and 1 teaspoon salt (or salt to taste). Also add the cooked eggplant and zucchini.
- Once the tomatoes have cooked down to a sauce consistency, use a spoon to create 6 small evenly-spaced wells in the pan and carefully crack the eggs into each well. If you have a request for a well done egg, add that egg first, and wait 30 to 45 seconds before adding the others. You can move the sauce around the eggs to let them sink down a bit if needed. If using, distribute the cheese cubes around the pan, pressing them into the sauce.
- Let the eggs cook for 4-6 minutes, depending how you like them done. Cover the pan with a lid to cook the egg whites more thoroughly or just to speed things up, but watch them carefully to avoid overcooking! Garnish with fresh parsley and serve immediately.
