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This Shakshuka recipe is a popular and flavorful Middle Eastern dish that has become a favorite breakfast. The delicious yet simple combination consists of poached eggs in a savory tomato sauce spiced with a mix of aromatic spices and garlic.
This healthy and flavorful breakfast is one you are sure to love!
Why We Love This Recipe!
- Healthy Breakfast: This healthy breakfast is big on flavor and full of fresh, healthy ingredients.
- Adaptable: Adjust the spice level to fit your taste. Change up the veggies or add a protein. Something everyone in the family will love.
- Shakshuka for One or Many: Make it for one or multiple people.
What is Shakshuka?
Shakshuka is a popular Middle Eastern dish with eggs poached in a spicy tomato sauce. This dish it is believed to have originated in North Africa, specifically in Tunisia, and has since become a staple in many countries, particularly in the Mediterranean and the Middle East.
The word “Shakshuka” comes from the Arabic word “shakshouka,” which means “mixture” or “to shake up.” It is believed that Shakshuka was originally a dish made by North African Berber tribes who would cook vegetables, spices, and meat in a large pot over an open fire. Later, as the dish spread throughout the Mediterranean, it evolved into the now-familiar version of eggs poached in a tomato-based sauce.
In Israel, Shakshuka has become a popular breakfast dish and is often served in cafés and restaurants. It is said to have been brought to Israel by Jewish immigrants from North Africa and has become a part of the country’s culinary identity.
Shakshuka has gained popularity in the United States and other parts of the world, with many variations and adaptations of the original recipe.
Today, Shakshuka remains a beloved and versatile dish, perfect for breakfast, brunch, or even as a light dinner option. With its rich history and bold flavors, it’s no wonder that Shakshuka has become a staple in many kitchens all around the world.
Variations and Substitutions
Want a little variety to “shake up” your Shakshuka? Here are some variations and modifications you can make to your Shakshuka recipe to make it your own:
How To Make The Best Shakshuka Recipe
✱ Be sure to see the recipe card below for exact ingredients and instructions!
This recipe is meant for one serving but is a rather good portion. You can easily adapt the recipe to serve more.
Step 1: Preheat the Oven and Prep Veggies
Preheat the oven to 375℉.
Seed and dice pepper, chop onions, and mince garlic. Then peel and dice tomatoes and retain the juices.
Step 2: Heat Pan & Cook Onions
Heat the olive oil on medium heat in a small cast iron skillet or an oven-safe non-stick pan (8-inch). Once it’s hot, add the onion and cook for 2-3 minutes.
Step 3: Add in Veggies & Garlic
Add the chopped bell pepper and cook for 2 minutes. Continue by adding the garlic and cook for another 30 seconds to a minute until it is fragrant and the onion is translucent.
Step 4: Make Shakshuka Sauce
Add the tomato paste and spices, and cook for 30 more seconds, stirring often.
Pour the tomatoes and juice into the pan.
Break down the tomatoes using a large spoon.
Season with salt and pepper to taste, and bring the sauce to a simmer (about 1 minute).
Step 5: Add Eggs and Feta and Bake
Use the back of a spoon to make two small holes or wells in the sauce and crack the eggs into each well.
Place the skillet into the oven and bake the eggs for 8 minutes, then add some crumbled feta cheese on top and continue to cook for 3 or 5 minutes more, until the eggs are cooked to your liking.
The egg whites will be cooked through, and you will have runny yolks. (If you want them well done, it will take a few more minutes.)
Step 6: Top and Enjoy
Remove from the oven and top with additional feta cheese, cilantro, sliced avocado, or a drizzle of olive oil (or your favorite toppings). Fresh herbs or a dash of pepper sauce or hot sauce are also delicious toppings. Serve immediately.
- Easily Adjust Serving Size: If you want to make Shakshuka for a crowd, you can double the recipe and cook it in a large skillet or baking dish. You can adjust the serving size on the recipe card to adjust the recipes.
- Stovetop Shakshuka: You can also finish cooking the eggs on the stovetop for a no-bake option. Return the heat to medium, cover, and cook for approximately 7 or 8 minutes, until eggs are cooked to your liking.
- If your tomatoes don’t have much juice, add a bit more tomato purée.
A cast-iron skillet or a non-stick pan is ideal for making Shakshuka. The pan size should be large enough to accommodate the eggs and the sauce. This recipe uses an 8-inch pan cast iron skillet or non-stick pan. This size pan is perfect for making the dish for two people. I recommend a 10-inch pan for four servings and a 12-inch pan for six servings.
Yes, you can use canned tomatoes. Diced tomatoes or crushed tomatoes will work instead of fresh tomatoes. However, be sure to drain the canned tomatoes before using them in the recipe.
Shakshuka can be spicy, depending on the type and amount of spices or peppers used in the recipe. This recipe is very mild; if you prefer a spicier version, you can replace bell peppers with small hot chile (such as jalapeño, serrano, or Fresno). You can remove the stems, seeds, and ribs so that it isn’t overly spicy.
You can add other vegetables, such as zucchini or spinach, to your Shakshuka. Just be sure to sauté them before adding the tomato sauce.
Storage and Make Ahead Instructions
Can I make Shakshuka ahead of time?
Shakshuka is best served fresh, but you can make the tomato sauce ahead of time, cool it completely, and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and poach the eggs.
Likewise, you could also prep the sauce ahead and freeze it. Cool it completely and place it in a freezer-safe container for up to 2 months.
Let thaw overnight in the refrigerator, add to skillet, and bring to a simmer. Then proceed with the recipe.
Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for three days. The eggs may become a little watery the longer it sits.
Freeze: I don’t recommend freezing after eggs and toppings are added.
What to Serve with Shakshuka Eggs with Feta
- Crusty bread or pita: Serve your Shakshuka with some crusty bread or pita bread to mop up the delicious sauce.
- Rice or couscous: Serve your Shakshuka over a bed of rice or couscous for a heartier meal.
- Salad: Serve a simple side salad of mixed greens, cucumbers, and tomatoes dressed with olive oil and lemon juice to balance out the richness of the dish.
- Roasted vegetables: Roast some vegetables such as carrots, cauliflower, or sweet potatoes in the oven and serve them on the side for added nutrition.
- Hummus and falafel: If you want to make your meal more Middle Eastern-inspired, serve your Shakshuka with some hummus and falafel on the side.
- Yogurt: Serve a dollop of plain yogurt on top of your Shakshuka for added creaminess and tanginess.
- Fresh fruit: Serve some fresh fruit, such as berries or sliced melon, on the side for a refreshing and healthy addition.
Other Delicious Breakfast Recipes
- Overnight Breakfast Casserole
- Cinnamon Toast Crunch Cake
- Chocolate Chip Pancakes
- The Best Sausage Gravy Recipe
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- 1 tablespoon olive oil
- ¼ cup chopped onion
- ¼ yellow bell pepper (you can use any color bell pepper), seeded and diced
- 1 garlic clove, minced
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- 1 ¼ cup fresh chopped tomatoes with the juices
- ¼ cup tomato puree
- ¼ teaspoon sea salt, (or to taste)
- black pepper , to taste
- 2 large eggs
- ¼ teaspoon red pepper flake, (optional)
Topping and Garnish
- 1 – 2 tablespoons feta cheese, (or to taste)
- fresh cilantro, chopped
- olive oil, drizzle (optional)
- Preheat the oven to 375℉.
- Peel and dice your tomatoes until you have 2 cups of diced tomatoes.
- Heat the olive oil on medium heat in a small cast iron skillet, stainless steel, or an oven-safe non-stick pan (8-inch). Once it's hot, add the onion and cook for 2-3 minutes.
- Add the chopped bell pepper and cook for 2 minutes. Continue by adding the garlic and cook for another 30 seconds to a minute until it is fragrant and the onion is translucent.
- Add the tomato paste and spices, and cook for 30 more seconds, stirring often.
- Pour the tomatoes and juice into the pan and break down the tomatoes using a large spoon.
- Season with salt and pepper to taste, and bring the sauce to a simmer (about 1 minute).
- Use the spoon to make two small holes or wells in the sauce and crack the eggs into each well.
- Place the skillet into the oven and bake the eggs for 8 minutes, then add some crumbled feta cheese on top and continue to cook for 3 or 5 minutes more, until the eggs are cooked to your liking. The egg whites will be cooked through, and the yolks runny. (If you want them well done, it will take a few more minutes.)
- Remove from the oven and top with additional feta cheese, cilantro, avocado, and a drizzle of olive oil. Serve immediately.
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.