Shakshuka is a flavorful, warm, savory Middle Eastern dish filled with tomatoes, eggs, and spices. I love serving it with crusty bread for a satisfying breakfast, lunch, or dinner!
Let me introduce you to one of my all-time favorite meals, Shakshuka!
This spiced egg-and-tomato dish is a really wonderful and easy meal to make for your favorite people. We love it for an ultra-savory breakfast or a quick and easy dinner. There is nothing better than saying “It’s Shakshua time!” The boys love yelling this every time we make it:) Oh…and it’s pronounced shock-shoe-ka just in case you weren’t sure!
Where is Shakshuka From?
Shakshuka is very popular across the Middle East and North Africa. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for “mixture,” but in our house we just call it delicious! It’s for sure a favorite at our house!
Spice it Up!
The secret is in the spices! The spices make Shakshuka special and give the dish SO much flavor. The combination of flavors give a delicious spice that warms you from the inside out. Other than tomatoes and eggs, we add in…
- Paprika AND smoked paprika (Smoked paprika adds SO much flavor, don’t skip it!)
- Chili powder
- Crushed red pepper flakes (I use 1/4 teaspoon in the dish and sprinkle a dash on top before serving. If you want more heat, you can add more!)
How to Make Shakshuka
It’s so simple! Whip up a fresh batch ASAP. You won’t regret it!
- Start with a large skillet (I like to use a cast iron skillet), olive oil, and medium heat. Add in the onion and red pepper, letting everything get nice and tender! Toss in the garlic and give it one more minute.
- Now we spice! Add tomatoes, cumin, paprika, smoked paprika, chili powder, salt, and crushed red pepper flakes. Stir everything together and simmer it on low for 10 minutes.
- Using a large spoon, make 6 wells in the sauce–little holes that the eggs will cook in! Crack an egg into each well, or (pro tip!) crack the egg into a glass first and pour it into the well. This makes it a bit easier to get the egg in the right spot.
- Cover the pan with a lid and cook 5-8 minutes. If you don’t have a lid for your pan, use a baking sheet! Once the egg whites are set and the yolks are still soft they’re all done, although if you prefer hard eggs you can let them cook a bit longer.
- Remove the lid and garnish! Sprinkle the top with feta cheese, cilantro and/or parsley, and a little crushed red pepper flakes, if desired. I also like to add avocado slices because avocado makes everything better. Season with additional salt and pepper and you are DONE!
Don’t Forget the Bread
Warm, crusty bread is a MUST for enjoying shakshuka, if you ask me!
You can use French, Italian, sourdough, or whole wheat bread. You can even use pita bread or flatbread. Any bread will work for dipping and scooping up the shakshuka. If you are gluten-free, use your favorite gluten-free bread.
How to Store
Like most dishes, shakshuka is best fresh, hot out of the skillet, but you can keep leftovers in the fridge for up to five days. To serve, warm in a pan with a little oil and top with the feta cheese, herbs, and avocado.
More Egg Recipes
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 3 cloves garlic, minced
- 14 ounces diced tomatoes
- 14 ounces fire roasted tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped cilantro or parsley, for garnish
- Avocado slices for garnish, optional
- Crushed red pepper flakes, if desired
- Crusty bread, for serving
In a large skillet, heat the olive oil over medium heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
Add the tomatoes, cumin, paprika, smoked paprika, chili powder, salt, and crushed red pepper flakes. Stir and simmer on low for 10 minutes.
Use a large spoon to make 6 small wells in the sauce for the eggs. Crack the eggs into each well. Pro tip-you can crack the egg in a glass and then pour into the pan, this makes it easier to pour.
Cover the pan with a lid and cook for 5 to 8 minutes, or until egg whites are opaque and yolks are soft (or until desired doneness, you can cook longer if you prefer hard eggs).
Remove the lid and garnish with feta cheese, cilantro or parsley, red pepper flakes, and avocado slices, if using. Season with additional salt and pepper, if desired. Serve warm with crusty bread.
If your skillet doesn’t have a lid, you can lay a baking sheet over the pan.
Amount Per Serving
Calories 183 Calories from Fat 108
% Daily Value*
Saturated Fat 4g20%
Vitamin A 1631IU33%
Vitamin C 34mg41%
* Percent Daily Values are based on a 2000 calorie diet.
Photos by Dishing Out Health
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