Save to Pinterest This shakshuka recipe is my go-to for a cozy brunch or fast but nourishing dinner when I want bold flavors without hours in the kitchen. Soft-poached eggs nestle in a warm, spiced tomato sauce, finished with creamy feta and a shower of fresh herbs. It is the kind of meal that wakes up your taste buds and leaves everyone dipping in for more.
I stumbled into shakshuka while trying to recreate a breakfast I tasted years ago in a tiny Tel Aviv café. Since then it has become my favorite way to feed a crowd with little fuss and maximum payoff.
Ingredients
- Olive oil: brings luscious body and helps bloom the spices so choose extra virgin for the richest taste
- Onion and garlic: create the savory base and soften into sweetness as they cook use a firm onion and plump fresh garlic for best aroma
- Bell pepper: adds subtle crunch and natural sweetness red or yellow peppers are best for tender texture
- Canned diced tomatoes: give you that concentrated tang and make this recipe work year round pick a fire roasted variety for extra depth
- Smoked paprika: provides smoky warmth that anchors the sauce always check freshness for the best color and scent
- Cumin: introduces earthiness and authentic Middle Eastern flavor preground is fine but whole seeds toasted then ground will pop even more
- Eggs: are the star so choose large fresh eggs with bright orange yolks if possible
- Feta: sprinkles in a creamy tang the brinier the better search for a block feta in brine for best results
- Fresh parsley or cilantro: completes every bite with color and fragrance only chop just before serving so herbs are not wilted
- Salt and pepper: round it all out taste as you go for the perfect seasoning
Instructions
- Sauté the Aromatics:
- Warm olive oil in a wide skillet over medium heat then add diced onion and cook gently until deeply golden and fragrant about eight minutes stirring often so the onion softens fully without browning too fast Add minced garlic and diced bell pepper and keep stirring until everything is glistening and the pepper begins to soften about three more minutes
- Build the Sauce:
- Pour in the diced tomatoes with all their juices Sprinkle in smoked paprika and cumin Stir in a pinch of salt and several grinds of black pepper Let the mixture bubble gently uncovered for ten minutes stirring occasionally until it thickens and the flavors begin to meld
- Add the Eggs:
- Use a big spoon to make four small wells in the sauce Crack an egg into each space Cover with a lid and reduce the heat to low Cook until the eggs are just set but the yolks are still runny about five to seven minutes Peek often and nudge the pan so the eggs poach evenly
- Finish and Serve:
- Remove from heat Top everything with crumbled feta and a handful of chopped fresh parsley or cilantro Let everyone scoop out eggs and sauce with crusty bread or warm pita for dipping
Save to Pinterest The briny feta in this recipe sends the whole thing over the top I love how the creamy saltiness soaks into the eggs and sauce My kiddos always squabble to scoop up the last scraps of cheese and tomato with their bread
Storage Tips
Store leftovers in a sealed container in the fridge and reheat gently on low heat Add a splash of water if thick. For best eggs eat right away but the sauce can be made ahead up to two days.
Ingredient Substitutions
Use goat cheese or queso fresco instead of feta if that is what you have. Swap cilantro for parsley or use fresh dill. If fresh bell pepper is out of season use a few jarred roasted peppers or frozen diced peppers.
Serving Suggestions
This dish is made for dipping Serve it with crusty sourdough pita or even a warmed baguette. Top with sliced avocado for cool creaminess or add a spoonful of plain yogurt.
Cultural And Historical Context
Shakshuka originated in North Africa and spread across the Middle East and Mediterranean It has become beloved for its adaptability and comforting heat It is a perfect example of a dish born from humble ingredients and elevated by bold spices.
Seasonal Adaptations
Try adding sliced zucchini or eggplant in late summer for extra veggie boost. In winter use a can of fire roasted tomatoes for a smoky undertone. In spring a sprinkle of fresh mint or chives brightens it all.
Success Stories
I first served this to guests who swore they did not like eggs and they left with empty plates My partner requests it every week after long hikes My neighbor even texted for the recipe after tasting the leftovers
Freezer Meal Conversion
Make the sauce including aromatics and spice Add eggs only when ready to serve Freeze the sauce flat in a zip bag then reheat gently and poach eggs fresh
Save to Pinterest Shakshuka is comfort food that always sparks conversation and smiles. Enjoy it with people you love and maybe pass the recipe on to someone new.
Common Recipe Questions
- → What kind of feta works best?
Choose a creamy, high-quality feta for the richest flavor and best texture when sprinkled on top.
- → Can I make it spicier?
Yes! Stir in a spoonful of harissa or a pinch of chili flakes for extra heat before adding the eggs.
- → What are good garnish options?
Fresh chopped parsley or cilantro add a burst of color and a fresh herbal note to finish the dish.
- → How do I prevent overcooking the eggs?
Watch closely once the eggs are added, and remove from heat as soon as the whites are set and yolks are just runny.
- → What can I serve alongside?
Warm crusty bread, pita, or even a crisp green salad make great accompaniments to soak up the flavorful sauce.
- → Is it possible to prepare this dish ahead?
You can prepare the tomato base ahead and heat it before adding eggs to finish just before serving.