Shakshuka is a classic recipe from North Africa and the Middle East. It’s simple, easy on the wallet, healthy and (most essential!) absolutely delicious. The first time I tasted it I was not in Tunisia. Rather, I was with a group of other food writers and recipe developers in a small cabin. It was raining outside, but we had a cozy fire roaring. I still remember the warmly-spiced scent of shakshuka wafting out from the kitchen. It was breakfast time; I was so hungry and it smelled SO good. Ten years later, it remains one of my favorite dishes. I’ve shared shakshuka meatballs and shakshuka pizza but today it’s 100% classic.
What Is Shakshuka?
A humble dish at heart, shakshuka is one of those meals that quietly dazzles. At its most basic, shakshuka is just eggs baked in tomatoes and peppers. But with luscious yolks running into the smokey tomato sauce, and a stunning one-skillet presentation, shakshuka always feels like a little bit of a party. My only liberty with this traditional shakshuka recipe is using smoked paprika instead of regular sweet. If you really want to be a stickler for the classic, use regular.
Key Shakshuka Ingredients
- Eggs: I call for six eggs, but you could probably squeeze in one or two more if you’re serving a big crowd.
- Canned tomatoes: Whole stewed tomatoes are perfect because you get to crush them with your hands: Trust me, it’s fun! And that way you get just the right rustic texture.
- Red bell peppers: I feel strongly that the peppers for shakshuka really should be red, so the dish looks vibrant and bright red. However, if you’ve got a green or orange pepper you need to use up, go for it.
- Spices: Smoked paprika, cumin, salt, pepper.
- Extras: I always finish my shakshuka with fresh cilantro and crumbled feta.
How To Make Shakshuka
See the full recipe card below for detailed instructions.
- Sauté the onions and peppers.
- Add the tomatoes and spices.
- Simmer for 20 minutes. Stir frequently!
- Add the eggs, one by one.
- Cover the skillet and until the eggs are set to your liking.
- Serve!
Tips + Additions
- Don’t walk away from the shakshuka sauce as it simmers, and do stir it often — if it burns, you’ll be sad.
- Keep a close eye on the eggs so that you achieve your perfect yolk. Most people leave the eggs in shakshuka a little runny, but if you prefer a set yolk, that’s fine! Just let them cook a bit longer.
- Add harissa, a traditional North African spice paste, to the tomato-pepper mixture for more depth and a little heat.
- For a creamy version, consider adding full fat coconut milk to the tomato mixture like they do in Morocco.
- Add chickpeas during the simmer (before the eggs) for more texture and protein. It’s very similar to one of the recipes from the “eggs all day” chapter of our cookbook.
How To Serve Shakshuka
With bread! You’ve got to serve shakshuka with good bread on the side. It can be homemade sourdough, or gently warmed pita from the store. Other than bread for mopping up all the tomato sauce, you don’t have to serve it with anything. If you’re eating shakshuka for brunch, you might pair it with fresh fruit, whereas if you’re serving it for dinner, a fresh green salad might be nice on the side. Top the finished dish with a dollop of labneh or Greek yogurt for extra creaminess and tang.
More Anytime-Of-Day Egg Recipes
More Eggs-ellent Meals This Way
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
