This Shakshuka Recipe is the breakfast upgrade you need! Poached eggs in a zesty, garlicky tomato sauce, perfect for dipping with warm pita or crusty bread.
If you follow me on Instagram, you may have caught a glimpse of my recent trip to Israel, where I had the pleasure of tasting a wide variety of delicious dishes. I’m thrilled to share the favorites that have inspired my recent recipe creations.
The first recipe I shared after this trip was my quicker version of Mujadara— a delicious lentils, rice, and onion dish. And today, it’s all about a new favorite breakfast recipe: Shakshuka! We had Shakshuka quite a few times on the trip and I could not get enough of it!
What Is Shakshuka?
Shakshuka is a popular breakfast dish made by simmering a flavorful tomato sauce with spices and poaching eggs directly in the sauce. The dish is often served with crusty bread or warm pita for dipping.
What Do You Eat With This Shakshuka Recipe?
Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.
To truly enjoy this dish to its full potential, you simply must warm up your bread of choice, whether it’s a good crusty baguette or charred pita.
Quick Tip
To warm up a crusty baguette, preheat your oven to 350°F (175°C). Wrap the bread in foil and place it in the oven for about 10-15 minutes. Alternatively, you can slice the bread and toast it in a toaster.
To heat pita bread, warm a cast-iron skillet or griddle over medium-high heat. Once hot, place the pita bread in the skillet and cook for about 30-45 seconds on each side until slightly charred and warmed up. Watch carefully to not overcook or burn. Alternatively, char on the stovetop over an open flame by spraying both sides of the pita with olive oil cooking spray and “grilling” over medium heat until slightly charred, about 10-15 seconds per side (flip with tongs).
Do You Eat Shakshuka In A Bowl?
Serve Shakshuka in the skillet or pan it was cooked in and enjoy it directly from the dish with bread or pita on the side for dipping.
While you certainly can use a fork or spoon, traditional serving uses bread or pita as a serving utensil.
Shakshuka Recipe Ingredients
- Olive oil: Don’t skimp here! It adds tons of flavor and richness.
- Red onion and roasted red pepper: These veggies provide a sweet and slightly sharp, smoky flavor to the dish. You’ll find roasted red peppers near jarred pickles, artichoke hearts, and capers.
- Garlic: Garlic provides a pungent, savory flavor.
- Tomato paste: Makes the tomato flavor stronger and thickens the sauce.
- Spices: Cumin, paprika, and red pepper flakes give extra flavor. Use smoked paprika for a smokier flavor, and adjust the red pepper flakes for more or less spice.
- Crushed tomatoes: If you can find fire-roasted crushed tomatoes, even better.
- Eggs: Eggs top the dish and provide protein, richness, and a creamy texture.
- Optional fresh parsley or cilantro: This is not just a garnish; it also adds freshness and color.
Recipe Tips
- Use quality tomatoes: Choose high-quality crushed tomatoes like Cento Marzano®, Carmelina®, or Muir Glen® for a sweeter, thicker, and more flavorful shakshuka recipe.
- Sauté slowly: Cook onions and peppers low and slow until soft and slightly caramelized for deeper flavor.
- Simmer the sauce: Let it cook at least 5 minutes to thicken and deepen the flavor.
- Watch eggs: Cook until whites are set and yolks are slightly runny. Don’t overcook.
- Adjust the spices: Add more or less chili flakes, cumin, or paprika to suit your taste.
Quick Tip
My favorite tip: Strain eggs through a fine mesh sieve to remove the watery whites. This keeps them from spreading and improves the flavor and texture.
More Egg Recipes:
Shakshuka Recipe
Video
Equipment
- 1 Oven-safe pan see note 1
Ingredients
- 3 tablespoons olive oil
- 1 large diced red onion 1-1/2 cups
- 1 cup diced roasted red bell peppers or 1 red pepper
- Salt and pepper
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes optional
- 1 (28-ounce) can crushed tomatoes fire-roasted if possible
- 4 to 6 large eggs as many as you can comfortably fit
- 2 tablespoons fresh parsley or cilantro, finely chopped
- Pita or hearty bread, charred/warmed, for serving, see note 2
- Toppings as desired see note 3
Instructions
- Preheat oven to 375°F.
- Add oil to an oven-safe pan (see note 1) over medium-high heat. Once oil is shimmering, add diced onion and pepper. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Sauté, stirring frequently, until onion is translucent, about 5 minutes.
- Add minced garlic, tomato paste, paprika, cumin, and red pepper flakes. Sauté until very fragrant, about 1–3 minutes. Add crushed tomatoes and stir well. Lower heat to a gentle simmer, simmering for 5 minutes, stirring frequently.
- Crack 1 egg at a time into a small mesh strainer set over a bowl. Jiggle around a little bit so the watery egg whites come through. This will keep the Shakshuka from having messy whisps of egg whites throughout.
- Use the back of a spoon to make a well in the tomato mixture and gently pour egg from strainer into it. Immediately, gently spoon a little bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many can fit in the pan. Add a small sprinkle of salt and pepper on top of each egg.
- Carefully transfer the pan to oven and bake 7–12 minutes until whites are set but yolks are still runny (or to your preference). Check frequently once you reach 7 minutes. (The egg whites should be an opaque white and yolks still soft; they should jiggle in the center when you shake the pan since they’ll continue to cook after you remove them from the oven).
- Carefully remove the pan from oven/stove and serve immediately, topped with fresh herbs and, if desired, feta cheese and a diced ripe avocado. Serve right out of the pan with warmed/charred pita or hearty bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this soon for me can i use spring onions and mushrooms instead as am not a big fan of roasted red peppers and onions i never had shakshuka before perfect for my after office meals love your recipes as always brightens up my day everyday after work
So excited for you to try this! Thanks Ramya! 🙂