If you’ve ever wanted to dive into a burst of vibrant flavors effortlessly, this Classic Shakshuka Recipe is your golden ticket. It’s a joyful, saucy, and comforting dish that marries perfectly spiced tomatoes with silky eggs, making breakfast, brunch, or even dinner absolutely unforgettable.
Why You’ll Love This Recipe
- Simple, Wholesome Ingredients: Just a handful of fresh veggies, spices, and eggs combine for a nourishing meal.
- Bursting with Flavor: The rich tomato base seasoned with cumin and paprika creates an irresistible depth.
- Comfort Food at Its Best: Warm, cozy, and perfect for any time you want to feel indulged.
- Versatile Serving Options: Whether you go with pita, sourdough, or flatbread, it’s a dish that invites sharing and savoring.
Ingredients You’ll Need
The magic behind this Classic Shakshuka Recipe lies in its simplicity—the ingredients are straightforward but each plays a starring role. From aromatic spices to fresh garlic and sweet bell peppers, this line-up sets the stage for a luxurious sauce that’s simply begging for eggs.
- Olive Oil: Use good quality extra virgin olive oil for a silky base that enriches the flavors.
- Yellow Onion: Finely diced to melt into the sauce, adding subtle sweetness and depth.
- Red Bell Pepper: Adds beautiful color and natural sweetness that balances the spices.
- Garlic Cloves: Minced fresh garlic injects pungent warmth and is the heart of any savory dish.
- Ground Cumin: This spice lends an earthy, slightly nutty flavor that’s iconic in shakshuka.
- Sweet Paprika: Adds smoky sweetness and a radiant red hue to the mix.
- Chili Flakes or Cayenne: Optional but recommended if you love a gentle kick of heat.
- Crushed Tomatoes: Freshly crushed or canned, it makes the luscious saucy base essential to the dish.
- Eggs: The star protein—poached gently in the tomato sauce, with runny yolks that ooze pure comfort.
- Fresh Parsley or Cilantro: A bright, herbaceous finish that cuts through the richness perfectly.
- Warm Bread: Pita, flatbread, or sourdough—whatever you have on hand to scoop up that delicious sauce.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
Don’t be shy to make this Classic Shakshuka Recipe your own! It’s incredibly adaptable to what you have at home or your personal taste preferences. Add your twist or keep it classic—the possibilities are endless and always delicious.
- Spicy Shakshuka: Amp up the heat by increasing the chili flakes or adding a dash of harissa paste to the tomato base.
- Greens Addition: Stir in fresh spinach or kale towards the end for an extra boost of color and nutrition.
- Cheesy Delight: Crumble some feta or queso fresco over the top just before serving for a creamy, salty contrast.
- Meaty Version: Add chorizo or ground lamb sautéed with onions to bring a hearty richness to your shakshuka.
How to Make Classic Shakshuka Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the finely diced onion and red bell pepper, letting them soften slowly for about 5 to 7 minutes. This base layer will bring a natural sweetness and mellow texture that’s crucial for the cozy sauce.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, ground cumin, sweet paprika, and optional chili flakes, cooking them just until fragrant—about one minute. This step releases those mouthwatering aromas that will make your kitchen smell like a Mediterranean dream.
Step 3: Build the Tomato Sauce
Pour in the crushed tomatoes and season with salt and pepper to taste. Let the sauce simmer uncovered over medium-low heat for 10 to 15 minutes, stirring occasionally. It should thicken and concentrate its flavors, becoming the perfect cradle for your eggs.
Step 4: Poach the Eggs
Using the back of a spoon, carve small wells into the rich tomato sauce. Crack an egg carefully into each well, cover the skillet, and cook for 5 to 7 minutes until the egg whites are set but the yolks remain beautifully runny. For firmer yolks, simply cook a bit longer.
Step 5: Garnish and Serve
Remove the pan from heat, sprinkle chopped fresh parsley or cilantro on top, and serve immediately. Pair it with warm pita, flatbread, or sourdough to scoop every last drop of this saucy, eggy goodness.
Pro Tips for Making Classic Shakshuka Recipe
- Use Fresh Spices: Toast your cumin and paprika briefly if you have time—it will deepen the flavor exponentially.
- Simmer Slowly: Don’t rush the tomato sauce; low and slow lets flavors develop fully for that signature shakshuka taste.
- Egg Placement Matters: Make sure wells are spaced evenly to avoid overcrowding and uneven cooking of eggs.
- Avoid Overcooking Eggs: Keep an eye on the eggs after covering; runny yolks are the ultimate joy in this dish—overdone means missing out.
How to Serve Classic Shakshuka Recipe
Garnishes
Brighten your shakshuka with a generous sprinkle of fresh parsley or cilantro—it adds a vibrant punch that complements the rich tomato sauce and creamy yolks. For a little extra indulgence, you can also add crumbled feta or a drizzle of good olive oil right before serving.
Side Dishes
Classic accompaniments to this dish include warm pita or any crusty bread perfect for scooping up the saucy goodness. You might also want to serve it alongside a fresh cucumber and tomato salad or a dollop of creamy labneh to keep things cool and balanced.
Creative Ways to Present
For a modern twist, try serving your Classic Shakshuka Recipe in individual ramekins for a charming personal touch. You could also top with a fried egg instead of poaching it in the sauce, or swirl in some pesto or harissa for exciting flavor bursts that impress guests.
Make Ahead and Storage
Storing Leftovers
You can store leftover shakshuka sauce in an airtight container in the fridge for up to 3 days. It’s best to keep eggs separate if you want to maintain their perfect texture, but if combined, expect the yolks to firm up in storage.
Freezing
The tomato base freezes beautifully, so if you want to prepare shakshuka in bulk, freeze the sauce portion. However, eggs don’t freeze well once cooked in the sauce, so add them fresh when reheating.
Reheating
Gently reheat the sauce over low heat until warm. If you stored eggs separately or are using fresh ones, crack them into the hot sauce and cook just until set. This keeps the dish tasting as fresh and vibrant as when you first made it.
FAQs
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Can I make classic shakshuka without canned tomatoes?
Absolutely! If fresh tomatoes are in season, you can dice and cook them down instead of using canned crushed tomatoes. Just be prepared to simmer a bit longer until the sauce thickens to the right consistency.
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What can I use instead of eggs?
For a vegan spin on this Classic Shakshuka Recipe, try silken tofu cubes or chickpeas for added protein and texture. Keep in mind, the experience will differ, but it still makes for a hearty and delicious meal.
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How spicy is shakshuka traditionally?
Traditional shakshuka usually has a gentle warmth from spices like cumin and paprika, with optional chili flakes added for heat. You can easily adjust the spice level to suit your palate by adding more or less chili.
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Can I prepare shakshuka in advance?
You can prep the tomato sauce ahead of time and refrigerate it. When ready to eat, reheat the sauce and add eggs to poach fresh. This keeps the eggs from overcooking and preserves that perfect, runny yolk goodness.
Final Thoughts
There’s nothing quite like the soulful satisfaction of cooking and sharing this Classic Shakshuka Recipe. With its vibrant colors, bold flavors, and effortless prep, it’s the kind of dish that welcomes everyone to the table. So go ahead—whip it up, gather your loved ones, and enjoy every delicious spoonful together!
PrintClassic Shakshuka Recipe
Classic Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a spiced tomato and bell pepper sauce. This hearty and vibrant meal is perfect for breakfast, brunch, or any time you crave a comforting, mildly spiced dish. Garnished with fresh herbs and served with warm bread, it makes an easy yet impressive dish to prepare in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
Shakshuka Sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp chili flakes or cayenne (optional, for heat)
- 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
- Salt and pepper, to taste
Eggs and Garnish
- 4-6 large eggs
- Fresh parsley or cilantro, for garnish
- Optional: warm pita, flatbread, or sourdough for serving
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add finely diced onion and red bell pepper, sautéing for 5–7 minutes until they soften and develop sweetness, which forms the flavor foundation for the sauce.
- Add spices and garlic: Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if you want some heat. Cook for about a minute more until the spices release their aroma and the mixture becomes fragrant.
- Simmer the tomato sauce: Pour in the crushed tomatoes and season the sauce with salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally until it thickens and the flavors concentrate.
- Create egg wells: Using the back of a spoon, make small indentations or wells in the thickened tomato sauce. Carefully crack one egg into each well, ensuring the yolks remain intact for poaching.
- Cook the eggs: Cover the skillet with a lid and cook for 5–7 minutes on low heat until the egg whites are set but the yolks still runny. Cook longer if you prefer firmer yolks.
- Finish and serve: Remove the skillet from the heat. Sprinkle chopped fresh parsley or cilantro over the top for a burst of color and freshness. Serve immediately with warm pita, flatbread, or sourdough to scoop up the delicious sauce and eggs.
Notes
- You can adjust the level of spiciness by adding or omitting chili flakes.
- For a vegan version, omit the eggs and add chickpeas or tofu for protein.
- Use fresh tomatoes if available, but canned crushed tomatoes work best for consistent flavor and texture.
- Cooking times for eggs may vary depending on their size and your preferred doneness.
- Shakshuka can easily be doubled or tripled for larger groups.
