Shakshuka
912 Comments
Updated May 23, 2024
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Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel and Jordan, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.
I spent two weeks traveling throughout Israel and Jordan (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you the most authentic rendition.
What is Shakshuka?
Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).
Shakshuka Ingredients
- Vegetables: The base of shakshuka is a mix of sauteed onion, bell pepper, and garlic, along with tomatoes (I use a can of whole peeled tomatoes).
- Spices: The simple combination of paprika, cumin, and chili powder imparts incredible flavor. And the aroma instantly takes me back to meandering the spice souks in Cairo and Amman.
- Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture. I personally prefer my yolks a bit runny.
- Fresh Herbs: A sprinkle of freshly chopped parsley and cilantro not only adds a pop of green, but also adds yet another layer of flavor.
How to Make Shakshuka
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well – see my tip below).
Saute the veggies. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent. Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.
Simmer the eggs on top. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!
Common Questions
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.
The eggs should cook fully after simmering for 5 to 8 minutes in the pan. But if you’d like to speed up the process, go ahead and add a lid. They’ll cook in about half the time.
Yes, you sure can. I’m using whole peeled tomatoes which break down easily into a soft texture (as there’s no skin). But you can use diced fresh tomatoes as well. If using fresh, you’ll need about 10 to 12 tomatoes.
Shakshuka is abundant in tel aviv
Tel Aviv is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. There’s a youthful energy to the city and I encountered some of the friendliest, most hospitable people.
There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream city for vegetarians and those who just like phenomenal food.
The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini sauté pan? Shakshuka with freshly squeezed juice and a side of fruit, yes please!
What To Serve With Shakshuka
It’s quite common to serve pita or some type of bread with shakshuka. You can dip it in the sauce to soak it all up! I was fortunate in Tel Aviv to find several restaurants that served gluten-free pita, much to my delight! But here are a few other ideas:
- For breakfast: Make my falafel or falafel flatbread for a delicious bread alternative. I’ve been known to break the falafel in half and then dip them in my serving. Can’t let any of that sauce go to waste! A side a fresh fruit is always a great idea as well.
- For lunch or any time of day: Serve up a tasty mezze platter with sides of hummus, baba ganoush or white bean dip. And for salads, my Mediterranean chickpea salad, lentil salad, or Israeli salad are always winners.
More Healthy Breakfast Recipes
- Healthy Breakfast Casserole – This meal prep friendly breakfast casserole is a go-to!
- Smoked Salmon Frittata – A favorite for brunch and entertaining.
- Zucchini and Prosciutto Egg Muffins – These grab and go egg muffins are healthy and convenient.
- Baked Eggs in Avocado – It’s so simple and so tasty.
I hope you enjoy this authentic shakshuka recipe from my travels to Egypt, Israel, and Jordan. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below.
Shakshuka Recipe (Easy & Traditional)
Description
Video
Equipment
- Stainless Steel Pan My go-to pan in the kitchen!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce can) whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped cilantro and parsley before serving.
Lisa’s Tips
- If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted December 2018, but updated to include new photos, video, and information for your benefit!
Absolutely amazing recipe! I didn’t have whole peeled tomatoes and used diced tomatoes, and it was still delicious! I am definitely making this again and sharing the recipe with my daughter n laws.
Wonderful! So thrilled you loved my shakshuka recipe, Erica!
My family was blown away with this breakfast. I was a little more generous with the amount of spice and added tumeric and a little harissa too. They all wanted the recipe so I sent them to your website since I have made several other of your dishes as well. So delish!
Hi Carrie – Amazing to hear everyone enjoyed this shakshuka dish! You can never go wrong with adding a bit more of the spices for a stronger depth of flavor. Enjoy and thanks for sharing!
Had this at a restaurant yesterday for brunch and decided to try a recipe at home. This did not disappoint! Made the recipe as here and it was delicious!!
I’m glad you enjoyed the recipe, Leslie!
This is one of my favorite recipes. Absolutely delicious! I added a can of rinsed cannellini beans as well. Then served with fresh avocado slices, melon slices and a good crusty bread. It’s always a hit!
Hi Lisa – I’m so glad you’re loving this shakshuka recipe! Sounds amazing with cannellini beans and fresh avocado. Delicious!
I didn’t really know what to expect with the recipe but it had all my favorite things, so I gave it a shot. THIS IS AMAZING!!!!
Thank you so much for sharing. It will be in my “I want to cook something amazing for myself” cooking arsenal!
It’s so easy to scale down for a single serving. Also, changing out the onion for shallot is next level! Paired perfectly with naan.
Like Lisa says, don’t skimp on the fresh herbs. Cilantro is a must.
The fresh herbs make all the difference! Happy to hear you’re enjoying this shakshuka recipe so much, especially for a single serving, Greg.
Really amazing recipe, turned out very yummy, many thanks!!!
Very tasty! Thanks for the recipe!
Hi Ana – So glad you enjoyed this shakshuka recipe!
I did and we loved every bite!! Will put it in the rotation with a meat or poultry add. Thanks for sharing it. A welcoming change!!
Thrilled to hear you found a new dish to add to your rotation, Gayle!
Hi!
I am very interested in trying out this recipe; looks delicious and simple to make. But I am only cooking for 1; would you be able to share the recipe for 1 that you mentioned in the video?
Thanks!!
Hi Elaine – I make the entire recipe of the sauce, then save, and simply portion out an individual amount into a pan when I’d like to enjoy it.
Can you make the shaksuka (without adding eggs) the day before? Re-heat the mix and add the eggs later?
Yes, absolutely! I do that all the time as well, especially if I’d like to make a single serving.
I add goat cheese, lentils, and avocado in piles in the pan, to add more healthy protein and so picky eaters can take what they want. I pre-break the eggs in a bowl, so I can quickly use a spoon(with one hand) to make the hole for eggs, and add the eggs with my other hand. I use extra seasoning, add FRESH and canned tomatoes, and a pinch of sugar added to the seasonings, to cut any tomato bitterness. I 100% recommend Fritos scoops to eat this like a dip the next day. So good. This is a dish that really benefits from prepping EVERYTHING before you start, because it cooks really really fast. A whole bunch of cilantro and bunch of flat/italian parsley seems like a lot, but use it all. It gives it so much freshness, not over powering if you toss it over the top, and put the lid on cook it a minute, or let it sit and rest before serving.
I’d like to make this today but I’ve run out of cumin. Is there anything I can substitute for cumin?
Hi Kat – you could add a little garam masala or curry powder as well. Enjoy!
I’ve had Shakshuka twice at Tatte Bakery and fell in love with it. I made this tonight. So good! However, I don’t like guessing at salt and pepper. About how much do you use?
You need to dice the tomatoes. I made this and it was too chunky
I love shakshuka and often add a cup of cooked, day old rice to the sauce while cooking
That’s a great addition, Erica!
I love this recioe, I also add spinach as well as the feta. So.good!
Spinach is always a great addition to the shakshuka. I’m happy you loved it, Elly!
Made this, burnt the roof of my mouth but it was worth it!
Oh no! Be careful when it’s fresh off the stove. Glad you’re loving this recipe.
This recipe needs some work. I found it very bland for a dish that is very flavorful typically. It’s also much too short of a cook time for each step. The red pepper isn’t cooked enough, the spices and garlic don’t come out, and some eggs are not cooked.
Wow! Delicious and healthy. So simple to make. I’m going to have to check out more of your recipes! This was just amazing. I added chickpeas as others had mentioned and had parsley, arugula, and feta on hand. Served with toasted naan bread. Thank you! Delicious!
Love the addition of chickpeas and other greens! Can’t wait to see what you make next, Wendy.
The best shakshuka recipe!
Whenever I want shakshuka, I always come back to this recipe; so simple, yet delicious!!
Love it love it
Hi Laura – I’m so glad you’re loving this specific shakshuka recipe!
Really great tasting dish!!! I added lamb because I was serving it for dinner
Sounds delicious with the lamb!
I love the deep tomato flavors in this. They pair nicely with eggs. This might have been my gateway recipe into Lisa’s world. I shared it with a friend, and she made it a regular in her house too.
Haha, many people discover Downshiftology from this recipe. It’s definitely a reader favorite! I’m glad you enjoyed it as well.
Delicious, easy meal. I loved , loved it!!
Glad you loved this shakshuka recipe, Patricia!
Delicious!!! Made it for a late breakfast during a snow storm. So yummy! Followed another posters idea and added a can of chick peas for extra protein. Going to keep this one on rotation!
The perfect breakfast to weather a storm! Glad you enjoyed this one, Corie.
Made this tonight and found it straightforward and simple. I found it difficult to make the wells, which led to overcooked eggs (whites took too long to set). Perhaps using San Marzano tomatoes wasn’t a good idea? But the overall flavor was great. I also made the Israel Salad to accompany everything which was also delicious.
I’m glad you enjoyed both this shakshuka and the Israeli salad, John!
So I wanted to try a different recipe and I found this Shakshuka. Now I have very picky eaters at home and I am so happy to say EVERYONE loved it! I did mince the veggies a bit more to avoid chunks. I served it with a pesto bread I made for dipping and it was sooo delicious!! Definitely has been added to my list of family recipes.
Wonderful! I’m glad everyone is loving this shakshuka recipe, Jenny.
Nom nom delicious shakshuka! I added a can of chickpeas for extra protein and worked a treat. I think adding spinach would also be delicious for some more iron!! Veggie tings!
Hi Rossy – Love the idea of adding chickpeas for a protein boost!
This recipe was delicious! I’ve shared it with so many of my friends. Actually, I share just about all tour recipes. The meals are healthy, flavorful and delicious day to make because I almost always have the basics on hand. Thank you for always providing healthy, delicious, unique and flavorful recipes. Since using your recipes I’ve gained noticeable energy, better health and reactivated my love of cooking again!
Hi Zarita – I’m so glad you enjoyed this shakshuka recipe, amongst many other Downshiftology recipes!
Best thing ever man
Happy to hear you’re enjoying this shakshuka recipe, Surah!
Made this for Christmas day brunch. Absolutely delicious 😋
So happy you enjoyed it! Merry Christmas!
Followed the recipe the first time and it turned out amazing! I want to make it again, but with fresh tomatoes. How would I approach the recipe with fresh tomatoes instead of canned?
Great simple flavorful easy egg dish.. Love this morning noon or night. Especially late night after a few pints with friends.pretty simple and easy for larger group or Solo!
So happy you love the recipe, TJ!
how important is the red bell pepper? could I leave it out if I don’t have it on hand?
Hi Tiffany – yes, you can leave it off if you don’t have it. Enjoy!
Made this for breakfast today and it was delicious! Added a little cheese :)
So happy you loved it, Kristen!
Made this at the weekend, i cooked some chorizo first and then added that and some of the fat to the sauce at the same time as the spices and garlic. Its was delicious. Served it with rice and Greek yoghurt. Would definitely recommend.
Sounds great with the added chorizo, yum! Happy you enjoyed it, James!
Surprisingly delicious! Why surprising? We are rather new to the delights of Middle Eastern cuisine, but we have discovered the amazing flavors! One of my regrets in life: that i did not discover the astounding flavors of Middle Eastern/North African cooking until i was 70. A good chunk of my life wasted!
This is seriously delicious. Only modifications: i used rose harissa instead of chili powder simply because I had some on hand, and added a little chicken stock to the sauce and cooked it down for about 20 minutes before poaching the eggs. I topped it with goat cheese and plenty of parsley, and we found that to be a very nice touch and one of our favorite things. We gave it an A+ and hubby has requested it again. And again. And again.
We love Shashuska. Instead of red pepper we substitute fresh bella mushrooms chopped to the onions.
Hi Carrie – that’s a great swap with the mushrooms. Enjoy!
My eggs weren’t cooking even though it was simmering. Eventually I put a lid on top to finish cooking the egg whites but by the time they finally cooked the bottom of the dish was super burnt. I’m sure it’s me not the recipe… I’m not sure how I could have done it differently? I don’t like undercooked egg white.
Try covering the dish as soon as you add eggs so the whites will steam until cooked through, while the sauce is simmering
What a scrumptious recipe! Been wanting to make Shakshuka for a while now, this recipe is surprisingly simple and uses accessible ingredients. Thank you for sharing (:
You’re more than welcome! So happy you loved it. :)
This is such an easy great recipe! My hubby LOVES this and I double the spices and chilli for him, but it’s so delish!!
I’m glad you both enjoy it!
Made this for the first time over the weekend and it was so lovely! I added spinach as I wanted to add a little more veg to it.
A simple recipe that was easy to follow! Thank you so much 🥰
You’re more than welcome! So happy you loved it.
This is something new for my family and a huge hit, and nice change to the usual Sunday Brunch. Very delicious. Well done. Thank you for sharing.
Hi Stacey – You can never go wrong with a shakshuka for brunch! Happy to hear the whole family enjoyed it.
Love this dish and make it often. Only difference is that I add a cup of grated Mozzarella cheese over the dish before I add the herbs.
Great instructions, turned out delicious. Thank you!
Wonderful! Happy you enjoyed it, Heather!
I found this recipe almost a month ago. It was the first time I had attempted to make this dish, and this recipe was easy and delicious!
Thanks for sharing!!
You’re more than welcome, Sarah! So glad you enjoyed it.
Thank you so much for this easy to make, delicious recipe. My kids just love it! Chana
I’m new to the Mediterranean diet and absolutely love this recipe!! It was one of the first things I made when I switched 😊
Wonderful! And this is a great recipe to start with!
Can I just see the recipe please???????
Hi Robert – There is a jump to recipe button at the very top of each page which will bring you down to the recipe card with ingredients and steps.
Really enjoyed this and shall be making it again! Great recipe. Added a little feta at the end
Happy to hear you’re loving this shakshuka recipe, Lorna!
By the time my whites Finally set my yokes were hard, what did I do wrong??