Shakshuka

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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.

Shakshuka in a saute pan.

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!).

Close up photo of shakshuka in a pan.

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.
Taking a portion of shakshuka out of the pan.

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.

Sauteing onion and bell pepper in a pan.

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.

Eggs poaching in spiced tomato mixture.

Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!

Shakshuka in a pan.

Common Questions

Is shakshuka spicy?

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.

How do I prevent runny egg whites?

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.

Can I swap in fresh tomatoes for the canned tomatoes?

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.

A single serving of shakshuka on a plate.

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:

More Healthy Breakfast Recipes

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 in a pan with fresh herbs on top.

Shakshuka Recipe (Easy & Traditional)

4.94 from 463 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video below to see how I make it in my kitchen!

Video

Equipment

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

Calories: 146kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1371IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg
Course: Breakfast, Main Meal
Cuisine: Mediterranean, Middle Eastern
Keyword: shakshuka, Shakshuka recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted December 2018, but updated to include new photos, video, and information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.94 from 463 votes (120 ratings without comment)

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Recipe Rating




847 Comments

  1. I made this with Italian sausage and it was absolutely fantastic! I love cheese but decided not to add it this time.
    The flavor profiles are on point!

  2. This looks so yummy….thank you !! Would i be able to make the tomato base mixture and freeze . Will it be ok thawed, heated and egg added ? Be great to have ready to go ….easy for the little people to heat and eat…..no chopping :-)

  3. Love this recipe! Make sure you use enough onion and bell pepper so it’s not drowned out by tomato. I like an extra clove of garlic! Careful not to add too much black pepper because it turns it into a Caesar (2 light shakes). I like adding lots of Cayenne, which is a much better fit for this dish. I get canned San Marzano tomatoes for quality flavour. Tastes great with cilantro paste in a tube integrated in right before adding the eggs. A wonderful easy one-pot dish!5 stars

  4. I made this breakfast dish for dinner tonight. My husband and I loved it. So good!! 

    I am wondering, the calorie count for each recipe, is that for the whole dish or one serving?

    Thanks Lisa – I love your stuff!!5 stars

  5. My hubby is from Egypt & I like to try different receipes for him, will definitely be trying this one.
    I have just mastered ful & falafel, he loved it.

  6. Awesome recipe as usual, also great on a bed of spinach and a dollop of yoghurt on top! Lisa you are amazing, I love all of your content, the videos are fabulous, website is amazing and all of your recipes work perfectly. You make food interesting, healthy and DOABLE! Thank you so much.5 stars

  7. That is called “Menemen” in Anatolia and Shakshuka in North Africa. Its birthplace is Ottoman Palace, Istanbul. The tomato came to old continent and middle east very late, before tomato that dish was prepared by onion and eggs. And it was the acceptance dish for any chef candidates at the palace kitchen. Though it seems very easy it’s not. The magic was in cooking onions and it was taking hours.

  8. Loved this meal. I used onion powder and crushed garlic as I didn’t have any of them  fresh in the cupboard. I also added a fresh diced tomato. Very tasty and husband loved it. 5 stars

  9. Obsessed with this recipe! Happy to make a batch and eat for several days by myself. I usually cook a couple eggs in it, eat those day 1. Then fry fresh eggs the subsequent days.  I eat it on buttered sourdough or sometimes on tater tots to mix things up. It’s like a little breakfast skillet. Def don’t skip the goat cheese and cilantro!5 stars

  10. Just made this today and it is incredIble! I was even thinking about how to make some different variations, but the flavor is fantastic and a great way to change up eggs for breakfast! 5 stars

  11. This recipe is so versatile.  The first time—I used fresh tomatoes because I had them, otherwise followed the recipe. Today my son made it using a combination of fresh and canned diced tomatoes, and only added  onions and paprika, still wonderful. I did notice the diced tomatoes did not break down as much, probably could have cooked them longer.. Next time, we will try canned crushed tomatoes. Thank you for such a great recipe. 5 stars

  12. Thanks for a quick and great recipe Lisa. I halved the recipe easily, used smokey paprika and sprinkled on top of the herbs, goats cheese and avocado. Served with spicy pork sausages – dinner on the table in less than 30 minutes; Perfect!5 stars

  13. Whole canned tomatoes weird me out so I have never used them. Do they break down into smaller pieces pretty well? I can’t say tomato’s are my favorite but I don’t mind them in smaller chunks….or, can I used diced tomatoes? 

  14. I have been wanting to make this for years and never came round to it. But now that I’ve done it, it will be on my repeat list for sure. So so good. And so so easy! Husband loved it and it is such a good way to get in more veggies and less meat. Can’t wait to try the orange and green one also ;-)5 stars

    1. You can make the tomato base, then divide it into single servings with a single egg on top. Meal prep at its best!

  15. I am diabetic and have found that this recipe is exceptionally good for me as it is naturally low in carbohydrates. I use any color of bell peppers but leave them in long strips along with the onions. I occasionally substitute medium chunky salsa for the tomatoes and harrisa. Works just as well for me. I tend to lean toward Italian flavors in my dishes so I add some dried basil also. If I’m in the mood for a little meat and I have some leftover rotisserie chicken, I shred some in there also. I really love the flexibility of this dish. Thank you for sharing it.

  16. Wow, my mouth was watering the whole time I cooked this! What an awesome recipe! This is definitely going to be a staple meal of mine from now on! Thanks so much!5 stars

  17. I love this recipe. I grew up on a similar spice palette that was used. I was wondering if meat can be used in cooking this dish? I think that chorizo would go very well in this dish.

    1. Typically shakshuka doesn’t have meat – but there’s so many variations you can make with this concept :) So yes, you can add meat to this!

  18. There are so many versions of this delicious dish. The first time I made it, I added chick peas in the beginning, in addition to the eggs and Macedonian feta at the end. The seasonings I used were rose harissa, cumin, fresh ground cardamom, 

    1. There are definitely tons of ways to make this one – which you can also see the few variations I have of it on my website :)

  19. Repost: I posted earlier and mentioned I would love to make this except for the dairy…I meant eggs! Are there any alternatives to the eggs or is this a staple ingredient to this dish?

    1. A traditional shakshuka dish has poached eggs on top. Otherwise, it would just be a tomato based sauce with some veggies.

    2. Hi Janine

      A bit unconventional but for a vegan version as a replacement for the egg, I either use firm seasoned tofu slices, or dollops of hummus while cooking (sounds odd but it’s delicious!)  

      (Also for the author, just came across this post, great recipe!)

      1. Thanks for these options! I don’t care for this type of egg, and wasn’t sure a scrambled egg would work. I’m definitely up for trying tofu or hummus!!

  20. This is my first time making and eating this recipe. I absolutely loved it. The tutorial on your site was the easiest and best. Thank you. I will definitely be making this again!5 stars

  21. I made this the other evening after seeing it in the New York Times. I’m a vegetarian and farmer. I used 3 long type eggplants and 8 smallish tomatoes. Since I have I used Cajun seasoning. Thanks.5 stars

  22. I love eating this as a soup (thanks juicy tomatoes)! I just put the eggs on top of the sauce, turned out beautifully. Served it with some tabouli :) Yum!5 stars

  23. I didn’t make this recipe, but one very, very similar and it was delicious, as I know this one would be, however, I would suggest letting the tomato, onion, garlic and spice portion simmer on a low heat for 10 to 15 minutes before adding the eggs, as a lot of people have commented about the sauce being a bit too watery. By letting it cook down slowly, it reduces the liquid and concentrates the flavors.

  24. My first Shakshuka. I loved loved it! I used the fresh tomatoes from my Dad’s garden and fresh parsley. This will become a regular dish. Thanks for making it so simple with the video!!!5 stars

  25. I am looking for the single serve recipe. Also, would Tostitos think and chunky salsa work and just add the spices in and top with herbs?

    1. You can make the recipe as is, then portion it out for single servings while storing the rest away for later.

  26. I wasn’t sure if I would like this or not as I am not a huge fan of tomato sauce dishes but it was very tasty.  Mine was a bit watery so I may drain some of the liquid from the can nests time but otherwise not a bad first try! Does it freeze well?  

    1. Don’t drain the canned tomatoes – you’ll lose flavour. Just simmer gently to reduce the liquid and concentrate the flavour. Adding a drained can of any type of bean (cannellini, haricot, kidney, chick peas,etc.) makes it a more substantial meal as does adding half a sliced chorizo if you don’t have a problem with meat or authenticity.4 stars

  27. Love Shakshuka but think this recipe needs more intense tomato-a can of whole tomatoes is very watery. I would drain it. Also I add 2/tbsp tomato paste.  The dish as I have had it is a bit chunky. With enough liquid left to poach eggs.  More like a stew rather than soup. I first had it in Chicago maybe 30 years ago at a fabulous trendy place called Mama Desta’s Dead Sea Restaurant. Served in communal bowl with flat bread as cutlery. Divine. 4 stars