The Best Traditional Shakshuka Recipe

Shakshuka is a healthy tomato and egg breakfast recipe featuring poached eggs in a rich tomato sauce, seasoned with aromatic spices and garnished with feta cheese, avocado, and fresh herbs. It’s an easy breakfast recipe adaptable to whatever veggies you have in the fridge.

This delicious Turkish breakfast recipe of poached eggs simmered in a stewed tomato, and red pepper sauce has found its way into homes across the globe. This cuisine is a feast for the eyes and a tantalizing treat for the taste buds, boasting an array of bold and aromatic spices that are sure to awaken the senses. This one-pan casserole is warmly filling and a wholesome alternative to the typical breakfast fare of eggs and toast. It’s also an excellent way to use ripe tomatoes, spices, eggs, and leftover veggies.

What is Shakshuka?

Shakshuka is a delicious and flavorful dish that originated in North Africa and is now famous throughout the Middle East and Mediterranean regions. The name means “a mixture” or “shaken” in the Tunisian dialect. And trust me, this is all you have to do! Just mix it all. It is a simple yet satisfying combination of simmering onions and aromatic spices in a creamy tomato-based sauce with perfectly poached eggs on top.

Speaking of the toppings, I like adding a tang of feta cheese, a bit of heat from chili flakes, and a creamy touch of avocado. The tangy feta cheese complements the rich tomato sauce and adds a satisfying depth of flavor. The chili flakes impart a hint of spice, which balances out the sweetness of the tomatoes, while the avocado adds a buttery texture that pairs perfectly with the other ingredients.

And don’t forget to toast some bread or pita to dip into the delicious Shakshuka sauce to make it a perfect comfort food for breakfast, lunch, or dinner.! It’s the perfect way to enjoy every last bit of this flavorful Middle Eastern-inspired breakfast dish.

Ingredient to make Shakshuka Recipe

The ingredients used in Shakshuka are simple yet flavorful and offer a range of health benefits. Let’s look at the ingredients you’ll need to make the Shakshuka recipe.

Tomatoes – The base of Shakshuka is a rich and flavorful tomato sauce. You can use canned or fresh tomatoes, depending on your preference.

Onions – Half of an onion is sautéed along with the red pepper to provide a savory base flavor to the dish. It adds depth and aroma to the tomato sauce.

Spices – A blend of spice blend of red pepper, curry powder, and Thai chili, adds flavor and depth to the tomato sauce.

Eggs – Turn this breakfast recipe into a protein-packed meal by adding poached eggs, which cook in the tomato sauce until the whites are set, and the yolks are still runny.

Garnished – Elevate the flavor and visual appeal of this egg breakfast with the garnishes of your choice. Thai chili peppers add spiciness, chili flakes bring color and heat, feta cheese provides creaminess, avocado adds a refreshing touch, and fresh cilantro brings a burst of freshness.

How to make Shakshuka Recipe

Follow these simple steps to create your own delicious homemade Shakshuka:

Sauté the Vegetables

Heat oil in a large skillet over medium heat. Add thinly sliced red peppers, onions, and sauté until translucent.

Add the Tomato

Toss the finely chopped tomato and gently mix until it softens and releases its juices.

Enhance the Flavor

Add tomato paste, curry powder, Thai chili, and chopped cilantro to the skillet. Gently stir the mixture to ensure the ingredients are well combined. Season with salt and pepper to taste.

Simmer and Add Eggs

Pour in ¼ cup of water and carefully crack the eggs into the skillet. Cover the skillet and cook until the eggs reach your desired doneness.

Garnish and Serve

Once cooked, garnish the dish with Thai chili peppers, chili flakes, feta cheese, avocado, and cilantro. Serve the Shakshuka immediately with your favorite warm bread, including garlic or challah bread.

Shakshuka Egg Notes

When making Shakshuka, keeping a close eye on the eggs while they’re poaching to ensure they’re cooked to your desired level of doneness is essential. Knowing when the eggs are done cooking is the most crucial part of making Shakshuka. Some people prefer eggs with a runny yolk, while others prefer fully cooked.

Residual heat continues cooking the eggs, so removing the skillet from the heat is essential when the eggs are almost done. You can test the eggs by gently shaking the skillet to see if the whites are set and the yolks are still runny. If the whites are still translucent, let the mixture cook for a few more minutes until the egg whites are mostly opaque.

Overcooked eggs can lead to a dry and rubbery shakshuka recipe, while undercooked eggs can make it runny and unappetizing. Covering the skillet with a lid while cooking is one trick to help ensure that the eggs cook evenly. The steam will help cook the eggs from the top while the residual heat cooks them from the bottom.

FAQ’s

What to serve with Shakshuka?

Shakshuka is satisfying on its own, but still, it welcomes a whole lot of sides to serve with . Here are some popular options:

Crusty Bread – A loaf of crusty bread perfectly complements Shakshuka, especially when used to soak up the delicious tomato sauce.

Pita Bread – Pita bread has a soft, fluffy texture and a mild flavor, making it an ideal accompaniment to Shakshuka’s rich, spiced tomato sauce and creamy eggs.

Salad – A simple side salad with fresh greens, cherry tomatoes, and a light vinaigrette can help balance the richness of the Shakshuka.

Rice – Shakshuka can be served over a bed of rice, which helps make it more filling and can absorb the flavors of the tomato sauce.

Yogurt – A dollop of plain yogurt on top of the Shakshuka can help to balance the heat and add an incredible, creamy contrast to the rich tomato sauce.

Is Shakshuka a breakfast or dinner dish?

Shakshuka is a versatile dish that can be enjoyed for any meal of the day. It’s a popular breakfast and brunch dish but can also be served for lunch or dinner.

How long does Shakshuka keep?

Shakshuka is best eaten immediately after it’s made, but you can store leftovers in the refrigerator for up to 3 days. When reheating, heat it gently to avoid overcooking the eggs.

Can Shakshuka be frozen?

Shakshuka is not a good dish to freeze because the texture of the eggs will change after being frozen and thawed.

Can I make Shakshuka without eggs?

You can make a vegetarian version of Shakshuka by omitting the eggs and serving the tomato and pepper sauce as a side dish.

Can I make Shakshuka in advance?

While Shakshuka is best enjoyed fresh and immediately after cooking, you can make certain preparations in advance to save time. One approach is to prepare the tomato sauce ahead of time and store it in an airtight container in the refrigerator. When ready to serve, reheat the sauce in a skillet, crack the eggs, and follow the recipe.

Can I use other vegetables in Shakshuka?

Absolutely; feel free to play with a medley of vegetables to make your own version of Shakshuka, such as zucchini, eggplant, or spinach. However, remember that these vegetables may increase the cooking time and change the dish’s flavor.

Traditional Shakshuka Recipe

Shakshuka is a healthy tomato and egg breakfast recipe featuring poached eggs in a rich tomato sauce, seasoned with aromatic spices and garnished with feta cheese, avocado, and fresh herbs. It’s an easy breakfast recipe adaptable to whatever veggies you have in the fridge.

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Ingredients

• 2 tbsp oil
• ½ red pepper
• ½ onion
• 1 tomato
• 1 tbsp tomato paste
• ¼ tsp curry powder
• 1 Thai chili
• 1 tbsp chopped cilantro
• ¼ cup water
• 5 eggs
• Salt & pepper (to taste)

Garnishes

• Thai chili peppers
• Chili flakes
• Feta cheese
• Avocado
• Cilantro

Instructions

1. Add oil, red pepper, and onion in a large skillet and sauté over medium heat until the onion becomes translucent.
2. Toss in finely chopped tomato and gently mix until soft.
3. Add tomato paste, curry powder, Thai chili, and chopped cilantro, gently stirring the mixture to ensure the ingredients mix well—season with salt and pepper to
   taste.
4. Pour water into the mixture, crack the eggs, and cook covered to achieve your desired consistency.
5. Garnish with Thai chili pepper, chili flakes, cilantro, avocado, and feta cheese.
6. Serve right away with garlic or challah bread, and enjoy!

Notes

Use a high-quality skillet – A large cast-iron skillet is ideal for making Shakshuka because it distributes heat evenly and retains heat well. It helps to cook the tomato and egg mixture evenly.

Customize the spice level – Shakshuka is a versatile dish that can be customized to your liking. If you are not a fan of spice, reduce or omit the red pepper. If you like it hot, add extra red pepper or chili flakes.

Use fresh and ripe tomatoes – Fresh, ripe tomatoes will give your Shakshuka a more vibrant flavor and color. You can use canned diced tomatoes if fresh tomatoes are not in season.

Let the tomato sauce simmer – Simmering the tomato sauce for a while will let the flavors meld together and thicken it. It creates a rich and flavorful base for the eggs.

Use high-quality toppings – A generous topping of crumbled feta cheese, fresh herbs, and a sprinkle of chili flakes is the perfect finish for Shakshuka.