Introduction
Wondering how to make classic shakshuka at home? It was first created in the food cultures of North Africa and the Middle East. It features eggs gently poached in a rich tomato sauce filled with garlic, onions, and bell peppers. Spiced with warm flavors like cumin and paprika, it’s a comforting one-pan meal that’s both healthy and satisfying.
People around the world love shakshuka for breakfast, brunch, or even dinner. It’s quick to prepare, easy to customize, and perfect for sharing. Whether you’re a beginner cook or a kitchen pro, you’ll enjoy how effortless it is.
In this post, you’ll learn how to make a classic shakshuka recipe step by step. We’ll walk you through the ingredients, cooking tips, and serving ideas. This is your go-to guide for a quick and easy shakshuka that always impresses.
Let’s dive in and bring this flavorful skillet dish to your table!
What Is Shakshuka? (Origins & Meaning)
Origins of Shakshuka: North African & Middle Eastern Roots
Shakshuka comes from North Africa. It later spread to the Middle East. Countries like Tunisia and Morocco all have their own versions. It’s now a staple in both regions.
Meaning of the Word “Shakshuka”
The word “shakshuka” means “a mixture” in Arabic. It refers to the way the ingredients come together in one pan. The name fits this classic shakshuka recipe perfectly.
Regional Variations: Tunisian vs Moroccan Styles
Tunisian shakshuka is known for its bold and spicy flavor. Moroccan versions often include ingredients like olives or preserved lemon. Each regional style adds its own unique twist to the traditional dish.
Why It’s Traditionally Served for Breakfast or Brunch
Shakshuka is quick, filling, and made with simple ingredients. That’s why people love it in the morning. It gives energy and warmth, perfect for starting the day.
Rise in Global Popularity
Today, you can find shakshuka in cafés around the world. It’s trendy, healthy, and easy to make. This classic egg-and-tomato dish now appears on brunch menus everywhere.
Essential Ingredients for Classic Shakshuka
Eggs: The Main Protein
Eggs are the heart of this dish. You poach them directly in the tomato sauce. They turn soft, creamy, and full of flavor. Every classic shakshuka recipe starts with good-quality eggs.
Tomatoes: Canned or Fresh
Tomatoes form the rich base of shakshuka. You can use canned tomatoes for ease or fresh ones for a natural taste. They create the perfect sauce to cradle the eggs.
Garlic, Onion & Bell Peppers
These ingredients build deep flavor. Sauté them until soft to release their sweetness. Together, they create a strong and savory base for the sauce.
Spices: Cumin, Paprika, and Chili Flakes
Spices bring warmth and aroma. Use cumin and paprika for earthy notes. Add chili flakes for heat. If you like bold flavors, stir in a spoon of harissa.
Optional Add-ins: Feta, Olives, and Fresh Herbs
Top your shakshuka with feta cheese for a creamy bite. Add olives for a salty touch. Sprinkle fresh parsley or cilantro for color and freshness.
Step-by-Step Instructions for Cooking Shakshuka
Step 1: Sauté Onions, Garlic, and Peppers in Olive Oil
Start by heating olive oil in a frying pan on medium heat. Add chopped onions, garlic, and bell peppers. Stir and cook until soft and fragrant. This builds the base flavor of your classic shakshuka recipe.
Step 2: Add Spices and Tomatoes, Simmer Until Thickened
Now stir in your spices—cumin, paprika, and chili flakes. Then add the crushed or fresh tomatoes. Mix well and let the sauce simmer for 8 to 10 minutes. It should thicken slightly and smell amazing.
Step 3: Create Wells and Gently Crack in Eggs
Use a spoon to make small wells in the sauce. Carefully crack an egg into each well. Keep the yolks whole. This step gives shakshuka its signature look and taste.
Step 4: Cover and Cook Until Eggs Are Set to Your Liking
Cover the skillet with a lid. Let the heat of the sauce cook the eggs until set. For soft yolks, cook for 5 to 6 minutes. For firmer eggs, leave them a bit longer.
Step 5: Garnish with Parsley, Feta, or Chili Oil
When the eggs are cooked to your liking, remove the pan from heat. Add chopped parsley or cilantro on top. You can also sprinkle crumbled feta or drizzle a little chili oil for extra flavor.
Tips to Make the Best Shakshuka at Home
Use a Cast-Iron or Non-Stick Skillet for Even Cooking
Choose a cast-iron or non-stick pan. It spreads heat evenly and prevents sticking. This helps your eggs cook just right and your sauce stay smooth.
Don’t Overcook the Eggs—Runny Yolks Are Ideal
Pay attention to the eggs as they simmer in the sauce. Runny yolks make your classic shakshuka recipe rich and creamy. Take the pan off the heat once the whites are set.
Balance the Spices for Flavor Without Overpowering
Use cumin, paprika, and chili flakes in the right amounts. Too much can hide the taste of tomatoes and eggs. Always taste and adjust before adding more.
Add a Spoon of Harissa or Chili Paste for Heat
Want extra heat? Mix in a spoonful of harissa or chili paste. It adds bold flavor and a spicy kick without changing the dish too much.
Serve with Crusty Bread, Pita, or Flatbread for Dipping
Shakshuka is best with bread on the side. Use pita, flatbread, or a slice of crusty loaf. The sauce and eggs are perfect for dipping.
Serving Ideas and Variations
Add Chickpeas or White Beans for a Heartier Version
You can mix in chickpeas or white beans for extra protein. They make your classic shakshuka recipe more filling. This works well for lunch or dinner.
Top with Avocado Slices or Crumbled Goat Cheese
Add creamy avocado on top just before serving. Or try crumbled goat cheese for a rich, tangy flavor. Each one complements the eggs and savory tomato base beautifully.
Pair with a Side Salad or Roasted Veggies for Brunch
Serve shakshuka as part of a complete brunch by adding a simple side salad or some oven-roasted vegetables. Crisp greens, cherry tomatoes, or grilled zucchini bring a fresh contrast that balances the rich, spiced tomato sauce and soft eggs.
Make It Spicy with Jalapeños or Hot Sauce
If you like heat, slice in fresh jalapeños or drizzle hot sauce over the eggs. This adds a bold twist while keeping the dish balanced and flavorful.
Try Green Shakshuka (with Spinach and Herbs)
Want something different? Try green shakshuka. Use spinach, kale, or herbs instead of tomatoes. It’s light, fresh, and just as satisfying.
Classic Shakshuka Recipe
Classic Shakshuka Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper chopped
- 2 –3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes optional
- 1 can 400g / 14 oz crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro chopped (for garnish)
- Optional: crumbled feta cheese or olives
- Bread for serving pita, flatbread, or crusty loaf
Instructions
- Heat oil in a large skillet over medium heat.
- Sauté onion and bell pepper for 5–6 minutes until soft.
- Add garlic and spices, stir for 1 minute.
- Pour in crushed tomatoes, season with salt and pepper. Simmer for 8–10 minutes until thick.
- Make 4 small wells in the sauce. Crack an egg into each one.
- Cover the pan and cook for 5–7 minutes, until whites are set and yolks are slightly runny.
- Garnish with herbs, and add feta or olives if using.
- Serve hot with bread for dipping.
10 Frequently Asked Questions About Shakshuka
1. Can I make shakshuka without eggs?
Yes! You can skip the eggs and add tofu, chickpeas, or even halloumi for a vegan or vegetarian version.
2. Is shakshuka spicy?
It depends on your taste. You can keep it mild or make it spicy with chili flakes, jalapeños, or harissa.
3. What can I serve with shakshuka?
Serve it with crusty bread, pita, flatbread, or a fresh salad. It also pairs well with roasted veggies.
4. Can I store leftover shakshuka?
Yes. Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove.
5. What’s the difference between shakshuka and menemen?
Shakshuka keeps the eggs whole. Menemen (from Turkey) scrambles the eggs into the tomato mixture.
Conclusion
Shakshuka is a simple dish with big flavor. You only need one pan and a few fresh ingredients. That’s what makes this classic shakshuka recipe so special.
It’s warm, comforting, and ready in minutes. Plus, it works with whatever you have—spicy, mild, or topped with cheese.
Feel free to make it your own. Add beans, swap herbs, or turn up the heat. Each of theses= versionsprovides a bold taste and a cozy feel.
Now it’s your turn! Try this quick and easy shakshuka at home. Snap a photo, share your twist, or drop a tip in the comments.
Ready to make your own classic shakshuka recipe? Let us know how it turns out!
Now it’s your turn! Try this quick and easy shakshuka at home. Snap a photo, share your twist, or drop a tip in the comments.
Ready to make your own classic shakshuka recipe? Try our Shakshuka with Feta and Sumac: A Middle Eastern Brunch Delight.
For more recipes, try our: