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There’s something deeply comforting about a dish that can cradle an egg so perfectly.
Shakshuka does just that, and it’s the kind of meal that feels right at any hour.
More Than Just a Breakfast Dish
While its origins are rooted in North African morning tables, this dish has a wonderful habit of blurring meal lines.
It’s equally at home as a lazy Sunday brunch centerpiece or a quick, satisfying weeknight dinner solution.
The name itself comes from a Tunisian word meaning “shaken up” or “mixed,” which is a pretty great description of the process.
You’re essentially building layers of flavor in one pan, a simple act that yields something truly special.
Ingredients Needed for the Recipe
Here’s what you’ll gather to create this vibrant one-pan wonder. Each ingredient plays a specific role, building the foundation, the spice, and the finish.
- Extra-virgin olive oil: Used for sautéing, it adds a fruity, rich base note that carries all the other flavors.
- Yellow onion & red bell pepper: These form the aromatic vegetable base, providing sweetness and a sturdy texture.
- Garlic, smoked paprika, ground cumin, & cayenne: This is the flavor engine—garlic for pungency, paprika for smokiness, cumin for earthiness, and a pinch of cayenne for a gentle heat whisper.
- Canned crushed tomatoes: They create the lush, tangy sauce that is the bedrock of the dish, simmering into a thick, perfect bed for the eggs.
- Harissa paste: This is the secret weapon, a North African chili paste that adds a deep, complex heat and a touch of fruity spice.
- Fresh spinach: It wilts right into the sauce, adding a pop of color and a tender, nutritious element.
- Large eggs: The stars of the show, they poach directly in the simmering sauce, their yolks becoming a luxurious sauce of their own.
- Feta, parsley, avocado & bread: These are your finishes—feta for salty tang, herbs for freshness, avocado for creaminess, and bread for the essential scooping.
Finding Your Perfect Harissa
Harissa paste can be the variable that defines your shakshuka’s personality.
It’s worth checking the label because spice levels differ wildly between brands.
A mild harissa will give you warmth without overwhelming, perfect for a family table.
If you’re after a fiery experience, seek out a spicy version, or even add a pinch of red pepper flakes with the spices.
How to make Best Shakshuka?
The magic here is in the layering. You’re not just making a sauce; you’re building a home for those eggs.
Follow these steps, and you’ll have a stunning dish with minimal cleanup.
Step 1 – Sauté the Aromatics
Warm the olive oil in your large, lidded skillet over medium heat.
Add the chopped onion, diced red bell pepper, salt, and a few grinds of black pepper, then cook until everything is soft and fragrant, about 6 to 8 minutes.
Step 2 – Bloom the Spices
Reduce the heat to medium-low and add the minced garlic, smoked paprika, cumin, and optional cayenne.
Stir constantly for just about 30 seconds—you’ll smell the spices waking up, becoming fragrant and toasty.
Step 3 – Build and Thicken the Sauce
Pour in the entire can of crushed tomatoes and add the harissa paste.
Give it a good stir, bring it to a gentle simmer, and let it bubble away for a full 15 minutes. This patience is key for a thick, rich base.
Step 4 – Wilt Greens and Add Eggs
Stir the chopped spinach into the thickened sauce until it just wilts.
Now, use the back of a spoon to create little wells or nests in the sauce. Gently crack an egg into each well.
Step 5 – Poach to Perfection
Cover the skillet immediately. This traps the steam, which gently poaches the eggs.
Cook for 5 to 8 minutes, depending on how set you like your yolks. Remember, they’ll keep cooking a bit off the heat.
Step 6 – Garnish and Serve
Remove the lid, season with a final pinch of salt and pepper, and scatter over the crumbled feta, fresh parsley, sliced avocado, and any other toppings.
Bring the whole, beautiful skillet right to the table with plenty of toasted bread on the side.
The Art of Toppings and Serving
This is where you make the dish your own. Toppings aren’t just garnish; they’re essential textural contrasts.
A handful of microgreens adds a peppery crunch, while creamy avocado balances the sauce’s acidity.
For serving, you absolutely need something to mop up that incredible sauce.
Warm pita bread is classic and perfect, but don’t overlook a thick slice of crusty sourdough or a simple toasted baguette.
Tips
A few simple pointers can elevate your shakshuka from good to unforgettable.
- Don’t rush the sauce simmer. That 15-minute simmer is non-negotiable for concentrating flavors and achieving a thickness that can support the weight of the eggs without them sinking into a watery pool.
- Choose your skillet wisely. A large (12-inch is ideal) skillet with a tight-fitting lid is your best friend here. The lid is crucial for creating the steam chamber that poaches the eggs evenly.
- Fit the eggs to your pan. The recipe suggests 3 to 5 eggs. The right number is however many can fit comfortably in your specific pan with a little space between them, so they don’t merge into one giant egg pancake.
- Watch the eggs like a hawk. For perfectly runny yolks, aim for the 5-minute mark. If you prefer them firmer, go up to 8. Lift the lid to check, as all stoves and pans conduct heat a little differently.
Clever Variations for Next Time
Once you’ve mastered the classic, the world of shakshuka opens up. It’s a wonderfully adaptable template.
Try swapping the spinach for kale or Swiss chard, adding a diced zucchini with the peppers, or stirring in a can of drained chickpeas for extra heartiness.
For a “green” shakshuka, replace the tomato base with a purée of herbs, leeks, and greens.
In the fall, a base of roasted butternut squash or sweet potato makes a beautifully sweet and savory version.
Storing and Reimagining Leftovers
Leftover shakshuka sauce, without eggs, keeps beautifully for up to 3 days in the fridge.
Reheat it in a small pan and poach a fresh egg in it for a spectacular quick meal.
If you have leftover fully-assembled shakshuka, the eggs will firm up upon reheating.
It’s still delicious, though—consider chopping it all up and folding it into warm grains for a hearty breakfast bowl.
The true beauty of shakshuka lies in its simplicity and its soul.
It’s a direct route to a meal that feels both nourishing and exciting, a quiet little triumph from a single pan.
Best Shakshuka Recipe
Description
This shakshuka recipe is satisfying and delicious for any meal of the day! An easy one-pan dish, it features eggs poached in a spicy tomato sauce made with bell peppers, spinach, and North African spices like cumin, paprika, cayenne, and harissa. It’s a vegetarian favorite that’s hearty, flavorful, and perfect with crusty bread for scooping up every last bite.
ingredients
Instructions
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Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
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Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
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Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
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Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
Nutrition Facts
Servings 3
Serving Size 1 serving (based on 3 servings)
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 215mgmg72%
- Sodium 680mgmg29%
- Potassium 720mgmg21%
- Total Carbohydrate 20gg7%
- Dietary Fiber 5gg20%
- Sugars 9gg
- Protein 15gg30%
- Calcium 15 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Harissa substitute: If you don’t have harissa, use 1 tsp smoked paprika + ½ tsp chili powder + ½ tsp tomato paste.
- Make it ahead: The sauce can be made up to 3 days in advance. Reheat before adding eggs.
- Extra creamy: Add a dollop of Greek yogurt or tzatziki on top before serving.
- Gluten-free option: Serve with gluten-free toast or skip the bread entirely.
Frequently Asked Questions
What is shakshuka?
Shakshuka is a North African dish of eggs poached in a spiced tomato and bell pepper sauce. The name comes from the Tunisian Arabic word for “shaken up,” reflecting its rustic, mixed-together style.
Can I make shakshuka without harissa?
Yes! You can substitute with a mix of paprika, cumin, and a touch of chili or cayenne. For depth, add a spoonful of tomato paste.
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.