shakshuka recipe

What is Shakshuka?

Shakshuka is the kind of dish that makes you wonder why you haven’t been eating it every single day. Imagine a sizzling skillet filled with a rich tomato sauce, spiced to perfection, with perfectly Fried Eggs nestled right in the middle. It’s like a warm hug for your taste buds.

Today, we’re sharing the simplest and most delicious shakshuka recipe you’ll ever make!

Shakshuka isn’t just about the taste—it’s a dish steeped in history. It originated in North Africa, specifically Tunisia, where it’s been a breakfast staple for centuries. The name “shakshuka” comes from the Arabic word for “mixture” or “shaken,” which makes sense when you see how all the ingredients come together in one glorious, saucy mess. Some even say the word has Amazigh origins, tying it to the rich food culture of Morocco, Algeria, and beyond.

What Does Shakshuka Taste Like?

If you’ve never tried shakshuka, you’re in for a treat. The sauce is a beautiful blend of sweet, tangy, and spicy flavors. The tomatoes bring a natural sweetness, while the onions add depth. The chili peppers give it a kick that wakes up your senses, and the eggs? They’re creamy, rich, and perfectly cooked, blending into the sauce like they were always meant to be there.

Easy shakshuka recipe

Shakshouka Main Ingredients

The beauty of shakshuka lies in its simplicity. You don’t need anything fancy—just a handful of kitchen staples:

• 5 medium-sized tomatoes: The star of the show. Use ripe, juicy tomatoes for the best flavor.
• 1 onion: White onion with a golden peel is best for a slight sweetness.
• 4 peppers: A mix of green and red chili peppers for that spicy kick. You can adjust the heat to your liking.
• 5 eggs: The creamy, dreamy element that ties it all together.
• 1 tbsp each of olive oil and butter: A mix of both for richness and depth of flavor.
• A pinch of Salt & black pepper: Essential seasoning to bring out all the flavors.
• ½ tsp sugar: To balance the acidity of the tomatoes.

Optional toppings: 

Fresh herbs like parsley or cilantro, or even a sprinkle of mozzarella or halloumi cheese for a creamy, tangy twist.

How to Make Shakshuka – Step-by-Step

This easy shakshuka recipe comes together in about 30 minutes. Let’s get cooking!

Step 1: Prep the Veggies

• Finely chop the onion and peppers.
• Peel and finely dice (or grate) the tomatoes—you want them soft and saucy!

Step 2: Sauté the Veggies

• Heat 1 tbsp olive oil + 1 tbsp butter in a pan over medium-high heat.
• Add onions and cook for 30 seconds, then toss in the peppers and sauté for another 30 seconds.
• Add the chopped tomatoes, a pinch of salt & black pepper & sugar, and stir everything together.
• Lower the heat so the tomato doesn’t burn.
• Let the sauce simmer for 5 minutes on Low heat until it thickens into a rich shakshuka sauce.

Step 3: The Egg Moment

• Make small wells in the sauce and crack the eggs into them.
• Cover the pan and let them cook until the whites are set but the yolks are still slightly runny (or to your preference!).

Pro Tip: You can either keep the eggs whole (classic poached style), slightly swirl the yolk into the whites, or mix everything together for a more scrambled version. It’s all about what you love!

Step 4: The Finishing Touches

• Sprinkle mozzarella or halloumi cheese over the eggs and let it melt.
• Garnish with fresh parsley and serve immediately.

What is Shakshuka Served With?

Traditionally, shakshuka is served with warm pita bread to soak up all that delicious sauce. But sourdough or a rustic baguette work beautifully too. You can also pair it with olives and a cup of hot tea for a Mediterranean-inspired breakfast spread.

Here are some other ways to enjoy it: 

• Can shakshuka be eaten with rice? Yes, you can eat shakshuka with rice! It’s a hearty, filling option for lunch or dinner.
• Can Shakshuka have meat? Yes! Ground beef or lamb is a popular addition in some regions. Served with rice, it makes a great meal.
• Can shakshuka be eaten cold? Shakshuka is best eaten hot. The eggs taste much better when they’re fresh and warm. Eating it cold won’t be as enjoyable.

Can Shakshuka Be Made Ahead and Reheated?

Yes! You can make the shakshuka sauce in advance and store it in the fridge for up to 3 days. When ready to eat, simply reheat it, crack in fresh eggs, and cook as usual.

If you have leftovers, they can be refrigerated and reheated the next day—just be careful not to overcook the eggs.

Why You’ll Love This Shakshuka Recipe

• Quick & Easy – One pan, simple ingredients, ready in 30 minutes.
• Customizable – Make it spicier, add meat, or go full veggie!
• Meal Anytime – Breakfast, lunch, or dinner—it always hits the spot.
• Perfect for Sharing – A dish made for gathering around the table with friends and family.
• Healthy & Nutritious – Packed with vitamins from tomatoes, peppers, and spices and rich in protein from eggs. It’s a balanced meal that’s low in carbs and full of flavor.

Nutrition Facts (Per Serving)

• Calories: ~250-300 kcal
• Protein: ~13-15g
• Fat: ~15-20g
• Carbohydrates: ~12-15g
• Fiber: ~3-4g
• Sugars: ~7-8g
• Cholesterol: ~190-220mg
• Vitamins: A, C, and K

Try it out, snap a pic, and let me know: Did you like it for breakfast or dinner