Okay, friends, let me tell you about my absolute favorite weekend brunch dish: Shakshuka! Seriously, if you’re looking for something that’s incredibly flavorful, surprisingly easy to make, and always a crowd-pleaser, this is it. Think of it as the love child of a simple tomato sauce and perfectly poached eggs, but with a kick that’ll wake you right up. My grandmother used to make something similar, and the aroma always filled the house with warmth and comfort. It’s even easier to make than a frittata, and honestly, I think it tastes even better. The first time I made it, I was hooked and I know you will be too!

What is Shakshuka?

So, what *is* Shakshuka, exactly? It’s essentially a dish of eggs poached in a spicy tomato and Pepper Sauce, popular in North Africa and the Middle East. The name comes from a Tunisian Arabic word meaning “all mixed up.” It’s a rustic, comforting meal that’s perfect for breakfast, brunch, lunch, or even dinner! Think of it like a spicy, flavorful hug in a pan. It’s essentially like Italian eggs in purgatory but with more kick! Every family has their own take on it, of course, but the basic idea is always the same: delicious, saucy goodness with perfectly cooked eggs nestled right in.

Why you’ll love this recipe?

There are so many reasons why I’m absolutely obsessed with this Shakshuka recipe. First and foremost, the flavor is just incredible. The combination of sweet tomatoes, smoky peppers, fragrant spices, and perfectly runny yolks is pure magic. What I love most about this is how simple it is to throw together. Seriously, it only takes about 30 minutes from start to finish, which is a lifesaver on busy mornings. It’s so easy, in fact, that my teenagers can even make it! Plus, it’s incredibly budget-friendly, using pantry staples and inexpensive ingredients. Ground turkey can easily be subbed for the sausage and you can leave out the sausage altogether. Don’t even get me started on its versatility – you can customize it with all sorts of different vegetables, cheeses, and spices to suit your taste. It is also great served with fresh baked pita bread, crusty bread, or even over pasta. In my opinion, it blows eggs benedict and every other egg dish out of the water. I think this is also the perfect dish to introduce new spices to your diet! I find that using higher quality canned tomatoes also really make a difference and adds to the flavor.

How do I make Shakshuka?

Quick Overview

Making Shakshuka is easier than you might think! You’ll start by sautéing some onions, peppers, and garlic, then add crushed tomatoes, spices, and a touch of sugar. Let that simmer until it’s nice and thick, then create little wells in the sauce and crack your eggs right in. Cover the pan and let them cook until the whites are set and the yolks are still runny. Top with fresh herbs and serve with crusty bread for dipping. Trust me, you’ll impress everyone!

Ingredients

For the Sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28-ounce) can crushed tomatoes. San Marzano tomatoes are the best!
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

For the Eggs:

• 6 large eggs

Optional Additions

• Crumbled feta cheese
• Hot sauce
• Sausage, chorizo, or chickpeas

What are the steps to

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! That’s the worst!

Step 2: Add the Spices

Stir in the cumin, paprika, and cayenne pepper and cook for about 30 seconds. Is it safe to How do I wake up spices?

Step 3: Simmer the Sauce

Add crushed tomatoes and tomato paste, then add sugar, salt, and pepper. Mix well. Stir well to combine. If the sauce is too thick, bring it to a boil, then reduce the heat and cook for at least 15 minutes. Has the sauce thickened? The longer it simmers, the more flavorful it becomes. I always sneak a taste and adjust the seasoning as needed.

Step 4: Add the Eggs

Using the back of a spoon, make six small wells in the sauce. Crack an egg into each well. Try to keep the yolks intact!

Step 5: Cook the Eggs

Cover the skillet and cook for about 5-8 minutes, or until the egg whites are set but the yolk is not. How long does it take for a yolk to cook?

Step 6: Garnish and Serve

Remove the skillet from the heat and garnish with fresh parsley and crumbled feta cheese (if using). Serve immediately with crusty bread for dipping.

What should I serve it with?

Shakshuka is incredibly versatile, and there are so many ways to enjoy it.

For Breakfast:Pair it with a strong cup of coffee or mimosa. What are some good side dishes to serve with bacon or sausage? A side of fresh fruit is also a nice addition.

For Brunch:How can you serve Shakshuka in individual ramekins? Offer a variety of toppings, like avocado, hot sauce, and different cheeses. What are some good cocktails to try?

As Dessert: While Shakshuka is typically savory, it can also be enjoyed as a light meal. The spicy sauce complements the creamy yolks perfectly. Serve it with a simple green salad for a balanced meal.

For Cozy Snacks:On a chilly evening, there’s nothing better than curling up with some Shakshuka. I love to add a dollop of sour cream or yogurt for extra richness. What is a family tradition and perfect for those cozy nights?

How can I improve my Shakshuka?

How do I make a perfect Shakshuka every time? What is the best advice I can give you?

Spice it Up:Don’t be afraid to experiment with different spices. What are some good substitutes for hot sauce? What is the best cayenne pepper to use?

What is simmer, SimmerWhat is the best way to make a sauce that is good to eat? What is the best way for flavors to meld together? I usually let mine simmer for at least 30 minutes.

Egg-cellent eggs Use the freshest eggs you can find for the best flavor and texture. And be gentle when cracking them into the sauce – you want to keep those yolks intact!

Cheese, Please: Feta cheese is the classic topping for Shakshuka, but you can also use goat cheese, mozzarella, or even a sprinkle of Parmesan. The saltiness of the cheese complements the sweetness of the tomatoes perfectly.

Bread is Your Best Friend: Don’t even think about serving Shakshuka without some crusty bread for dipping. It’s essential for soaking up all that delicious sauce.

Ingredient Swaps: If you don’t have bell peppers on hand, use poblanos! Want to omit the tomatoes? No problem, use a jar of your favorite marinara sauce instead! Get creative and make it your own!

Herb it Up: Parsley is great, but don’t be afraid to experiment with other fresh herbs like cilantro, basil, or dill. I find the cilantro adds a citrus-like component that really shines in this recipe!

Storing and Reheating Tips

While Shakshuka is best enjoyed fresh, you can store leftovers in the refrigerator for up to 3 days.

Room Temperature: I would never suggest leaving the finished dish out at room temperature to eat. The eggs should always be reheated for food safety purposes.

Refrigerator Storage: Store it in an airtight container in the refrigerator. When you’re ready to reheat, simply microwave it for a few minutes, or warm it up in a skillet over low heat. Be careful not to overcook the eggs!

Freezer Instructions: I don’t recommend freezing Shakshuka, as the texture of the eggs can change when thawed. However, you can freeze the sauce on its own. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before using.

Glaze Timing Advice: If you’re making Shakshuka ahead of time, wait to add the eggs until you’re ready to serve it. This will prevent them from becoming rubbery or overcooked.

Frequently Asked Questions

Final Thoughts

So, there you have it – my go-to Shakshuka recipe! I truly hope you give it a try. It’s such a comforting, flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick and easy breakfast, a satisfying brunch, or a light and delicious dinner, this recipe has got you covered. And if you love this recipe, be sure to check out my other egg dishes and easy brunch ideas. Happy cooking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know if you tried the recipe and how you switched it up to make it your own!