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This is hands-down the best shakshuka recipe! All my shakshuka tips, plus, tips for making shakshuka for one.
This one is for you! Yes, you. Even though I have made lots of unique twists on shakshuka from green shakshuka to shakshuka puttanesca, I get requests for classic shakshuka almost weekly! So I finally wrote out the recipe for y’all. Maybe it’s bold to call this the best shakshuka recipe, but I have made shakshuka a lot, so I’ve tried tons of different variations! Here are all my secrets so you too can make the best shakshuka recipe ever.
Some tips for shakshuka gold- use good quality ingredients all around. Especially the tomatoes- I prefer fire-roasted for extra flavor. Don’t skip the tomato paste- it adds even more flavor. Add some sort of heat element- I love harissa but some jalapeños or chili pepper flakes add a great touch too. Be patient with the eggs as they take a bit of time to cook but also keep an eye on them so you don’t overcook them! You don’t want to end up with hard yolks, unless you do, in which case cook them longer.
Anyway, shakshuka is one of my favorite breakfasts and is an excellent hangover cure especially with lots of crusty bread. I hope you love the best shakshuka recipe as much as I do!
Here are a few step by step photos- get some color on those veggies for extra flavor!! Love a one pan meal, don’t you?
I’ve seen some recipes add sugar which I don’t think belongs in here, tomatoes are sweet enough! Especially when you use good quality tomatoes, which is key to good shakshuka. Italian tomatoes are my favorite! Something about the sea and the sun just make them taste better. I never add sugar to my homemade tomato sauce either. Also, some recipes finish the eggs in the oven, which I don’t like because they can overcook if you aren’t watching them, and the whites usually cover the yolks in the oven which isn’t as pretty!
This is technically a recipe for two, but I could pretty much polish off the whole thing myself. If you want to make for one, you can halve the ingredients and use a smaller pan. Or, use all the sauce ingredients but just two eggs and re-heat the rest of the sauce tomorrow that you don’t finish with two more eggs! Because who doesn’t want to eat shakshuka two days in a row? There you go: shakshuka for one.
I topped mine with cilantro and avocado and a drizzle of olive oil, but you can get creative with other herbs, nuts, cheese (feta is great), crunchy chickpeas, Greek yogurt, whatever!
Served with a hunk of crusty bread or a spoon. Enjoy!
Amy Kritzer
This is hands-down the best shakshuka recipe! All my shakshuka tips, plus, tips for making shakshuka for one.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine Israeli
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 large white onion diced
- 1/2 large green pepper diced
- 3 garlic cloves with center germ removed, diced
- Kosher salt
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red chili pepper flakes optional
- 28 oz fire roasted diced tomatoes fresh tomatoes work great too!
- Fresh cracked black pepper
- 4 large eggs
- Cilantro and avocado for garnish
Instructions
In a large 12-oz sauté pan, heat oil over medium heat. Add onions and pepper and a pinch of salt and saute for 5 minutes, stirring occasionally, until veggies and soft and slightly browned.
Add garlic and cook for one more minute until fragrant (add a little more olive oil if needed.)
Then add the tomato paste, harissa, cumin, paprika and chili pepper flakes and sauté for 3 minutes, stirring occasionally, or until tomato paste brows.
Add diced tomatoes and combine, and simmer for 5-8 minutes until sauce thickens.
Season to taste with salt and pepper.
Put one egg in a small ramekin and dig a small well with a spoon in the shakshuka for the egg to go in. Repeat with the other eggs. Simmer over medium for 10 minutes or until the whites are cooked but the yolks are still runny. Serve immediately with cilantro, avocado and a drizzle of olive oil!
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FAQs
Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!
What culture eats shakshuka? ›
In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.
What is shakshuka in Israel culture? ›
A conventionally Jewish breakfast recipe that immigrated to Israel from North Africa, Shakshuka is a dish traditionally cooked in a cast iron skillet, consisting of poached eggs sitting atop a rich sauce of tomatoes and sautéed vegetables.
Which country is shakshuka from? ›
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
What is the difference between shakshuka and menemen? ›
The spice varieties vary depending on where it's served. Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato.
Did Jews invent shakshuka? ›
Originally coming from countries like Tunisia, Egypt, Libya, Algeria and Morocco it became popular in Israel from the Tunisian Jews. Some people believe the dish was invented in the Ottoman Empire and spread throughout the Middle East – often served with a spicy sausage.
Is shakshuka Israeli or Palestinian? ›
Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there. This brings us to a contentious topic: food appropriation.
Where is shakshuka most popular? ›
Shakshuka (also spelt with an O, shakshouka), is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants.
Is shakshuka ashkenazi or sephardic? ›
Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.
Is shakshuka a hebrew word? ›
The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.” The dish developed after the arrival and spread of tomatoes and peppers in the region in the mid-16th century; these New World foods were the result of the Columbian Exchange.
Amba is a pickled mango sauce, introduced by Iraqi Jews, and commonly used a condiment with shawarma, kebabs, meorav yerushalmi and falafel and vegetable salads.
What cultures eat shakshuka? ›
A product of Amazigh and Andalusian influence, shakshuka is a traditional, stew-like vegetable dish very typical of Tunisian cooking. It is often finished off with poached-in eggs, which is one way of recognizing it.
What kind of bread to eat with shakshuka? ›
Bread or pita bread.
The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce. For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion.
Why is shakshuka good for you? ›
Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.
Do you eat shakshuka with a spoon? ›
It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.
Can you eat shakshuka by itself? ›
Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!
What's the difference between eggs in purgatory and shakshuka? ›
The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.
Is shakshuka served in cast iron or stainless steel? ›
“Shakshuka should be made and served in a cast iron pan.”
While you do want a pan that can take the level of heat you are willing to apply, there's no need to strip the seasoning off your favorite heirloom cast iron.
