There’s something truly heartwarming about the vibrant hug of flavors that a well-made shakshuka offers. When I first discovered this Middle Eastern classic, I was captivated by the way poached eggs nestled in a rich, spiced tomato sauce could transform even the most mundane breakfast into an extraordinary experience. Imagine the sizzle of garlic mingling with sweet bell peppers, the tantalizing aroma wafting through your kitchen—it’s a dish that promises to bring everyone together at the table.
Whether you’re looking for a quick weekday meal or an impressive weekend brunch, this best shakshuka recipe is as versatile as it is delicious. With just one pan, you can whip up a feast that bursts with nutrients and flavor, pleasing both vegetarians and meat-lovers alike. Plus, feel free to customize it with your favorite ingredients—be it leafy greens, creamy feta, or even a spicy kick from harissa. Join me on this culinary adventure, and let’s bring the magic of shakshuka into your home!
Why Is This the Best Shakshuka Recipe?
Flavor Explosion: Each bite offers a delightful blend of spices, creating an unforgettable taste sensation.
One-Pan Wonder: Enjoy less cleanup while cooking up a nutritious dish that saves you time.
Customizable Goodness: Swap in your favorite ingredients like greens or cheese for a unique twist.
Healthy Comfort: Packed with protein and vitamins, it’s a satisfying meal that’s good for you.
Crowd-Pleasing Delight: Perfect for gatherings, brunches, or a cozy dinner—everyone will love it!
Easy to Master: This simple recipe is great for cooks of all skill levels, making it accessible to everyone!
Best Shakshuka Ingredients
Get ready to whip up the best shakshuka in just one pan!
For the Sauce
- Extra-virgin olive oil – Adds richness and depth; opt for a quality oil to elevate the flavor.
- Chopped yellow onion – Provides a sweet base flavor; shallots can be used for a milder taste.
- Red bell pepper – Contributes sweetness and color; feel free to substitute with any sweet pepper variety.
- Sea salt – Essential for enhancing flavors; adjust according to your taste.
- Freshly ground black pepper – Adds spice and complexity; freshly ground is preferred for the best results.
- Garlic cloves (minced) – Infuses the dish with aromatic flavor; always opt for fresh garlic over powdered.
- Smoked paprika – Adds a smoky flavor; regular paprika works well for a milder approach.
- Ground cumin – Brings warm, earthy notes; can be replaced with coriander for a different flavor.
- Cayenne pepper (optional) – Offers an extra kick; feel free to omit if you’re sensitive to spice.
- Crushed tomatoes (28-ounce can) – Serves as the sauce’s base, providing acidity and sweetness; fresh tomatoes are a fabulous alternative when in season.
- Harissa paste (2 tablespoons) – Enhances spice levels with its unique flavor; Sriracha can substitute if needed, or omit for milder shakshuka.
- Fresh spinach (chopped) – Adds nutrition and vibrancy; kale can be used if spinach is unavailable.
For the Toppings
- Large eggs (3 to 5) – Poached directly in the sauce for that creamy texture we love.
- Crumbled feta cheese (⅓ cup) – Offers a creamy, tangy finish; goat cheese is a great alternative.
- Fresh parsley leaves (¼ cup) – Adds color and fresh flavor for garnish; any fresh herb will work in a pinch.
- Avocado (sliced) – Brings creaminess and healthy fats; omit if you don’t have any on hand.
- Microgreens (optional) – Elevates the dish with a touch of elegance; use any edible sprout to enhance aesthetics.
- Toasted bread – Ideal for scooping; pita or crusty bread pairs perfectly with this flavorful meal.
Now you’re all set to make the best shakshuka that will wow your family and friends!
How to Make Best Shakshuka
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Heat Olive Oil: In a large skillet, warm 2 tablespoons of extra-virgin olive oil over medium heat. Add chopped yellow onion and red bell pepper, sautéing for about 6-8 minutes until the onion is soft and translucent.
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Add Aromatics: Lower the heat to medium-low, then stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and optional cayenne pepper (to taste). Cook for 30 seconds until fragrant, allowing those flavors to meld beautifully.
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Create the Sauce: Pour in one 28-ounce can of crushed tomatoes and 2 tablespoons of harissa paste. Bring everything to a gentle simmer, cooking for about 15 minutes until the sauce thickens and reduces slightly.
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Incorporate Greens: Gently fold in 2 cups of chopped fresh spinach, stirring just until wilted. Then, use the back of a spoon to create small wells in the sauce and crack in 3 to 5 large eggs.
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Cook the Eggs: Cover the skillet and let it cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your preferred level of doneness.
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Garnish & Serve: Once done, season the shakshuka with salt and freshly ground black pepper. Top with ⅓ cup crumbled feta cheese, fresh parsley, sliced avocado, and microgreens. Serve hot with toasted bread for scooping.
Optional: Drizzle with extra olive oil for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for the Best Shakshuka
- Choose Quality Oil: Use a good extra-virgin olive oil to enhance the depth of flavor in your best shakshuka.
- Customize Spice Levels: Adjust the cayenne and harissa according to your heat preference; trial and error will help you perfect your taste.
- Watch the Eggs: Keep an eye on the eggs while cooking; they should be perfectly poached but not overcooked for a creamy texture.
- Fresh Ingredients Always: Use fresh garlic and tomatoes whenever possible for the best flavor; canned tomatoes can be great in a pinch.
- Leftover Love: Store any leftover shakshuka in an airtight container; simply reheat and add fresh eggs for a quick meal reimagined.
Storage Tips for Best Shakshuka
Fridge: Store leftover best shakshuka in an airtight container for up to 3 days. Make sure it’s cooled down before sealing to maintain freshness.
Freezer: For longer storage, freeze shakshuka in a freezer-safe container for up to 3 months. To prevent freezer burn, leave some space at the top for expansion.
Reheating: When ready to enjoy, reheat in a skillet over medium heat until warmed through, or microwave in short bursts. If reheating from frozen, thaw in the fridge overnight first.
Ingredient Check: Remember to discard any leftover eggs if you didn’t eat it all; the sauce can be saved separately without the eggs for future quick meals.
What to Serve with Spicy Shakshuka with Poached Eggs?
Transform your shakshuka into a hearty feast that tantalizes every palate with these delightful pairings.
- Toasted Pita: The ultimate companion, toasted pita is perfect for scooping up that rich, spiced sauce, adding a pleasant crunch.
- Cucumber Salad: A refreshing mix of cucumbers, tomatoes, and a zesty dressing provides crisp contrast to the warm shakshuka.
- Creamy Hummus: Its smooth texture complements the shakshuka’s bold flavors while adding a deliciously nutty element.
- Roasted Potatoes: Crispy, seasoned potatoes add a satisfying bite and earthy flavors that meld beautifully with the dish.
- Feta-Stuffed Peppers: Elevate your meal with these cute stuffed gems, bringing a burst of flavor and a vibrant visual appeal.
- Minted Yogurt: A cool, herby sauce drizzled on top adds a refreshing touch, balancing the spices in your shakshuka perfectly.
- Olive Tapenade: A savory spread of olives provides a briny kick, amplifying the dish’s Mediterranean essence.
- Spiced Tea or Coffee: Pair with a warm beverage infused with spices to complete your meal—think chai or a cinnamon latte.
- Baklava: Finish off with a sweet touch; its flaky layers and honey syrup create a heavenly contrast to your savory meal.
- Fresh Fruit Plate: A colorful array of seasonal fruits cleanses the palate and adds a burst of sweetness alongside your shakshuka.
Variations & Substitutions of Best Shakshuka
Feel free to put your own spin on this delightful dish with these fun ideas that tantalize your taste buds!
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Green Shakshuka: Swap the red sauce for a blend of leafy greens like spinach, kale, or even asparagus for a vibrant twist. The fresh greens add a lovely nutrient boost and a pop of color.
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Sweet Potato Addition: Dice and sauté sweet potatoes in the oil with the onion and bell pepper, introducing a subtly sweet flavor that pairs beautifully with the spicy sauce.
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Spicy Heat: Increase the spice level by adding diced jalapeños or a dash more cayenne pepper for those who crave some extra kick. You’ll get a warming sensation that complements the savory sauce wonderfully.
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Vegan Delight: Omit the eggs and substitute with tofu scramble or chickpeas for a protein-packed vegan version that doesn’t sacrifice any flavor. Add nutritional yeast for that cheesy flavor boost!
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Cheese Variations: Instead of feta, try using goat cheese or even a smoky cheddar to give a unique spin on the creaminess. Each type of cheese will contribute its own distinct flavor.
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Add a Crunch: Top your shakshuka with roasted chickpeas or nuts for added texture and crunch, creating a delightful contrast to the silky eggs and sauce.
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Herb Infusion: Experiment with different herbs like cilantro or dill instead of parsley to give the shakshuka your own unique flair. Each herb will add its own aroma, crafting a truly personalized dish.
Let your creativity shine, and enjoy discovering how these delicious variations can transform your shakshuka experience!
Make Ahead Options
Shakshuka is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the flavorful sauce (olive oil, onion, bell pepper, garlic, spices, and tomatoes) up to 3 days in advance, storing it in an airtight container in the refrigerator. Just before serving, gently reheat the sauce over low heat, stirring in the chopped spinach until wilted. When you’re ready to enjoy your best shakshuka, create wells for the eggs and cook them directly in the warmed sauce, covering until they’re set to your liking. This way, you’ll have a delicious and hearty meal with minimal effort, just as tasty as when freshly made!
Best Shakshuka Recipe FAQs
What type of tomatoes should I use for shakshuka?
For the best shakshuka, I recommend using canned crushed tomatoes since they offer consistency and sweetness. However, fresh tomatoes can be a lovely alternative when they’re in season. Look for ripe, juicy tomatoes with vibrant red color and no blemishes for the richest flavor.
How long can I store leftover shakshuka in the fridge?
Leftover shakshuka can be stored in an airtight container in the fridge for up to 3 days. Just make sure it cools down before sealing. This way, you can enjoy this flavorful dish again without losing any of its deliciousness!
Can I freeze shakshuka for later?
Absolutely! You can freeze your best shakshuka in a freezer-safe container for up to 3 months. To do this, let it cool completely, then portion it out, leaving some space at the top for the sauce to expand during freezing. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat in a skillet until warmed through.
What should I do if my eggs overcook in shakshuka?
If your eggs happen to overcook while making shakshuka, don’t worry! You can sprinkle some cheese on top and let it melt for an extra creamy touch. In the future, just keep an eye on the cooking time—5 to 8 minutes usually works, but checking for the perfect poach is key.
Is there a way to make shakshuka gluten-free?
Yes, you can easily make your shakshuka gluten-free! Just serve it with gluten-free bread for scooping instead of regular bread. Also, ensure that any additional ingredients or toppings you use are certified gluten-free to keep things safe for those with sensitivities.
Can pets eat shakshuka?
While many ingredients in shakshuka are safe for pets, such as tomatoes and spinach, garlic and onion are toxic to dogs and cats. If you want to share a bit with your furry friend, it’s best to set aside a portion before adding these ingredients. Always consult your veterinarian for advice on your pet’s diet.
Best Shakshuka: A Flavor-Packed One-Pan Marvel
Ingredients
Equipment
Method
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add chopped yellow onion and red bell pepper, sauté for 6-8 minutes until the onion is soft and translucent.
- Lower the heat to medium-low, then stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and optional cayenne pepper (to taste). Cook for 30 seconds until fragrant.
- Pour in one 28-ounce can of crushed tomatoes and 2 tablespoons of harissa paste. Bring everything to a gentle simmer, cooking for 15 minutes until the sauce thickens and reduces slightly.
- Gently fold in 2 cups of chopped fresh spinach, stirring just until wilted. Use the back of a spoon to create small wells in the sauce and crack in 3 to 5 large eggs.
- Cover the skillet and let it cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your preferred level of doneness.
- Once done, season the shakshuka with salt and freshly ground black pepper. Top with ⅓ cup crumbled feta cheese, fresh parsley, sliced avocado, and microgreens. Serve hot with toasted bread for scooping.