If you are not familiar with shakshuka, I am thrilled to introduce the concept to you! Shakshuka is a North African dish that is now popular throughout the Middle East. This easy and healthy egg dish is vegetarian, gluten free, and incredibly delicious. Shakshuka is one of the first recipes I ever blogged about, and has become one of the most popular posts on my site—a simple vegetarian meal that works as a breakfast, brunch, lunch, dinner or “brinner.”
The shakshuka concept is very simple. A dish of eggs soft cooked atop a bed of thick reduced spicy tomato sauce with peppers. In the maghreb, this chunky sauce is known as matbucha. Similar preparations are made throughout the world, including a popular Italian dish known as “eggs in purgatory.” Shakshuka is somewhat different than the Italian dish; it’s generally spicier, and has the addition of peppers.
Shakshuka is very popular in Israel, where it is often eaten for breakfast. I usually find myself serving it with a side salad as a light evening meal. It’s a versatile vegetarian one-skillet meal that is easy to make, healthy, and addicting.
In Israel, the most famous place to eat shakshuka is a restaurant known as Dr. Shakshuka.
The charm of Dr. Shakshuka is evident from the moment you enter. The restaurant is housed in an aging building in the old port city of Jaffa. It’s buzzing all day long with local patrons as well as tourists, everybody eager to taste the “Tripolitanian”-style cooking. The owner Bino Gabso was born to a Libyan family that immigrated to Israel in 1949. He’s been serving shakshuka and other north-African favorites to enthusiastic restaurant patrons in Jaffa for the past 18 years.
Old kerosene stoves hang from the rafters of the place, just like the moms and bubbes cooked with when Israel first became a country.
Dr. Shakshuka is known for its Libyan-style home cooking. It’s a kosher meat restaurant with many traditional tripolitanian-style dishes including couscous, chraime fish, and kosher merguez sausage.
Of course, they are best known for– what else?– shakshuka. I couldn’t very well visit Dr. Shakshuka without ordering their signature dish. For a twist, I ordered it with mushrooms.
The waitress served my shakshuka in a small, sizzling skillet, as is the custom with most of the local Israeli restaurants. Delicious! After you’ve eaten the eggs, it’s customary to scoop up the remaining sauce with a piece of fluffy white bread. The bread at Dr. Shakshuka has a light, spongy consistency making it ideal for this purpose.
Of course, if you’re watching your waistline, gluten intolerant, or serving for Passover, you can leave out the bread; the dish is also wonderful on its own.
I can’t very well write a blog about shakshuka without sharing my own recipe! This is a basic, simple shakshuka spiced just the way I like it. If you’re looking for variations on flavor, different ingredients can be added to the tomato base—jalapeños, green chilies, parsley, red pepper flakes, smoked paprika, additional vegetables or anything else that sounds tasty to you. I’ve even made it with a spinach/tomato base that turned out great. Use your imagination!
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Video by Entice Films
Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, peeled and diced
- 1 clove garlic, minced
- 1 red bell pepper, seeded and chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
- Pinch of sugar (optional, to taste - omit for low carb)
- kosher salt and pepper, to taste
- 6 large eggs
- 1/2 tablespoon fresh chopped parsley or cilantro (optional, for garnish)
NOTES
Instructions
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
- Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
- Cover the pan with a lid. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
- Some people prefer their shakshuka with more runny yolks. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste, making sure the egg whites are set before serving. Garnish with the chopped parsley or cilantro, if desired. A sprinkle of feta cheese on top is also nice!
Dorit says
I want to make this recipe but don’t have a dairy cast iron skillet. What size should I purchase for this recipe? I can’t wait to make it!!!
Tori Avey says
I generally use a standard 12-inch skillet. I don’t usually use cast iron, to be honest, because the acid of the tomatoes can eat away at it over time… any regular skillet will do. If you decide to go with cast iron, make sure it’s very well seasoned. 🙂
Renee says
I’ve made this recipe many times now, and just love it! It’s also a great “bring a dish” to a buffet, or a tasty alternative after the fast.
Would love to have a spinach version if you have one, Tori!
Many thanks, Renée
Tori Avey says
Noted! I do have one, will share soon. 🙂
Suzette Calleja says
Can this be warmed up for the next day
Tori Avey says
Yes, as long as the eggs were fully cooked through when it was first prepared. I wouldn’t store it longer than 24 hours though.
Jonathan says
Delicious recipe. Although it may be traditional to cook Shakshuka in a cast iron skillet, there are some concerns over cooking acidic (e.g. tomato-based) dishes in cast iron. Those who wish to avoid leaching of metals into the dish should opt for non-reactive cookware.
Gary in AZ says
Oh boy…
Used roasted red pepper, +1 roasted Anaheim pepper. Ground Kashmiri pepper in place of chilli pepper (No Cyananene), 240z can of Cento whole tomatoes, any juice that got in there while crushing with my hands stayed. Cilantro instead of parsley. 5 eggs instead of 6 because I broke one before it could get into the sauce.
0ther than that, recipe as written. 😉
Sarah says
Loved this recipe, you can always adapt, e.g make the sauce more chunky adjust the spices or use different ones.
I enjoyed reading your post and experience of eating this dish the authentic way :).
James says
Thanks for the great recipe! It was delicious and easy. Will definitely make this again. (I grated a little Parmesan cheese on top after adding the eggs to poach, because how could that hurt… was yummy!!)
Debra says
I made the dish as directed, but seasoned it with berbere seasoning. I used 2 tsp, but would go with less next time. It was a great way to use up my overabundant tomatoes from my garden.
Clarissa Allaire says
Made Shakshuka tonight for the first time. Awsome flavors BUT I did sprinkle some Mozzarella cheese on my plate and enjoyed it VERY much. Thank you
Diana says
I Love Shakshuka and this went over fabulously for brunch! I recently got diagnosed with SIBO and this was my first time entertaining. Since I cannot eat onions or garlic I substituted garlic flavored chives and the green part of the scallion and it was great! I used cilantro instead of parsley as this is what I had growing in my garden. I had sliced avocados on the side and some crusty olive bread to sop up the juices.
FYI I keep giving you 5 stars but after clicking it reverts back.
M Gonzalez says
I made it exactly as instructed and my husband and I loved it. Used naan as the bread, which increased the caloric content, but well worth it.
joanne rebello says
This recipe looks so delicious. I have been on the lookout for a recipe for Shakshuka ever since I returned from China. I had it for breakfast one morning at a French Bakery in the Former French Concession area of Shanghai. It was heaven on a plate. My mouth is watering now as I think about all the spices and tomatoes and eggs cooked together. Thank you for sharing this recipe.
Rajiv says
Thank you for the delicious and simple recipe. My wife loves your recipe and ever since I cooked it at home with your recipe, it’s a staple every second Sunday for her. I add jalapenos or serrano peppers and fennel seeds for spicy/sweet flavor.
lisa says
LOVE. I had no idea about the connection between a vegetarian diet and anxiety and depression – love learning new things. Glad everything has worked out for you. At the end of the day, your health (physical and mental) is the most important and I’m glad you’ve found that.
Sheen says
I was wondering if it’s possible to add cheese and some meat variation to the dish?
Tori Avey says
Sure, cheese is a popular addition. I like to sprinkle feta on mine. You can also sauté some ground beef or lamb and stir it into the sauce. It’s a very forgiving dish, so feel free to experiment.
Shilps says
This might be a dumb question, but do you drain the diced tomatoes if using canned? It just doesn’t seem like 2 cans drained would equal 4 cups of fresh.
Tori Avey says
No need to drain them.
Roger Longfellow says
Hello Tori, I love shakshuka and want to try your recipe but I have one question. I assume the “chili powder” in the ingredients list is the American style, Tex-Mex version and not pure dried and ground chile pods. Is that correct? Thank you!
Tori Avey says
Correct, that is why it’s listed as “mild.”
Tammy Trivette says
Awesome dish! We were so happy to find the recipe upon returning from Israel. It was served every morning and we absolutely loved it. Thank you for sharing! It brought back wonderful memories of our trip and we can’t wait to make it for friends and family.
Frederic Yosef says
That’s a very good idea for a change for my eggs, thanks 🙂
Sandra A Mamis says
This looks great. I would like to make this as part of a temple dinner for 60. Doing the eggon the stop top will be impractical.
Is there a way I can put everything into large tin foil trays and finish the eggs off under the broiler?
Tori Avey says
I think that would work just fine!