Recipe
I can confidently say this homemade Shakshuka is the ultimate comfort food you’ll crave over and over. Bursting with rich, smoky tomatoes, perfectly runny eggs, and just the right kick of spice, it’s a dish that feels indulgent yet effortless.
What makes this recipe stand out? Fresh, high-quality ingredients—think ripe tomatoes, fragrant cumin, and a sprinkle of fresh herbs—come together to create a flavor explosion that’s simply unbeatable.
I’ve made this countless times, whether for a lazy weekend brunch or a quick weeknight dinner, and it never fails to impress. Imagine this: warm, crusty bread dipping into a vibrant, saucy base with creamy yolk running through every bite.
Trust me, once you try this, it’ll become a staple in your kitchen. Let’s get cooking—you’ve got this!
Ingredients
Shakshuka is a versatile dish that relies on simple, fresh ingredients to create its rich, comforting flavors. While the base recipe is flexible, a few key components make all the difference. Always opt for the freshest produce you can find—this dish truly shines when the ingredients are at their peak.
- Tomatoes: Use ripe, juicy tomatoes for the base. Canned whole peeled tomatoes work great in a pinch and often have a deeper flavor.
- Onions: Yellow or red onions add sweetness and depth. Thinly slice them for even cooking.
- Bell peppers: Red or yellow peppers bring a subtle sweetness and vibrant color. Green peppers tend to be too bitter for this dish.
- Garlic: Fresh garlic is non-negotiable—it’s the backbone of the sauce. Mince it finely to avoid overpowering bites.
- Eggs: Large, fresh eggs are essential for that perfectly runny yolk.
- Spices: Ground cumin, paprika (smoked or sweet), and a pinch of cayenne pepper for heat build the flavor profile. Don’t skip the cumin—it’s the secret to that earthy, aromatic taste.
- Olive oil: A good glug of olive oil is key for sautéing and adds richness to the sauce.
- Fresh herbs: Cilantro or parsley for garnish. They add brightness and freshness right at the end.
*Pro Tip*: For a smoky twist, use smoked paprika or char the bell peppers and tomatoes before adding them to the pan.
*Substitutions*: Don’t have fresh tomatoes? Use 1 can of diced tomatoes and 1 tablespoon of tomato paste for depth.
*Little Win*: Serve with crusty bread or pita for scooping up every last bit of sauce.
How to Make the Best Authentic Shakshuka Title
- Stir in crushed tomatoes and simmer for 10 minutes. Let the sauce thicken slightly—too watery, and the eggs won’t set properly. Taste and adjust salt now.
- Create small wells in the sauce with a spoon, then crack eggs directly into them. Space them evenly so they cook uniformly.
Pro tip: Crack each egg into a bowl first to avoid shells.
- Cover and cook on low heat for 5–8 minutes until egg whites set but yolks stay runny. Peek at 5 minutes—overcooked yolks lose their magic.
- Garnish with fresh parsley and crumbled feta. The saltiness of feta balances the dish. Serve immediately with crusty bread for dipping.
Flexibility: Use a cast-iron or nonstick pan. For extra heat, add harissa.
Short on time? Use pre-diced veggies or jarred roasted peppers.
Nutrition
Shakshuka is a nutritious dish packed with protein and vitamins. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 15 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 600 mg |
Chef Tips
When making shakshuka, I’ve found that using fresh, ripe tomatoes makes a world of difference in flavor. Don’t overcook the eggs—they should be just set with runny yolks.
Toast your spices briefly to deepen their aroma. A cast-iron skillet guarantees even heat distribution.
Finish with fresh herbs like cilantro or parsley for brightness. Let it rest a minute before serving to let flavors meld.
Frequently Asked Questions
Can I Use a Cast Iron Skillet for Shakshuka?
Yes, I can use a cast iron skillet for shakshuka—it’s perfect because it distributes heat evenly and retains it well. I just make sure it’s seasoned properly so the tomatoes don’t react with the metal.
Is Shakshuka Gluten-Free?
Yes, shakshuka is gluten-free as long as I don’t add any ingredients containing gluten. It’s made with eggs, tomatoes, peppers, and spices, which are naturally gluten-free. I just need to check labels on tinned tomatoes or seasonings.
Can I Make Shakshuka Ahead of Time?
I can make shakshuka ahead, but I’d keep the eggs separate until reheating. I’d cook the sauce, store it, then add fresh eggs when I’m ready to serve—otherwise, the yolks might overcook.
What Are Common Side Dishes for Shakshuka?
I love serving shakshuka with warm pita bread or crusty baguette to soak up the sauce. A fresh salad or roasted potatoes work well too. Sometimes I add hummus or labneh for extra creaminess.
Can I Freeze Leftover Shakshuka?
I wouldn’t recommend freezing leftover shakshuka because the eggs can get rubbery and the tomatoes may separate when thawed. It’s best enjoyed fresh, but I’ll reheat it in a day or two if stored properly.
