Best Shakshuka Recipe

Introduction

Shakshuka is a vibrant Middle Eastern dish featuring poached eggs in a rich, spiced tomato sauce. It’s perfect for breakfast, brunch, or any meal that calls for something comforting and flavorful.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper (stemmed, seeded, and diced)
• ¼ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper
• 3 garlic cloves (minced)
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons harissa paste
• 1 cup fresh spinach (chopped)
• 3 to 5 large eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado (sliced)
• Microgreens (for garnish, optional)
• Toasted bread (for serving)

Instructions

1. Step 1: Heat the olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the chopped onion, red bell pepper, sea salt, and several grinds of black pepper. Cook until the onion is soft and translucent, about 6 to 8 minutes.
2. Step 2: Reduce the heat to medium-low and add the minced garlic, smoked paprika, ground cumin, and cayenne pepper if using. Stir and cook for about 30 seconds to release the spices’ aromas.
3. Step 3: Pour in the crushed tomatoes and stir in the harissa paste. Let the sauce simmer gently for 15 minutes until thickened.
4. Step 4: Add the chopped spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce, then carefully crack an egg into each well.
5. Step 5: Cover the skillet and cook the eggs until set, 5 to 8 minutes depending on your preferred yolk runniness.
6. Step 6: Season with additional salt and pepper to taste. Sprinkle the crumbled feta cheese and fresh parsley over the top. Garnish with sliced avocado and microgreens if using. Serve immediately with toasted bread for scooping.

Tips & Variations

• Use a cast-iron or heavy skillet for even heat distribution and the best sauce consistency.
• Adjust the harissa paste amount to control the spice level or substitute with chili paste if unavailable.
• For a creamier texture, add a dollop of Greek yogurt on top just before serving.
• Try adding different greens like kale or chard instead of spinach for a variation in flavor.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. Eggs may become firmer after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka ahead of time?

You can prepare the tomato sauce base in advance and refrigerate it. When ready to serve, reheat the sauce and then add the eggs to cook fresh.

What can I use if I don’t have harissa paste?

If you don’t have harissa, substitute with a spicy chili paste or a mix of chili powder and smoked paprika to mimic the smoky heat harissa provides.

Best Shakshuka Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This classic Shakshuka recipe features poached eggs nestled in a rich, spiced tomato and red pepper sauce, accented with smoky paprika, cumin, and a touch of harissa for heat. Enhanced with fresh spinach, creamy feta, and vibrant garnishes like parsley, avocado, and microgreens, this hearty, flavorful dish is perfect for breakfast, brunch, or any meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3 to 5 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper (stemmed, seeded, and diced)
• ¼ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper

Spices and Aromatics

• 3 garlic cloves (minced)
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch cayenne pepper (optional)

Tomato Sauce

• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons harissa paste

Vegetables & Garnishes

• 1 cup fresh spinach (chopped)
• 3 to 5 large eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado (sliced)
• Microgreens (for garnish, optional)

Serving

• Toasted bread (for serving)

Instructions

1. Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add 1 cup of chopped yellow onion, 1 diced red bell pepper, ¼ teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, until the onion softens and becomes translucent, about 6 to 8 minutes.
2. Add Spices and Tomato Base: Reduce heat to medium-low. Stir in 3 minced garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and a pinch of cayenne pepper if using. Cook for about 30 seconds until fragrant. Then add 1 (28-ounce) can of crushed tomatoes and 2 tablespoons harissa paste. Simmer the mixture for 15 minutes, uncovered, until the sauce thickens and flavors meld.
3. Incorporate Spinach and Prepare for Eggs: Stir 1 cup of chopped fresh spinach into the sauce and cook until wilted. Using the back of a spoon, create 3 to 5 small wells in the sauce. Crack 3 to 5 large eggs gently into these wells. Cover the skillet with a lid and cook on low heat until the egg whites are set and yolks reach your desired doneness, about 5 to 8 minutes.
4. Finish and Serve: Season the shakshuka with additional salt and freshly ground black pepper to taste. Sprinkle ⅓ cup crumbled feta cheese and ¼ cup fresh parsley leaves over the top. Add sliced avocado and optional microgreens for garnish. Serve immediately with toasted bread for scooping and enjoying the rich sauce and creamy eggs.

Notes

• Harissa paste can be adjusted to control the spice level; omit if you prefer a milder sauce.
• Use a cast-iron or heavy-bottomed skillet to ensure even cooking and heat retention.
• To test egg doneness, lift the lid carefully and check whites are opaque and yolks still slightly runny for traditional shakshuka.
• Feel free to add more vegetables like zucchini or eggplant for variation.
• Leftover shakshuka can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: shakshuka, eggs, tomato sauce, Middle Eastern breakfast, vegetarian brunch, spicy eggs, harissa, feta