This Best Shakshuka Recipe is amazing for breakfast right through to dinner! It is a Middle Eastern/North African dish composed of simmering vegetables like tomatoes, onion, garlic, and roasted red peppers. The dish is seasoned with slightly warming spices like red pepper flakes, cumin, and paprika. It is finished with lightly poached eggs, feta, and cilantro for an amazing meal.
Would you like another egg dish to start your day? Why not try our Savory Dutch Baby or our Ham and Egg Cups for other divine meals that can be enjoyed all day long too? Or for a vegetarian option like the Shakshuka then try our Amazing Veggie Lasagna.
What is Shakshuka?
Whether this dish is from North Africa or the Middle East, it is a classic; it is mainly enjoyed for breakfast or brunch, but it is a meal that we love to have all day long. Shakshuka is a vegetarian meal that can be made into a pescatarian meal easily. We love to have it with cod for dinner, replacing the eggs with fish. Shakshuka literally means “all mixed up” and the traditional version uses tomatoes, onions, and spices as the base with eggs that are gently placed into the tomato mixture and poached.
Like in our version of shakshuka, you can also add feta or goat cheese and adapt it to your taste. Making the dish how you like it is perfect! Do you want it spicy, then amp up the red pepper flakes. More smokey or less smokey, then add in smoked paprika or plain paprika. I am sure you are getting the picture now.
Green shakshuka puts a healthy green spin on the classic shakshuka recipe, which normally has a spicy tomato sauce. A green shakshuka is easy also with shaved Brussels sprouts, spinach, zucchini, and poached eggs.
Is Shakshuka Healthy?
A shakshuka recipe with eggs or fish is a heart-healthy meal. The recipe is naturally low in cholesterol, gluten-free, low in fat and carbs, and keto-friendly plus, it is high in Vitamin B and D. The dish is rich in antioxidants and is a great way to get a serving of veggies in at the start of the day.
Helpful Items For This Recipe
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Naturally Med Olive Wood Corner Spoon/Spatula
Boos Chopping Maple Cutting Board, 18 Inch x 12 Inch x 1.25 Inch
What is in Shakshuka?
As for the ingredients for our Best Shakshuka Recipe, there really is nothing fancy here; everything is easily found in your local grocery store. It is the end result, though, that is something that you may not have had before and tastes exotic and very delicious. One of my favorite healthy meals, for sure.
Ingredients
Olive oil – You don’t have to break the bank for great olive oil, but a good quality extra virgin is always what we go for when buying olive oil.
Yellow onion, chopped – You can also use a red onion or a sweet onion too.
Roasted red peppers – Instead of using fresh red bell peppers, which you can do, I love a soft and flavorful roasted red pepper.
Large pinch of Kosher salt – Be careful with the salt as the feta is salty too, but you do need to season the vegetables.
Minced garlic – You need garlic in this dish to add to the flavor profile.
Tomato paste – This not only adds a more intense tomato flavor but also helps as a thickener.
Ground cumin – Adds a nice earthy tone to the dish and pairs gorgeously with the red pepper flakes making it seem spicy without the heat.
Smoked paprika – You can substitute regular sweet paprika, but the smokiness just adds more of an element too.
Red pepper flakes – This is where you can play with the heat; just a pinch will add depth to your dish, more will add spice, and you can adjust that to exactly how you want it. You can also substitute cayenne pepper for the red pepper flakes.
Diced tomatoes – Get a good quality tomato for this recipe, as they really shine in this dish.
More Ingredients to Finish
Chopped cilantro, divided – If you don’t like cilantro, you can substitute parsley. It is nice to have a finishing touch of green and freshness on top.
Fresh ground pepper, to taste – Always freshly ground; it is so much better.
Fresh grating of nutmeg (or a pinch of ground nutmeg) – I like to grate our nutmeg freshly, but if you don’t have that ability, then by all means, a good pinch of ground nutmeg will surely do.
Large eggs – This is a good size for this dish as you want them to be a meal.
Crumbled Feta Cheese – You can buy a block of feta and crumble it yourself or buy it already crumbled.
Crusty bread for serving – Traditionally, you would use pita bread, and by all means, please do so. I like little toasts for mine with lots of dipping.
How do I Make Shakshuka?
Preheat your oven to 375 degrees F.
Heat the oil over medium heat in an oven-safe skillet (stainless steel works best).
Add the onions, peppers, and salt. Cook, stirring often, until the onions are soft and translucent, 4-6 minutes.
Push the onions and peppers to the outer edge of the pan and add the garlic, tomato paste, cumin, paprika, and red pepper flakes to the center of the pan.
Keep the spices in the center of the pan and allow the spices to “bloom” by stirring them into the tomato paste for 1-2 minutes until they become fragrant.
Pour in the can of diced tomatoes and add 2 Tbsp of cilantro and stir to combine. Bring the mixture to a low simmer and cook for 5 minutes.
Turn off the heat and add the nutmeg, salt, and pepper to taste.
Adding in the Eggs
Using your spoon, make a small well in the mixture close to the edge of the pan, and crack an egg into it. Repeat with the remaining 4 – 5 eggs around the pan.
Transfer the skillet to the oven using oven mitts and bake for 6-10 minutes. Check often, as the eggs will go from not done to overdone very quickly.
Remove from the oven and sprinkle with the crumbled feta and the remaining 1 Tbsp of cilantro.
Serve with crusty bread or pitas.
Recipe Pro Tips!
- You want the sauce nice and thick for this Shakshuka recipe. Adding in the tomato paste will help you to get a nice thick sauce that will cradle the eggs while they cook.
- Cook your eggs how you like them. How long you have the eggs in the oven will depend on how you like your eggs cooked. I love mine when the egg whites have just set, and the yolks are perfectly runny, so I bake them closer to the 6-minute mark. The egg’s cooking also depends on how hot the sauce is. If you like firmer yolks, you can cook them for up to 10 minutes. They do cook a little more when you take them out of the oven too. I find the oven method is way better to cook the eggs properly than using the stovetop.
- How many eggs? In the pictures, I have used 5 eggs, but depending on how many people you are serving, you could do 3 to 6 eggs. If you have leftover sauce, it is great the next day in a small frypan for an individual shakshuka with a freshly baked egg.
WANT MORE GREAT BREAKFAST-TO-DINNER MEALS?
There is nothing that I enjoy more than having breakfast for dinner when it is a hearty meal like these ones. We do this quite often, and everyone enjoys it.
Best Shakshuka Recipe
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion chopped
- 1 jar 300 ml. of roasted red peppers, drained and cut into strips
- Large pinch of kosher salt
- 2 tsp minced garlic
- 2 Tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Large pinch of red pepper flakes
- 28 ounce can of diced tomatoes
- 3 Tbsp chopped cilantro divided
- Fresh ground pepper to taste
- Fresh grating of nutmeg or a pinch of ground nutmeg
- 5 – 6 large eggs
- ½ cup feta crumbled
- Crusty bread for serving
Instructions
- Preheat your oven to 375 degrees F.
- Heat the oil over medium heat in an oven-safe skillet (stainless steel works best).
- Add the onions, peppers, and salt. Cook, stirring often, until the onions are soft and translucent, 4-6 minutes.
- Push the onions and peppers to the outer edge of the pan and add the garlic, tomato paste, cumin, paprika, and red pepper flakes to the center of the pan.
- Keep the spices in the center of the pan and allow the spices to “bloom” by stirring them into the tomato paste for 1-2 minutes until they become fragrant.
- Pour in the can of diced tomatoes and add 2 Tbsp of cilantro and stir to combine. Bring the mixture to a low simmer and cook for 5 minutes.
- Turn off the heat and add the nutmeg, salt, and pepper to taste.
- Using your spoon, make a small well in the mixture close to the edge of the pan, and crack an egg into it. Repeat with the remaining 4 – 5 eggs around the pan.
- Transfer the skillet to the oven using oven mitts and bake for 6-10 minutes. Check often, as the eggs will go from not done to overdone very quickly.
- Remove from the oven and sprinkle with the crumbled feta and the remaining 1 Tbsp of cilantro.
- Serve with crusty bread or pitas.
Comments & Reviews
Cheryl says
I made this last night Tara and we really enjoyed it. Tons of flavour and a super easy meal to prepare. Next time I will try it with a cod. Yummy thank you for the recipe!
Tara Noland says
So glad you enjoyed it, it sure is one of our favorites!!