Vibe Israel generously gifted me a trip to Israel to help me create this post. However, I want to clarify that all opinions expressed in this post and my affection for Israel are entirely my own.
Are you tired of the same old boring breakfast routine? Spice things up with Shakshuka, a vibrant and delicious dish that has become a staple of Middle Eastern and Mediterranean cuisine. Picture this: a bubbling, spicy, garlicky tomato sauce with perfectly poached eggs nestled on top, all waiting to be devoured with warm, crusty bread or pita.
If you follow me on Instagram, you may have caught a glimpse of my recent trip to Israel, where I had the pleasure of tasting a wide variety of delicious dishes. I’m thrilled to share the favorites that have inspired my recent recipe creations.
The first recipe I shared after this trip was my quicker version of Mujadara— a delicious lentils, rice, and onion dish. And today, it’s all about a new favorite breakfast recipe: Shakshuka! We had Shakshuka quite a few times on the trip and I could not get enough of it!
What Is Shakshuka?
Shakshuka is a popular breakfast dish made by simmering a flavorful tomato sauce with spices and poaching eggs directly in the sauce. The dish is often served with crusty bread or warm pita for dipping.
What do you eat with Shakshuka?
Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.
To truly enjoy this dish to its full potential, you simply must warm up your bread of choice, whether it’s a good crusty baguette or charred pita.
Quick Tip
To warm up a crusty baguette, preheat your oven to 350°F (175°C). Wrap the bread in foil and place it in the oven for about 10-15 minutes. Alternatively, you can slice the bread and toast it in a toaster.
To heat pita bread, warm a cast-iron skillet or griddle over medium-high heat. Once hot, place the pita bread in the skillet and cook for about 30-45 seconds on each side until slightly charred and warmed up. Watch carefully to not overcook or burn. Alternatively, char on the stovetop over an open flame by spraying both sides of the pita with olive oil cooking spray and “grilling” over medium heat until slightly charred, about 10-15 seconds per side (flip with tongs).
Do You Eat Shakshuka In A Bowl?
Serve Shakshuka in the skillet or pan it was cooked in and enjoy it directly from the dish with bread or pita on the side for dipping.
While you certainly can use a fork or spoon, traditional serving uses bread or pita as a serving utensil.
Shakshuka Sauce Ingredients
- Olive oil: Don’t skimp here! We need the oil to sauté the onion and pepper and to provide richness and flavor to the dish.
- Red onion and roasted red pepper: These veggies provide a sweet and slightly sharp, smoky flavor to the dish. You’ll find roasted red peppers near jarred pickles, artichoke hearts, and capers.
- Garlic: Garlic provides a pungent, savory flavor.
- Tomato paste: Paste delivers a more concentrated tomato flavor while keeping the sauce from being too watery.
- Spices: Ground cumin, paprika, and red pepper flakes bring depth, complexity, and vibrancy to this dish. Use smoked paprika for a smokier flavor. Feel free to increase or decrease the amount of red pepper flakes to personal spice preference.
- Crushed tomatoes: I recommend the best quality tomatoes you can find since these really form the flavor base of this dish–the better the tomatoes, the better the flavor! If you can find fire-roasted crushed tomatoes, even better.
- Eggs: Eggs top the dish and provide protein, richness, and a creamy texture when cooked.
- Optional fresh parsley or cilantro: This is not just a garnish; it also adds freshness and color.
Recipe Tips
- Use the very best tomatoes: For maximum flavor, choose high-quality tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. Good quality crushed tomatoes have a bright, fresh flavor and are not too acidic– which can result in a sweeter, well-rounded taste. They’re also thicker and have a smoother consistency, making a more substantial base.
- Cook the onions and peppers slowly: Take time to sauté the onions and bell pepper until they are soft and slightly caramelized. This will create a sweeter, more flavorful base for your sauce.
- Simmer the sauce: Let the tomato sauce simmer for at least 5 minutes to thicken and develop its flavors. Taste and adjust the seasoning with salt, pepper, and more spices if needed.
- Don’t overcook the eggs: Make sure to keep an eye on the eggs as they cook in the tomato sauce. The yolks should be slightly runny, and the whites should be set. Overcooking the eggs can make them tough and rubbery.
- Customize the spices: Shakshuka is very versatile, so adjust the seasonings to your liking. Add more or less chili flakes, cumin, paprika, or any other spices you prefer.
Quick Tip
My favorite tip: Straining the eggs before adding them to the dish helps remove the watery parts from the egg whites (which increase as the egg gets older). This will prevent them from spreading and affecting the taste of the dish. Using a fine mesh sieve will ensure that only the watery part of the egg whites is removed while the rest of the egg remains intact. This is a simple yet effective technique that can make a big difference in the final result.
Shakshuka FAQs
What does Shakshuka taste like?
- It has a rich, savory flavor with a hint of spiciness from the red pepper flakes in the sauce. The eggs add a creamy texture that balances out the acidity of the tomato sauce.
Do you eat Shakshuka by itself?
- It can be eaten on its own or paired with a variety of side dishes such as avocado, feta cheese, or a salad.
What is the difference between Huevos Rancheros and Shakshuka?
- Huevos rancheros is a Mexican dish of fried eggs on a tortilla with salsa. Shakshuka is a North African/Middle Eastern dish of poached eggs in spiced tomato sauce with vegetables.
More Egg Recipes:
- Easy Ham and Cheese Quiche with a store-bought deep dish pie crust
- Egg Skillet with potatoes!
- Egg Wrap using egg whites
- Scrambled Eggs our favorite way to scramble eggs
- Egg Salad with fool-proof hard-boiled eggs!
Shakshuka
Equipment
- 1 Large, oven-safe pan see note 1
Ingredients
- 3 tablespoons olive oil
- 1 large diced red onion 1-1/2 cups
- 1 cup diced roasted red peppers or 1 red pepper
- Salt and pepper
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes optional
- 1 (28-ounce) can crushed tomatoes fire-roasted if possible
- 4 to 6 large eggs as many as you can comfortably fit
- 2 tablespoons fresh parsley or cilantro, finely chopped
- Charred/warmed pita or hearty bread, for serving, see note 2
- Toppings as desired see note 3
Instructions
- Preheat oven to 375°F.
- Add oil to an oven-safe pan (see note 1) over medium-high heat. Once oil is shimmering, add diced onion and pepper. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Sauté, stirring frequently, until onion is translucent, about 5 minutes.
- Add minced garlic, tomato paste, paprika, cumin, and red pepper flakes. Sauté until very fragrant, about 1–3 minutes. Add crushed tomatoes and stir well. Lower heat to a gentle simmer, simmering for 5 minutes, stirring frequently.
- Crack 1 egg at a time into a small mesh strainer set over a bowl. Jiggle around a little bit so the watery egg whites come through. This will keep the Shakshuka from having messy whisps of egg whites throughout.
- Use the back of a spoon to make a well in the tomato mixture and gently pour egg from strainer into it. Immediately, gently spoon a little bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many can fit in the pan. Add a small sprinkle of salt and pepper on top of each egg.
- Carefully transfer the pan to oven and bake 7–12 minutes until whites are set but yolks are still runny (or to your preference). Check frequently once you reach 7 minutes. (The egg whites should be an opaque white and yolks still soft; they should jiggle in the center when you shake the pan since they’ll continue to cook after you remove them from the oven).
- Carefully remove the pan from oven/stove and serve immediately, topped with fresh herbs and, if desired, feta cheese and a diced ripe avocado. Serve right out of the pan with warmed/charred pita or hearty bread.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this soon for me can i use spring onions and mushrooms instead as am not a big fan of roasted red peppers and onions i never had shakshuka before perfect for my after office meals love your recipes as always brightens up my day everyday after work
So excited for you to try this! Thanks Ramya! 🙂