Traditional Shakshuka Recipe (easy & authentic)
You know those mornings when everyone’s dragging their feet and the idea of another piece of toast feels like a personal insult? Yeah, that’s exactly the kind of time of day when this traditional shakshuka recipe saves the mood.
It’s a simple dish: Eggs poached in a thick tomato sauce that’s rich, hearty, and a little cheeky, just like our grandmothers’ cooking. Whether it’s breakfast, brunch, or even a great dinner, this easy shakshuka recipe is one you’ll want in regular rotation.
The origins of this dish go way back to the Ottoman Empire, with deep roots in African countries like Tunisia and Libya, before it spread across parts of North Africa and the Middle East.
When Jewish immigrants brought it to Tel Aviv, it became a staple in Israeli kitchens – and honestly, it’s easy to see why. You don’t need any fancy ingredients or a food stylist to make it shine; it’s all about the simple combination of common ingredients.
I love that it’s made with Western kitchen staples
Canned tomatoes, red bell peppers, chopped onions, and fresh eggs. A Middle Eastern dish which fits perfectly into my German kitchen. And honestly, a poached egg nestled into a thick tomato sauce, spiced just right? That’s real, country comfort food.
Now, here’s the beauty of this tomato dish: it works any meal of the day. Morning? Scoop it up with pita bread for breakfast. Evening? Serve it with a leafy salad or roasted veggies for a great dinner. You can even store leftovers in an airtight container and reheat the sauce ahead of time for the next morning.
I love that it’s flexible, forgiving, and full of complex flavors without any of the fuss.
This classic shakshuka feels timeless because it is. Whether you stick to the traditional North African red version with red pepper flakes, cayenne pepper, and feta cheese, or you try green shakshuka with herbs and spinach, you’re keeping a piece of culinary history alive.
Grab your deep skillet, your fresh ingredients, and let’s make the best shakshuka recipe you’ll ever eat – straight from the pan, the way it’s meant to be.
What’s in traditional shakshuka?
A true traditional shakshuka recipe includes olive oil, chopped onions, red bell peppers, canned tomatoes (or fresh tomatoes like roma tomatoes), a dollop of tomato paste, and a few fresh herbs such as fresh parsley or coriander. Season with black pepper, cayenne pepper, and red chili flakes to taste. Once your shakshuka sauce is nice and thick, you gently crack the eggs over the top and let the egg whites set while the egg yolks stay soft and golden.
What is traditionally served with shakshuka?
This easy shakshuka recipe is best eaten with pita bread, but you can use sourdough or any crusty bread you have on hand. My kids absolutely love this one with fresh baguette. In parts of North Africa and Middle Eastern cuisines, it’s often served with fresh herbs and a side of olives or pickled vegetables. The finished dish is scooped up right from the pan with warm bread. And let’s be real, is there anything better than a no plates required family meal?
Which bread is best with shakshuka?
The best kind of bread is one sturdy enough to soak up that thick sauce without falling apart. Pita bread and crusty white loaves both work beautifully. And if you’ve made this for the first time, don’t worry too much about being authentic. The goal is to enjoy every runny egg and every spoonful of that spicy tomato sauce. Whatever bread you’ve got will do the job just fine.
How to cook perfect shakshuka?
Start with a large skillet or deep skillet for best results. Sauté your chopped onions and red bell peppers over low heat, then stir in tomato paste, canned tomatoes, and spices like black pepper, red pepper flakes, and harissa paste (if you’re ready to level up). Let it bubble away until it turns into a thick tomato sauce. This simmering time is where the flavor develops. Then, using the back of a spoon, make small wells in the sauce, crack your eggs in, and cover the pan. Keep the heat low to medium and let those poached eggs cook until the egg whites are set but the yellow yolks are still runny eggs perfection.
Ingredients
- ½ onion, finely chopped
- 1 red bell pepper (capsicum), chopped into smaller pieces
- 2 tablespoons olive oil
- 2 cans chopped tomatoes (or 4 – 5 fresh chopped tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Pinch of cayenne pepper or red chili flakes
- Salt and black pepper to taste
- 5–6 eggs
- Feta cheese or goat’s cheese, crumbled
- Fresh parsley or other fresh herbs to garnish
- Optional: drizzle of hot sauce or a pinch of sugar to balance acidity
Instructions
- Warm up the pan: Place a large skillet over medium to high heat and drizzle in olive oil. Add chopped onions and red bell peppers. Stir until softened, about 7 – 8 minutes.
- Add flavor: Mix in the tomato paste, paprika, and cayenne pepper or harissa paste. Stir well and let the spices toast for a few seconds.
- Add tomatoes: Pour in your canned tomatoes or fresh tomatoes, season with salt and black pepper, and add a pinch of sugar if needed. Reduce to low heat and let it simmer for 10 – 15 minutes until the shakshuka sauce thickens.
- Make egg nests: Use the back of a spoon to make small wells. Crack one egg into each.
- Cover and cook: Put a lid on and let the eggs poach gently until egg whites are set but egg yolks are still soft, around 6 – 8 minutes.
- Finish it off: Sprinkle over feta cheese and fresh parsley. Serve hot, straight from the pan, with pita bread or your favorite crusty sourdough loaf.
Why You’ll Love This
- It’s an easy recipe made with both staple ingredients and fresh ingredients.
- Perfect for any time of the day: breakfast, lunch, or a great dinner.
- One-pan simple dish with complex flavors and almost no clean-up.
- The finished dish looks like something out of a food stylist’s portfolio.
- Keeps beautifully. Store leftovers in an airtight container for the next morning.
Tips & Tricks
- Best results come from a deep skillet with even heat.
- For a smoother sauce, mash your tomatoes slightly with a large spoon while simmering.
- Use fresh parsley or coriander for that herby pop.
- Add hot sauce for a bolder spice level or dial it back for little ones.
- If your sauce is too thick, stir in a splash of water or olive oil.
Easy Substitutions
- Green shakshuka: Replace red bell peppers with spinach, kale, or herbs for a green shakshuka variation.
- Vegan option: Skip the eggs, add chickpeas or tofu, and simmer until the thick sauce coats everything.
- Low-acid tweak: Add a pinch of sugar to mellow fresh tomatoes.
- Low-fat: Use fewer eggs or just the egg whites for a lighter version.
- Extra flavor: Stir in harissa paste for a deeper kick or add roasted roma tomatoes for sweetness.
This traditional shakshuka recipe is the kind of simple dish that connects us to the old ways while fitting perfectly into modern life. Whether you’re cooking it for the first time or it’s already part of your regular rotation, it’s one of those classic shakshuka meals that brings everyone to the table. And really, isn’t that the whole point?
Traditional Shakshuka Recipe
Warm, hearty, and full of flavor.
Ingredients
- ½ onion, finely chopped
- 1 red bell pepper (capsicum), chopped into smaller pieces
- 2 tablespoons olive oil
- 2 cans chopped tomatoes (or 4 - 5 fresh chopped tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Pinch of cayenne pepper or red chili flakes
- Salt and black pepper to taste
- 5–6 eggs
- Feta cheese or goat’s cheese, crumbled
- Fresh parsley or other fresh herbs to garnish
- Optional: drizzle of hot sauce or a pinch of sugar to balance acidity
Instructions
- Warm up the pan: Place a large skillet over medium to high heat and drizzle in olive oil. Add chopped onions and red bell peppers. Stir until softened, about 7 - 8 minutes.
- Add flavor: Mix in the tomato paste, paprika, and cayenne pepper or harissa paste. Stir well and let the spices toast for a few seconds.
- Add tomatoes: Pour in your canned tomatoes or fresh tomatoes, season with salt and black pepper, and add a pinch of sugar if needed. Reduce to low heat and let it simmer for 10 - 15 minutes until the shakshuka sauce thickens.
- Make egg nests: Use the back of a spoon to make small wells. Crack one egg into each.
- Cover and cook: Put a lid on and let the eggs poach gently until egg whites are set but egg yolks are still soft, around 6 - 8 minutes.
- Finish it off: Sprinkle over feta cheese and fresh parsley. Serve hot, straight from the pan, with pita bread or your favorite crusty sourdough loaf.
Notes
- Best results come from a deep skillet with even heat.
- For a smoother sauce, mash your tomatoes slightly with a large spoon while simmering.
- Use fresh parsley or coriander for that herby pop.
- Add hot sauce for a bolder spice level or dial it back for little ones.
- If your sauce is too thick, stir in a splash of water or olive oil.
