This Mediterranean Shakshuka is a popular dish throughout the Middle East and North Africa. This comforting breakfast or brunch is one of the easiest egg recipes, made with eggs poached in a flavorful tomato and bell pepper sauce, all cooked in one pan, in under 30 minutes. Serve it as breakfast or a meal with crusty bread or pita bread. Here’s how to make this dish with step-by-step photos and a quick recipe video tutorial.
This Mediterranean shakshuka recipe is quick and easy to make with fewer ingredients. It's so flavorful and satisfying. With a blend of Mediterranean spices, fresh vegetables, and simmering tomato sauce, it's a perfect way to enjoy a hearty breakfast or light dinner.
You can customize the recipe to your preference by adding more or less spice or incorporating different vegetables like spinach. For a truly authentic experience, serve with warm pita bread or crusty bread. Similar Mediterranean recipes you might like are our Mediterranean Chicken Wraps, Chicken Stew, or Mediterranean Chicken and Rice.
About This Mediterranean Shakshuka
Mediterranean Shakshuka, also spelled shakshouka, originated in Ottoman North Africa and has gained popularity worldwide. Shakshuka (in Arabic) means “a mixture”.
It is made with eggs poached in a spiced tomato mixture made with tomatoes, bell peppers, olive oil, onions, and garlic. The shakshuka sauce is flavored with cumin, coriander, paprika, and pepper.
Traditionally shakshuka is served as breakfast or meal with bread on the side. I prefer this Mediterranean egg dish for brunch because it is so satisfying and nourishing that it keeps you filled all day long.
Ingredients Notes
This Mediterranean shakshuka dish has chunky tomatoes, yummy bell peppers, fragrant spices, and perfectly soft-cooked eggs all swimming in cheesy goodness. Yum! There are many variations to this easy shakshuka recipe. Some cooks add cheese, olives, harissa, or sausages, while others add lamb or chicken mince, and potatoes. Even the recent popular version is green shakshuka made without tomatoes.
- Tomatoes: Fresh, ripe tomatoes form the foundation of the sauce, providing a bright red color and a burst of tangy sweetness. If fresh tomatoes are unavailable, canned tomatoes can be used as a convenient substitute for this egg shakshuka recipe.
- Eggs: The star of this Mediterranean dish, the eggs are gently poached in the simmering tomato sauce, resulting in a soft and runny yolk.
- Vegetables: I used onions, red bell peppers, green chilies, and fresh garlic. You can use bell pepper (any color) or skip them entirely. Green chilies add a spicy kick to this Mediterranean dish. If you prefer a milder shakshuka, simply leave them out.
- Spices: I used paprika (you can substitute with Kashmiri red chili powder), cumin, coriander, and freshly ground black pepper.
- Cilantro (Coriander Leaves): Adds fresh flavor to this Mediterranean egg dish. You can substitute parsley if you prefer.
- Cheese (Optional): It adds a cheesy flavor to shakshuka. My kids love shakshuka with feta, so I used feta cheese. However, parmesan or any grated cheese will work well here.
How to make Mediterranean Shakshuka with step by step photos
1. Heat the pan: Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat.
2. Soften the veggies: Add the chopped onions and bell peppers. Sauté for 5-7 minutes, or until they become soft and tender.
3. Spice it up: Lower the heat, and add the minced garlic, coriander powder, cumin powder, paprika, and pepper. Stir and cook for 30 seconds to release the flavors.
4. Simmer the tomato sauce: Add the chopped tomatoes and green chilies. Season with salt, and then stir to combine all ingredients.
5. Cover the pan with a lid and simmer on low-medium heat for 15 minutes, or until the tomatoes are softened. Keep checking it after every 5 minutes. If the tomato sauce seems dry, add a little water. Stir and cook.
6. Adjust the seasoning: After 15 minutes, open the lid and mash some of the tomatoes with a spoon or spatula for a smooth and thicker sauce. Taste the sauce and adjust seasonings with salt, pepper, or paprika as needed. Stir in the chopped coriander leaves.
7. Keep the heat low. Gently create small indentations in the sauce with the back of the spoon to make nests for the eggs.
8. Crack and nestle the eggs: Crack open one egg into a small bowl. Carefully pour this egg into the nest in the pan. Spoon some tomato sauce around the edges of each nest to keep the eggs from running out. Repeat with the remaining eggs. You can refer to the Shakshuka recipe video for a visual guide (optional).
9. Cook the eggs: Sprinkle some pepper and fresh coriander leaves over the eggs. Cook on low heat for 5-6 minutes or until the egg white is set and the yolk is still a little runny. If you prefer fully cooked yolks, cook for a longer time.
10. Cheese, herbs, and serve: Top with crumbled cheese and fresh cilantro. Your shakshuka is ready! Serve immediately with crusty bread or pita bread and a lemon wedge for squeezing.
How long do you cook your shakshuka eggs?
It all depends on how you like your yolks! Here's a guide:
- For runny yolks: Cook for 5-8 minutes on low heat. The egg whites should be just set, and the yolks will be perfectly runny. You can test this by gently touching the white with a spoon. If it doesn't stick, it's set.
- For firmer yolks: Cook for a bit longer than 8 minutes on low heat.
- Quick Tip: Remember, the hot sauce will continue to cook the yolks even after you remove the pan from the heat. So, serve immediately if you prefer them runny. Also, covering the pan with a lid while cooking will shorten the cooking time for the eggs.
Tips to make Best Mediterranean Shakshuka
- Fresh vs. canned tomatoes: Use fresh tomatoes for the best flavor and texture. However, they'll take longer to simmer. Canned diced tomatoes are a perfectly acceptable substitute for convenience.
- Cook eggs your way: Poach the eggs to your desired doneness. Cook for 5-8 minutes on low heat for runny yolks and adjust the cooking time for firmer yolks.
- Pan size matters: The number of eggs you can add to this Mediterranean shakshuka recipe depends on the size of your pan. I can accommodate only 6 eggs. Depending on the size of your pan, you can add 4-8 eggs for this shakshuka recipe. Avoid overcrowding the pan to ensure even cooking.
- Make-ahead sauce: Save time in the morning! You can prepare the shakshuka sauce and store it in an airtight container in the refrigerator for up to 2 days. When you're ready to eat, simply reheat the sauce, add eggs, and cook according to your preference for a quick and delicious breakfast.
What to serve with shakshuka?
Shakshuka is delicious on its own, but it pairs beautifully with a variety of accompaniments:
- Bread Options: Crusty bread or pita bread is a must-have for dipping into the flavorful shakshuka sauce. Don't forget a lemon wedge for a refreshing squeeze. Even simple sliced white or brown bread can be a delightful accompaniment. Or pair it with this delicious Garlic Naan.
- With Cheese: My favorite is to top this Mediterranean shakshuka with feta cheese and fresh cilantro.
- Creamy Companions: For a richer experience, top your shakshuka with sliced avocado and a dollop of sour cream, or opt for some cool Greek yogurt.
- Rice Pairings: Need something more filling? consider serving shakshuka with fragrant jeera rice or fluffy pilaf.
Shakshuka Variations
- Spicy - Want to make it spicier - add hot paprika, cayenne pepper, or Harissa paste (North African chili paste). Or add Jalapeños or Poblano Peppers while sauteing onions. Drizzle some hot sauce or red chili peppers on top before serving.
- Kid-friendly - Don't add green chilies, cayenne pepper, or any other spicy ingredients. Add cheese it will bring down the spicy flavors. You can add crumbled feta cheese, mozzarella, or even cheddar to your liking.
Related
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Mediterranean Shakshuka
Equipment
- 1 heavy bottom pan or skillet with a lid
Ingredients
- 2 tablespoon olive oil
- 1.5 cups onions, chopped (2 onions)
- 1 red bell pepper, chopped (1 cup)
- 2 teaspoon garlic finely chopped/minced
- 3 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoon paprika (smoked or regular both works fine)
- ½ teaspoon freshly ground black pepper
- 3.5 cups fresh tomatoes, chopped (or 1-28 ounce canned tomatoes, chopped)
- salt to taste
- 2 green chilies chopped (optional)
- 2-3 tablespoon finely chopped cilantro or coriander leaves
- ¼ cup cheese Feta, Parmesan, or any processed cheese
Instructions
- Heat the pan: Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat.
- Soften the veggies: Add the chopped onions and bell peppers. Sauté for 5-7 minutes, or until they become soft and tender.
- Spice it up: Lower the heat, add the minced garlic, coriander powder, cumin powder, paprika, and pepper. Stir and cook for 30 seconds to release the flavors.
- Simmer the tomato sauce: Add the chopped tomatoes and green chilies. Season with salt, and then stir to combine all ingredients. Cover the pan with a lid and simmer on low heat for 15 minutes, or until the tomatoes are softened. If the tomato sauce seems dry, add a little water. Stir and cook for another 5 minutes.
- Adjust the seasoning: Open the lid and mash some of the tomatoes with a spoon or spatula for a smooth and thicker sauce. Taste the sauce and adjust seasonings with salt, pepper, or paprika as needed. Stir in the chopped coriander leaves. Keep the heat low. Gently create small indentations in the sauce with the back of the spoon to make nests for the eggs.
- Crack and nestle the eggs: Crack open one egg into a small bowl. Carefully pour this egg into the nest in the pan. Spoon some tomato sauce around the edges of each nest to keep the eggs from running out. Repeat with the remaining eggs. You can refer to the shakshuka recipe video for a visual guide (optional).
- Cook the eggs: Sprinkle some pepper and fresh coriander leaves over the eggs. Cover the pan and cook on medium-low heat for 5-6 minutes or until the egg white is set and the yolk is still a little runny. If you prefer fully cooked yolks, cook for a longer time.
- Cheese, herbs, and serve: Top with crumbled cheese and fresh cilantro. Your shakshuka is ready! Serve immediately with crusty bread or pita bread and a lemon wedge for squeezing.
Video
Notes
- Fresh vs. Canned Tomatoes: Use fresh tomatoes for the best flavor and texture. However, they'll take longer to simmer. Canned diced tomatoes are a perfectly acceptable substitute for convenience.
- Eggs Your Way: Poach the eggs to your desired doneness. Cook for 5-8 minutes on low heat for runny yolks and adjust the cooking time for firmer yolks.
- Pan Size Matters: The number of eggs you can add to this recipe depends on the size of your pan. I can accommodate only 6 eggs. Depending on the size of your pan, you can add 4-8 eggs for this recipe. Avoid overcrowding the pan to ensure even cooking.
- Make-Ahead Sauce: Save time in the morning! You can prepare the shakshuka sauce and store it in an airtight container in the refrigerator for up to 2 days. When you're ready to eat, simply reheat the sauce, add eggs, and cook according to your preference for a quick and delicious breakfast.
- Storing & Reheating Shakshuka
- Store the leftover Shakshuka within 2 hours of cooking. Let it come to room temperature, transfer it to an airtight container and refrigerate. Label with the date. Good for 2-3 days.
- Always check for any signs of spoilage like black spots, bad smell, or bad taste before consuming it. If there are any discard them immediately.
- To reheat, sprinkle a little water over it, and reheat on low-medium heat until piping hot. Serve.
- How long to cook eggs - It depends on how you like your yolks. Here's a guide:
- For runny yolks: Cook for 5-8 minutes on low heat. The egg whites should be just set, and the yolks will be perfectly runny. You can test this by gently touching the white with a spoon. If it doesn't stick, it's set.
- For firmer yolks: Cook for a bit longer than 8 minutes on low heat.
- Quick Tip: Remember, the hot sauce will continue to cook the yolks even after you remove the pan from the heat. So, serve immediately if you prefer them runny. Also, covering the pan with a lid while cooking will shorten the cooking time for the eggs.
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