This quick and easy Mediterranean Shakshuka recipe is the perfect one-pan breakfast or brunch. It consists of eggs poached in a flavorful tomato and bell pepper sauce and is ready in under 30 minutes. Serve shakshuka with warm pita or crusty bread. Here’s how to make this dish with step-by-step photos and a quick recipe video tutorial.
I first tried shakshuka during a Mediterranean food tour, and it was love at first bite. Perfectly poached eggs in a rich, spiced tomato sauce instantly became my go-to for lazy weekend brunches and easy weeknight dinners. It is so satisfying and nourishing that it keeps you filled all day long.
What I love about this one-pan shakshuka is the way the eggs slowly cook in the simmering tomato pepper sauce, all while soaking up delicious flavors from fresh veggies and warm spices.
Whether you scoop it up with crusty bread or pita, this Mediterranean shakshuka recipe is a simple, satisfying dish that’s hard to resist. Looking for more Mediterranean recipes? Try our Mediterranean Chicken Wraps, Chicken Stew, or Mediterranean Chicken and Rice.
What is Shakshuka?
Shakshuka also spelled shakshouka, meaning “a mixture” in Arabic, originated in Ottoman North Africa and has since become a staple in Mediterranean cuisine.
It’s made with eggs poached in a spiced tomato sauce enriched with onions, bell peppers, garlic, and Mediterranean spices like cumin, coriander, and paprika.
This Middle Eastern breakfast is one of the easiest egg recipes. Traditionally shakshuka is served with warm pita bread or crusty bread, this is a simple dish with bold flavors.
Ingredients Notes
This Mediterranean shakshuka is a quick, 30-minute one-pan meal. It is made with pantry staple ingredients. It's versatile, letting you add spice, cheese, or vegetables to your taste. It's both flavorful and satisfying, with easy cleanup. Perfect for breakfast, brunch, or a light dinner. Check out the recipe card below for ingredients and measurements.
- 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: Poached eggs are the star of this Mediterranean dish. The eggs are gently poached in the simmering tomato pepper 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 to this easy shakshuka recipe.
- 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.
Note: 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.
How to make Mediterranean Shakshuka Recipe 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 Mediterranean shakshuka is ready. Serve immediately with crusty bread or pita bread and a lemon wedge for squeezing.
Tips to make the 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.
Frequently Asked Questions
Well, it depends on how you like your yolks. Here's a guide:
For runny yolks: Cook for 5 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.
Yes, you can put meat in shakshuka. Ground meat like lamb is frequently used. You can go for any other meat or spiced sausages. Cook the meat before adding the tomato.
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
Looking for other breakfast recipes like this? Try these:
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Recipe Card
Mediterranean Shakshuka Recipe
Equipment
- 1 heavy bottom pan or skillet with a lid
Ingredients
- 6 eggs
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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