Dive into the vibrant world of shakshuka with these 10 incredible shakshuka recipes that are sure to tantalize your taste buds! From classic shakshuka recipes with a spicy tomato base and perfectly poached eggs to creative variations featuring feta, spinach, and other delicious additions, we’ve got a shakshuka recipe for everyone. We’ll also explore the fascinating history of this Middle Eastern and North African delight, uncover the impressive nutrition packed into each serving, and share essential tips for achieving those picture-perfect poached eggs every time. Get ready to discover your new favorite breakfast, brunch, or even dinner dish with our collection of mouthwatering shakshuka recipes!
Yemeni Lahsa (A Delicious Twist on Shakshuka)
This recipe guides you through making a flavorful Yemeni Lahsa, a dish similar to Shakshuka. It’s a simple yet satisfying meal, perfect for any time of day.
Ingredients
Eggs: 5
Onion: 1 (diced)
Tomato: 1 (diced)
Olive Oil: 2 tablespoons
Allspice: 1/4 teaspoon
Black Pepper: 1/4 teaspoon (cracked)
Salt: To taste
Liquid Cheese: 3 tablespoons (for garnish)
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a pan over medium heat. Add the diced onion and cook until softened. Then, add the diced tomatoes and cook for another 4-5 minutes. Season with allspice, salt, and cracked black pepper.
Step 2: Cook the Eggs
Crack the eggs into the pan and mix thoroughly with the vegetables for about 2 minutes. Cover the pan and cook for 5-6 minutes, or until the egg whites are set and the yolks are cooked to your preference.
Step 3: Garnish and Serve
Drizzle the liquid cheese over the cooked Lahsa and cover the pan for a minute to allow the cheese to melt slightly. Serve immediately.
Serving Suggestion: While this dish is delicious on its own, consider serving it with sides like hash browns, fava beans, salami, olives, cheese wedges, and feta cheese for a complete and flavorful Mediterranean-inspired meal.
Kid-Friendly Shakshuka
This recipe provides a simple and delicious way to make Shakshuka that the whole family will enjoy. It focuses on creating a flavorful tomato base with just the right amount of spice for younger palates.
Ingredients
- 1 yellow onion, chopped
- 1 Tbsp minced garlic or 2 garlic cloves, crushed
- 2 tsp dried basil
- 1/3 tsp chili powder
- 1/3 tsp dried peperoncini
- 1/2 Tbsp Kinder’s Red Jalapeño Garlic Seasoning
- 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes (with basil or fire roasted)
- 10 oz can diced tomatoes with green chilies
- 4 Bay leaves
- 12 eggs
- Olive oil
- Salt and pepper to taste
- 2 fresh baguettes
- Grated cheese (optional)
Instructions
Preheat oven to 375°F.
Sauté the Onions: Heat olive oil in a 14″ (5.5 qt.) deep sauté pan over medium-low heat. Add the chopped onion and sauté until translucent and slightly browned (7-10 minutes).
Add Aromatics: Add the minced garlic, basil, chili powder, peperoncini, and Kinder’s seasoning. Cook for 2 minutes more, stirring frequently.
Simmer the Sauce: Pour in all the canned tomatoes and add the bay leaves. Increase the heat to medium-high and bring the mixture to a simmer. Cook for 8-10 minutes, stirring occasionally.
Poach the Eggs: Once the sauce is simmering, create small wells in the tomato mixture using the back of a spoon. Carefully crack an egg into each well. Cover the pan, reduce heat to medium-low, and poach the eggs to your desired doneness (10-15 minutes).
Prepare the Baguettes: While the eggs poach, brush the baguettes with water and warm them in the oven for 5 minutes. Cut into thirds.
Serve: Spoon 2 eggs and a generous portion of the tomato sauce into bowls. Top with grated cheese, if desired. Serve with the warm baguette for dipping.
Easy Shakshuka: A Vibrant North African Egg Dish
This easy Shakshuka recipe brings the vibrant flavors of North Africa to your kitchen. A delicious and satisfying meal, Shakshuka features eggs poached in a rich tomato and pepper sauce, spiced with cumin, paprika, and a touch of cayenne. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- Salt and black pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
Instructions
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Sauté the onions: Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
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Add the peppers: Add the sliced bell peppers to the skillet and cook for another 5 minutes, until softened.
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Sauté the garlic: Stir in the minced garlic and cook for about a minute, until fragrant. Be careful not to burn it.
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Bloom the spices: Add the ground cumin, paprika, and cayenne pepper. Stir well to combine.
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Simmer the sauce: Pour in the diced tomatoes (including the juice) and season with salt and pepper. Stir and reduce heat to low, simmering for 10 minutes.
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Poach the eggs: Create small wells in the sauce and crack the eggs directly into them. Cover the skillet and poach for 5-7 minutes, or until the whites are set and the yolks are still runny.
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Garnish and serve: Sprinkle with fresh parsley or cilantro. Serve hot directly from the skillet with crusty bread or pita for dipping.
Quick & Easy Shakshuka
This recipe provides a simple and delicious way to make Shakshuka, a Middle Eastern and North African dish of eggs poached in a flavorful tomato sauce. This version uses beef for a heartier meal.
Ingredients
- 2 lbs. Beef (London broil, sirloin roast, or your preferred cut)
- 1 large Onion
- 2 Peppers (Cubanelle or Bell)
- 2 cans petite diced Tomatoes
- 1 large can/jar Tomato Sauce (or condensed tomato soup)
- 4-5 Eggs
- 1 Tbsp. Italian Seasoning
- 1 Tbsp. Paprika
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Ginger Powder
- 1/2 tsp. Cumin
- 1/2 tsp. Turmeric
- Optional: Jalapeños, Mushrooms, Feta Cheese
Instructions
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Cut the beef into 1-inch cubes.
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Brown the beef in a skillet and drain off any excess grease.
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Dice the onion, peppers, and any optional mushrooms. Add these to the skillet with the beef.
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Preheat your oven to 350°F (175°C). This is recommended for finishing the dish, but you can also simmer it on the stovetop until done.
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Drain the canned diced tomatoes and add them to the skillet.
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Simmer for a few minutes, then add the tomato sauce (or condensed tomato soup).
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Add all the seasonings: Italian seasoning, paprika, onion powder, garlic powder, ginger powder, cumin, and turmeric. Mix everything well.
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Simmer for a while longer, especially if the sauce appears too thin.
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Create small wells in the sauce using the back of a spoon. Crack an egg into each well.
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Let the eggs cook for a minute or two on the stovetop.
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Transfer the skillet to the preheated oven and bake until the egg whites are set. Add an extra minute or two for firmer yolks. Alternatively, if you prefer not to use the oven, cover the skillet and cook until the egg whites are solid.
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Remove from the oven and crumble feta cheese over the top, if desired.
Easy & Delicious Baked Shakshuka with Feta
This recipe provides a simple and flavorful way to enjoy shakshuka, a Middle Eastern and North African dish of eggs poached in a spicy tomato sauce. With minimal prep time and easy-to-follow instructions, you’ll have a delicious and satisfying meal in under an hour.
Ingredients
- 1.5 Tbsp olive oil
- 1/2 large onion, thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp ground cayenne
- 1 (15 oz) can chopped tomatoes with their juices
- 1/2 tsp kosher salt, more to taste
- 1/8 tsp black pepper, more to taste
- 1/2-3/4 cup feta cheese, crumbled
- 3 large eggs
- 1/4 cup chopped cilantro
- Hot sauce, to taste
- Flatbread or naan, for serving
Instructions
Step 1: Sauté the Vegetables: Heat the olive oil in a large oven-safe skillet over medium-low heat. Add the sliced onion and bell pepper, and cook gently for about 20 minutes, or until softened. Preheat your oven to 375°F (190°C) while the vegetables are cooking.
Step 2: Add Aromatics and Spices: Once the vegetables are soft, add the sliced garlic and cook for 1-2 minutes until fragrant. Stir in the ground cumin, paprika, and cayenne pepper, and cook for another minute, allowing the spices to bloom.
Step 3: Simmer the Sauce: Pour in the canned chopped tomatoes and their juices. Season with salt and pepper. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed. Stir in the crumbled feta cheese.
Step 4: Add the Eggs: Create three shallow wells in the tomato sauce. Gently crack an egg into each well. Season the eggs with salt and pepper.
Step 5: Bake: Carefully transfer the skillet to the preheated oven. Bake for 7-9 minutes, or until the egg whites are set and the yolks are cooked to your preference.
Step 6: Toast the Bread: While the shakshuka is baking, toast the flatbread or naan until it reaches your desired level of crispiness.
Step 7: Serve: Remove the shakshuka from the oven. Sprinkle with fresh cilantro and a splash of your favorite hot sauce. Serve immediately with the toasted flatbread or naan.
Wagyu Shakshuka with a Spicy Kick
This recipe elevates the classic Shakshuka by incorporating the rich flavor of Wagyu Italian sausage. The spicy sausage combined with a medley of peppers, tomatoes, and aromatic spices creates a deeply satisfying and flavorful dish. Topped with creamy feta and fresh cilantro, this Wagyu Shakshuka is a perfect brunch or weeknight meal.
Ingredients
- 1/2 lb Double 8 Cattle Company Fullblood Wagyu Italian Sausage
- 2 tbsp Olive Oil (divided)
- 1 Shallot (diced)
- 4 Garlic Cloves (diced)
- 1 Red Bell Pepper (diced)
- 1 Poblano Pepper (diced)
- 1 tsp Chili Powder
- Pinch of Cayenne Pepper
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 2 cups Canned Diced Tomatoes
- 5 Eggs
- 1/4 cup Feta Cheese
- 2 tbsp Cilantro
- Salt & Freshly Ground Black Pepper (to taste)
Instructions
Preparing the Shakshuka
Preheat your oven to 425°F (220°C). Heat a cast iron skillet over medium-high heat. Remove the Wagyu Italian sausage from its casings and brown it in 1 tablespoon of olive oil until fully cooked. Set the cooked sausage aside.
Add the diced shallot, red bell pepper, poblano pepper, and garlic to the skillet with the remaining olive oil. Cook for 3 minutes until slightly softened.
Add the chili powder, cayenne pepper, ground cumin, and paprika to the skillet. Cook briefly until fragrant. Stir in the diced tomatoes (with their juice) and return the cooked Wagyu sausage to the pan. Season generously with salt and freshly ground black pepper. Bring the mixture to a simmer.
Create 5 wells in the sauce using the back of a spoon. Crack an egg into each well.
Baking and Serving
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are cooked to your preference. Remove from the oven and sprinkle with crumbled feta cheese and fresh cilantro. Serve immediately with crusty bread for dipping.
Enjoy your delicious and flavorful Wagyu Shakshuka!
Wagyu Shakshuka: A Hearty and Flavorful One-Pan Meal
This recipe elevates the classic shakshuka with the rich, savory addition of Fullblood Wagyu Italian sausage. A simple, yet satisfying one-pan meal, this Wagyu Shakshuka is packed with flavor and perfect for a weekend brunch or a weeknight dinner.
Ingredients
- 1/2 lb Double 8 Cattle Company Fullblood Wagyu Italian Sausage
- 2 tbsp Olive Oil (divided)
- 1 Shallot (diced)
- 4 Garlic Cloves (diced)
- 1 Red Bell Pepper (diced)
- 1 Poblano Pepper (diced)
- 1 tsp Chili Powder
- Pinch of Cayenne Pepper
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 2 cups Canned Diced Tomatoes
- 5 Eggs
- 1/4 cup Feta Cheese
- 2 tbsp Cilantro
- Salt & Freshly Ground Black Pepper (to taste)
Instructions
1. Prepare the Base: Preheat oven to 425°F (220°C). Remove the Wagyu sausage from its casings and brown it in a cast-iron skillet with 1 tablespoon of olive oil over medium-high heat. Set the cooked sausage aside. Sauté diced shallot, red bell pepper, poblano pepper, and garlic in the same skillet with the remaining olive oil for 3 minutes.
2. Build the Shakshuka: Add chili powder, cayenne pepper, cumin, and paprika to the skillet and cook until fragrant. Stir in the diced tomatoes (with their juice) and the browned Wagyu sausage. Season with salt and pepper to taste. Bring the mixture to a simmer.
3. Add the Eggs: Create 5 wells in the sauce using the back of a spoon. Crack one egg into each well.
4. Bake and Finish: Bake the shakshuka in the preheated oven for 10-15 minutes, or until the eggs are cooked to your preference. Remove from the oven and top with crumbled feta cheese and fresh cilantro. Serve warm with crusty bread for a complete and delicious meal.
Easy Instant Noodle Shakshuka
This recipe elevates instant noodles with a flavorful shakshuka twist. It’s a quick and satisfying meal, perfect for a weeknight dinner or a lazy weekend brunch.
Ingredients
- 2 packets instant noodles
- 1 onion (finely chopped)
- 1 bell pepper (chopped)
- 1 small tbsp ginger paste
- 1 small tbsp cumin powder
- 1 small tbsp coriander powder
- 2 eggs
- Instant noodle seasoning packets
- 1 tbsp chili flakes
Instructions
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Sauté the Vegetables and Spices: Heat oil in a pan and sauté the chopped onion and bell pepper until softened. Add the ginger paste, cumin powder, and coriander powder. Stir in the seasoning packets from the instant noodles and mix well. Continue to stir-fry until the spices are fragrant.
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Cook the Noodles: Add 2 cups of water to the pan. Gently place the two blocks of instant noodles on top of the vegetable mixture, trying not to break them apart. Cover the pan and cook for a minute. Flip the noodles and cook for another minute, or until softened.
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Poach the Eggs: Once the noodles are almost cooked, create two wells in the noodle mixture. Crack an egg into each well. Cover the pan again and cook for a few minutes, or until the eggs are cooked to your liking. Sprinkle chili flakes on top for an extra kick.
Easy Shakshuka (with Customizable Options)
This recipe provides a simple and delicious way to make shakshuka, with options for customization based on your preferences.
Ingredients
- 1/2 bunch cilantro (or less, about 1/4 to 1/3 cup chopped leaves, adjust to taste)
- 3 coriander seeds (or a small pinch of ground coriander)
- 3 diced tomatoes
- About 1/2 tbsp tomato paste
- Salt and pepper to taste
- 4 eggs
- 1/4 diced onion
- 1 tsp minced garlic (1 clove)
- Olive oil
- 1/4 tsp cumin
- Optional: Quinoa, Cream
Instructions
Step 1: Sauté the aromatics. Heat olive oil in a pan (cast iron is ideal). Sauté the diced onions, coriander seeds, and cumin until the onions are softened and translucent. Add the minced garlic towards the end of this step.
Step 2: Build the sauce. Add the diced tomatoes, half of the chopped cilantro, salt to taste, and the tomato paste to the pan.
Step 3: Simmer and thicken. Bring the mixture to a gentle simmer over low heat and cook until thickened. Stir occasionally to prevent burning. Optional: Add a small amount of quinoa for a heartier shakshuka. You can also enrich the sauce by gently heating 1 tablespoon of cream separately with small amounts of the tomato mixture and then adding it back to the pan once warmed through.
Step 4: Poach the eggs. Once the sauce has thickened, create small wells in the sauce and crack the eggs directly into them. Cover the pan and cook until the egg whites are set and the yolks are still runny.
Step 5: Serve and enjoy! Garnish with the remaining cilantro and freshly ground black pepper. Serve immediately.
Green Shakshuka with Fresh Greens
This vibrant shakshuka features fresh, seasonal greens for a healthy and flavorful twist on the classic dish. It’s a simple, one-pan meal perfect for a quick weeknight dinner or a weekend brunch.
Ingredients
Produce:
- 1 Shallot
- 2 cloves Garlic
- 1 large bunch Mustard Greens (or Spinach, Chard, Watercress)
- Radish Microgreens (or fresh herbs like Basil, Parsley, Cilantro) for garnish
Pantry:
- 1/2 cup Vegetable Broth
- 1 tbsp Lemon Zest or a splash of Lemon Juice
- 1/2 cup unsweetened Almond Milk (or Heavy Cream for a richer flavor)
- 4 Eggs
- 1/2 cup grated Parmesan or Pecorino cheese
- Olive Oil
Instructions
Sauté Aromatics: Finely dice the shallot and garlic. Sauté them in a splash of olive oil in a large skillet until softened.
Wilt Greens: Rinse and roughly chop the mustard greens (or other greens). If using greens with thick stems, remove them. Add the greens to the skillet with the vegetable broth. Simmer until wilted. Add lemon zest or juice.
Add Eggs and Almond Milk: Create four evenly spaced wells in the greens. Crack an egg into each well. Pour almond milk (or cream) around the eggs.
Cook and Serve: Cover the skillet and cook for a few minutes, or until the egg yolks are set to your preference. Sprinkle with Parmesan cheese and garnish with fresh microgreens or herbs. Serve immediately.
History of Shakshuka
Pinpointing the precise origin of shakshuka is tricky, with various cultures claiming its roots. Many food historians believe its predecessors originated in the Ottoman Empire, where dishes of vegetables simmered with eggs were common. From there, it likely spread throughout the Middle East and North Africa.
Some theories suggest shakshuka’s ancestors were found in Yemen, where a similar dish featuring eggs poached in a spicy tomato and pepper sauce was popular. Others point to Tunisia or Libya as possible birthplaces, citing their historical connections to the Ottoman Empire and their use of similar ingredients and cooking techniques.
Regardless of its exact origins, shakshuka gained significant popularity in Israel with the influx of Jewish immigrants from North African and Middle Eastern countries in the mid-20th century. It quickly became a breakfast staple and a beloved national dish, often served directly in the skillet it was cooked in, with crusty bread for dipping.
Today, shakshuka enjoys widespread popularity across the globe, with countless variations reflecting different culinary traditions. From spicy versions with harissa paste to green shakshuka featuring leafy greens, the dish continues to evolve while maintaining its simple elegance and delicious flavors.
Nutritional Content and Benefits of Shakshuka
Shakshuka isn’t just a flavorful and visually appealing dish; it’s also packed with nutrients. The base of tomatoes provides a good source of vitamins C and K, as well as lycopene, a powerful antioxidant.
Eggs are a complete protein, meaning they contain all nine essential amino acids our bodies need. They’re also rich in choline, important for brain health, and vitamin D, which contributes to bone health.
Onions and peppers, common additions to shakshuka, offer further vitamins and minerals. Depending on the recipe, you’ll also benefit from spices like cumin and paprika, known for their anti-inflammatory properties. The use of olive oil adds healthy fats to the mix.
Overall, shakshuka provides a nutrient-dense meal, offering benefits for everything from boosting immunity to supporting healthy bones and brain function. It’s a delicious way to enjoy a balanced and satisfying breakfast, lunch, or even dinner.
Tips for Choosing Quality Eggs
Choosing the right eggs is crucial for a delicious shakshuka. Look for eggs with clean, uncracked shells. A clean shell indicates freshness and minimizes the risk of bacterial contamination.
Check the expiration date. While a “sell-by” date refers to how long a store can display the eggs, the expiration date is a better indicator of freshness. Choose eggs with an expiration date furthest in the future.
When you’re at the grocery store, open the carton and gently examine the eggs. They should feel heavy for their size, which suggests a thick shell and a plump, fresh interior. Avoid any eggs that feel unusually light.
Once you crack the egg, observe the yolk. A firm, rounded yolk that stands up tall indicates freshness. The yolk should be a vibrant orange-yellow color. A runny, flat yolk might suggest an older egg.
Finally, take a look at the egg white. A thick, cloudy white that clings closely to the yolk is a sign of a fresh, high-quality egg. A thin, watery white that spreads easily suggests the egg is older.