Shakshuka

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Shakshuka is a savory, spicy option for breakfast, brunch or dinner. Eggs are poached in a flavorful tomato sauce that’s perfect for sopping up with crusty bread or pita.

This recipe has been retested and updated since first posting in November 2014.

We all tend to have go-to breakfasts for during the week, simple things that can be made and eaten in a hurry as we head out the door.

That makes weekend breakfasts all the more special, and one dish I love to make when I have more time is this flavorful shakshuka.

Originating in North Africa and spreading to the Middle East and beyond, shakshuka is a saucy dish of tomatoes, peppers, onions, and spices, with eggs poached right in the hot sauce. If you’re tired of plain old scrambled eggs, this is a wonderful way to expand your breakfast recipe repertoire.

Shakshuka is often spicy and made with harissa. For my version, I use za’atar spice blend instead to give the dish a lot of flavor without as much of the heat.

It comes together easily, making it a simple, satisfying dish you’ll return to again and again.

Ingredients for shakshuka

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Tomatoes – I like to use fire-roasted tomatoes for this recipe to add smoky flavor. 

If you are using fresh tomatoes, you will need at least 1 pound (I always recommend buying more). Keep in mind that the fresh tomatoes will take a bit longer to cook down.

Onion – White or yellow onion is best. If you like more of a sharp onion flavor, use red onion.

Garlic – Measure with your heart (but use at least one whole clove!).

Bell pepper – Use red bell pepper, not green. Orange will also work if needed.

Eggs – Use standard size eggs. You can use more eggs if you want, but I recommend not doing more than 6 eggs so you don’t crowd the pan.

Za’atar seasoning – Za’atar is an herb, but it is also a common spice blend in the Middle East. No two blends are exactly the same, but it usually contains toasted sesame seeds, sumac, dried thyme, and dried marjoram.

These days you can find za’atar on the shelf at most large supermarkets. Or, take the opportunity to visit your local international market!

How to make this recipe

Set a large, flat saucepan or skillet over medium heat and add olive oil. A cast iron pan works great here.

Once the oil is heated through and shimmering, add the diced onion, bell pepper, garlic, and salt. Stir well, then add tomato paste and stir again.

Sauté the vegetables for about 10 minutes, until onions and peppers are soft.

Stir in the tomatoes and cook another 10 minutes to break down the tomatoes and form a sauce.

Push aside the sauce to create 4 wells for the eggs. Carefully crack each egg into a well, making sure to not break the yolk.

Cover the pan and reduce heat to medium-low. Cook for 8-10 minutes, until the whites are set but the yolks are still runny. Try not to overcook, as the eggs will continue to cook a bit after removing from the heat.

Top with fresh chopped parsley or cilantro. Add some crushed red pepper flakes, if you like.

Serve with flatbread or a sliced crusty loaf to scoop up the eggs and sauce, or spoon over rice. You can also double up on the za’atar flavor with spiced homemade pita chips.

Recipe variations

In areas where this dish is popular, every family serves it a different way, so don’t be afraid to work outside the confines of the recipe. Add spiced sausage, feta cheese, or chopped olives.

Add a bit of harissa sauce in addition or in place of the za’atar seasoning. Harissa has hot peppers, cumin, garlic, and coriander. You might find it as a sauce or a thicker paste.

If you aren’t using fire-roasted tomatoes, you can add in smoked paprika to get that toasty flavor.

This recipe is easily doubled or halved. Keep in mind that cooking the sauce might take a little longer when doubled, but the eggs will still cook quickly.