Name: The BEST Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 4 garlic cloves, minced; 1 teaspoon paprika; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon salt; 1 tablespoon harissa paste; 1 (28-ounce) can crushed tomatoes, preferably fire-roasted; 1/3 cup crumbled feta cheese, plus more for garnish; 6 large eggs (at room temperature); 3 tablespoons chopped fresh cilantro, flat-leaf parsley, and/or mint (recommended combo), plus more for garnish; Crusty bread, for serving

Print Recipe·4 from 2 reviews

If you’ve ever wanted to bring bold, vibrant flavors to your breakfast or brunch table, look no further than The BEST Shakshuka Recipe. This iconic Middle Eastern dish layers spiced, rich tomato sauce with perfectly poached eggs, topped with tangy feta and fresh herbs. It’s the kind of meal that warms your soul, celebrates simple ingredients, and impresses every time you serve it. Once you try this recipe, it will quickly become a go-to favorite for any occasion.

Ingredients You’ll Need

A top-down view of various ingredients arranged neatly on a white marbled surface. In the top left, there is a clear glass bowl filled with white crumbly feta cheese, next to a glass bowl of bright red diced bell peppers. To the right, a clear glass measuring cup holds deep red crushed tomatoes. Below the feta, a silver spoon with minced pale yellow garlic sits beside another small spoon with bright red harissa paste. At the center left, a white speckled bowl contains six white eggs. To the right of the eggs, a clear glass bowl holds finely chopped green bell peppers. Below that is another clear glass bowl filled with diced white onions. In the middle bottom section, a small dark plate has finely chopped green cilantro. Below the garlic and harissa, a small beige bowl has chopped green mint. To the bottom left, a small clear bowl has light yellow olive oil. Finally, at the bottom right, a beige bowl with brown rings contains several spices in small piles, showing shades of red, brown, and black photo taken with an iphone --ar 4:5 --v 7

Getting The BEST Shakshuka Recipe just right is as much about quality as it is about simplicity. Each ingredient plays a vital role in building the dish’s signature depth of flavor, balancing texture, and adding vibrant color that makes it irresistible.

2 tablespoons olive oil: Essential for sautéing and adding a silky richness to the base.
1 medium onion, diced: Adds sweetness and a savory backbone to the sauce.
1 medium red bell pepper, diced: Offers a mild sweetness and bright red tone.
1 medium green bell pepper, diced: Provides a crisp, slightly bitter contrast in flavor and color.
4 garlic cloves, minced: Packs a fragrant punch that wakes up every bite.
1 teaspoon paprika: Brings warmth and a subtle smoky undertone.
1/2 tsp smoked paprika, ground cumin, and ground coriander each: These spices combine to create a complex, earthy flavor profile.
1/4 teaspoon salt: Enhances all the other flavors without overpowering.
1 28-ounce can crushed tomatoes (preferably fire roasted): The heart of the dish, giving it that luscious, chunky tomato base.
1 tablespoon harissa: Adds a hint of heat and North African spice complexity (see notes for alternatives).
1/3 cup crumbled feta, plus more for garnish: Delivers a creamy, tangy counterbalance to the rich sauce.
6 large eggs (at room temperature): Gently poached in the sauce for that luscious, runny yolk magic.
3 tablespoons chopped fresh cilantro, flat-leaf parsley, and/or mint: A fresh, herbaceous brightness that lifts every mouthful.
Crusty bread: Perfect for scooping up every last bit of that luscious sauce.

How to Make The BEST Shakshuka Recipe

Step 1: Sauté the Onions and Peppers

Start by warming your olive oil in a large 12-inch skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Cook until the onions are soft and translucent, about 6 to 8 minutes. This step softens the veggies and starts to build the sweet, aromatic foundation for your sauce.

Step 2: Add Garlic and Spices

Next, toss in the minced garlic along with paprika, smoked paprika, ground cumin, ground coriander, and salt. Cook for another minute, stirring constantly to toast the spices just enough to release their fragrant oils without burning them. This spice mix is where the bold personality of The BEST Shakshuka Recipe truly begins to shine.

Step 3: Simmer with Tomatoes and Harissa

Pour in the crushed fire-roasted tomatoes and stir in the harissa paste. Let the mixture simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens and becomes rich yet chunky. The sauce should be thick enough to cradle the eggs you’ll add next without them slipping away.

Step 4: Stir in Feta

Sprinkle in about one-third cup of crumbled feta cheese, gently folding it into the sauce. Don’t over-stir; you want little pockets of creamy feta throughout, lending a salty, tangy burst in every bite.

Step 5: Adjust Seasoning to Taste

Taste your sauce and tweak the seasoning as needed. This is your chance to add a pinch more salt, pepper, or even a touch more harissa if you like some heat. It’s all about customizing The BEST Shakshuka Recipe to suit your palate.

Step 6: Add the Eggs

Lower the heat to a gentle simmer. Using a spoon or spatula, create six shallow wells in the sauce, starting around the edge and working your way inward. Crack one egg into each well, making sure they sit snugly in the sauce.

Step 7: Poach the Eggs

Cover the skillet and let the eggs cook on low heat for 5 to 8 minutes. Timing depends on your preference for yolk consistency—keep a close eye to ensure the whites are set while the yolks stay deliciously runny. Remember, residual heat will keep cooking them once off the burner.

Step 8: Garnish and Serve

Once the eggs are perfectly poached, sprinkle over more crumbled feta and a generous handful of chopped cilantro, parsley, and mint. Serve immediately with crusty bread to soak up every drop of this flavor-packed sauce.

How to Serve The BEST Shakshuka Recipe

This image shows a round white pot filled with thick, chunky red tomato sauce mixed with diced vegetables and herbs, creating a textured and rich base. Inside the sauce, there are five raw bright yellow egg yolks evenly spaced, resting on the sauce surface with shiny, smooth whites around them. The tomato sauce has a slightly oily sheen and looks well cooked with visible bits of green herbs and small pieces made into separate sections to hold each egg. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten each plate with a scattering of fresh herbs like cilantro, parsley, and mint. Additional crumbled feta adds a lovely creaminess and pops of saltiness. For an extra touch, a drizzle of good olive oil or a dollop of Greek yogurt can be heavenly accompaniments.

Side Dishes

Crusty bread is a classic and indispensable side here — perfect for dipping into yolky eggs and rich tomato sauce. You can also serve The BEST Shakshuka Recipe alongside a fresh cucumber salad or roasted potatoes to round out the meal.

Creative Ways to Present

If you’re feeling adventurous, try serving shakshuka in individual ramekins for a fancy touch at brunch gatherings. Another fun twist is adding sautéed greens or spicy chorizo for different textures and flavor layers. The dish is versatile enough to inspire your own signature version every time!

Make Ahead and Storage

Storing Leftovers

Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Keep the eggs inside the sauce for best flavor, but if you prefer, you can remove them before storing to maintain their texture.

Freezing

The sauce component of The BEST Shakshuka Recipe freezes well, but eggs do not freeze properly. Prepare the sauce in advance and freeze it in portions. When you’re ready to enjoy, thaw the sauce and add freshly poached or fried eggs on top.

Reheating

Reheat leftovers gently on the stove over low heat. Add a splash of water or broth if the sauce has thickened too much. If the eggs were removed prior to storage, add fresh eggs and cook until set before serving. Avoid microwaving to preserve texture and flavor.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can absolutely use fresh tomatoes, but it will require more cooking time to break them down and thicken the sauce. Choose ripe, flavorful tomatoes for the best taste, and chop them finely or puree them before cooking.

What is harissa, and can I substitute it?

Harissa is a North African chili paste that adds smoky heat and depth. If you don’t have it on hand, you can substitute with a mix of chili powder and smoked paprika or use a dash of hot sauce to taste.

How do I keep the eggs from overcooking?

Cook the eggs on low heat and keep a close eye after covering the pan. Remove from heat as soon as the whites are set but the yolks still wobble slightly. Residual heat will finish cooking perfectly.

Is shakshuka traditionally a breakfast dish?

While traditionally enjoyed for breakfast or brunch in many cultures, shakshuka is wonderfully versatile and can be eaten any time of day. It’s hearty enough for dinner and particularly satisfying for weekend meals.

Can I make shakshuka vegan?

You can omit the eggs and feta and add hearty vegetables like mushrooms or tofu for texture. For creaminess, consider a sprinkle of nutritional yeast or vegan cheese alternatives. The sauce itself is vegan-friendly and full of flavor.

Final Thoughts

I truly hope you give The BEST Shakshuka Recipe a try soon. It’s one of those dishes that feels cozy and exciting all at once, perfect for sharing with friends or treating yourself. The blend of spices, comforting sauce, and luscious eggs make every bite a celebration. Once you make it your own, shakshuka might just become a beloved staple in your kitchen too.