Shakshuka is an iconic egg breakfast from North Africa and Middle East. Eggs are poached gently in spiced tomato sauce with onion, garlic, and red bell peppers. Serve with warm pita or crusty bread to mop up every last bit of that scrumptious sauce and the soft, runny eggs. The best part? It’s incredibly easy to make but impressive enough to wow everyone at the table.

You can probably tell from the name alone that this dish comes from the Middle East and North Africa (Israel, Tunisia, Libya, Morocco, etc). It brings together vibrant colors and aromatic spices. With every bite, you’ll feel the warmth of the Mediterranean sun and a soft sea breeze brushing against your face. So you might not be able to travel to the Middle East or Egypt for a vacation right now— but hey…you can still enjoy their signature breakfast at home, any morning you like! ☀️ 🐪🐪🐪🐪

What Is Shakshuka?

Shakshuka (also known as Shakshouka or Chakchouka) is a beloved egg breakfast across Middle East and North Africa region for generations. The word itself means “ mixture” from Arabic, and that’s exactly what this dish is.

At its core, shakshuka features gently poached eggs nestled in a simmering spiced tomato sauce. The sauce typically includes onion, red bell peppers, garlic, and a fragrant blend of spices like cumin, paprika, and chili powder. With just a handful of pantry-friendly ingredients, you can create something that feels warm, comforting, and exotic all at once.

It’s naturally vegetarian, naturally gluten-free, and incredibly customizable. You can add labneh, Greek yoghurt, olives, or even spicy sausage to make it your own.

The dish is usually cooked and served in the same skillet, making it as visually stunning as it is delicious. When you bring it to the table, the bright red sauce with golden egg yolks peeking through is an invitation to gather and share.

The most popular one is the classic red shakshuka (the recipe we’re making here). There are also yellow and green shakshuka, though purple and orange are extremely rare and not traditional. Other regions have their on spins on this dish, such as Turkish Menemen (with scrambled eggs), Egg in Purgatory in Italy and Huevo Ranchero from Mexico.

What You Will Need

Ingredient List

I use a 12-inch (30 cm) skillet — it comfortably fits 6 eggs. I like to serve the dish with buttered sourdough slices (there are more serving ideas below). Here’s what you’ll need:

Eggs: Pasture-raised or certified organic large eggs are my go-to. They taste richer and have higher nutritional value. For this recipe, crack each egg into a small ramekin first, then gently drop them one by one into the sauce. This helps prevent stray eggshells—or worse, a rotten egg—from accidentally ending up in your dish.
Yellow onion, red bell pepper, and tomato: I like to cut my onion, bell pepper, and tomato into small dices rather than strips, as they are easier to scoop up with the bread.
Tomato and Tomato sauce (Passata): I like to add fresh diced tomatoes to the sauce—it tastes much better than only using a bottled sauce on its own. Either ripe Roma or plum tomatoes work well.
Garlic: Minced garlic.

Spices: Ground cumin, paprika, chili powder, salt, and cracked pepper. You can adjust the amount of chili powder to your liking.
Fresh Herb: You can use freshly chopped cilantro or parsley.
Feta Cheese: This can be optional, but I highly recommend adding it. You can also use labneh or Greek yogurt.

How To Make

Instruction

Heat oil in a 12-inch (30 cm) skillet over medium-high heat. Add diced yellow onion and red bell pepper, and sauté until they are slightly soft.
Add minced garlic, ground cumin, paprika, and chili powder. Stir well and cook for one minute, until fragrant.

Pour in the tomato sauce (passata) and add the diced tomato, along with salt and cracked pepper. Mix well, then turn the heat to low and let it simmer for 15 minutes, until the sauce slightly breaks down and thickens.
Use your wooden spoon to make six wells in the sauce, crack each egg into a small ramekin first, then gently drop them one by one into the sauce. (This helps prevent stray eggshells—or worse, a rotten egg—from accidentally ending up in your dish.)

Cover with a lid and let it simmer for 7-8 minutes (or longer if you like your eggs well-done).
Toast or warm the bread just before serving so it’s ready to scoop up those runny yolks and sauce. Garnish your shakshuka with freshly chopped herbs, crumbled feta cheese, serve with warm peta bread or crusty bread. Enjoy!

Our Tips ⭐

Eggs: Pasture-raised or certified organic large eggs are my go-to. They taste richer and have higher nutritional value.
Crack each egg into a small ramekin first, then gently drop them one by one into the sauce. This helps prevent stray eggshells—or worse, a rotten egg—from accidentally ending up in your dish.
Don’t overcrowd the eggs. Give each one a bit of space so they can all share the delicious sauce.

What To Serve With

Here are some pairings ideas to complement your sheet pan chicken:

Bread (The Classic Choice) : Toast or warm the bread just before serving so it’s ready to scoop up those runny yolks and sauce.

Pita bread – Warm it up, cut into wedges for dipping
Sourdough slices – Toasted and buttered
Baguette – Sliced and lightly toasted
Challah or brioche – Rich, slightly sweet bread that contrasts beautifully with the savory sauce
Naan or flatbread – Soft and perfect for mopping

Sides:

Simple green salad
Greek salad
Hummus
Pickled vegetables
Roasted potatoes

Try this recipe tonight and let the compliments roll in! 🍤❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!