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This is hands-down the best shakshuka recipe! All my shakshuka tips, plus, tips for making shakshuka for one.
This one is for you! Yes, you. Even though I have made lots of unique twists on shakshuka from green shakshuka to shakshuka puttanesca, I get requests for classic shakshuka almost weekly! So I finally wrote out the recipe for y’all. Maybe it’s bold to call this the best shakshuka recipe, but I have made shakshuka a lot, so I’ve tried tons of different variations! Here are all my secrets so you too can make the best shakshuka recipe ever.
Some tips for shakshuka gold- use good quality ingredients all around. Especially the tomatoes- I prefer fire-roasted for extra flavor. Don’t skip the tomato paste- it adds even more flavor. Add some sort of heat element- I love harissa but some jalapeños or chili pepper flakes add a great touch too. Be patient with the eggs as they take a bit of time to cook but also keep an eye on them so you don’t overcook them! You don’t want to end up with hard yolks, unless you do, in which case cook them longer.
Anyway, shakshuka is one of my favorite breakfasts and is an excellent hangover cure especially with lots of crusty bread. I hope you love the best shakshuka recipe as much as I do!
Here are a few step by step photos- get some color on those veggies for extra flavor!! Love a one pan meal, don’t you?
I’ve seen some recipes add sugar which I don’t think belongs in here, tomatoes are sweet enough! Especially when you use good quality tomatoes, which is key to good shakshuka. Italian tomatoes are my favorite! Something about the sea and the sun just make them taste better. I never add sugar to my homemade tomato sauce either. Also, some recipes finish the eggs in the oven, which I don’t like because they can overcook if you aren’t watching them, and the whites usually cover the yolks in the oven which isn’t as pretty!
This is technically a recipe for two, but I could pretty much polish off the whole thing myself. If you want to make for one, you can halve the ingredients and use a smaller pan. Or, use all the sauce ingredients but just two eggs and re-heat the rest of the sauce tomorrow that you don’t finish with two more eggs! Because who doesn’t want to eat shakshuka two days in a row? There you go: shakshuka for one.
I topped mine with cilantro and avocado and a drizzle of olive oil, but you can get creative with other herbs, nuts, cheese (feta is great), crunchy chickpeas, Greek yogurt, whatever!
Served with a hunk of crusty bread or a spoon. Enjoy!
Amy Kritzer
This is hands-down the best shakshuka recipe! All my shakshuka tips, plus, tips for making shakshuka for one.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine Israeli
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 large white onion diced
- 1/2 large green pepper diced
- 3 garlic cloves with center germ removed, diced
- Kosher salt
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red chili pepper flakes optional
- 28 oz fire roasted diced tomatoes fresh tomatoes work great too!
- Fresh cracked black pepper
- 4 large eggs
- Cilantro and avocado for garnish
Instructions
In a large 12-oz sauté pan, heat oil over medium heat. Add onions and pepper and a pinch of salt and saute for 5 minutes, stirring occasionally, until veggies and soft and slightly browned.
Add garlic and cook for one more minute until fragrant (add a little more olive oil if needed.)
Then add the tomato paste, harissa, cumin, paprika and chili pepper flakes and sauté for 3 minutes, stirring occasionally, or until tomato paste brows.
Add diced tomatoes and combine, and simmer for 5-8 minutes until sauce thickens.
Season to taste with salt and pepper.
Put one egg in a small ramekin and dig a small well with a spoon in the shakshuka for the egg to go in. Repeat with the other eggs. Simmer over medium for 10 minutes or until the whites are cooked but the yolks are still runny. Serve immediately with cilantro, avocado and a drizzle of olive oil!
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FAQs
The best way to serve a shakshuka is to make it the centerpiece of the meal, then create a multitude of small plates to serve along. They usually involve some bread, simple vegetable salads, and spreads.
What culture eats shakshuka? ›
A conventionally Jewish breakfast recipe that immigrated to Israel from North Africa, Shakshuka is a dish traditionally cooked in a cast iron skillet, consisting of poached eggs sitting atop a rich sauce of tomatoes and sautéed vegetables.
What is shakshuka in Israel culture? ›
Israeli Shakshouka is a traditional breakfast in Israel. It's easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it's incredibly delicious. Prepare your ingredients ahead of time for easy in cooking.
What meat goes well with shakshuka? ›
Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread.
Is shakshuka eaten in Israel? ›
Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal, and like hummus and falafel, is a Levantine regional favorite.
Is shakshuka Arabic or Israeli? ›
Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.
Are Turkish eggs the same as shakshuka? ›
Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.
What is the difference between shakshuka and menemen? ›
Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.
Can you eat shakshuka everyday? ›
The Shakshuka makes a perfect everyday meal but can also be served for a savory breakfast or for brunch. Also, when tomatoes are in season, I recommend you use large fresh ripe tomatoes instead of canned ones, it will be even tastier.
What is the most popular food in Israel? ›
Falafel is probably the most recognizably Israeli food there is. In almost every town in Israel you can find a choice of shops attracting the hungry with the delicious smell of frying falafels. The Shuk (market) Betzalel area in Tel Aviv, for example, is famous for its excellent falafel.
Shakshuka means "a mixture" in Arabic slang, and it also has its roots in the Hebrew verb leshakshek, which means "to shake." This is rather a quick dish that is perfect for a weeknight dinner, but flavor-packed, filling, and visually appealing enough to impress guests at a dinner party!
Is shakshuka a hebrew word? ›
The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.” The dish developed after the arrival and spread of tomatoes and peppers in the region in the mid-16th century; these New World foods were the result of the Columbian Exchange.
What to eat with shakshuka for dinner? ›
The best side dishes to serve with shakshuka are crusty bread, pita bread, hummus, sauteed spinach, avocado fries, gluten-free bread, Israeli salad, couscous, labneh, roasted potatoes, olives, and feta cheese.
Is shakshuka eaten in Egypt? ›
In Tunisia, the eggs are poached in a spicy tomato sauce; in Egypt, the eggs are scrambled and often sold in sandwiches on the street; and in other parts of the Middle East, no one version is more prevalent: “The eggs can be firm or "luzzy", the sauce can be thick or thin, the vegetables can vary, and the dish can be ...
What is shakshuka in turkey called? ›
Shakshuka is also very similar to the Turkish dish, Menemen, which is typically prepared on the stove only, complete with onions, green peppers, tomatoes, and a smorgasbord of spices such as black pepper and oregano.
Do you eat shakshuka with a spoon? ›
It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.
Do you eat shakshuka with spoon or fork? ›
Serve Shakshuka in the skillet or pan it was cooked in and enjoy it directly from the dish with bread or pita on the side for dipping. What is this? While you certainly can use a fork or spoon, traditional serving uses bread or pita as a serving utensil.
What's the difference between eggs in purgatory and shakshuka? ›
The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.
What is the difference between shakshuka and Menemen? ›
Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.
