Easy Shakshouka is a classic Middle Eastern one-pan meal made with sautéed veggies, warm spices, poached eggs, and plenty of cheese. It’s a simple dish with amazing flavors, and makes the perfect vegetarian breakfast or brunch that’s ready in less than 30 minutes!
Shakshouka, also written ’Shakshuka’, is an incredibly delicious skillet meal that is commonly made in Tunisian, Libyan, Algerian, and Moroccan cuisines. Today, you’ll find it made in many different ways, but traditionally it is served in a cast iron pan with a side of bread to soak up all of the wonderful savory tomato sauce and soft eggs. It’s great served for breakfast, lunch, or dinner and will be a hit with the whole family.
It makes my top 10 list of breakfast/brunch favorites because of how flavorful and easy it to to make. I like to experiment with different cheeses and sometimes throw in some spinach, squash, or sausage for extra protein!
Why you’ll love this recipe
- Nutrient-rich: This shakshouka dish is full of nutrients, vegetables, and plant-based protein. It’s also naturally vegetarian and gluten-free.
- Easy one-skillet meal: You only need one pan to cook this dish! The methods are simple and cleanup is a breeze. It’s great for a quick brunch or even a satisfying, hassle-free weeknight dinner.
- So much flavor! The sautéed vegetables combined with the savory tomato sauce and bold seasonings is so amazing and comforting.
Ingredients needed
One of the best things about this shakshouka recipe is how simple and wholesome the ingredients are that you’ll need. It’s also really versatile! You can add in your favorite herbs, spices, and cheese. Here’s what you’ll need to make it:
- Olive oil: For sautéing the vegetables.
- Onion and garlic: Adds delicious savory flavor.
- Bell pepper and jalapeño: Diced and sautéed to give this dish color and just a hint of heat.
- Tomatoes: The moisture from the fresh tomatoes is what makes the sauce.
- Tomato paste: To thicken the sauce and give it a depth of flavor.
- Spices: A blend of cumin powder, coriander powder, chili powder or paprika, salt, and black pepper for the most delicious taste.
- Herbs: We love fresh cilantro sprinkled over this but you can sub with parsley, if preferred.
- Eggs: Cracked on top of everything for protein, flavor, and texture.
- Cheese: Choose whichever cheese you like best! Mozzarella, feta, or cream cheese are all great options. You can also enjoy this without the cheese.
How to make this recipe
This shakshouka recipe is a wholesome, veggie-packed breakfast made with runny eggs, spices, herbs, and cheese and is best served with crusty bread to sop up all of the yummy goodness. It’s full of flavor and a great any-time of-day kind of meal! Here’s how it comes together:
- Sauté the veggies: Heat a large heavy-duty skillet over medium-high heat. Add the oil and onions and sauté for 2-3 minutes or until the onion is softened. Add the garlic, bell pepper, and jalapeño, sauté for 2-3 minutes then add the tomatoes, tomato paste, and spices.
- Simmer sauce and add eggs: Allow mixture to simmer over medium heat for 4-5 minutes until it starts to reduce. Stir in 2-3 tablespoons water to loosen the mixture then stir in the cilantro and crack in the eggs. Top with mozzarella cheese, feta, or cream cheese if desired.
- Simmer the eggs: Cover the pan with a lid and reduce the heat to low. Simmer for 5 minutes or until the eggs are cooked through to desired doneness.
- Serve: Garnish with chopped parsley or cilantro and red pepper flakes, if desired. Serve with pita or toasted baguette.
Tips and variations
- Cooking the eggs: Feel free to cook your eggs however you like them best. You can keep them a bit runny or let them simmer longer, so they are more firm.
- Make it spicy: As written, the flavor is more sweet and smoky rather than hot and spicy. For more heat, add a sprinkle of red pepper flakes, or even a dash or two of cayenne pepper. Be sure to add a little at a time!
- Toppings: Get creative with the toppings and try adding sliced avocado, beans, jalapeño slices, and different types of cheese!
Frequently asked questions
What does shakshouka mean?
Shakshouka is made with eggs poached in a sauce of tomatoes, peppers, onions, and is often seasoned with cumin and other spices. It is believed to have a Tunisian origin and means “a mixture” or “shaken” in Tunisian dialect.
How to serve shakshouka?
This is such a beautiful meal, you can set it out as a centerpiece on the breakfast table and serve it straight from the pan! Add some slices of crusty bread and let everyone dig in!
What is good served with shakshouka?
To keep this meal vegetarian, serve with a side of breakfast potatoes and plenty of crusty bread or pita bread to soak up the sauce. If you’d like, enjoy some crispy bacon or fried sausage on the side.
Storage recommendations
If you have leftovers, store them for a quick meal the next day! Here’s how:
- In the refrigerator: Transfer to an airtight container and store in the fridge for up to 3-4 days.
- To reheat: Gently rewarm on the stove over medium heat until it’s warmed through.
More Brunch Recipes
- Avocado Toast with Eggs
- Oatmeal 6 ways
- Brioche French Toast
- Lemon Ricotta Pancakes
- Cinnamon Rolls
- Breakfast Egg Muffins
Shakshouka
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, peeled and diced
- 1 clove garlic, minced
- ½ bell pepper, diced
- 1 jalapeño, diced
- 2 cups ripe tomato, diced
- 2 tablespoons tomato paste
- 1 teaspoon EACH cumin powder, coriander powder, chili powder or paprika, salt
- ¼ teaspoon black pepper
- 2-3 Tablespoons cilantro, minced
- 5-6 large eggs
- For topping: mozzarella, feta, or cream cheese (optional)
Instructions
- Heat a large heavy-duty skillet over medium-high heat. Add the oil and onions and sauté for 2-3 minutes or until onion is softened. Add the garlic, bell pepper, and jalapeño, sauté for 2-3 minutes then add the tomatoes, tomato paste, and spices.
- Allow mixture to simmer over medium heat for 4-5 minutes until it starts to reduce. Stir in 2-3 tablespoons water to loosen the mixture then stir in the cilantro and crack in the eggs. Top with mozzarella cheese, feta, or cream cheese if desired.
- Cover the pan with a lid and reduce the heat to low. Simmer for 5 minutes or until the eggs are cooked through to desired doneness.
- Garnish with chopped parsley or cilantro and red pepper flakes, if desired. Serve with pita or toasted baguette.
Notes
- To store leftovers: Transfer to an airtight container and store in the fridge for up to 3-4 days.
- To reheat: Gently rewarm on the stove over medium heat until it’s warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s also made in Israel. I love it especially with spinach instead of tomatoes, with a few sliced cherry tomatoes and mushrooms. It’s also nice with tehina on the side.