Easy Shakshuka Recipe with Halloumi

This easy shakshuka recipe is a beloved breakfast across the Middle East and North Africa. Growing up, shakshuka was a comfort meal—my dad would make banadora with baied, a Moroccan dish of tomatoes and eggs, every Thursday before Mom got home. In just 30 minutes, he’d whip up a flavorful, hearty meal served with warm pita bread.

My version blends his tradition with a personal twist. This easy shakshuka recipe is perfect any time of day, especially for Sunday brunch. It’s vibrant, satisfying, and always a hit at the table.

What Is Shakshuka?

Shakshuka is a classic Mediterranean breakfast egg dish made of poached eggs simmered in a vibrant, spiced tomato sauce with onions and chili peppers. A staple in Moroccan cuisine, it has gained worldwide popularity for its bold, comforting flavors and simple preparation.

The blend of sweet tomatoes, warm spices, and perfectly runny yolks makes shakshuka a feast for the senses. Often compared to huevos rancheros, shakshuka offers a Mediterranean twist on savory egg dishes. It’s versatile, satisfying, and easy to adapt—whether you enjoy it fiery or mild, for breakfast or dinner.

Main Ingredients for Easy Shakshuka Recipe

• Tomatoes: Tomatoes form the base of the dish, providing a rich, tangy, and slightly sweet flavor.
• Olive Oil: Olive oil is a cooking medium that adds a delightful, mild, fruity flavor to the shakshuka.
• Onion: Onions contribute a savory and slightly sweet flavor to the dish.
• Garlic: Garlic infuses the shakshuka with a robust and aromatic flavor.
• Bell Peppers (Yellow, Orange, or Any Color): Bell peppers add a sweet and crunchy texture to the shakshuka, enhancing its overall flavor profile.
• Jalapeno Pepper (Optional): If you prefer some heat, diced jalapeno pepper can be added for a spicy kick.
• Kalamata Olives: Kalamata olives contribute a briny, salty, and slightly tangy element to the shakshuka, enhancing its Mediterranean character. They are a source of healthy monounsaturated fats and antioxidants.
• Halloumi Cheese (or Feta): Halloumi cheese provides a creamy and salty contrast to the dish. Feta cheese is a suitable alternative.
• Fresh Chopped Parsley: Fresh parsley garnishes the shakshuka with a fresh, herbaceous flavor.
• Eggs: Eggs are the crowning glory of shakshuka, adding richness and protein.

Variations of This Recipe

• Sauteed Greens and Herbs Shakshuka: To twist the traditional tomato base, consider sauteing kale or spinach with onions, garlic, and fresh herbs like parsley or mint. This variation adds an extra nutritional boost from the greens, and the eggs are cooked within the sautéed greens and herb mixture, just like in the original recipe. Check out my green Shakshuka recipe here.
• Chickpea and Lentil Shakshuka with Spices: For a heartier and more filling option, incorporate chickpeas, cooked lentils, and a blend of warming spices such as cumin, coriander, and turmeric into the tomato sauce. You can also enhance the dish with a dollop of yogurt or labneh for added creaminess. Add cilantro and a drizzle of harissa sauce if you want extra heat and flavor. This version of shakshuka is not only wholesome but also perfect for any time of day.

Remember, these are just a couple of ideas for shakshuka variations. Feel free to experiment with different ingredients and flavors to create the perfect version that suits your tastes.

Pairing Suggestions for Your Shakshuka

Shakshuka is a versatile dish that can be served for breakfast, brunch, or even lunch. Depending on the time of day, it pairs well with various sides of your preference.
A good piece of taboon bread or pita is perfect for serving shakshuka for breakfast or brunch. For a complete meal, serve it next to traditional breakfast items like hummus and foul mudammas. Consider pairing shakshuka with fresh fruit or a green smoothie for a lighter breakfast.
If you’re serving shakshuka for lunch, pair it with Tunisian couscous or a light salad. You can also do it with roasted vegetables or a side of quinoa for a more substantial meal. Consider a healthy arugula fennel with orange and goat cheese salad for a more delicate salad.