Easy Shakshuka Recipe: A Breakfast Classic

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This hearty and flavorful dish has gained popularity worldwide for its simplicity and versatility. It can be served for breakfast, brunch, lunch, or dinner.

Growing up, one of my favorite meals was shakshuka, a delightful combination of tomatoes and eggs. My dad would make banadora with baied, a traditional Moroccan dish that combines the two ingredients, every Thursday when he got home before my mom. In just half an hour, he would whip up a filling and flavorful meal that we’d enjoy with freshly baked pita bread. This dish became a staple in our household, and I’ve since created my recipe to surprise my family.

My personal take on shakshuka incorporates the best elements of my dad’s recipe and the traditional Moroccan version. With this easy shakshuka recipe, you can enjoy this dish anytime – not just for breakfast! It’s an excellent choice for Sunday brunch, as it’s colorful, unique, and, most importantly, delicious.

What Is Shakshuka?

Shakshuka is a famous breakfast dish in The Middle East and African countries. The fun name, shakshuka, refers to a dish of poached eggs in a spiced tomato sauce with onions and chili peppers. This dish is a staple in Moroccan cuisine and has gained popularity worldwide due to its unique and delicious flavors. The combination of sweet and tangy tomatoes, spicy chili peppers, and rich, runny egg yolks make shakshuka a treat for the senses. Shakshuka is similar to huevos rancheros and is often considered a Mediterranean version of the dish. Enjoy this versatile dish any time of day and customize it to suit different tastes and dietary preferences. Whether you’re a fan of spicy food or prefer a milder flavor, shakshuka will satisfy your taste buds.

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 serves as the cooking medium and 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 sauteed greens and herb mixture, just like in the original recipe.
  • 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. It pairs well with various sides, depending on the time of day and your preference.
A good piece of taboon bread or pita is perfect for serving shakshuka for breakfast or brunch. You can also do it next to traditional breakfast items like hummus and foul mudammas for a complete meal. 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.

How to Make Easy Shakshuka Recipe: A Breakfast Classic

Preparation

1.
Add olive oil to a large, semi-deep skillet over medium-high heat, followed by the onion, and saute for 2 minutes.
Mark as complete
2.
Then add the diced pepper, garlic, jalapeno, and spices and saute for a minute.
Mark as complete
3.
Add the diced tomatoes and mix everything all together.
Let cook for about 5 minutes, and add ¼ cup of water. Mix the ingredients, cover the skillet, and cook for about 30 minutes on low heat.
Mark as complete
4.
The tomato sauce should now be thick. Take the back of a large spoon and make a dent in the tomato sauce. Then, crack the egg in a small bowl and place it in the indented tomato sauce. Do the same for the remaining eggs.
Mark as complete
5.
Then add kalamata olives and shredded cheese. You can either finish cooking the dish in a preheated oven or put a lid on the skillet and let the eggs cook more. The traditional dish makes the eggs over easy, but my husband likes it more cooked. It is entirely up to you.
Sprinkle some chopped parsley over the dish, and enjoy!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
3 cloves garlic minced
½ large onion chopped
1 cup diced yellow pepper + diced orange pepper. You can also add red or green peppers.
2 tablespoons diced jalapeno pepper
5 large tomatoes ripe and diced
1/4 cup water
5 large eggs
¼ cup ditched kalamata olives
½ cup shredded halloumi cheese
¼ cup fresh chopped parsley
Spices
one teaspoon of each salt, black pepper, turmeric, and Aleppo pepper. Save a pinch of the Aleppo pepper to sprinkle on top and Italian parsley.

Preparation

1
Add olive oil to a large, semi-deep skillet over medium-high heat, followed by the onion, and saute for 2 minutes.
2
Then add the diced pepper, garlic, jalapeno, and spices and saute for a minute.
3
Add the diced tomatoes and mix everything all together. Let cook for about 5 minutes, and add ¼ cup of water. Mix the ingredients, cover the skillet, and cook for about 30 minutes on low heat.
5
Then add kalamata olives and shredded cheese. You can either finish cooking the dish in a preheated oven or put a lid on the skillet and let the eggs cook more. The traditional dish makes the eggs over easy, but my husband likes it more cooked. It is entirely up to you. Sprinkle some chopped parsley over the dish, and enjoy!

Recipe Tips & Suggestions

How to Store Tomatoes and Eggs

Tomatoes and eggs are a great leftover dish. Some people even believe it tastes better on the second day since all spices will have time to absorb more into the eggs. By the second day, the ingredients will have more time to homogenize and create a depth of flavor. To store the leftovers, place them in a tightly sealed container and store them in the refrigerator. It can last for about 5-7 days.

How to Reheat Tomatoes and Eggs

Heating them on a stove is the best way to reheat this dish. This is because the dish contains eggs, which may get rubbery if heated in the microwave. Using a stove will also allow the dish to heat up more evenly.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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    I would love to hear your experience!

    Have you made this shakshuka dish yet? did you so something different? I love to hear from, please feel free to leave a comment below!

    2 Comments

    • Maxine

      Can shakshuka be made with feta instead of halloumi cheese?

      • Rana Madanat

        Hi Maxine,

        Of course, you can absolutely use feta cheese instead of halloumi in shakshuka! Feta would bring its own unique tangy flavor to the dish, making for a delightful variation.

        One thing to note is that feta tends to be a bit saltier than halloumi. You may want to adjust the amount of salt you add to the dish to account for this. Start with less salt than the recipe calls, and then taste and adjust before serving.

        Thanks for your great question, and I’d love to hear how your shakshuka turns out with the feta substitution!

        Best,
        Rana

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