Shakshuka – Your New Favorite Mediterranean Breakfast-for-Dinner
One-Pot eggs poached in spiced tomato sauce – the ultimate comfort food.
Shakshuka is a Mediterranean favorite that’s as delicious as it is simple. This comforting dish features eggs poached in a richly spiced tomato and pepper sauce, making it perfect for weekend brunch or a quick weeknight dinner. Originally from North Africa, it’s now a staple in kitchens across the Middle East – and for good reason!
Whether you serve it straight from the pan or alongside warm crusty bread, Shakshuka is hearty, healthy, and endlessly versatile. You can keep it classic or customize it with extras like spinach, feta, or even fish.
Make Shakshuka Effortless with Our “Shake-Shuka” Mix
Our Shake-Shuka spice mix is your shortcut to bold, aromatic flavor. Just sauté your vegetables, add the mix, simmer your sauce, and crack in the eggs. No need to dig through your spice rack — this blend brings all the flavor with zero hassle.
- Vegetarian, Gluten-Free
- , Veggies
- , Breakfast & Brunch
- , Mediterranean, Middle Eastern, North African
Prep Time:
10-15 minutes
Cook Time:
25 minutes
Serves:
3-4 ppl
Ingredients
Olive oil
1 onion, sliced
1 hot pepper (Jalapeño/Serrano; remove white ribs or leave for extra heat)
5 garlic cloves, sliced thin
1.5 bell peppers, julienned (sweet peppers as red, orange, yellow)
Spice Mix: 2-3 Tbsp
Tomatoes, 32oz can (whole, or crushed)
Salt & pepper
Eggs (5-6 for this quantity)
Garnish: handful chopped parsley
** Optional: to add an extra unique kick, add 1-2 tsp of Sssmokin’ Spice Mix for smoky/spice flavors
Directions
1. Prep your veggies: slice the onion to thin 1/2 rings, thin slice the garlic, deseed and clean the hot pepper (or keep for extra heat) and cut to thin slices. Julienne the bell peppers.
2. In a large deep pan on medium heat, warm up olive oil (about 1/4 cup) and sauté the onion, and 3-4 minutes when translucent add the garlic, and hot pepper and sauce for 2 minutes until you get amazing aromatic oil. Add the bell peppers and continue cooking until soft- about 3-4 minutes.
3. Add 2-3 Tbsp of the spice mix and stir for another minute. If you’re using your own, mix in a separate bowl: dry garlic, cumin, paprika, cayenne, ground coriander, and chili powder.
4. Add the tomatoes, salt and pepper to taste, and cook for 10-15 minutes.
5. Taste and adjust spices and salt as needed, make little dimples and break the eggs one at a time into each spot. We recommend breaking each egg first into a bowl to avoid any unwanted shells.
6. Cover the pan, and cook on low-medium heat. About 5-8 min for runny eggs and 10-15 for fully cooked eggs, all depending on your stove. Feel free to open the lid and take a peek. Remember the eggs continue to cook in the sauce after you remove.
7. Garnish with chopped parsley, and serve with warm fresh bread.
Note: If using fresh tomatoes, we recommend using plum tomatoes, blanch them in boiling water, peel them, and add them to the pan. You can cut them to slices or simply tear into the pan with your hands.
In This Recipe
