Eggs poached in a perfectly spiced tomato and melted feta sauce, then sprinkled with fresh herbs–shakshuka is our favorite breakfast. And it’s easy to make! Let me show you how delicious it is, and how to keep those eggs beautifully jammy every time.
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What is Shakshuka?
Shakshuka is an easy to make dish, in which eggs are poached in a tomato and bell pepper sauce, then sprinkled with fresh herbs. Its origins are debated, as it’s a staple of many countries throughout the Middle East. It’s often enjoyed with toasted bread or pita to scoop everything up into one tasty bite.
Ingredients for Shakshuka Eggs
A whole lot of spices, a few veggies, and some eggs. Here’s what you need to make egg shakshuka, and some potential swaps:
- The veggies: The base for egg shakshuka begins by sauteeing bell peppers and onions in a bit of vegetable or avocado oil.
- The spices: We’ll then toast garlic and a spice blend to further deepen their flavor: cumin, smoked paprika, chili powder, and cayenne. Adjust the amount of cayenne added based on how much heat you’d like your shakshuka recipe to have.
- Everything else: Diced tomatoes, feta, eggs and cilantro. Although feta isn’t traditionally added, we absolutely love melting it into the tomato broth.
Make it Your Way…
We absolutely love this shakshuka as is, but it’s easy to tweak to your taste! Here are a few ways to do so:
- Add different vegetables to the base – you can add just about anything here: sauteed spinach, sauteed mushrooms, butternut squash, etc.
- Make it dairy free – simply skip the feta.
- Mix in some meat – saute ground beef or lamb just before cooking the veggies.
- More spice – simply up the cayenne, mix in a jalapeno, or even add some hot sauce.
How Do You Make Shakshuka
Although this dish looks gorgeous and fancy, it’s incredibly easy to make. Here’s how, with a few tips to ensure success:
- Saute the veggies.
- Toast the spices.
- Add tomatoes and simmer to thicken.
- Stir in the feta.
- Taste and adjust to your liking.
- Make 6 “wells” in the tomato sauce.
- Crack an egg in each well.
- Place a lid on top and poach the eggs in a simmering sauce.
- Sprinkle with fresh herbs and you’re done!
See how to make this Shakshuka on TikTok.
What Do You Serve With Egg Shakshuka?
Shakshuka is so delicious, it can be enjoyed on its own for a low carb/keto breakfast, or bulked up with the following:
- Toasted bread or pita is the classic accompaniment. Use either to scoop up as much sauce and eggs as possible.
- Over rice or your favorite rice alternative; think cauliflower or broccoli rice.
- Over a platter of roasted vegetables to sneak in even more nutrients.
- I love adding a dollop of labneh or full fat Greek yogurt on top.
Can you reheat shakshuka?
You can absolutely reheat your egg shakshuka, in fact, some find it tastes better as the sauce has more time to marry. Reheating the entire dish (eggs and sauce) is best done over the stove to keep the egg yolks soft. If you only have sauce left, reheat in the microwave and poach or fry an egg to top your dish. Sprinkle with fresh herbs just before serving.
More Healthy Breakfast Recipes
- Souffle Omelette
- Egg Wraps
- Crustless Spinach Quiche
- Best Deviled Eggs
- Egg White Frittata
- Steamed Eggs
ShakshukaPrint Recipe Pin Recipe
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 3 garlic cloves thinly sliced
- 2 teaspoon ground cumin
- 2 teaspoon sweet paprika
- 1 teaspoon chili powder
- pinch ground cayenne optional. Add more for some heat!
- 1 28-ounce can diced tomatoes
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 6 ounces feta crumbled
- 6 large eggs
- 1 bunch fresh cilantro chopped
- Add oil to a large pan and heat over medium. Once shimmering add the onion and bell pepper, and continue to saute until soft, about 7-9 minutes. Add the garlic, cumin, paprika, and cayenne, and continue to saute until fragrant, about 2 minutes.
- Add the diced tomatoes, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper, and bring to a simmer. Maintain a simmer until the sauce has thickened, about 10 minutes. Stir in crumbled feta and allow it to melt into the sauce. Taste and adjust the seasoning to your liking.
- Reduce the heat of your pan to medium-low. Make 6 wells in the sauce and crack an egg in each well. Sprinkle the eggs with the remaining 1/4 teaspoon of salt and pepper. Place a lid on top of your pan, and continue to cook until the eggs have set to your liking, for us it's about 6 minutes.
- Remove from heat, and sprinkle the top of your shakshuka with fresh cilantro. Serve with toasted bread, and enjoy!