What Is Shakshuka?
Shakshuka (or shakshouka) is a flavorful Middle Eastern dish featuring poached eggs in a spiced tomato sauce with herbs.
Ingredients & Substitutions
Here I explain the best shakshuka ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Avocado Oil – Used for sauteing the onions and garlic. Extra virgin olive oil works great as an alternative. Onion – I used a white onion, but you could also use red onion or shallots for a slightly different flavor profile. Garlic – Use fresh garlic if you can, but 1 teaspoon of jarred minced garlic works as a shortcut. Diced Tomatoes With Green Chilies – This makes up the base of the sauce, for both flavor and heat. If you want your shakshuka recipe to be more mild, you can use diced tomatoes without any green chilies. Tomato Sauce – You can also use crushed tomatoes or even marinara sauce for a slightly different twist. Spices – This easy shakshuka recipe includes the usual suspects for a Middle Eastern dish: Paprika, cumin, and sea salt. I didn’t add black pepper because the green chilies already add heat, but you can add it if you like. For a lot more heat, add a pinch of cayenne pepper or crushed red pepper flakes. Eggs – The star of the show! Fresh Parsley – Adds a burst of freshness and color. Fresh cilantro or chives work well as substitutes if needed.
How To Make Shakshuka
This section shows how to make shakshuka eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
There are many different ways to make shakshuka recipes! Here are some fun ways to change it up:
Thicken the liquid: For the best consistency, make sure the tomato sauce is fully thickened before adding the eggs. Create wells for the eggs: Use a spoon to make wells in the tomato sauce before adding the eggs. Doing so helps the eggs settle and cook evenly. Cook the eggs to your preference: Keep an eye on the eggs as they cook. For runny yolks, cook them for about 4-6 minutes; for fully set yolks, extend the cooking time to 8-10 minutes.
Feta & Spinach – Stir in a handful of fresh spinach and crumbled feta cheese to the tomato mixture before adding the eggs. Let them wilt and melt slightly for a creamy, savory twist. Green Shakshuka – Replace the diced tomatoes with green chilies with a mix of sauteed spinach, kale, and zucchini. Top with a sprinkle of crumbled goat cheese. More Veggies – Saute mushrooms and diced red bell peppers along with the onions and garlic for added earthy flavors and a burst of color. You can also toss in some roasted red peppers instead of fresh if you have those on hand. Chorizo – Make Mexican chorizo (with sausage) in the skillet before starting the recipe. Garnish with fresh cilantro. Harissa – Mix a teaspoon of harissa paste into the tomato sauce for a fiery kick. (If you’re not sure if you’ll use it again, my harissa chicken recipe begs to differ. ;)) Top with a dollop of Greek yogurt or labneh to cool things down. Mediterranean Gyro Shakshuka – You’ll want to toss in sliced gyro meat right after your onions start to get tender—that way it gets nice and cozy with all the other flavors. Just give it a few minutes to heat through before you crack in the eggs, and you’re all set!
Storage Instructions
Store: To store leftovers of this shakshuka recipe, place it in an airtight container and refrigerate for up to 2 days. Reheat: Warm over low to medium heat in a skillet, stirring occasionally, until heated through. Freeze: I don’t recommend freezing egg shakshuka, because it will ruin the texture of the egg whites.
What To Serve With Shakshuka
This shakshuka recipe is a one-pan meal, so you could totally serve it on its own! Otherwise, pita bread is a classic pairing for shakshuka, but I prefer healthier sides to go with it:
Salad – Balance the richness with a fresh Greek salad or a simple cucumber tomato salad. Veggies – Roasted cauliflower or sautéed spinach are a couple of my favorites. Healthy Grains – Serve over cooked quinoa or couscous to add extra heartiness and create a complete meal. For a lighter option, serve over cauliflower rice.
More Egg Brunch Recipes
Looking for more easy and flavorful brunch recipes with eggs? Try some of my faves below: Please enter your first name for your account. Your saved recipe will also be sent to your email. *If you can’t find diced tomatoes with green chiles without salt added, you can use salted and reduce the added salt to 1/4 teaspoon. 📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
