Traditional Shakshuka
May 17, 2025
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Shakshuka translates to “all mixed up” and that’s a good thing. This traditional North African and Middle Eastern dish starts by creating a spicy tomato sauce – most often made with onions, peppers and tomatoes – to poach eggs. It’s commonly enjoyed as a dish for breakfast or brunch, but Traditional Shakshuka makes a hearty dinner, too.
Pair it with a salad or oven roasted potatoes and a loaf of crusty bread. The bread is an ideal companion for soaking up the rich, flavorful sauce.
Why You’ll Love a Traditional Shakshuka
This is a one-skillet, pantry pull meal that can be made with common ingredients and a few bold spices you likely already have in your spice cabinet or drawer. Crushed tomatoes bring the base together with natural sweetness, especially when combined with diced onion and red bell pepper.
For spices, you’ll need smoked paprika, ground cumin and chili powder. This combination creates a sweet heat that rounds out the recipe. You can easily adjust the spice level by adding a few more pinches for more heat or dialing back the portions for a little less intensity.
Shakshuka Tips & Substitutions
Shakshuka is one of the most flexible recipes you can pull together in a pinch. You can substitute canned or fresh ingredients for what you have on hand. You can even go a completely different route and make a green shakshuka. It includes green vs. red ingredients (think green tomatoes, zucchini and Brussels sprouts) to build a different flavor profile.
- Make simple swaps: If you don’t have red bell pepper, you can use yellow or orange. A can of crushed tomatoes can be subbed out with whole, peeled tomatoes that you chop or blitz in a food processor.
- Add more from the pantry: Drained and rinsed chickpeas or canned white beans make great additions and amp up the protein. A jar of red peppers can add another layer of richness.
- Stray from tradition: Topping your shakshuka with extra garnish – as was done here – can take the recipe to a place of fusion. Add sliced avocados, chopped cilantro or crumbled feta for serving. These additions also help balance the spice if you get a little too heavy-handed.
This shakshuka is a crowd favorite, no matter how you customize it. Try it for your next weekend brunch with friends or add it to the menu for Meatless Monday.
Traditional Shakshuka
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 28 ounces canned crushed tomatoes
- Salt
- Pepper
- 4-6 eggs
For serving:
- Fresh parsley, chopped
- Feta cheese
- Sliced avocado
- Red pepper flakes
- Crusty baguette, torn or sliced
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for about 5 minutes, or until onions are translucent.
- Add in minced garlic, paprika, cumin and chili powder. Stir and cook for about 1 minute, until spices are fragrant.
- Pour in crushed tomatoes and stir to combine. Bring to a simmer, taste and season with kosher salt and black pepper.
- Use a wooden spoon to create space for the eggs to go. Crack eggs into the pan, cover and cook for 6 to 10 minutes, or at least until egg whites are set.
- Sprinkle with the toppings of your choice, including fresh herbs, feta cheese, sliced avocado and red pepper flakes. Spoon into a bowl and serve with torn or sliced crusty bread for soaking up the sauce.
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