Shakshuka Recipe Recipe
Learn how to make authentic shakshuka! Gently poached eggs baked in a tomato-red pepper stew, topped with feta and fresh herbs, it's a delicious meal any time of the day.
How to Make the Best Shakshuka Recipe
Shakshuka is a beloved Middle Eastern and North African dish that has captured the hearts of breakfast lovers around the world. This one-pan wonder features eggs gently poached in a richly spiced tomato and pepper stew, creating a satisfying meal that’s as beautiful as it is delicious.
What makes this shakshuka recipe special is the careful layering of flavors. The combination of sweet bell peppers, aromatic cumin, and smoky paprika creates a deeply flavorful base for the eggs. The optional Aleppo chili flakes add a gentle heat that complements rather than overpowers the dish, while crumbled feta or goat cheese provides a creamy, tangy finish.
Whether you serve it for breakfast, brunch, or even a light dinner, shakshuka is meant to be enjoyed family-style, straight from the skillet with plenty of crusty bread for dipping. It’s a dish that brings people together around the table—and once you’ve made it, you’ll understand why it’s become a weekend morning staple in kitchens everywhere.
Shakshuka Recipe
Learn how to make authentic shakshuka! Gently poached eggs baked in a tomato-red pepper stew, topped with feta and fresh herbs, it's a delicious meal any time of the day.
Ingredients
Tomato-Pepper Stew
Toppings
Optional Add-ins
Instructions
Prepare the Stew
- Preheat oven to 375°F.
- In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes.
- Add the sliced peppers and garlic, and turn heat down to medium-low and cook for 5-7 more minutes, until peppers are tender.
- Add all spices, sugar and salt. Cook for 2 more minutes.
- Add fresh tomatoes and water (or wine). Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency.
- After tomatoes cook down, taste. It should be full-flavored, so adjust salt, spices, and sugar if necessary.
Add Eggs and Bake
- With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt, cracked pepper, and Aleppo chili flakes.
- Place in the 375°F oven.
- Bake until egg whites become opaque and are cooked (about 8-10 minutes) and yolks are still soft, or to your desired doneness.
- Remove from oven and top with fresh basil (or cilantro or Italian parsley) and goat cheese.
- Serve with crusty bread.
Notes
- For a heartier meal, add Spanish-style chorizo or Merguez sausage to the stew before adding the eggs.
- The stew can be made ahead of time and reheated before adding the eggs.
- Serve with warm pita bread or crusty sourdough for dipping.
