How to Create a Spicy, Flavorful Shakshuka for Breakfast
If you’re looking for a breakfast that’s full of flavor, healthy, and gives your morning an exciting twist, shakshuka is the answer! Shakshuka is a popular North African and Middle Eastern dish that combines tender eggs cooked in a spicy, tomato-based sauce with fresh vegetables and herbs. It’s hearty, comforting, and surprisingly easy to make. This one-pan dish is perfect for a weekend treat, but it’s so quick that you can whip it up on a busy weekday too.
In this article, I’ll show you how to make a spicy, flavorful shakshuka step by step. Whether you’re new to cooking or a seasoned chef, this recipe is beginner-friendly and packed with powerful flavors that will impress anyone at the breakfast table.
What Is Shakshuka?
Shakshuka (pronounced shahk-shoo-kah) means “mixed-up” in Arabic. The name fits perfectly because this dish combines a variety of bold, spicy, and savory flavors all together in one pan. It starts with a rich tomato sauce, flavored with onions, garlic, bell peppers, and warm spices like paprika and cumin. Eggs are poached right in the sauce, creating a stunning dish that looks fancy but is surprisingly simple to make. You can mop up shakshuka with toasted bread or pita for the ultimate breakfast experience.
Ingredients You’ll Need:
Here are the simple ingredients that make shakshuka special. Most of them are easy to find in your local grocery store:
- Eggs: 4-6 (depending on the number of servings)
- Tomatoes: 4 large fresh tomatoes, chopped, or a 14-ounce can of diced tomatoes
- Bell pepper: 1 (red or green), diced
- Onion: 1 medium-sized, chopped finely
- Garlic: 2-3 cloves, minced
- Spices: 1 teaspoon paprika, 1 teaspoon cumin, and ½ teaspoon chili powder or cayenne (adjust for spiciness)
- Olive oil: 2 tablespoons
- Salt and black pepper: To taste
- Fresh herbs: Parsley or cilantro, chopped, for garnish
- Optional toppings: Crumbled feta cheese, avocado slices, or olives
Tools You’ll Need:
- A large skillet or frying pan with a lid
- A wooden spoon or spatula
- Cutting board and knife for prep work
Step-by-Step Instructions to Make Spicy Shakshuka
Step 1: Prep Your Ingredients
Before you start cooking, wash and chop your vegetables. Dice the onion, bell pepper, and garlic. If you’re using fresh tomatoes, chop them as well. Keep all your ingredients handy so you can add them easily to the pan.
Step 2: Heat Your Pan
Place a large skillet or frying pan on medium heat. Add 2 tablespoons of olive oil and let it heat for a minute.
Step 3: Cook the Vegetables
Add the chopped onion to the hot skillet and cook for 3-4 minutes until it becomes soft and translucent. Mix in the diced bell pepper and minced garlic and sauté for another 2-3 minutes. You’ll notice the aroma of garlic filling your kitchen—it’s time for the fun to begin.
Step 4: Add Spices
Sprinkle the paprika, cumin, and chili powder or cayenne into the veggie mixture. Stir well to coat the onions and peppers in these warm spices. This is where shakshuka’s bold flavor starts to take shape! Reduce the heat slightly to avoid burning the spices.
Step 5: Add Tomatoes
Pour the chopped fresh tomatoes (or canned diced tomatoes) into the pan. Stir everything together. If the sauce looks too thick, add a splash of water to loosen it up. Season with salt and a generous pinch of black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
Step 6: Taste and Adjust Seasoning
Now it’s time to taste your sauce! Is it spicy enough? Add more chili powder if you like extra heat. Too tangy? Sprinkle in a pinch of sugar. Adjust the seasoning until you’re happy with the balance of flavors.
Step 7: Make Room for Eggs
Using the back of a spoon, create small wells or pockets in the tomato sauce for the eggs to sit in. Crack the eggs directly into these wells. Cover the skillet with a lid and cook for 5-8 minutes, depending on how you like your eggs. If you prefer runny yolks, keep the cooking time shorter; for firmer yolks, let it simmer a little longer.
Step 8: Garnish and Serve
Once the eggs are cooked, remove the lid and sprinkle fresh parsley or cilantro on top. If you like, you can also add crumbled feta cheese or sliced avocado for extra creaminess. Serve the shakshuka hot, straight from the pan, along with warm pita bread, crusty toast, or flatbread for dipping.
Bonus Tips
- Customize Your Shakshuka: Feel free to add other ingredients like spinach, mushrooms, or chickpeas to the tomato sauce for more variety.
- Make It Ahead: You can prepare the tomato sauce in advance and store it in the fridge. When you’re ready to eat, reheat the sauce and cook the eggs fresh.
- Pair It with Coffee or Tea: Shakshuka pairs beautifully with a warm cup of coffee or spiced chai tea for a complete breakfast.
Why You’ll Love Shakshuka
Shakshuka is a perfect dish for everyone—it’s vegetarian, packed with nutrients, and can be made gluten-free if you skip the bread. The smoky, spicy tomato sauce combined with creamy eggs makes every bite unforgettable. Plus, it’s a one-pan recipe, so cleanup is super easy. Whether you’re hosting brunch or just treating yourself, shakshuka is always a great choice.
Now, go ahead and try this shakshuka recipe! It’s spicy, flavorful, and sure to become a breakfast favorite in your home. Enjoy!
