Shakshuka is a Classic Mediterranean Breakfast with poached eggs in tomato pepper sauce. There are many interpretations of Shakshuka, but in its most basic form, it is simply a bell pepper with tomato dish, with eggs poached in. It’s so simple and yet so amazing. Actually, Divine!
This post was originally published on January 27, 2016, and was since updated to provide additional information.
This post may contain affiliate links. You can read my disclosure policy HERE.
What Is Shakshuka
Shakshuka it’s not at all a traditional American eggs with bacon type of breakfast. As a matter of fact, I was a little skeptical wondering if my husband will be up for a challenge. But he gave me the green light. O-M-G, there was no disappointment here. The moment he tasted it, he said that this dish was absolutely incredible. I couldn’t agree more.
Shakshuka is a Mediterranean breakfast of eggs poached in a very flavorful sauce made from bell peppers and tomatoes with garlic, onions, and spices. It is usually served with pita bread or other Mediterranean bread (depends on a country and traditions).
If you are trying to eat a Mediterranean diet this breakfast is for you. And if you’re looking for more Mediterranean easy recipes check my compilation of the Best Mediterranean Recipes from this website.
How to Make Shakshuka, this Classic Mediterranean Breakfast
To make this easy Mediterranean Breakfast, you’ll need just a few ingredients:
- Onion,
- Garlic,
- Peppers,
- Tomatoes,
- Eggs, and
- Spicy Harrisa (affiliate link)
(If you don’t have Harrisa and still want to have a little bit of spiciness, you can substitute some cayenne pepper)
However, I just think that Harrisa has this unique, peppery flavor that is just irresistible. And, while not often found in your traditional supermarket, you can easily get it on Amazon. There are two versions sweet and spicy. For this recipe, I used spicy one but feel free to use mild if that’s what you prefer.
To Make Shakshuka:
- Just saute onions and peppers, add garlic and Harrisa, tomatoes and sugar and let it cook for a couple of minutes. Check for seasoning, add salt and pepper and your base is done.
- Then you just need to make 4 little indentations in your base and crack the eggs in them.
- Cover and cook until eggs are just set.
- Watch it carefully because you don’t want to have overcooked eggs. It’s hard to measure in minutes since it depends on eggs size and on how the egg spreads. I would say, check every 2 minutes and if you see that egg whites are set, take off the cover and remove from heat.
- Sprinkle the parsley and serve with warm pita bread or other bread of your choice.
Prepare Your Ingredients
-
- Cook Peppers and Tomato Sauce
-
- Crack the eggs in the sauce
What to Serve Shakshuka with
Traditionally Shakshuka is served for breakfast with pita bread, other crusty bread or breakfast rolls. However, you could serve it also for brunch, lunch or dinner. If you do so, you could serve it alongside:
Other Mediterranean Breakfast Recipes to Try:
- Baked Eggs with Tomatoes and Feta
- Baked Eggs with Tomatoes and Pesto
- Baked Eggs with Sausage and Peppers
- Mushroom and Scallion Frittata
- Scrambled Eggs with Prosciutto
Shakshuka - Classic Mediterranean Breakfast
Ingredients
- 1 Onion finely sliced
- 2 Red bell peppers finely sliced
- 2 cloves Garlic
- 1 15 oz Chopped tomatoes
- 1 teaspoon Sugar
- 1/2 - 1 teaspoon Spicy harrisa
- 4 Eggs
- 1 tablespoon Chopped parsley
- 2 tablespoons Olive oil
- Salt and pepper to taste
Instructions
- Heat the oil in the heavy skillet like cast iron
- Add onions and peppers and cook them until soft for about 5 minutes, stirring occasionally
- Add garlic and cook for another minute
- Add tomatoes, sugar, and harrisa and cook for about 7 minutes
- Season well with salt and pepper and add more harrisa if you want more spice
- With a wooden spoon, make 4 indentations in the mixture and add an egg in each of them
- Cover the pot and cook until the egg whites are just set
- Sprinkle with fresh parsley and serve immediately with pita bread or crusty bread.
- Enjoy.
Nutrition
Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.
Cannot wait to try this!!!
Let me know how it came out Moira 🙂
I love shakshoukah! Will try your variation but with roasted potatoes!
Wowie, this looks delicious… I’ve gotta try it immediately! Thanks for the detailed photos and instructions.
Let me know how you liked it!
This is one of my favourite things to make for brunch. It’s always great for feeding a crowd too.
Absolutely. It’s amazing to feed the crowd.
I love a good shakshuka and yours is so vibrant and bold! This is exactly what I like for a weekend brunch with a piece of whole wheat for dipping!
I love it for brunch too. It’s so amazing.
We made this for breakfast this morning and OMG it was delicious! Thanks so much for sharing!
Thank you so much. I appreciate this 🙂
One of my favorite Mediterranean dishes! I make this on a regular occasion.
Mine too. Thanks Suzy
I made the Shakshuka myself, and this article explains the recipe so well. I am a great fan of the food advice given by Dr. Janet Brill on the Mediterranean Nutritionist.
This article was awesome. It totally helped to change my oatmeal breakfast into a more Mediterranean styled delicious mouthwatering delight! Currently, I am exploring Dr. Janet Brill’s Mediterranean Nutritionist website.