This Best Shakshuka is a vibrant, one-pan wonder that brings together bold flavors and comforting textures in just 35 minutes.
Imagine tender eggs nestled in a rich, smoky tomato sauce, spiced with cumin and paprika for a warm, aromatic kick.
Each bite is a delightful mix of creamy yolks, chunky tomatoes, and a hint of fresh herbs, making it perfect for breakfast, brunch, or even dinner.
It’s a dish that’s as nourishing as it is satisfying, with minimal prep and maximum flavor. What makes this shakshuka truly special is its versatility and ease.
In just 25 minutes of cooking, you’ll create a dish that’s both rustic and elegant, with a balance of tangy, spicy, and savory notes.
The silky sauce clings to crusty bread, while the eggs add a luxurious richness that’s hard to resist.
Whether you’re cooking for one or a crowd, this recipe promises a meal that’s hearty, wholesome, and bursting with Mediterranean charm. It’s comfort food at its finest, ready to brighten your table in no time.
Ingredients for the Best Shakshuka
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of cayenne pepper (optional, for a hint of heat)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste* (see note for substitution ideas)
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs (depending on how many servings you need)
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish (optional)
- Toasted bread, for serving
Step-by-Step Instructions
- Heat the olive oil in a 12-inch lidded skillet over medium heat. Add the onion, red bell pepper, salt, and a few grinds of black pepper. Cook until the onion is soft and translucent, about 6 to 8 minutes.
- Reduce the heat to medium-low. Add the garlic, smoked paprika, cumin, and cayenne (if using). Stir and cook for about 30 seconds to release the aromas.
- Pour in the crushed tomatoes and add the harissa paste. Stir well and let the sauce simmer for 15 minutes, or until it thickens slightly.
- Add the spinach and stir until it wilts into the sauce, about 1 to 2 minutes.
- Use the back of a spoon to create 3 to 5 wells in the sauce. Crack an egg into each well. Cover the skillet and cook until the eggs are set to your desired doneness, about 5 to 8 minutes (less time for runny yolks, more for firmer yolks).
- Season with additional salt and pepper to taste. Sprinkle with feta cheese, parsley, avocado slices, and microgreens (if using).
- Serve immediately with toasted bread for scooping up the delicious sauce and eggs.
Perfect Pairings: Serving Suggestions
Shakshuka is a versatile dish that pairs beautifully with a variety of sides. Serve it with toasted crusty bread or pita for scooping up the flavorful sauce and eggs. For a heartier meal, add a side of roasted potatoes or a simple green salad with a lemon vinaigrette. Don’t forget a dollop of yogurt or a sprinkle of za’atar for an extra layer of flavor!
Make It Your Own: Recipe Variations
Customize your Shakshuka to suit your taste! Swap the spinach for kale or Swiss chard, or add chickpeas for extra protein. If you prefer a milder spice, reduce the harissa or substitute with tomato paste. For a smoky twist, try adding roasted red peppers or a splash of smoked paprika. The possibilities are endless!
Quick Tips for Time-Saving Success
To save time, prep your ingredients ahead of time—chop the onion, bell pepper, and garlic and store them in the fridge. Use pre-washed spinach to skip a step. If you’re in a rush, simmer the sauce for 10 minutes instead of 15—it’ll still be delicious! For a shortcut, use pre-made harissa or a spicy tomato sauce.
Storage and Reheating Made Easy
Leftover Shakshuka can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce. Avoid microwaving the eggs, as they can become rubbery. If you’re meal prepping, store the sauce separately and add fresh eggs when ready to serve.
Equipment Essentials for Shakshuka
A 12-inch lidded skillet is key for this recipe—it ensures even cooking and enough space for the eggs. If you don’t have a lid, use a baking sheet or foil to cover the skillet. A wooden spoon is perfect for stirring the sauce, and a slotted spoon makes it easy to serve the eggs without breaking them.
Best Shakshuka
Equipment
- 12-inch lidded stainless steel or enamel-coated cast-iron skillet
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper, optional
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste*, see note
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish, optional
- Toasted bread, for serving
Instructions
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.