Shakshuka is such a fun and slightly offbeat breakfast dish like, everything gets cooked in just one pan!
It’s got onions, tomatoes, bell peppers, and those soft, half-cooked eggs layered on top… uff, it feels so comforting, right?
What I love the most is that it’s super fuss-free to make. There’s no complicated prep or fancy steps. All you really need to do is toss everything in, let it cook slowly, and that’s it.
A café-style breakfast, ready to enjoy right at home!
Shakshuka Recipe
Description
Shakshuka is a super easy, one-pan breakfast dish where eggs are gently cooked right in a spiced tomato, bell pepper, and onion sauce.
By adding some crumbled feta and a sprinkle of herbs, the flavor just goes to the next level!
It’s fuss-free, healthy, and absolutely perfect for mornings or a cozy brunch. You can make it in just 30 minutes and honestly, it looks so pretty you’d think it came straight out of a café!
Ingredients
Instructions
- Start with the base:
First, heat a little olive oil in a pan. Then add chopped onions and sauté them until they turn golden. Once the onions hit that light golden color, just know that things are off to a delicious start.
- Add the veggies:
Now toss in the chopped red bell pepper and let it cook for about 3-4 minutes, just until it softens a bit.
- Bring in the flavor:
Add in the spring onions and garlic. As soon as that garlicky aroma starts wafting up, you know that’s when the real fun begins!
- Make the sauce:
Now add tomatoes, cumin powder, paprika, mixed herbs, salt, and black pepper. Mix everything well and let it simmer on low heat for around 10 minutes, so all those flavors can come together beautifully.
- Add the eggs:
Make little wells in the sauce and gently crack one egg into each. Cover the pan and let it cook for 5-6 minutes, or until the eggs are set just the way you like them.
- Finishing touch:
Turn off the heat, crumble some feta cheese on top, and sprinkle a bit of fresh parsley.
Pro Tips & Variations
1. Don’t overcook the eggs:
See, if the eggs get overcooked, that soft, runny yolk magic just disappears. Cook them only till the tops look set but the inside stays a little gooey. That’s where the real joy is!
2. Fresh tomatoes = extra flavor boost:
Canned tomatoes are totally fine, but if you’ve got fresh, juicy red ones… the sauce tastes way more authentic and vibrant.
3. Cheesy twist:
If you don’t have feta, go ahead and use mozzarella or even cottage cheese. It gives a nice creamy texture and adds a fresh spin to the taste.
4. Spice it up based on your mood:
Want it a bit spicy? Add some red chili flakes along with paprika or keep it mellow and let the herbs do their thing.
5. Play around with veggies:
Sometimes I throw in spinach, zucchini, or mushrooms. Basically, every time it turns into a slightly new version.
I say, try customizing your Shakshuka based on your mood just once… and you’ll be like, “Dude, this has totally become my signature dish!
Storage & Reheating Instructions
1. How to store it:
If you’ve got some Shakshuka left over, just pop it into an airtight container and keep it in the fridge. It stays fresh and tasty for up to 2 days without any fuss.
2. How to reheat it:
When you’re ready to eat it again, heat a non-stick pan with a little olive oil on low flame. Cover it and let it warm up for 3-4 minutes, just enough for the eggs to soften up again and the sauce to get nice and hot.
3. Microwave option:
If you’re in a rush, you can totally reheat it in the microwave too. Just go slow, in short bursts (like 30 seconds at a time), so the eggs don’t turn rubbery.
Honestly, I feel like Shakshuka tastes even better the next day as all the flavors settle in so beautifully. Just heat it up and enjoy, thinking, “Wow… still getting that cozy café vibe at home!
Serving Suggestions
1. With bread or toast:
My absolute favorite way. Just scoop up that hot Shakshuka with lightly toasted bread or pita. Every bite with that egg, saucy base, and crisp bread… uff, totally unbeatable!
2. Garnish it up:
Sprinkle a little extra feta or fresh parsley on top. It’ll look fancy and the flavor gets a nice little upgrade too.
3. Pair it with a drink:
If you’re making it in the morning, pair it with coffee or mint tea as it feels just right And if you’re going for a brunch vibe, grab a glass of fresh juice. Trust me, it’ll turn into an Instagram-worthy moment.
4. For brunch or hosting:
Got guests coming over? Serve Shakshuka in small skillets or bowls. People will keep asking you for the recipe.
I say, try serving it up with a little flair just once & you’ll be like, “Dude, this dish is totally my brunch queen now!
Nutrition Facts
Servings 4
Serving Size 1 bowl (approx. 1/4 of total recipe)
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 5g25%
- Cholesterol 185mg62%
- Sodium 480mg20%
- Potassium 350mg10%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 14g29%
- Vitamin A 1600 IU
- Vitamin C 35 mg
- Calcium 150 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ Section
Q1. Can I make Shakshuka without eggs?
Absolutely! If you don’t eat eggs, just swap them out with cottage cheese or tofu. It is same saucy base, same cozy flavor, but it’s just a different kind of protein.
Q2. What if I don’t have feta cheese?
No stress at all! You can use mozzarella, cottage cheese, or even some crumbled cheese. The taste will still be totally delicious.
Q3. Can I prep it ahead of time?
Yup, you can make the sauce in advance and keep it in the fridge. When you’re ready to eat, just heat it up, crack in the eggs, and boom, fresh Shakshuka in minutes!
Q4. Can I add non-veg to it?
Totally! If you’re into chicken or sausage, lightly cook it and mix it in. It blends beautifully with that tomato gravy.
Q5. Is the spicy version okay for kids?
If you’re making it for kids, just go easy on the paprika or chili. Even with a mild flavor, it still tastes super yummy.
