This shakshuka recipe is a nourishing one-pan meal featuring poached eggs nestled in a rich, simmering tomato sauce. This dish is perfect for breakfast or brunch as a saucy, savory, hearty start to your day.
For more delicious egg recipes, try my Shirred Eggs with Chili Oil, TikTok Egg Boil, and Kale and Mushroom Egg Bites next.
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Shakshuka is one of those dishes that just feels like a warm hug—perfect for breakfast, brunch, or even dinner. There’s something so comforting about everyone gathering around the table, digging into that rich tomato sauce with the perfectly poached eggs right in the center.
The addition of the spicy Italian chicken sausage gives it a little extra kick that makes it truly special. I always keep plenty of crusty bread on hand to soak up every last drop of that savory goodness. This classic Middle Eastern dish isn’t just filling; it brings everyone together in the best way possible.
Why This Shakshuka Recipe Works
- Easy to Make – This recipe uses affordable, simple ingredients and comes together effortlessly for a delicious meal.
- Perfect Anytime Meal – Whether it’s breakfast, brunch, or a cozy dinner, this dish fits the bill, offering comfort and nourishment at any time of day.
- Great for Groups – Shakshuka is one of my favorite communal dishes because everyone can dig in together. It is a warm and inviting meal to enjoy with family or friends.
What is Shakshuka?
Shakshuka is a classic Middle Eastern dish made with eggs poached in a flavorful tomato sauce, often spiced with cumin and paprika. Popular in North Africa and Israel, the term “shakshuka” means “a mixture” or “all mixed up,” reflecting the dish’s blend of ingredients cooked together in one pan.
Tools You’ll Need
Ingredients You Will Need for Shakshuka
Here is a breakdown of what you will need to make this easy shakshuka recipe. For actual measurements, see the recipe card at the end of this post.
- Ghee or avocado oil – Both fats have a rich, buttery flavor and high smoke point. They help everything cook evenly without burning.
- Italian chicken sausage links – These sausage links bring a bit of spice and a lot of savory goodness. Removing them from the casing allows me to break them up and get a nice, crumbly texture throughout the shakshuka.
- Vegetables – As the onion cooks down, it mellows out and blends perfectly with the rest of the ingredients. Bell peppers balance the spiciness of the sausage and add a slight sweetness to each bite.
- Garlic cloves – Finely sliced garlic is a must. It infuses the entire dish with that unmistakable, fragrant aroma that ties everything together.
- Seasoning – The cumin adds earthiness, the smoked paprika brings a hint of depth, and the cayenne offers just the right amount of heat. Add kosher salt and freshly cracked black pepper to taste.
- Crushed San Marzano tomatoes – Canned tomatoes create the perfect sauce to simmer everything in, allowing the spices and other ingredients to meld beautifully.
- Feta cheese – I crumble feta over the top for a tangy, creamy contrast to the spicy, savory sauce. It melts slightly in the oven, for a wonderful balance of flavor.
- Large eggs – Poaching the eggs gently in the sauce until the whites are set but the yolks are still runny—perfect for dipping that crusty bread.
- Cilantro – Freshly chopped cilantro adds a pop of color and a bright, herby finish that lifts the entire dish.
- Baguette – No shakshuka is complete without some crusty bread to soak up all that delicious sauce.
How To Make Shakshuka
Below is a summary of how to make the best shakshuka. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Preheat oven to 375°F.
- Heat oil in a cast iron skillet over medium-high heat. Remove Italian sausage from casein and add to skillet. Break sausage into pieces as it cooks.
- Lower heat to medium and add onion and bell pepper. Cook for about 10 minutes, or until soft. Next, add garlic and cook until fragrant.
- Stir in cumin, pimentón and cayenne, and cook for 1 minute. Add crushed tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about ~8 minutes.
- Gently crack eggs into skillet over tomatoes and season with salt. Then add crumbled feta. Transfer skillet to oven and bake until eggs are just set, ~9 minutes.
- When ready to serve, top with cilantro and serve with baguette.
Tips and Tricks for the Best Shakshuka
- Use a cast iron skillet for best results. A cast iron skillet holds heat evenly and is perfect for transferring straight from the stovetop to the oven. It also gives the sausage a great sear and helps thicken the tomato sauce.
- Don’t skip the spices. The cumin, smoked paprika, and cayenne are essential for adding depth and warmth to the sauce. They elevate the dish from a simple tomato base to something truly flavorful.
- Crack the eggs carefully. Gently cracking the eggs ensures that the yolks are not broken. This allows the eggs to cook evenly and makes for a great presentation.
- Adjust the spice level to your taste. If you prefer a milder dish, you can reduce or omit the cayenne pepper. For more heat, feel free to add extra cayenne or even a dash of hot sauce.
- Serve with crusty bread. The sauce is rich and flavorful, so having good bread to soak it all up is a must. A baguette or sourdough works perfectly to mop up every bit of the delicious sauce.
Variations
- Cheese – For a different twist on the classic, try using goat cheese, mozzarella, or cheddar instead of feta. Goat cheese adds a tangy creaminess, mozzarella melts beautifully for a gooey texture, and cheddar brings a sharp, rich flavor.
- Meat – You can swap out the chicken sausage for other meats like spicy chorizo, cubed ham, or ground lamb. Spicy chorizo adds a smoky, bold flavor, cubed ham offers a salty and savory bite, and ground lamb brings a rich, hearty depth to the dish.
- Green Shakshuka – Instead of using a tomato base, Use a mix of greens like spinach, kale, and Swiss chard. Add green chilies for heat and finish with crumbled feta or goat cheese.
- Spicy – Stir in a spoonful of harissa paste to the tomato sauce for a North African twist with a kick of heat.
What to Serve with Shakshuka
Shakshuka pairs well with a fresh green salad or roasted vegetables, which contrasts with the rich, savory sauce. You can also serve it with a side of crusty bread, like a baguette or pita, to soak up all the flavorful tomato sauce. For a heartier meal, consider adding a side of roasted potatoes or a grain like couscous or quinoa.
Frequently Asked Questions
Which country is shakshuka from?
Shakshuka originated in Tunisia, a country in North Africa, where eggs in tomato sauce are a common dish. However, the dish’s popularity has spread to countries like Palestine and Israel, where it is considered a national dish.
Is shakshuka spicy?
The spiciness of shakshuka varies depending on the ingredients. Traditionally, the dish includes spices like cumin, paprika, and occasionally cayenne or chili peppers, which can add a mild to moderate heat. For my recipe, the heat comes primarily from the hot Italian chicken sausage and the cayenne pepper, but the sweetness of the tomatoes and bell peppers balances it. You can easily adjust the spice for a milder dish by reducing or omitting the cayenne.
What is traditionally served with shakshuka?
Traditionally, shakshuka is served with crusty bread, such as a baguette or pita, to help scoop up the rich tomato sauce and poached eggs. It’s also commonly accompanied by a side of fresh salad or yogurt, which adds a refreshing contrast to the dish. Some variations may include serving it with olives, pickles, or a sprinkle of fresh herbs like parsley or cilantro.
Looking for More Breakfast and Brunch Recipes?
- Strawberry Dutch Baby Recipe
- Mini Cinnamon Rolls
- Daikon Congee with Braised Pork Belly
- How to Make Egg Bites
- Easy Salmon Gravlax Recipe
- Buttermilk Pumpkin Spice Waffles
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Shakshuka
Equipment
- Cast Iron Skillet
Ingredients
- 2 tablespoons ghee or avocado oil
- 2 hot italian chicken sausage links (from butcher)
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, finely sliced
- 1¼ teaspoon ground cumin
- 1 teaspoon pimentón (or smoked paprika)
- ¼ teaspoon cayenne
- 1 28-ounce can crushed San Marzano tomatoes
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 cup feta cheese, crumbled
- 4 large eggs
- cilantro, chopped
- baguette
Instructions
- Preheat oven to 375°F.
- Heat oil in a cast iron skillet over medium-high heat. Remove Italian sausage from casein and add to skillet. Break sausage into pieces as it cooks.
- Lower heat to medium and add onion and bell pepper. Cook for about 10 minutes, or until soft. Next, add garlic and cook until fragrant.
- Stir in cumin, pimentón and cayenne, and cook for 1 minute. Add crushed tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about ~8 minutes.
- Gently crack eggs into skillet over tomatoes and season with salt. Next, add crumbled feta. Transfer skillet to oven and bake until eggs are just set, ~9 minutes.
- When ready to serve, top with cilantro and serve with baguette.
