The trendy breakfast / brunch dish called Shaksuka comes from the Middle East. The Jeera spice gives this its authentic flavor. If you’re bored of bacon and sausages get your morning going with this one.
It’s a good choice when you want something more substantial than toast but don’t want to spend an hour in the kitchen. The whole dish comes together in one pan in about 20 minutes, and most of that time goes into softening the peppers and onion — the eggs themselves cook through in just a few minutes, poached right in the tomato sauce. That also makes it a good brunch dish to bring straight to the table in the pan it was cooked in.
Don’t Stir After the Eggs Go In
Once the eggs are cracked into the tomato sauce, leave them alone. Let them poach gently over low heat until the whites are just set but the yolks are still soft. Stirring at this stage breaks the yolks and turns the dish into a scrambled mess instead of leaving the eggs as distinct, neatly nestled pockets on top of the sauce.
How to Make Shakshuka
Peel and chop the onion. Pour olive oil into a pan and fry the onion until golden brown. Meanwhile, wash and chop the peppers, add them to the pan, and pour in the tomato. Season with pepper and jeera and stir well. Make a couple of holes in the tomato mixture and crack the eggs into them. Fry the eggs over low heat on the stove or in the oven — do not stir the shakshuka any more at this stage. Let the dish cool for a moment after cooking, since the tomato stays very hot. If using feta, crumble it on top, sprinkle salt over the eggs, and garnish with mint leaves.
FAQ – Frequently Asked Questions
How long does shakshuka keep in the fridge?
Stored in an airtight container, it keeps for about two days. The eggs are best eaten fresh for the best texture.
Can I make shakshuka ahead of time?
The tomato base can be made ahead and reheated, but add and cook the eggs fresh just before serving for the best result.
Can I freeze shakshuka?
Freezing doesn’t work well once the eggs are in, since the texture turns rubbery on thawing. The tomato base on its own freezes fine.
Can I leave out the feta?
Yes, feta is entirely optional. Without it, shakshuka is lighter, but the feta adds a nice salty contrast to the sweetness of the tomato.
What drink pairs well with shakshuka?
A crisp, acidic sparkling wine like cava or prosecco works well for a breakfast or brunch table. Fresh orange juice or mint tea are good non-alcoholic options too.
Learn More
Read more about this dish: https://en.wikipedia.org/wiki/Shakshuka
Shaksuka
Ingredients
- 300 g crushed tomato from tin
- 2 different coloured peppers
- 1 onion
- 2 tablespoons fresh mint
- 2 tbsp olive oil
- 2 eggs
- ½ teaspoon black pepper
- 1 teaspoon jeera
- 1 teaspoon salt
- 150 g feta cheese for garnish, optional
Instructions
- Peel and chop the onion. Pour olive oil into a pan and fry the onion until golden brown.
- Meanwhile wash and chop the peppers. Put them in the pan as well and pour in the tomato. Season with pepper and Jeera. Stir well.
- Make a couple of holes in the tomato and crack the eggs into them. Fry the eggs over a low heat on the stove or in the oven. Do not stir the Shaksuka any more at this stage.
- Let the dish cool for a while after cooking as the tomato is very hot. If you use feta cheese add it on top. Sprinkle salt on the eggs and garnish the shaksuka with mint leaves.
Notes
- Don’t stir the dish once the eggs are cracked into the sauce — let them poach undisturbed.
- Let the shakshuka cool for a moment before serving, since the tomato sauce stays very hot.
- Feta is optional but adds a nice salty balance against the sweetness of the tomato.
- Jeera (ground cumin) is what gives shakshuka its authentic flavor — don’t skip it or swap it for regular cumin seeds.
- Works equally well finished on the stovetop or in the oven — the oven is easier for a larger batch.
Nutrition
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