Shakshuka Recipe (Easy & Traditional)

Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.

Shakshuka is a popular Middle Eastern dish of eggs poached in a spicy tomato sauce, perfect for breakfast or any time of day, a healthy, easy dish to make.

This Shakshuka recipe is an EASY, healthy, 30-minute, irresistible one pot wonder celebrated for its bold flavors and versatile nature - LOTS of variations included!  This recipe is elevated with adept seasonings, fire roasted crushed tomatoes, harissa, feta and skilled techniques that will having you stuffing your face for breakfast, lunch and dinner 😋.  Follow the tips, tricks and how-to video for the best shakshuka you’ve ever tasted!

This vibrant Shakshuka recipe features a rich, spiced tomato and pepper sauce perfectly paired with poached eggs for a hearty, satisfying meal.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

These mini shakshuka cups start with flaky croissants pressed into a muffin pan then filled with a rich, spiced shakshuka sauce and topped with a soft-baked egg. They’re perfect for brunch or a cozy weekend morning! Follow Ronica on Instagram @mymanabites for more recipe inspo!

Delicious plant-based take on a classic middle eastern dish, served with creamy tzatziki and quick pickled onions.

Ramped up with green olives and preserved lemons for a traditional slow-cooked Moroccan recipe with juicy chicken thighs, onions, and spices. The aroma wafting from your kitchen will have the entire family crowding around. And don't panic if you don't have specialized equipment! You can do this surprisingly simple dish without a tagine.