All you need to enjoy this Shakshuka recipe is some Pita Bread or Focaccia to soak up the extra sauce. This post may contain affiliate links. Read my disclosure policy.
Shakshuka
Everyone loves one-pan breakfasts like Frittatas, or a Breakfast Casserole because they are easy and you don’t end up with a sink full of pots and pans to tackle after breakfast. I love that this shakshuka recipe comes together in one skillet and you serve it right out of the pan. We visited the Seattle area a couple of weeks ago and stayed with my husband’s cousin, Angelina. Their family made us this Shakshuka for breakfast and everyone loved it. He had 2 skillets going at once to feed a crowd. When my 12-year-old son got in line for refills, I knew I had to re-create this yummy dish at home. It has been on our rotation ever since. We especially love to serve it for holiday weekends like Easter. Even though it’s a simple recipe, it really feels special.
Shakshuka Video Tutorial
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What is Shakshuka?
The word “Shakshuka” means ‘mixture’ and is essentially eggs poached in a tomato sauce with other vegetables. Shakshuka originated in North Africa but there are so many variations of it across the middle east. It’s also called ‘eggs in purgatory’ in Italy, or ‘huevos rancheros’ in Mexican cuisine. It’s quite popular throughout Egypt and Palestine. Shakshuka is also widely enjoyed in Israel among the Jewish community and it has various names including shakshouka, shaksuka, shakshouki. If you are looking for a Shakshuka recipe that came out of Israel, our Spicy Israeli Shakshuka is delicious.
Ingredients
Breakfast Sausage – this ingredient isn’t usually added to shakshuka but I think it’s brilliant and adds tons of flavor and protein to the dish. You can use your favorite breakfast sauce, but we’ve had great results with Simple Truth and Hemplers brands. You could also use a spicy sausage or Italian sausage. Unsalted Butter – used to saute onion. You can sub with olive oil if you prefer. Onion – we use a yellow onion, but a Vidalia or sweet onion would also work Garlic – 4 minced cloves should be about 1 1/2 Tbsp. It mellows out in the pan but adds a wonderful garlicky flavor to the tomato sauce. Tomatoes – use canned whole peeled tomatoes. Salt – brings out the flavor of tomatoes Sugar – balances the acidity of tomatoes. A little goes a long way – all you need is 1/4 tsp sugar. Eggs – You can fit 5 to 6 eggs in a skillet to give them room to poach in the tomato sauce. Don’t overcrowd the pan with too many eggs. Parsley – use a generous amount. The heat will soften the parsley Parmesan cheese – add freshly grated parmesan over individual plates when serving.
How to Make Shakshuka
When is Shakshuka done? Shakshuka is done cooking when the egg whites are set and the egg yolks are still loose. You’re essentially making poached eggs in tomato sauce. Keep in mind, the eggs will continue to cook slightly in the sauce even after the heat is turned off so do not overcook the eggs.
Common Questions
Make-Ahead
A finished Shakshuka is best enjoyed fresh, but you can make the tomato sauce ahead of time. Stir in the meat then let it cool, cover and refrigerate. Reheat on the stovetop until simmering, then crack in the eggs, add parsley, and proceed with the recipe instructions.
To Serve
We love to serve this for breakfast topped with grated parmesan with a side of toasted bread. This is also a smart way to make day-old or stale bread taste great again. Use French Bread or sliced Dutch Oven Bread. If you’re going all-out for a special occasion, pair it with:
Hashbrowns Baked Bacon Breakfast Potatoes
Pro Tip: To Toast Bread, slice bread and butter on both sides. Place a large pan over medium heat and toast bread until golden brown on both sides. This Shakshuka feels like a special breakfast and it’s so easy to make. I hope it makes it into your regular breakfast rotation. For us, it’s right up there with Fluffy Waffles, French Toast, and Crepes. It’s been a few years since we fell in love with Shaksuka and my son keeps requesting it for breakfast.
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