How to Make Irresistible Shakshuka Brunch with Crusty Bread

Shakshuka is a delicious and vibrant dish of poached eggs cooked in a spiced tomato and pepper sauce. Originating from North Africa and the Middle East, this flavorful meal has become a popular brunch favorite around the world, especially in the U.S. Its bold spices and fresh ingredients come together in one skillet, making it simple yet impressive.

This recipe pairs shakshuka with crusty bread, perfect for soaking up every bit of the savory sauce. Whether you’re hosting a casual brunch or looking for an easy, comforting meal, shakshuka offers a healthy, protein-packed option that’s quick to prepare. In this post, you’ll learn how to make this irresistible dish, get tips for perfecting it, and discover ways to personalize it to your taste.

Why You’ll Love This Shakshuka recipe

Shakshuka is loved because it’s simple, flavorful, and healthy. Made with fresh tomatoes, bell peppers, and aromatic spices like cumin and paprika, it’s packed with nutrients and warming flavors. The eggs add protein, making it a complete meal that’s both satisfying and nutritious.

This dish is also very flexible — you can easily customize it with extra veggies, cheese, or spices to suit your preferences. It’s perfect for vegetarians and anyone wanting a wholesome, meat-free option. Plus, it’s quick to make in one pan, ideal for busy mornings or laid-back brunches with friends and family.

Serving shakshuka straight from the skillet with crusty bread creates a cozy, communal dining experience. Its colorful presentation makes it as beautiful as it is delicious. If you want a fuss-free yet impressive brunch recipe, shakshuka is the way to go.

What You’ll Need

To make this irresistible shakshuka, you’ll need simple, fresh ingredients that come together beautifully. Start with ripe tomatoes—either fresh or canned crushed tomatoes work well for a rich, flavorful base. Bell peppers add a sweet crunch, while onions and garlic build depth and aroma. For spices, you’ll use ground cumin and smoked paprika, which give shakshuka its signature warm, smoky flavor without overpowering the dish.

Of course, the star of the dish is fresh eggs, gently poached right in the sauce. To complement the shakshuka and soak up the delicious juices, crusty bread—like a baguette or sourdough—is a must-have on the side. Olive oil provides richness and helps soften the vegetables as you cook.

Here’s a quick ingredient list:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional for a little heat)
• 1 can (28 oz) crushed tomatoes
• Salt and black pepper to taste
• 4 large eggs
• Fresh parsley or cilantro for garnish
• Crusty bread, to serve

All these ingredients are easy to find in most U.S. supermarkets year-round, making this dish both accessible and affordable. Using quality tomatoes and fresh eggs will elevate your shakshuka and make it truly unforgettable.

How to Make Shakshuka recipe

Making shakshuka is straightforward and only takes about 30 minutes from start to finish. Here’s how to do it step-by-step:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until softened and fragrant.
2. Add the minced garlic, cumin, smoked paprika, and chili powder (if using). Stir and cook for 1-2 minutes until the spices release their aroma.
3. Pour in the crushed tomatoes and stir well. Season with salt and pepper to taste. Let the sauce simmer gently for about 10-15 minutes, stirring occasionally, until it thickens slightly.
4. Make small wells in the sauce with a spoon and carefully crack the eggs into each well. Cover the skillet with a lid and cook for about 5-8 minutes until the egg whites are set but the yolks remain runny (or longer if you prefer firmer yolks).
5. Garnish with chopped parsley or cilantro and serve immediately with plenty of crusty bread for dipping.

This method ensures tender vegetables, a rich tomato sauce, and perfectly poached eggs that blend together in every bite. Simple, fresh, and bursting with flavor!

You Must Know

Before making shakshuka, here are a few key things to know. Use good-quality crushed tomatoes for the richest flavor—either canned or fresh, if they’re in season. Don’t skip the spices like cumin and smoked paprika; they bring depth to the sauce. Add chili flakes only if you enjoy heat.

Watch the eggs carefully while cooking. Cover the pan once they’re added and keep an eye on them—overcooking will harden the yolks, while undercooking leaves runny whites. It’s best to serve shakshuka right away, while the eggs are still perfect and the sauce is hot.

Lastly, have your bread ready before the eggs go in. The dish moves quickly at the end, and hot shakshuka is meant to be enjoyed fresh from the skillet.

Perfecting the Cooking Process

For the best shakshuka, take your time sautéing the onions and peppers—they should be soft and slightly sweet before adding garlic and spices. This builds flavor right from the start.

Let the tomato sauce simmer until thickened. Make small wells in the sauce and gently drop in the eggs from a bowl. Cover the skillet so the steam cooks the tops of the eggs evenly.

If you like runny yolks, cook for just 5–6 minutes. For firmer eggs, go a minute or two longer. Remove from heat right before the eggs reach your desired doneness—they’ll keep cooking slightly in the hot sauce.

Once you’ve made it once or twice, you’ll find it easy to adjust and perfect every time.

Add Your Touch Shakshuka recipe

One of the best things about shakshuka is how customizable it is. You can easily adapt it to fit your tastes or whatever you have in your fridge. Want extra flavor? Add crumbled feta cheese or goat cheese right before the eggs go in—it melts into the sauce and adds a creamy, tangy bite.

For a heartier version, toss in greens like spinach or kale after the tomatoes simmer. They’ll wilt down quickly and boost the nutrition. You can also add chopped zucchini, mushrooms, or even chickpeas to bulk up the dish without overpowering the flavor.

If you like things spicy, stir in a spoonful of harissa or a pinch of cayenne. Want a smoky twist? Use fire-roasted tomatoes or add a bit of roasted red pepper. Fresh herbs like parsley or cilantro on top add a burst of freshness right before serving.

Shakshuka is flexible enough for breakfast, brunch, or even dinner. Serve it with crusty sourdough, warm pita, or toasted flatbread—whatever you like best.

Storing & Reheating

Got leftovers? Shakshuka stores surprisingly well. Let the dish cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. Keep in mind, the eggs will firm up more over time, so it’s best eaten fresh, but still tasty later.

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To reheat, pour the shakshuka into a skillet and warm over low heat until heated through. Add a splash of water if the sauce looks too thick. Cover the pan to help warm the eggs without drying them out.

You can also reheat it in the microwave in short bursts (30–45 seconds at a time), but the skillet method keeps the texture better.

If you’re planning ahead, make the tomato base in advance and store it separately. When ready to serve, just reheat the sauce and poach fresh eggs—it’s a great time-saver for busy mornings or meal prep.

Chef’s Helpful Tips for Shakshuka recipe

This recipe pairs perfectly with this quick side dish

1. Use room-temperature eggs: Cold eggs can shock the hot sauce and slow down cooking. Let them sit out for 10–15 minutes before adding.
2. Sauté slowly: Don’t rush the onions and peppers. Cook them until they’re soft and lightly golden to develop deep flavor.
3. Crack eggs into a bowl first: This makes it easier to pour each one gently into the sauce without breaking the yolk.
4. Control the heat: Simmer gently. High heat can scorch the sauce or overcook the eggs too fast. A steady medium-low heat is best.
5. Add cheese at the right time: Sprinkle feta or goat cheese before covering the pan to let it warm and slightly melt.
6. Use the right skillet: A medium, deep-sided skillet (non-stick or cast iron) works best to hold the sauce and eggs evenly.
7. Keep it covered: A lid traps steam to cook egg tops evenly. No lid? Use foil as a quick fix.

These small details help turn good shakshuka into great shakshuka—every time.

FAQ for Shakshuka recipe

Can I make shakshuka without eggs?
Yes! You can skip the eggs and add chickpeas, tofu, or even cooked lentils for a plant-based version. Still rich and hearty.

Is shakshuka spicy?
Not necessarily. The base recipe is mildly spiced with cumin and paprika. Add chili flakes or harissa if you want heat.

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Can I use fresh tomatoes instead of canned?
Absolutely. Use about 6–8 ripe tomatoes, chopped. Simmer a bit longer to reduce excess liquid and develop flavor.

What type of bread goes best with it?
Sourdough, baguette, pita, or any crusty bread works perfectly to scoop up the sauce and eggs.

Can I freeze shakshuka?
It’s not ideal with eggs already in it, but you can freeze just the sauce. Reheat and add fresh eggs when ready to serve.

Is it breakfast or dinner?
Both! Shakshuka is great anytime—serve it as a brunch dish, light dinner, or meatless Monday meal.

Conclusion

Shakshuka is more than just a brunch recipe—it’s a vibrant, comforting, and deeply flavorful dish that fits any time of day. With its perfectly poached eggs nestled in a spiced tomato and pepper sauce, it’s a one-skillet wonder that’s both nourishing and satisfying. Whether you’re feeding a crowd or cooking for one, shakshuka is a simple way to elevate your meal without a lot of fuss.

The beauty of this dish lies in its flexibility. You can stick with the classic version or make it your own by adding vegetables, herbs, or a sprinkle of cheese. It’s naturally meat-free, packed with nutrients, and easily adapted to different dietary preferences. Plus, it’s budget-friendly and made with ingredients most home cooks already have on hand.

Pair it with warm crusty bread, serve it straight from the skillet, and you’ve got a dish that brings people together. From weekend brunches to cozy weeknight dinners, shakshuka delivers comfort and bold flavor every time.