Have you ever tried shakshuka? Made with eggs poached in spicy, spinach-flecked tomato sauce, it's a nourishing, delicious dinner or brunch.
In Israel and throughout the Middle East, shakshuka is a traditional breakfast food, but I love this recipe so much that I could eat it at any time of day. It starts with a bold tomato and red pepper sauce that’s spiced with harissa, cumin, paprika, and a pinch of cayenne pepper for kick. Then, chopped fresh spinach joins the mix, adding gorgeous flecks of green. Finally, gently poached eggs nestle into the sauce. It’s rich, flavorful, and oh-so-good.
Shakshuka Serving Suggestions
Luckily, this shakshuka is a breeze to make! It only requires a handful of pantry ingredients, and you could even skip the spinach if you don’t have any on hand. I recommend using it, but it’s not a traditional shakshuka ingredient, and this recipe still tastes great without it.
Delicious and easy to make, this shakshuka recipe would be an excellent choice for a holiday brunch (don’t forget the mimosas!) or breakfast, or even a weeknight dinner. To make it a truly show-stopping dish, top it with sliced avocado, crumbled feta, and fresh parsley leaves. Then, scoop it up with pita bread or slices of the best crusty bread you can find.
Shakshuka Recipe Tips
- Get the sauce nice and thick. You need a thick tomato sauce to support the eggs in this recipe, so don’t cut the simmering time short! I let mine cook for a full 15 minutes before I crack in the eggs.
- Make sure you have a large lidded skillet. You’ll need to be able to cover the pan in this recipe – it’s essential for poaching the eggs evenly and gently.
- Use however many eggs are appropriate for your pan. I list a range for the number of eggs in this recipe, and how many you use is really up to you. There should be a little space between each egg in the pan – they shouldn’t be crowded. In my 12-inch skillet, I can fit up to 5. But if I’m just making this recipe for Jack and me, I stick with 3 eggs. If we have any leftover sauce, I make a personal-sized shakshuka the next day!
- Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. I love mine when the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.
If you make this shakshuka recipe, let me know what you think in the comments! Then, try making a frittata, overnight oats or oatmeal, a breakfast burrito, banana pancakes, cinnamon rolls, or these avocado toast variations next. Or, find more healthy breakfast recipes here and more great brunch ideas here!
Best Shakshuka
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, seeded and diced
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- 3 medium garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of cayenne pepper, optional
- 1 28-ounce can crushed tomatoes
- 2 tablespoons harissa paste*, see note
- 1 cup fresh spinach, chopped
- 3 to 5 eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, diced
- Microgreens for garnish, optional
- Toasted bread, for serving
Instructions
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
Notes
The dish looks amazing. I’m looking forward to try this recipe.
May I ask where did you get the cute little copper cups/bowls?
The Shakshuka looks delicious!
Hi Heidi – they’re from Anthropologie!
Thank you for responding so fast, I guess they are not available anymore! I love copper! I make all my jam in French copper jam pans.
Oh bummer! You might want to check a store – I got them somewhat recently. I’m surprised to see that they’re gone so quick!
I was so happy to find this recipe this morning, realizing that I had farm-fresh eggs and all of the ingredients on hand. First time making shakshuka and it was deliciousI I made half of the recipe for lunch and look forward to enjoying the remaining sauce with fresh eggs and spinach tomorrow! BTW, your photography is visually stunning and captures the ‘essence’ of each of your recipes (IMHO). Love your cookbook too!
Hi Kathy – I’m so glad you enjoyed it and I’m so excited that you had all of the ingredients on hand. Love when that happens 🙂
Love the potholders too! Where are they from?
The towel and the square potholder were from Anthropologie at least 2 years ago. I don’t see them in stock anymore – so sorry!
I think you did a great job in making it look cute 🙂 Have you ever thought of doing any sort of posts on food photography / styling tips? I’m a photography and I’ve seldom come across food photos as beautiful as yours.
Thank you Mackenzie! I have thought about it, maybe one day 🙂
Woke up to this post on Instagram- just when I was trying to decide what was for dinner tonight! So delicious- came together very easily- did use frozen cauliflower rice –
We all loved it ! Now I need to check out this
Cookbook
I make these all the time. They are delicious!
Hello from south of France!!!!
Here below I put a link just to share with you all about the origin of this simple but so delicious dish….
My grand mom used to cook it so often! And so do I of course, but yours seems just interesting and quite elegant!!
Thank you for this good idea!
https://fr.wikipedia.org/wiki/Chakchouka
I’m so hungry right now 🙂
This looks so fantastic! What type of skillet would your recommend buying for something like this? I am preparing my wedding registry and would love to know your thoughts on a good skillet. Can’t wait to make this for my fiance!
xoxo
Samantha
http://www.thenewyorkblonde.com
Hi Samantha, the cast iron skillets in the photo are Lodge. I also like Staub’s skillets because unlike regular cast iron, they can be washed and don’t need to be seasoned. Hope that helps!
All kinds of items is fulfill with vitamin and these are essential for health. “Shakshuka with Spinach and Harissa” this item will seem to see yummy. I will cook it today because I like this recipe.
When I was young and lived in Israel we would stop at an amazing restaurant called Dr. Shakshuka for an early breakfast, late dinner, after dancing the night away. I recommend you make it for breakfast one day.
Thank you for sharing this recipe, and thanks to your mom for clipping the recipe. -Johanne
looks wonderful…however you note to skip the feta if vegan…what about the eggs if you’re vegan?
Oh oops, sorry I meant to write “dairy free”…
Yes!!! From the moment Shakshuka entered our repertoire it has been the answer to just about every easy dinner and almost-empty pantry dinner. Its such a comforting dish. Your version looks fabulous with all those greens added in – and of course, the avocado on top;) YUM!
Thanks Maria!
saw another harissa recipe for the first time recently and then this one, beautiful, looks even better, now I’ll have to make sure to get some harissa, thank you for this!
I make this dish at least once a week.
I found your blog via bloglovin. Love you blog and the photos are so awesome.
welcome!
I tried to convince my husband to this but he only said that he will not eat anything with that funny name. What a shame… more for me 😀
Ha, well maybe you can just tell him it’s eggs with tomato sauce 🙂
This looks delish however, I’ve always heard that you shouldn’t cook acidic food in cast iron. What are your thoughts on this?
Hi Lauren, I think the pan just has to be well seasoned (the new-ish cast iron pans come pre-seasoned). I didn’t have a problem with mine – there was no metallic taste whatsoever. Although you could really use any pan you like for this recipe.
I have harissa powder…can I use that instead of paste…if so…how ?
I’d try adding 1-2 teaspoons in place of the harissa paste, depending how potent/spicy the powder is. Hope that helps!
This recipe is just lovely. Thanks for creating it! If it’s ok for you I would like to share it on Canalla’s social media.
I’ve never tried shakshuka before – but I love that it has harissa and spinach – it looks so delicious. Definitely going to have to try making this one at home the next time I head to the grocery store. Thank you for sharing your delicious recipe!
Hi there,
If we wanted to add more eggs, making a total of 6, would you up the sauce too, or would it be ok to just add two more eggs? Thanks!
Hi Julia, I think it’d be fine to add just 2 more eggs, it’s a pretty flexible recipe. I’d just see how many will fit in your skillet once you start cracking them in. I’m guessing that a 10-inch skillet will hold about 5, and a 12-inch skillet could hold 6. (Anything smaller and you’ll have a very eggy top layer). Hope that helps!
Made this dish and received so many compliments of pick eaters in the house. Thanks for the recipe!
This was so, so, SO fabulous! We didn’t use the cayenne or harissa bc of our preschooler and toddler, and yet it was phenomenal! Everyone gobbled it up. This will be a new fave in our rotation for sure!
I added in some crushed mushrooms and this was DELICIOUS. Super flavorful in every bite, will be making again.
Yesss!! I love hearing that! I’m so glad you enjoyed 🙂
Loved this recipe! I used the Trader Joe’s Harissa paste and it was the perfect amount of heat and spice in the dish. Will definitely make this again!
So glad you loved it!
loved this!
Didn’t have feta or bread. Used Monterey Jack and corn tortillas and tripled the harissa. Didn’t have canned crushed tomatoes so I combined a small can of tomato paste, small can of tomato sauce and two kumatos pulsed. Still. So. Good.
Was quick and easy and perfect to empty out the fridge of extra things.
I was first introduced to Shakshuka by my friends last year. While I enjoyed eating their recipe… I must say that yours is even more delicious Shhh… don’t tell them =)
Thank you! This is a keeper for sure.
Hahaha, I’m so glad you loved the shakshuka…I won’t tell 🙂
Hi, i want to make this dish for brunch tomorrow. I got crushed tomatoes in a can, do i drain the liquid??
Hi Amy, no don’t drain the liquid, it all goes in. I hope you enjoy!
I‘ve been looking for a good shakshuka recipe for a while and this turned out amazing! Thank you for the useful tips and great photos. I will definitely try more of your recipes.
Made this today. Family went bonkers😁 so good and healthy. One way to brunch. Thank you.
Hi Minal, I’m so glad everyone loved it!
This was AMAZING!
I used to go out for this dish once per week but have been missing it dearly since quarantine. This recipe was spot on- authentic and absolutely delicious. Thank you!!
Hi Lauren, I’m so glad you loved it so much!
I made this tonight and it was INCREDIBLE!
For the sauce I used a jar of strained san marzano tomatoes and blended it together with some leftover roasted peppers that I had from the previous night. Also in the blender I added all the spices + the harissa paste. Once blended I added it to the pan where I had already sautéed with onions and garlic. I found I still wanted some texture though so I tossed in some diced fire roasted tomatoes.
From there I followed the recipe exactly! This is going to be a forever staple. Thank you!
Hi Jane, I’m so glad you loved it!!