This shakshuka recipe is a must-try for anyone who loves a hearty breakfast that's ready in just 30 minutes. This classic North African and Middle Eastern dish combines the simple, satisfying combination of eggs and fresh veggies.
Shakshuka is a classic breakfast dish and I'll show you how to make it easily at home in this recipe. The best part is that you only need some pantry staples to make it.
If you're a fan of breakfast skillets, you might want to try my skillet breakfast potatoes, another hearty and satisfying breakfast option.
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Why This Is The Best Shakshuka Recipe
- Quick and Easy: This shakshuka recipe is a cinch to make. With just a few simple steps, you'll have a delicious meal ready in 30 minutes.
- One-Pot Wonder: This recipe is made in one pot, which means less cleanup for you. It's a win-win!
- Family Favorite: This shakshuka is a hit with the whole family. It's a hearty, satisfying meal that everyone will love.
- Budget-Friendly: Made with simple, affordable ingredients, this recipe is as kind to your wallet as it is to your taste buds.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Garlic: Finely minced garlic adds a robust, aromatic flavor to the dish.
- Cauliflower: The cauliflower, cut into florets, adds a wonderful crisp-tender texture and a mild, sweet flavor to the dish.
- Zucchini: Cubes of zucchini add a pop of color and a light, fresh flavor to the dish.
- Eggs: The star of the dish, eggs are cracked into the vegetable mixture and poached until just set, adding a creamy, rich texture and a boost of protein.
- Green Onion: Chopped green onions add a fresh, oniony bite and a pop of color as a garnish.
- Parsley: Chopped parsley adds a fresh, herby note and a pop of green as a garnish.
How to Make Shakshuka
Making this incredible shakshuka recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Sauté the veggies: Heat olive oil in a large pan over medium heat. Add onion and carrot and sauté, stirring occasionally, for 5 minutes until the vegetables soften. Then add garlic and stir for 1 more minute.
Add the rest of the veggies: Add cauliflower and bell pepper, cover the pan with a lid, and cook on medium-low heat for 5 minutes. Then, open the lid, add zucchini, Italian seasoning, salt, and pepper, stir everything, and sauté for 5-7 minutes or until the vegetables are tender but not mushy.
Create wells for the eggs: Using the back of a spoon, make 8 wells in the sauté vegetables. Carefully crack an egg into each well. Season the eggs with salt and pepper.
Poach the eggs: Cover the pan with a lid and cook over medium-low heat for about 5 minutes until the egg whites are set and the yolks are cooked to your liking.
Garnish and serve: Remove the lid, sprinkle the shakshuka with green onion and parsley, and serve immediately. Enjoy your delicious, homemade shakshuka!
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Shakshuka
- Choose your veggies: You can customize your shakshuka by adding your favorite vegetables. For a heartier dish, consider adding mushrooms or eggplant.
- Don't rush the vegetables: Allow the vegetables to sauté on medium-low heat until they are tender but not mushy. This will help develop their flavors and textures.
- Use a lid: Cover the pan with a lid when cooking the vegetables. This helps to steam the vegetables, making them tender without losing their natural juices.
- Check the eggs: The shakshuka is ready when the egg whites are set and the yolks are cooked to your liking. For a runny yolk, cook for about 5 minutes, and for a firmer yolk, cook for a few minutes longer.
Serving Suggestions
- This hearty and flavorful shakshuka makes for a delicious, filling breakfast. Serve it with a side of crusty bread or pita to scoop up the eggs and vegetables. The bread's crunch compliments the soft texture of the dish perfectly.
- For a light, yet satisfying lunch, pair this shakshuka with a mixed green salad. The freshness of the salad will balance out the rich flavors of the dish, making for a well-rounded meal.
- Want a cozy, comforting dinner? Serve this shakshuka over a bed of cooked couscous or quinoa. The grains will soak up the delicious sauce, making each bite a treat.
- For a weekend brunch with friends, consider serving this shakshuka family-style in the middle of the table. Provide an assortment of toppings like feta cheese, avocado, and hot sauce, so everyone can customize their dish to their liking.
Recipe Variation Ideas
- Spicier: If you're a fan of spicy foods, this variation is for you. Simply add a teaspoon of red pepper flakes or a diced jalapeno pepper to the sauté.
- Add Meat: If you're a meat lover, you can enhance the protein content of this dish by adding cooked ground sausage, lamb, or beef to the vegetable mix.
- Extra Fillings: For those who love a bit of extra filling in their meals, this variation is perfect. Add some crumbled chorizo or cooked chicken pieces to the vegetables.
Frequently Asked Questions
Shakshuka is a popular Middle Eastern and North African dish that is believed to have originated from Tunisia but is also a staple in Israeli, Moroccan, and Egyptian cuisines.
Absolutely! Feel free to customize this dish to your liking. You can add or substitute vegetables like eggplant, spinach, or mushrooms. Just keep in mind that different vegetables may require different cooking times.
The eggs in the shakshuka are done when the egg whites are set and the yolks are still runny. This usually takes about 5 minutes, but you can cook them longer if you prefer firmer yolks.
Yes, covering the pan helps the vegetables to soften and the eggs to cook more evenly. Just make sure to keep an eye on it so the eggs don't overcook.
To avoid mushy vegetables, make sure to sauté them over a medium-low heat. Also, don't forget to remove the lid after adding the zucchini, as this will allow any excess moisture to evaporate.
If you prefer your eggs fully cooked, simply leave the pan covered for a few extra minutes. Just be careful not to overcook them, as the yolks will harden and lose their creamy texture.
How to Store Leftovers
- Refrigerating: If you have leftovers of this delicious dish, simply let them cool at room temperature. Then, store the shakshuka in an airtight container in the refrigerator. It can be kept for up to 3 days.
- Freezing: Unfortunately, it's not recommended to freeze shakshuka as the texture of the eggs and vegetables can become mushy upon thaw.
- Reheating: Reheat it on the stovetop over low heat, stirring occasionally to prevent sticking.
More Savory Breakfast/Brunch Recipes
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Recipe
Shakshuka
Ingredients
- 3 tablespoons olive oil
- 1 medium onion finely minced
- 1 large carrot diced
- 3 cloves garlic finely minced
- 1 head cauliflower cut into florets
- 1 orange bell pepper chopped into bite-size pieces
- 1 medium zucchini cubed
- 1 teaspoon Italian seasoning
- salt pepper
- 8 Eggs
- ¼ c green onion chopped
- 2 tablespoons parsley chopped
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and carrot and saute, stirring occasionally, for 5 minutes until the vegetables soften. Add garlic and stir for 1 more minute.
- Add cauliflower and bell pepper, cover the pan with a lid, and cook on medium-low heat for 5 minutes. Open the lid, add zucchini, Italian seasoning, salt, and pepper, give everything a stir, and saute for 5-7 minutes or until the vegetables are tender but not mushy.
- Using the back of a spoon, create 8 wells in the sauteed vegetables. Carefully crack an egg into each well. Season the eggs with salt and pepper.
- Cover the pan with a lid and cook over medium-low heat for about 5 minutes until the egg whites are set and the yolks are cooked.
- Remove the lid, sprinkle Shakshuka with green onion and parsley and serve immediately.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Natalia Bartkova says
Very easy to cook this meal and all ingredients are healthy. Thank you for a great recipe.
Iryna Bychkiv says
Thank you for your review!