Eye-catching Shakshuka: A Perfect Brunch Recipe



  • Prep: 30 mins
  • Cook: 20 mins
  • Total: 50 mins
  • Yield: 6 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Middle-Eastern


  • 2tablespoonsolive oil
  • 1large yellow onion (chopped)
  • 1large red bell pepper
  • 1/4 teaspoonsalt
  • 3clovesgarlic (pressed or minced)
  • 2tablespoonstomato paste
  • 1teaspooncumin (ground)
  • 2teaspoonssmoked paprika
  • 1/4 teaspoonred pepper flakes
  • 500 grams tomatoes (crushed)
  • 2tablespoonsfresh cilantro (chopped)
  • ground black pepper to taste
  • 6large eggs
  • 1/2 cupFeta Cheese (crumbled)
  • some crusty/pita breadfor serving

Are you looking for a new and delicious brunch recipe? Don’t worry, we’ve got you covered! Shakshuka is a type of Middle Eastern egg dish with attractive colors and extraordinary taste. Shakshuka is translated into a haphazard mixture, and this is the fun thing abo

ut this dish. It is a colorful combination of fresh ingredients infused with exceptional flavors.

The delightful smell of Shakshuka is something that makes you get out of bed and enjoy a wonderful brunch with your loved ones. It is originally a North African/Middle Eastern cuisine that is basically composed of a beautiful combination of red veggies and eggs. This healthy breakfast is an easy mixture of eggs poached in a beautiful vegetable-packed sauce and is traditionally served in a cast-iron pan. In its British version, some meat and Feta Cheese is added to it.

Shakshuka has many variations by adding other desirable ingredients to the basic sauce for a more spicy or sweet flavor. In other versions, you can add lemon, Brussels sprout, spinach, Cia Mezgi Full-Fat Goat cheese, olives, or a Chorizo Sausage. There are endless options for this tasty breakfast. Here, we are going to make a traditional vegetarian Shakshuka.


Step 1

To start making a delicious Shakshuka, preheat the oven to 375°F (190°C). Warm the oil in a large oven-safe skillet over medium heat. Once shimmering, add the chopped onion, bell pepper, and salt. Cook the mixture until the onion is tender and translucent for about 4 to 6 minutes. Stir it occasionally.

Step 2

Add the minced garlic, tomato paste, cumin, paprika, and red pepper flakes to the skillet, cook the mixture until it is nice and fragrant for about 2 minutes. Stir it occasionally.

Step 3

Pour in the crushed tomatoes with the juice and add the chopped cilantro. Stir and let the mixture simmer. Reduce the heat if needed to maintain a gentle simmer—Cook the middle eastern egg dish for 5 minutes to help the flavors incorporate.

Step 4

Turn off the heat. Taste the sauce and season with salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Spoon a bit of the tomato sauce over the egg white to help them meld. Repeat the same process with the remaining eggs. Sprinkle a little salt and pepper over the eggs.

Step 4

Transfer the skillet to the oven and bake the unique and eye-catching Shakshuka for 8 to 12 minutes. Once cooked, the egg whites are opaque, and the egg yolks have risen. Keep in mind that the eggs will continue cooking after you pull the dish out of the oven.

Step 5

Transfer the skillet to a heat-safe surface. Top the Shakshuka with crumbled Feta, fresh cilantro leaves, and red pepper flakes. Serve in a bowl with crusty or Pita Bread on the side. Enjoy!

Cooking Notes

If you want to serve your Shakshuka as a main meal, you can serve it alongside Roasted Potatoes, Brown Rice, Quinoa, or other grains.

You can cook the mixture uncovered after you add the eggs, but it will need more time to cook the eggs through. When you cover the pan, it will help the condensation from the steaming pan and allow your eggs to steam. Place a kitchen towel between the lid and pot; otherwise, the pan drops liquid back onto your Shakshuka and makes it ‘watery’.

If you have a problem cooking the eggs in the skillet, you can use the oven. Just preheat the oven to 375°F. Then, transfer the skillet to the preheated oven and bake for 7-10 minutes until eggs are done to your liking.

You can store the leftovers in an air-tight container for up to 7 days. Then, just microwave it gently until warm or reheat in a skillet with a little oil. Either way, reheat on low for the best results. Nice and easy!

For a higher dairy protein Shakshuka, pour some crumbled Feta or Goat Gouda Cheese on top and serve it with slices of avocado.


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