Description

Craving a bold, flavorful meal that’s perfect for breakfast, brunch, or even dinner? The Best Shakshuka, rated 4.94 from 187 votes, is your answer! This classic North African and Middle Eastern dish features eggs poached in a rich, spiced tomato and bell pepper sauce, topped with creamy feta, avocado, and fresh herbs.

Ingredients

To make the Best Shakshuka for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
Yellow Onion (1 cup, chopped): Adds sweet, savory depth.
Red Bell Pepper (1, stemmed, seeded, and diced): Brings mild sweetness and color.
Sea Salt (¼ tsp, plus more to taste): Enhances overall flavor.
Freshly Ground Black Pepper: Provides a mild kick.
Garlic Cloves (3, minced): Offers aromatic depth.
Smoked Paprika (½ tsp): Adds smoky, warm flavor.
Ground Cumin (½ tsp): Brings earthy, Middle Eastern notes.
Cayenne Pepper (pinch, optional): Adds a spicy kick.
Crushed Tomatoes (1 can, 28 oz): Forms the rich, tomatoey base.
Harissa Paste (2 tbsp, mild or hot): Provides spicy, tangy flavor (see notes).
Fresh Spinach (1 cup, chopped): Adds nutrient-rich greens.
Large Eggs (3–5): The star, poached in the sauce.
Crumbled Feta Cheese (⅓ cup): Brings creamy, tangy richness.
Fresh Parsley Leaves (¼ cup): Adds a fresh, herbaceous garnish.
Avocado (1, sliced): Provides creamy texture.
Microgreens (optional, for garnish): Adds a delicate, colorful touch.
Toasted Bread or Pita: Perfect for scooping.

Substitutions and Variations:

Tomatoes: Use fresh diced tomatoes (about 3½ cups) or fire-roasted canned tomatoes.
Harissa: Swap with sriracha, hot sauce, or omit for a milder flavor (use mild harissa for less spice, as noted).
Spinach: Replace with kale, Swiss chard, or omit for a simpler sauce.
Eggs: Adjust to 3 for smaller portions or 5 for heartier servings.
Feta: Use goat cheese, queso fresco, or a vegan cheese alternative.
Add-Ons: Include chickpeas, sausage, or roasted eggplant for extra heartiness.
Vegan: Omit eggs and feta; use tofu or vegan cheese for a plant-based version.
Gluten-Free: Serve with gluten-free bread or pita (check labels).
Spicy Kick: Increase cayenne or use hot harissa for extra heat.

Why These Ingredients Matter: The tomatoes and bell pepper create a vibrant, hearty sauce, while the eggs and feta add protein and richness. Spices like cumin and harissa bring bold Middle Eastern flavors, and fresh garnishes elevate the dish, making it a balanced, flavorful meal perfect for vegetarian diets or any meal of the day.

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Instructions

Step 1: Sauté the Vegetables

In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat 2 tbsp extra-virgin olive oil over medium heat.
Add 1 cup chopped yellow onion, 1 diced red bell pepper, ¼ tsp sea salt, and several grinds of black pepper.
Cook, stirring occasionally, for 6–8 minutes, until the onion is soft and translucent.

Tip: Dice vegetables uniformly for even cooking, and stir frequently to prevent burning.

Step 2: Add Spices and Build the Sauce

Reduce heat to medium-low and add 3 minced garlic cloves, ½ tsp smoked paprika, ½ tsp ground cumin, and a pinch of cayenne pepper (if using).
Stir and cook for 30 seconds until fragrant.
Add 1 can (28 oz) crushed tomatoes and 2 tbsp harissa paste.
Stir and simmer for 15 minutes, until the sauce thickens.

Tip: Use mild harissa for less spice or hot harissa for a bolder kick (see notes); stir occasionally to prevent sticking.

Step 3: Add Spinach and Eggs

Add 1 cup chopped fresh spinach and stir until wilted, about 1 minute.
Use the back of a spoon to make 3–5 wells in the sauce.
Crack 3–5 large eggs into the wells.
Cover the skillet and cook for 5–8 minutes, until the eggs are set (adjust time for runny or firm yolks).

Tip: Space wells evenly for uniform cooking, and check eggs frequently to achieve your preferred yolk consistency.

Step 4: Garnish and Serve

Season with additional salt and black pepper to taste.
Sprinkle with ⅓ cup crumbled feta cheese, ¼ cup fresh parsley leaves, 1 sliced avocado, and microgreens (if using).
Serve hot with toasted bread or pita for scooping.

Tip: Add garnishes just before serving to maintain freshness, and serve immediately for the best texture.