You’re Not Making Shakshuka Correctly: Here’s the Authentic Method How to Make Authentic Shakshuka

Shakshuka may have roots in North Africa and the Middle East, but it has quickly gained global recognition as one of the most flavorful, satisfying dishes you can make in a single pan. With its bold tomato base, aromatic spices, and perfectly poached eggs, shakshuka is a dish that brings warmth and comfort with every bite. Simple yet bursting with layers of flavor, it’s no wonder this dish has crossed borders and captured hearts worldwide.

The beauty of shakshuka lies in its balance — it’s hearty yet healthy, rich yet light, and packed with spices without being overpowering. At its core, it’s a rustic dish made with everyday ingredients like tomatoes, bell peppers, onions, garlic, and eggs, simmered together into a savory, saucy masterpiece. Whether enjoyed at breakfast, lunch, or dinner, shakshuka is a go-to meal for anyone who loves bold flavors and comforting food.

In this guide, we’ll take you step-by-step through making authentic shakshuka at home. From choosing the right spices to getting the perfect egg consistency, you’ll learn how to create this beloved dish with confidence — and maybe even make it a new staple in your kitchen.

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Best Time to Eat & How to Partner Shakshuka

While shakshuka is traditionally served as a breakfast or brunch dish, it’s just as fitting for a light lunch or satisfying dinner. Its versatility means you can enjoy it any time of day — especially when you’re craving something wholesome yet hearty.

Serve shakshuka with warm, crusty bread or soft pita to scoop up the rich tomato sauce and runny eggs. For a balanced meal, pair it with a fresh cucumber and tomato salad, a side of labneh (strained yogurt), or marinated olives. If you want to spice things up, a dash of harissa paste on the side works beautifully.

For drinks, shakshuka pairs well with freshly brewed mint tea, a light white wine, or even a sparkling water with lemon. Whether served in a casual brunch spread or as a cozy solo dinner, shakshuka brings both flavor and comfort to the table.

One common misconception is that shakshuka is strictly a breakfast dish. While popular for morning meals, especially in Israel and Tunisia, it’s traditionally enjoyed at all times of the day — making it one of the most versatile comfort foods around.

Another debated belief is that authentic shakshuka must stick to a strict list of ingredients. In reality, while the tomato, pepper, and egg base is classic, shakshuka has countless regional and personal variations. Some add feta cheese, greens, or even spicy sausage, showing that authenticity doesn’t mean rigidity.

Perhaps most surprising is the assumption that shakshuka is too complicated for home cooks. Despite its rich, layered flavors, shakshuka is one of the easiest one-pan meals to make, requiring only simple ingredients and basic kitchen skills — proving that some of the best dishes are also the simplest.

How to Make Shakshuka

Shakshuka Recipe Ingredients

2 tablespoons olive oil
1 onion
1 red bell pepper
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper (adjust according to heat preference)
1 can (28 ounces) whole plum tomatoes (crushed by hand or roughly chopped)
Salt and pepper
4-6 large eggs
1 small bunch fresh cilantro (or parsley)
Feta cheese (optional)

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Step By Step How to Make Shakshuka

Step 1 – Sauté the Vegetables

Heat the olive oil in a large skillet on medium heat. Add the diced onions and bell peppers and sauté until they begin to soften, about 5 minutes. Add the minced garlic, cumin, paprika, and cayenne pepper. Cook for another 1-2 minutes until the garlic is fragrant and the spices are evenly distributed.

Step 2 – Prepare the Tomato Sauce

Pour in the can of tomatoes with their juices, breaking up the tomatoes with a spoon if they are whole. Let the tomato mixture simmer for about 10-15 minutes over medium heat, until it reduces slightly and the flavors meld together. Season with salt and pepper during this stage.

Step 3 – Poach the Eggs

Make small wells in the sauce with the back of a spoon. Crack an egg into each well. Sprinkle a bit of salt and pepper over each egg if desired. Reduce the heat to low, cover the skillet with a lid, and cook for about 5-10 minutes, or until the eggs are done to your liking.

Step 4 – Garnish and Serve

Once the eggs are cooked, sprinkle the shakshuka with chopped cilantro or parsley and feta cheese if using. Serve the shakshuka directly from the skillet with warm, crusty bread or pita on the side for dipping into the sauce and egg yolks.

Tips To Make Shakshuka

Adjust the spices and seasonings to your taste. If you prefer a thicker sauce, let it reduce for longer before adding the eggs. Some like their yolks runny, while others prefer them well set.
Shakshuka is best enjoyed fresh, but the tomato sauce can be prepared ahead of time and then reheated when ready to poach the eggs.

How Many Calories Has A Shakshuka

2 tablespoons of olive oil is around 240 calories. Onion is about 46 calories, Red Bell Pepper is about 37 calories, Garlic is 13 calories, Canned Tomatoes is around 90-100 calories and each egg is 70-80 calories.

A single serving of Shakshuka could range from approximately 500 to 600 calories per serving.

Origin and History

Shakshuka’s history stretches across centuries and continents, making it one of the most culturally layered dishes in the Middle Eastern and North African culinary world. Its earliest forms can be traced to North Africa, particularly Tunisia, where cooks simmered tomatoes, peppers, onions, and spices into a robust stew that served as a foundation for eggs. The name itself comes from a Maghrebi Arabic term meaning “a mixture,” reflecting the rustic, adaptable nature of the dish rather than a strict recipe. As tomatoes became more widely cultivated, the dish evolved into the tomato-forward shakshuka recognized today.

During the 19th and early 20th centuries, shakshuka traveled northward with Jewish and Arab migration, finding a permanent home in the Levant. When North African Jewish communities settled in Israel, they brought shakshuka with them, and it quickly became a national favorite. Israelis embraced it not only as a flavorful breakfast but also as a versatile, all-day meal. Street cafés and home kitchens alike adapted the dish, leading to variations that included spicier sauces, added greens, and different methods of egg poaching.

As global interest in Middle Eastern cuisine grew, shakshuka reached Europe and the United States, where it was embraced as a visually striking, comforting, and approachable dish. However, its rise in popularity often led to confusion about its origins, with many assuming it was solely an Israeli creation. In reality, shakshuka is a North African dish that traveled, transformed, and expanded across cultures—a culinary journey that mirrors the movement and blending of communities across regions.

The most common controversy surrounding shakshuka involves its cultural ownership. Many assume the dish originated in Israel, largely due to its popularity in Israeli cafés and cookbooks. North Africans, however, strongly assert that the dish is Tunisian or Libyan in origin. The debate is not just culinary; it touches on issues of migration, cultural exchange, and historical memory. Each community sees shakshuka as part of its heritage, and the dish’s global recognition has made these discussions more prominent.

Another point of debate is what qualifies as “authentic” shakshuka. Purists insist that the base must consist of tomatoes, peppers, onions, garlic, and spices such as cumin and paprika. Others argue for the legitimacy of variations that include spinach, feta, lamb, or chickpeas. While traditionalists worry that too much innovation obscures the dish’s roots, many cooks view shakshuka as an evolving recipe that reflects availability and personal taste. This tension highlights how global popularity often blurs the line between tradition and reinvention.

A further controversy involves spice levels. Tunisian versions tend to be hotter, often using harissa to add depth and intensity. Israeli and Levantine versions are milder, focusing on sweetness and warmth rather than heat. Tourists frequently misunderstand these variations, assuming one is more authentic than the other. Locals from each region counter that authenticity is regional rather than universal, and the dish’s diversity is precisely what makes it culturally rich.

How Long It Takes to Prepare

One of shakshuka’s greatest appeals is its efficiency. With basic preparation, the dish takes approximately thirty minutes from start to finish. Chopping the onions, peppers, tomatoes, and garlic requires about ten minutes. Once the vegetables are in the pan, they soften and concentrate in flavor within fifteen minutes of simmering. The spices bloom as the sauce thickens, creating the aromatic foundation essential to shakshuka’s signature flavor.

The final step—adding the eggs—takes only five to eight minutes. Some prefer runny yolks, while others allow the eggs to set fully. Covering the pan speeds the process and ensures even cooking. Because the dish requires only one pan, cleanup is minimal, making shakshuka suitable for busy weeknights, leisurely brunches, or last-minute meals. Its simplicity is part of the charm: rich flavor with minimal technique.

If preparing a larger batch or incorporating proteins such as lamb or sausage, cooking time can extend to forty-five minutes. However, even the most elaborate versions remain relatively quick compared to other stews. The dish’s structure allows for flexibility without compromising its identity as a fast, flavorful one-pan meal.

Serving Suggestions

Shakshuka is traditionally served straight from the pan, which helps maintain heat and encourages communal dining. Warm bread—whether pita, challah, baguette, or flatbread—is essential for scooping up the sauce and runny yolk. The bread acts as both utensil and complement, balancing acidity with comforting softness. A drizzle of olive oil and a sprinkle of fresh herbs such as cilantro or parsley add brightness to the finished dish.

For a heartier meal, shakshuka pairs well with sides that offer contrast in texture and temperature. Simple salads with lemon dressing, yogurt-based dips, or pickled vegetables enhance the dish’s richness. Some regions serve it with olives or feta for added tang. These accompaniments elevate shakshuka from a single-pan breakfast to a complete, satisfying meal suitable for lunch or dinner.

The dish also works beautifully with additions stirred directly into the sauce. Spinach, chickpeas, or roasted eggplant can add body without overshadowing the core flavors. For more indulgent variations, crumbled cheese or spiced sausage can be added before cracking the eggs. These options allow cooks to personalize the dish while keeping its essence intact.

Final Thoughts

Shakshuka is a rare dish that manages to be deeply traditional, globally adaptable, and endlessly comforting. Understanding its origins enriches the experience of making and eating it, revealing the layered history of migration, cultural exchange, and shared culinary techniques. At its core, shakshuka remains a celebration of simple ingredients transformed through patient cooking and thoughtful seasoning. It is a reminder that great food does not need to be complicated to be meaningful.

The controversies surrounding authenticity highlight the dish’s journey across borders and generations. Rather than dividing cooks, these debates reflect the pride communities feel for a dish that has become part of their identity. Acknowledging its North African origins while appreciating its adaptations in the Levant and beyond allows for a more nuanced appreciation of shakshuka’s cultural richness.

Ultimately, making authentic shakshuka at home is an invitation to slow down, savor the moment, and enjoy the flavors of a dish that has traveled far and endured through centuries. It is versatile enough for breakfast, comforting enough for dinner, and elegant enough for entertaining. Once mastered, it becomes a dependable recipe that fits nearly every occasion—a true one-pan wonder that lives up to its reputation.