Shakshuka recipe: How to cook within 40 minutes?

I’ve been sitting on this recipe for a while now, like an exciting secret, almost too good to share. But today, I’ve decided to lift the lid on this hidden treasure. It’s time to introduce you all to Shakshuka, a dish that has warmed my heart and comforted my soul in more ways than I can express.

Shakshuka, for those who haven’t had the pleasure, is an exquisite concoction hailing from North Africa, specifically Tunisia, yet it has found its home in kitchens around the globe. This dish, with its rich tomato sauce, poached eggs, and an array of spices, has a unique way of whispering comfort into every bite.

The circumstances that led me to Shakshuka were as extraordinary as the dish itself. A few years ago, I was traveling through the colorful markets of Jerusalem when I stumbled upon this culinary marvel. Its enticing aroma tugged at my senses from a nearby cafe, and the allure was simply too strong to resist.

Since then, I have turned to Shakshuka countless times, when I wanted a hearty breakfast, a cozy lunch, or a comforting dinner. Each time, it filled me not just with delectable flavors, but also with a sense of warmth and joy. It’s like a cuddle in a casserole dish, a taste of home even when you’re far away, a universal language of love expressed through food.

I’ve always believed that the best recipes are those shared with love and joy. So here I am, offering you all a piece of my heart, a slice of my journey, through this Shakshuka recipe. I hope it brings as much comfort and happiness to your kitchen as it has to mine.

Stay tuned, dear friends, for a culinary adventure awaits us. Let’s dive into the world of Shakshuka with Food and Meal!

About Shakshuka

Shakshuka is a popular dish in North Africa and is an excellent choice for those on a diet. You can prepare it in your kitchen using fresh ripe tomatoes, canned tomatoes, or homemade harissa chile paste. If you don’t have access to fresh ripe tomatoes, you can use canned ones or even freeze them. Besides the tomato sauce, you can also add onions and peppers. The Shakshuka recipe below will instruct you to cook this dish step by step.

Shakshuka recipe

Shakshuka: where every bite is a flavor explosion.

Shakshuka Recipe

Preheat to 375°F. Sauté onions, spices, and tomato paste. Add blended tomatoes, cilantro, simmer. Create wells, crack eggs, season, bake for 8-12 mins. Garnish with feta, coriander, chili flakes. Serve in bowls with crispbread. Enjoy the rich, flavorful delight!
5 from 1 vote
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Course: Breakfast, Dinner, lunch, Main dishes
Cuisine: African
Keyword: Shakshuka recipe
CookingStyle: Baking
Prep Time: 10 minutes
Cook Time: 25 minutes
5 minutes
Total Time: 40 minutes
Servings: 3
Calories: 221kcal
Author: Black Pie
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  • 2 spoons of olive oil
  • 1 large yellow onion finely chopped
  • 1 large red pepper or roasted pepper finely chopped
  • ¼ teaspoon of fine sea salt
  • 3 cloves Garlic chopped or minced
  • 2 tablespoons of tomato paste
  • 1 teaspoon cumin powder
  • ½ teaspoon smoked paprika
  • 1 large can 28 grams of crushed tomatoes, preferably roasted on the fire
  • 2 tablespoons of fresh coriander or flat parsley and addition of coriander or parsley leave to garnish
  • Freshly ground black pepper to taste
  • 5 to 6 large eggs
  • ½ cup of crumbled feta cheese
  • Crispy bread or pita to serve


  • Preheat the oven to 375 degrees Fahrenheit. Heat the oil in a large saucepan (preferably stainless steel) over medium heat. Add the onion, salt, and pepper. Cook for 4 to 6 minutes, frequently stirring, until the onions are soft and translucent.
    Shakshuka Recipe: How To Cook Within 40 Minutes? 4
  • Add tomato paste, garlic, cumin, red pepper flakes, and paprika. Let it boil for 1 or 2 minutes, constantly stirring until pleasant and fragrant.
    Shakshuka Recipe: How To Cook Within 40 Minutes? 5
  • Pour the blended tomatoes with their juice and add the cilantro. Stir and simmer. If necessary, reduce the heat to low and cook for 5 minutes.
    Shakshuka Recipe: How To Cook Within 40 Minutes? 6
  • Extinguish the fire. Taste (be careful it's hot) and adjust seasoning if needed. Use the back of a spoon to create a well near the perimeter and break the egg right into the well. Gently pour the tomato mixture over the egg white to save the egg. Repeat for a second the amount you can do with the remaining 4-5 eggs. Sprinkle the eggs with some salt and pepper.
    Shakshuka Recipe: How To Cook Within 40 Minutes? 7
  • Gently put the pan in the oven (it is heavy) and cook for 8 to 12 minutes. Often return after 8 minutes. They are cooked when the egg whites are matte white, and the yellow yolk has increased slightly but remains soft. They ought to always turn halfway when you shimmy the pan. (Remember that they will keep on cooking after removing the pan from the oven.)
    Shakshuka Recipe: How To Cook Within 40 Minutes? 8
  • Place the hot pot with potholders on a heat resistant surface such as the stove. Garnish with crumbled feta, fresh coriander leaves, and other chili flakes.
    Shakshuka Recipe: How To Cook Within 40 Minutes? 9
  • Serve in bowls with crispbread on one side.
    Shakshuka Recipe: How To Cook Within 40 Minutes? 10



  • Reduce or omit ¼ teaspoon of chili flakes if you are sensitive to spices
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So we recommend not taking any chances and cooking it in a stainless steel pan.
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Calories: 221kcal | Carbohydrates: 11g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 667mg | Potassium: 396mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2098IU | Vitamin C: 57mg | Calcium: 192mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Oven-Baked Shakshuka Recipe

Breakfast never looked so inviting – shakshuka

Preheat the oven to 375°F. Sauté onion and red bell pepper in olive oil, add garlic, cumin, paprika, and chili flakes. Pour in crushed tomatoes, season, and simmer. Create wells, crack eggs, and bake for 10-15 minutes. Garnish with parsley and feta. Serve the Oven-Baked Shakshuka hot with crusty bread for a delightful dipping experience.

Tips for making Shakshuka Recipe

Shakshuka secrets revealed, one spoonful at a time.

Cooking Tips

First and foremost – the tomatoes! They form the flavorful base of Shakshuka, so quality is key. I highly recommend using ripe, juicy tomatoes at their peak, either fresh or canned. The richness they provide cannot be replicated. I’ve found that canned San Marzano tomatoes offer that ideal rich sweetness. Just be sure to go for the low-sodium options.

As for spices, a delicate balance is what you want. Too little and you lose vibrancy, too much can overwhelm those subtle notes. For me, a moderate sprinkling of paprika, cumin, and chili powder warms without overpowering. And fresh herbs like parsley, cilantro or dill add a final flourish.

When it comes to the eggs, patience pays off! Gently crack them right into the simmering sauce, resisting the urge to stir. Let the whites solidify before nudging them with a spatula to encourage even cooking. This allows the lush yolks to remain indulgently runny, which is exactly how Shakshuka should be.

Serving Suggestions

From our kitchen to yours, the beauty of shakshuka.

Opt for a crusty artisanal or sourdough bread to introduce a pleasing textural contrast to the tender eggs and tomato goodness. Moving beyond traditional pairings, Miso Soup takes an unexpected role as a light and savory precursor to the rich Shakshuka, setting the palate for the forthcoming spicy main course without overwhelming it. Quinoa Milk steps in as a beverage option, providing a nutty flavor that harmonizes well with the dish’s spices, offering a non-dairy alternative for those with different preferences.

Introducing a refreshing element, Daikon Salad, seasoned possibly with Ponzu Sauce, brings a crisp and cooling contrast to the warm and spicy Shakshuka. This salad not only adds a different texture but also serves as a palate cleanser. Transitioning to dessert, Sweet Mochi takes the stage, offering a delightful chewy texture and sweetness that beautifully contrasts with the savory and spicy notes of Shakshuka.

For those seeking a cooling beverage, Soy Milk or Almond Milk, with their mild and slightly sweet profiles, provide a dairy-free option that helps temper the palate, especially if the Shakshuka leans towards the spicier side. Persian Rice, with its fluffy and aromatic nature, stands as a neutral base, complementing the Shakshuka while absorbing its flavorful sauce, offering a more substantial option. Elevating grilled bread, Olive Oil Drizzled Ciabatta adds richness and a Mediterranean touch that harmonizes seamlessly with the Shakshuka, creating a truly satisfying and well-rounded dining experience.

FAQs about Shakshuka Recipe

  1. What country is shakshuka from? Shakshuka has North African origins, specifically in Tunisia, but it has become a popular dish in various Middle Eastern and Mediterranean cuisines.
  2. Why do Jews eat shakshuka? Shakshuka is enjoyed by many, including Jewish communities, for its flavorful and hearty nature. It has become a staple in Israeli cuisine and is appreciated for its versatility.
  3. Is shakshuka Israeli or African? While shakshuka’s roots trace back to North Africa, particularly Tunisia, it has been embraced and popularized in Israeli cuisine. It is now celebrated as a dish with both African and Israeli influences.
  4. Can I store leftover Shakshuka? Yes, you can refrigerate leftover Shakshuka in an airtight container for 2-3 days. Reheat it on the stovetop or in the microwave when ready to enjoy.
  5. What can I do if my Shakshuka is too spicy? If your Shakshuka turns out spicier than you’d like, serve it with a dollop of yogurt or sour cream. The creamy dairy helps balance the heat.
  6. How do I prevent the egg yolks from overcooking? Be vigilant with the oven time. Remove the Shakshuka as soon as the egg whites are set but the yolks are still slightly runny.
  7. Can I make a vegetarian version of Shakshuka? Absolutely! Omit the meat and consider adding extra vegetables like bell peppers, mushrooms, or zucchini to create a delicious vegetarian Shakshuka.
  8. Are there variations of Shakshuka from different regions? Yes, there are various regional interpretations of Shakshuka. Some versions include ingredients like feta cheese, spinach, or merguez sausage. Feel free to explore these culinary twists.
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And there you have it, my dearest foodie friends – a glimpse into the magic of Shakshuka! I hope this recipe captures even a small bit of the joy, comfort and connection I’ve found in this dish over the years.

As we wrap up this culinary adventure together, I want to extend my deepest thanks for letting me share it with you all. It has been an honor to bring a piece of my Shakshuka passion into your homes and kitchens through Food And Meal.

I would love to hear back from you about your own experiences once you give this recipe a try! Send me photos, tasting notes, or any other Shakshuka stories you accumulate along the way. Let’s keep stoking the flames of this incredible dish!

And for those seeking even more culinary inspiration from around the globe, be sure to keep exploring all that Food And Meal has to offer. I’ll be right there with you, uncovering new recipes, flavors and food memories to savor.

African cuisine chef at

Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!

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