• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop

My Pocket Kitchen

menu icon
go to homepage
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Recipes
    • Spring
    • Subscribe
    • About
    • Shop
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Easy Main Dish Recipes

    Jan 22, 2020 · Modified: Feb 25, 2023 by Andrea· This post may contain affiliate links · 15 Comments

    Shakshuka

    Jump to Recipe

    Shakshuka is a delicious and easy vegetarian dish from the Middle East. It's perfect for breakfast, lunch, brunch AND dinner! Make it vegan by replacing the eggs with tofu or chickpeas. Soon you will have a total addiction to this delicious and versatile one pot meal!

    Shakshuka is a saucy, tomato-y, egg dish that originated in North Africa but is now more commonly known as a Middle Eastern delight. There is much debate over it's origin, which I'm not going to get into here. (you all have Google for that!) It can be a very simple dish consisting of only a few ingredients but nowadays, has many versions and variations. It can even be amazing prepared without tomatoes at all (future recipe[s] to come because I'm obsessed with this dish now). Here I've added roasted and fresh peppers, zucchini and chili paste. Still keeping it simple but getting in those extra veggies along with a little kick of chili!

    Ingredients & Substitutes

    White onion - I like the mellow flavour of white onions but you can also use yellow, Spanish or red onions.

    Zucchini - zucchini isn't a traditional ingredient in shaksuka so feel free to leave it out if you prefer.

    Orange or yellow bell pepper - any colour works here. Because there are tomatoes and roasted red peppers I just like to add more colours.

    Ground cumin - cumin adds a wonderful warm flavour.

    Roasted red peppers - store bought found in jars totally works here. Look at the ingredients to make sure they aren't in vinegar. If you like to roast your own, I take you through the process in my Spanish Chicken Bake recipe.

    Canned whole tomatoes - I always recommend using whole canned tomatoes instead of diced or crushed. Typically better quality tomatoes are used and they have less, or no, calcium chloride, which keeps the diced tomatoes firm. It also adds a very acidic taste to the tomatoes. If you can find diced without the calcium chloride those would work perfectly! Fresh, chopped tomatoes can also be used and are ideal when tomatoes are in season and at their best.

    Sambal Olelek - This is an Indonesian chili, garlic paste. Use any chili garlic paste, your favourite hot sauce or ½ teaspoon of crushed chili flakes. If you don't like spice just leave it out. No harm done!

    Eggs - To make this dish vegan I recommend using one can of rinsed white beans, chickpeas, black beans or lentils. Cubes of tofu or tempeh would also be delicious.

    Fresh parsley or cilantro - Fresh herbs can be left out but I like the brightness they add. Basil would also work well in this dish!

    How to make Shakshuka

    There is no magic behind making a delicious Shakshuka. No fancy equipment or culinary techniques. It's a "have-pan-can-cook" type of deal. Okay, it also helps if you know how to chop some veggies and use a can opener but no fancy chopping skills required! If you'd like to see how to properly (and more efficiently) dice an onion check out this post here Sausage and White Bean Soup and for breaking down a bell pepper have a look here Vegetarian 3 Bean Chili.

    First, the onions are sauteed until nice and soft (always use a medium-low heat for this guys). Then add in the fresh pepper and zucchini along with the garlic, cumin and salt. Continue sauteing until they start to soften. Next, add everything else but the eggs and some of the parsley. You're almost there!

    After that simmers for a few minutes, with the back of a spoon make little wells in the tomato/veg. mixture, for the eggs to sit in. The deepness of your wells depends on how much you want the egg to spread over the top...or not.

    Then take a fork and break up the whites a little so they can run into the tomato mixture slightly. This step is optional. Bake in a 400℉ for 10-12 minutes or until your eggs reach your favourite amount of doneness. Sprinkle with the remaining parsley et voila!

    What can I serve with It?

    You have many options here. For garnishing you can use Greek yogurt or Labneh, any type of cheese (Feta is most common for good reason). For scooping and dipping serve with some crusty bread or pita. A side salad of leafy greens would also be nice. Need some more carbs? Have it on top of a bed of rice, quinoa or any other grain. It's so versatile!

    Storage

    The sauce will keep for up to a week in the fridge. The eggs will become tougher as they are reheated. I recommend poaching or frying some fresh eggs to have with leftover sauce. The sauce also freezes well for 3 months. 

    Can I make it Vegan?

    You sure can. Replace the eggs with silken tofu, chickpeas, lentils or any other beans or legumes you like. Of course that's steering away from traditional but...so what? Then we can just call it something else... Veganshuka?

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    finished shakshuka in the pan garnished with fresh chopped parsley.

    Shakshuka

    Shakshuka is an easy and delicious Middle Eastern dish made with eggs cooked in a tomato, pepper sauce. It's a perfect meal for breakfast, brunch, lunch or dinner!
    4.44 from 23 votes
    Print Pin Rate Save Saved!
    Course: Breakfast, Brunch, Dinner, Lunch
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 6 or more
    Calories: 169kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon olive oil
    • 1 large white onion, peeled and diced
    • 1 large zucchini, diced
    • 1 yellow or orange bell pepper, diced
    • 4 cloves garlic, peeled and chopped
    • 2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 cup roasted red peppers, chopped (jarred are fine)
    • 1 can (28 oz/830 ml/3.5 cups) whole tomatoes with juices, chopped, crushed or pureed
    • 1 teaspoon Sambal Olelek or other chili paste, or to taste
    • 6-8 eggs
    • Salt and pepper to taste
    • ½ cup parsley or cilantro leaves, packed then chopped

    Optional Toppings

    • Plain Greek yogurt or Labneh
    • Sour cream
    • Feta or any cheese of your choosing

    Make It Vegan By Replacing Eggs With Any Of The Following:

    • Silken Tofu
    • Chickpeas, lentils or any other beans/legumes

    Serve With

    • crusty bread
    • pita or naan
    • rice, quinoa or any other grain

    Instructions

    • Preheat oven to 400℉
    • Heat olive oil over medium heat. Add onions and saute for 6-8 minutes or until soft and translucent.
    • Add zucchini, orange or yellow pepper, garlic, cumin and salt. Saute for another 4-5 minutes.
    • Add roasted red pepper, tomatoes and their juices, and chili paste. Bring to a boil then reduce heat. Let simmer for approximately 10 minutes.
    • Stir in half of the parsley and reserve the other half to garnish
    • With the back of a spoon make wells in the tomato mixture for the eggs. Crack eggs into wells. Break up the whites around the edges with a fork. Sprinkle eggs with salt and pepper to taste.
    • Bake in preheated oven for 10 minutes, for a soft yolk, or until the eggs are cooked the way you like.
    • Remove from oven and sprinkle with the remaining parsley and any of the optional toppings or serve toppings on the side.

    Notes

    Storage - The sauce will keep for up to a week in the fridge. The eggs will become tougher as they are reheated. I recommend poaching or frying some fresh eggs to have with leftover sauce. The sauce also freezes well for 3 months. 
    Make it vegan: Replace the eggs with silken tofu, chickpeas, lentils or any other beans or legumes you like. Of course that's steering away from traditional but...so what? Then we can just call it something else... Veganshuka?

    Nutrition

    Serving: 1serving | Calories: 169kcal | Carbohydrates: 11g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 186mg | Sodium: 546mg | Potassium: 165mg | Fiber: 3g | Sugar: 7g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

    More Easy Main Dish Recipes

    • Harissa baked chicken in a blue brasier with a serving spoon. Small dishes of garnishes on the side.
      Harissa Baked Chicken with Feta
    • Moroccan Lentil Soup
    • A large platter of tofu stir fry with a serving spoon and chopsticks on the side.
      Crispy Tofu Stir Fry with Peanut Sauce
    • 2 smoked turkey breasts thinly sliced on a bed of lettuce.
      Smoked Turkey Breast

    Reader Interactions

    Comments

      4.44 from 23 votes (18 ratings without comment)

      Feel free to leave a comment and a rating: Your email address will not be displayed Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kim says

      March 25, 2024 at 12:51 pm

      5 stars
      Have loved this dish since discovering on Gina’s program. My picky husband loves it too!

      Loading...
      Reply
      • Andrea says

        March 25, 2024 at 5:54 pm

        I’m so happy you and your husband have been enjoying it Kim!

        Loading...
        Reply
    2. Kim Tomlin says

      February 27, 2023 at 11:08 am

      5 stars
      LOVE THIS RECIPE!! Have made it several times and it will be supper tonight!!

      Loading...
      Reply
    3. Gloria says

      February 27, 2023 at 10:22 am

      5 stars
      Andrea - you are amazing and so are your recipes. I really appreciate the substitutes you offer and all of your recipes I've tried are delicious and so easy to make. Thank you!

      Loading...
      Reply
      • Andrea says

        February 27, 2023 at 2:16 pm

        Hi Gloria! I am so happy you are enjoying everything!

        Loading...
        Reply
    4. Shani Brownstein says

      February 16, 2022 at 5:43 am

      Do you add the garlic with the sautéed onions?

      Loading...
      Reply
      • Andrea says

        February 16, 2022 at 7:33 am

        Hi Shani!
        The garlic is added in step #3. Hope you enjoy it! 😀

        Loading...
        Reply
    5. Cheryl says

      November 23, 2021 at 7:25 pm

      5 stars
      That was beyond amazing!! Really enjoyed it

      Loading...
      Reply
    6. Jennifer B says

      September 04, 2020 at 7:03 pm

      This was so good!!! Will become a regular dish in my house now. It was easy to make too!!

      Loading...
      Reply
      • Andrea says

        September 06, 2020 at 10:51 am

        Fantastic! Thanks for your comment Jennifer! So happy you enjoyed the Shakshuka!

        Loading...
        Reply
    7. Becky says

      September 04, 2020 at 6:12 pm

      Looks so good! How long would it keep if I had any leftovers? Strong emphasis on if:P

      Loading...
      Reply
    8. Becky says

      September 04, 2020 at 6:12 pm

      Looks so good! How long would it keep if I had any leftovers? Strong emphasis on if:P

      Loading...
      Reply
      • Andrea says

        September 06, 2020 at 10:53 am

        Haha! I love that! The sauce will keep for a week in the fridge. The eggs however, will be a bit tough if reheated. My suggestion is to poach or fry fresh eggs to have with the leftover sauce.

        Loading...
        Reply
    9. Jose Mut says

      January 24, 2020 at 12:35 pm

      5 stars
      We happened to have all the ingredients on hand. We could not pass it up!
      As you indicated it was easy to make and very colourful. We had it, for lunch, with a french baguette. Delicious. Thank you!

      Jose

      Loading...
      Reply
      • Andrea says

        January 24, 2020 at 3:39 pm

        Fantastic! So happy you enjoyed it!

        Loading...
        Reply

    Primary Sidebar

    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

    Spring Recipes

    • crispy skinned greek chicken with mixed vegetables on a white ceramic plate. A glass of white wine and the tray is off to the side.
      Greek Chicken Tray Bake

    • Spanish zucchini omelette finished on white plate held over grass
      Zucchini Omelette (Tortilla de Calabacin)

    • baked frittata in a cast iron skillet after coming out of the oven.
      Easy Baked Frittata

    • green minestrone soup in serving bowls with the soup pot.
      Green Minestrone With Pesto and White Beans

    • Baked zucchini fritters on a plate with a side of sour cream garnished with sliced green onions..
      Baked Zucchini Fritters

    • one pot of green curry tofu with side dishes of lime, cilantro and black rice.
      Thai Green Curry with Tofu

    Popular Recipes

    • spaghetti squash in a baking dish with one portion on a side plate with a fork.
      Stuffed Spaghetti Squash

    • finished soup in a white bowl with antique spoon
      Spiced Spinach and Chickpea Soup

    • a single serving of soup in a white bowl garnished with cheddar cheese and parsley.
      Cowboy Soup

    • bbq chicken thighs on a white plate with extra sauce on the side.
      Grilled Chicken Thighs - Bone-in with BBQ Sauce

    • pork medallions in creamy mushroom sauce in pan with spoon
      Pork Medallions In Creamy Mushroom Sauce

    • egg bites on a ceramic plate.
      Easy Homemade Egg Bites


    Want to say thank you?

    Subscribe Here!

    Sign up and never miss a recipe!

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About
    • Want to say Thank You?

    Copyright © 2025 My Pocket Kitchen

    shakshuka in black pan
    Finished shakshuka
    shakshuka in pan
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.