Turkish Shakshuka is a delightful and versatile dish that brings the flavors of the Mediterranean to your table. This easy-to-make, budget-friendly dish combines perfectly poached eggs nestled in a rich, spicy tomato sauce and a variety of serving options, it’s sure to become a staple in your meal rotation. Whether you’re enjoying it for breakfast, brunch, or dinner, this easy and flavorful recipe is a surefire way to impress your family and friends.
This Shakshuka recipe is easily in my line up of top 10 dishes. For quite some time, I made this simple dish for brunch every Sunday. I’ve also served it over the holidays when I needed to feed a crowd, as it takes minimal effort to prepare and everyone loves it.
Shakshuka is a popular dish in Turkish cuisine that has roots in the Mediterranean, North African, and Middle East regions. The word "shakshuka" means "a mixture" in Arabic and truly lives up to its name.
This dish pairs well with my Turkish Labneh and Creamy Hummus.
For more breakfast recipes check out my Twice Baked Breakfast Potatoes, High Protein Breakfast Casserole, Simple Savory Oatmeal, or my Sheet Pan Breakfast Hash.
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Why you'll love this recipe
- Packed With Flavor: The combination of tomatoes, onions, and spices creates a rich and savory sauce that pairs perfectly with poached eggs.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- One-Pan Wonder: Everything is cooked in one pan, making cleanup a breeze.
- Versatile: Enjoy it for breakfast, brunch, or dinner.
- Customizable: Add in extra veggies, or mix-up the toppings to meet your tastes or dietary needs.
Ingredients
- Olive Oil: Use your favorite extra virgin olive oil. You can also use avocado oil if you prefer.
- Onion: Sweet yellow onion is ideal for this dish, however, any color onion you have will be just fine.
- Red Bell Pepper: I prefer red bell pepper as it's a bit sweeter. You can also use a green pepper if you prefer.
- Garlic: You will want to use fresh garlic cloves, as opposed to the garlic you find in a jar.
- Paprika: I love using both regular paprika and smoked paprika. If you only have one or the other
- Smoked Paprika: The combination of regular paprika and a touch of smoked paprika adds an extra depth of flavor to this delicious dish.
- Cumin: Cumin adds another layer of smokiness to this dish.
- Curry Powder: I really like using curry powder and find it to be an important flavor in this dish. It provides a subtly sweet earthiness that just can't be omitted.
- Coriander: Coriander brings in a bit of brightness and earthiness.
- Cayenne Pepper: There is not a lot of cayenne pepper in this recipe, it's just enough for a little kick. You can also use red pepper flakes, or leave it out if you don't like heat.
- Sea Salt
- Black Pepper
- Marinara Sauce: You can use whatever you have on hand, however Rao’s Marinara Sauce, is a great option. This sauce is made with real ingredients, and no added sugar. If you don't like using marinara sauce, you can use canned tomatoes or fresh tomatoes.
- Eggs: If possible, organic, cage-free eggs would be best.
Please see the recipe card for quantities.
Step-by-step instructions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Prepare the veggies: In a large pan, over medium heat, add olive oil, onions, bell pepper, and a little salt. Saute for 5-7 minutes or until onions and peppers start to soften.
Add garlic and spices: Add the diced garlic, paprika, smoked paprika, cumin, curry powder, coriander, cayenne pepper, salt, and pepper, and stir to combine. Cook for 2-3 min, until the spices start to become fragrant.
Make the sauce: Add the marinara sauce and stir to combine and simmer for 5-7 minutes or until the mixture begins to thicken.
Poach the eggs: Working your way around the pan, begin to create small wells in the sauce with your spatula. Crack 1 egg into each well. Reduce to low heat, cover the skillet, and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook for a few minutes longer.
Garnish and serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped fresh parsley and toppings of choice. Serve hot with crusty bread or pita for dipping.
Substitutions and variations
- Vegetable Swap: Try adding zucchini, eggplant, or spinach for extra nutrients.
- Protein Boost: For a protein-packed version of shakshuka add ground turkey or ground lamb.
- Cheese Options: Top with feta cheese, or goat cheese for added flavor and texture.
- Spice it Up: For a spicy shakshuka, add a pinch of Aleppo pepper, chili powder, or Turkish pepper for extra heat.
- Vegan Version: Skip the eggs and add firm tofu or chickpeas instead.
Serving suggestions
- Crusty Bread or Pita Bread
- Fresh Salad
- Plain Greek Yogurt
- Pickled Vegetables or Olives
- Roasted or Smoked Veggies
Storage and reheating
Store leftover Turkish Shakshuka in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a covered skillet over low heat until heated through. For best results, consider reheating the sauce separately and adding freshly poached eggs when serving.
Top tip
To ensure perfectly poached eggs, make sure the tomato sauce is at a gentle simmer before adding the eggs. This will help cook the whites evenly while keeping the yolks runny and delicious.
FAQ
Yes! You can prepare the tomato sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce in a skillet and add the eggs to cook.
It’s best to enjoy Shakshuka fresh, but you can freeze the tomato sauce without the eggs. Thaw and reheat the sauce, then add fresh eggs when ready to serve.
Absolutely! Canned crushed tomatoes work well and save time. Just make sure to use good quality tomatoes for the best flavor.
More breakfast recipes
Easy Turkish Shakshuka Recipe
Ingredients
- 1-2 tablespoon Olive Oil
- ½ Onion diced
- ½ Red Bell Pepper diced
- 4 cloves Garlic minced
- 1 tablespoon Paprika
- 1 teaspoon Smoked Paprika
- 1 tablespoon Cumin
- 1 tablespoon Curry Powder
- ¼ teaspoon Coriander
- ⅛ teaspoon Cayenne Pepper optional, omit if you don't like spice.
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 8-10 oz Marinara Sauce start with 8 and add more if you want to add an addtional egg or two.
- 5-6 whole Eggs
Optional Toppings
- Basil
- Cilantro
- Parsley
- Feta Cheese
- Olives
Instructions
- In a large pan, over medium heat, add olive oil, onions, bell pepper and a little salt. Saute for 5-7 minutes or until onions and peppers start to soften.
- Add the diced garlic, paprika, smoked paprika, cumin, curry powder, coriander, cayenne pepper, salt, and pepper, and stir to combine. Cook for 2-3 min, until the spices start to become fragrant.
- Add the marinara sauce and stir to combine and simmer for 5-7 minutes or until the mixture begins to thicken.
- Working your way around the pan, begin to create small wells in the sauce with your spatula. Crack 1 egg into each well.
- Reduce to low heat, cover the skillet, and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook for a few minutes longer.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped fresh parsley and toppings of choice. Serve hot with crusty bread or pita for dipping.
Notes
- Vegetable Swap: Try adding zucchini, eggplant, or spinach for extra nutrients.
- Protein Boost: For a protein-packed version of shakshuka add ground turkey or ground lamb.
- Cheese Options: Top with feta cheese or goat cheese for added flavor and texture.
- Spice it Up: For a spicy shakshuka, add a pinch of Aleppo pepper, chili powder, or Turkish pepper for extra heat.
- Vegan Version: Skip the eggs and add firm tofu or chickpeas instead.
- Crusty bread or pita bread
- Turkish Labneh
- Arabic Hummus
- Fresh salad
- Plain Greek yogurt
- Pickled vegetables or olives
Kathy Wadsworth says
This turned out delicious! I used left over bolognese sauce. It was great! Thankyou!
Nadia says
Hi Kathy!
Thanks so much for the comment! Oh, I bet bolognese was delicious in this recipe. Glad you enjoyed it