Traditional Shakshuka Recipe

Yesterday was one of those whirlwind evenings where someone forgot their backpack, the dog ate part of the homework, and dinner somehow became a question mark. That is exactly when this Traditional Shakshuka Recipe came to the rescue. This Traditional Shakshuka Recipe has been my go-to for busy nights when the kids want something hot, the pantry is half-empty, and I need a meal that feels like I actually planned ahead. If you are searching for a Traditional Shakshuka Recipe that is comforting, colorful, and simple enough to make on a hectic evening, you are in the right place.

I am Sarah, a mom who believes eggs and sauce can fix almost everything. This Traditional Shakshuka Recipe is rich, flavorful, and looks like you spent hours in the kitchen when really, it’s mostly letting the sauce simmer. It works for weeknight dinners, weekend brunches, and anytime you want a dish that feels special but is actually easy.

Why You Will Love This Traditional Shakshuka Recipe

This Traditional Shakshuka Recipe is layered with flavors, from the tangy tomatoes to the earthy spices, all brought together with perfectly poached eggs. It is the kind of dish that feels indulgent without being heavy. If you love Green Shakshuka, a twist with spinach or kale, you will appreciate how adaptable this Traditional Shakshuka Recipe can be.

I love that this Traditional Shakshuka Recipe also works for different dietary preferences. You can make a Vegan Shakshuka version by swapping eggs for tofu or chickpea “eggs,” or keep it classic with Shakshuka Eggs that poach right in the tomato sauce. It fits into trending breakfast-for-dinner ideas, brunch spreads, or even solo meals like Shakshuka For One.

This Traditional Shakshuka Recipe also scores high on the Shakshuka Aesthetic. With bright reds, greens, and golden yolks, it photographs beautifully for Instagram or just makes your family smile before the first bite.

Ingredients You Will Need

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 bell pepper, diced (red or yellow)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 1 can (14 oz) crushed tomatoes
• Salt and black pepper to taste
• 4–6 large eggs
• Fresh parsley or cilantro for garnish

Optional: spinach or kale for a Green Shakshuka twist

Kitchen Equipment Needed

• Large skillet with lid
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Serving spoon

Step by Step Instructions

Step 1:

Heat olive oil in a large skillet over medium heat, add onion and bell pepper, sauté until softened.

Step 2:

Add garlic, cumin, smoked paprika, and cayenne, stir for about 1 minute until fragrant.

Step 3:

Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.

Step 4:

Make small wells in the sauce and crack the eggs into them, cover the skillet and cook for 5–8 minutes until eggs are set to your liking.

Step 5:

Garnish with fresh parsley or cilantro and serve immediately.

Why This Traditional Shakshuka Recipe Always Works

This Traditional Shakshuka Recipe builds flavor in layers. Sautéing the vegetables first adds sweetness, the spices deepen the sauce, and the eggs poach perfectly in the simmering tomatoes. It is warm, filling, and comforting for the whole family.

You can also customize this Traditional Shakshuka Recipe. Add feta for extra creaminess, olives for briny notes, or chickpeas for a heartier meal. If you love Easy Shakshuka Recipe ideas, this is a foundation you can revisit again and again. Even a Shashuksha Recipe beginner can master this.

What to Serve With

This Traditional Shakshuka Recipe pairs beautifully with bread and dips that complement its bold flavors. Serve it with warm Potato Sourdough Bread for soaking up the sauce or a side of creamy Vegan Hummus for extra protein and texture. Both options make the meal feel complete without adding fuss.

Mom Style Tips and Shortcuts

If you are short on time, use pre-chopped frozen peppers or jarred roasted red peppers. No skillet? A small saucepan works for one or two servings. If you don’t have cumin, a pinch of coriander or chili powder works as a quick swap. For Shakshuka For One, halve the ingredients and use a smaller pan.

This Traditional Shakshuka Recipe also reheats well, though eggs are best eaten fresh. For meal prep, make the sauce ahead and add eggs when ready to serve.

FAQ

Can I make this Traditional Shakshuka Recipe vegan?

Yes. Replace eggs with tofu or chickpea “eggs” for a Vegan Shakshuka.

How do I get perfectly poached Shakshuka Eggs?

Simmer the sauce gently and cover the pan. Check eggs at 5 minutes for runny yolks or longer for firmer yolks.

Can I make this in advance?

The tomato sauce can be made ahead and reheated. Add eggs just before serving.

Can I add greens?

Yes. Spinach or kale makes a great Green Shakshuka variation. Stir them in during the last few minutes of simmering.

Can I freeze this Traditional Shakshuka Recipe?

Freeze the tomato sauce alone. Poach eggs fresh when serving.

When Breakfast Becomes Dinner

Some nights are hectic. Some nights, all you need is comfort in a skillet. This Traditional Shakshuka Recipe is my go-to for those evenings when everyone is hungry, the pantry is sparse, and I need a meal that tastes like effort but isn’t complicated. It is bold, bright, and feels like a hug on a plate.