Shakshuka is a flavorful North African pan stew made with grilled bell peppers, tomatoes, onions, and garlic, simmered into a spicy sauce, with eggs gently poached on top. This iconic dish from Algeria, Morocco, and Tunisia is perfect for breakfast, brunch, or as a main course, best enjoyed the Moroccan way, scooped up with bread by hand.
Shakshuka is known for its intense flavor, thanks to grilled bell peppers simmered in a pan with olive oil infused with garlic, and sometimes enhanced with cumin or paprika. It’s typically cooked and served in the same pan, piping hot, alongside bread ideally homemade. Shakshuka closely resembles taktouka, a traditional Moroccan dish made with grilled peppers, tomatoes, and garlic, but without eggs.
This dish is especially popular among students and beginners because it’s very simple and quick to make. Some prepare it using just a tomato compote with eggs cracked on top, while the traditional version starts by sautéing onions in olive oil, then adding diced grilled peppers and chopped tomatoes. The mixture simmers until the tomatoes are well cooked down, then eggs are added, either left whole like fried eggs, or gently scrambled, depending on personal preference.
It’s a humble, traditional and budget-friendly vegetarian dish has made its way far beyond North Africa, now featured in trendy Parisian brunch spots and restaurants around the world.
A balanced and convivial dish, shakshuka is also very popular during the month of Ramadan.
Table of Contents
Ingredients:
NB: Find the printable recipe card at the end of the content.
Serves 4
- 1 onion
- 3 green bell peppers, or a mix of red, green, and yellow bell peppers
- 2 ripe tomatoes
- 3 garlic cloves
- 5 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- 4 eggs
- Chopped fresh parsley (for garnish)
If you enjoy spicy dishes, add a chili pepper or the desired amount of Espelette pepper or harissa.
Preparation steps :
Grill the peppers directly over the flame on the stovetop, or place them along with the tomatoes on a baking sheet. Roast in a preheated oven at 200°C (400°F) on grill/broil mode. Turn them regularly so they are evenly charred on all sides.
You can also grill the peppers in an air fryer: place them in the basket and cook at 200°C (400°F) for about 15 minutes, turning them halfway through for even charring.
Once the peppers are nicely charred, place them in a sealed plastic bag for about 15 minutes, the steam will help loosen the skins. If you roasted them in the oven or air fryer, this step is not necessary.
Peel the peppers and tomatoes, then remove the seeds and stems.
Finely dice the peppers and tomatoes.
Finely chop or slice the garlic. Also dice the onion.
Heat 4 tablespoons of olive oil in a large frying pan, then add the garlic.
Sauté the garlic for a few seconds without letting it brown, just enough to infuse the oil with flavor.
Add the onions and sauté over low heat until translucent.
Stir in the peppers and sauté for a minute before adding the tomatoes (some prefer to add the tomatoes first).
Season with salt and pepper, then add the paprika and cumin.
Let it simmer over low heat until the tomatoes are well cooked down and form a compote. Stir regularly to prevent the mixture from sticking to the bottom.
Make 4 small wells in the sauce and crack an egg into each one, like for fried eggs.
Cook the eggs for about 5 minutes. The whites should be fully set, while the yolks can be cooked to your liking, either runny or fully cooked.
If you prefer fully cooked yolks, cover the pan while cooking.
Before serving, sprinkle with chopped parsley and drizzle with a spoonful of the remaining olive oil. Serve immediately with good bread, ideally homemade.
Tips for Making Shakshuka
Feel free to vary the ingredients to suit your taste! Once you’ve tried the traditional version, don’t hesitate to personalize it: try it without onions, add chorizo, sliced merguez sausage, or some crumbled feta for a creamy touch. Have fun experimenting!
Raw or grilled peppers? In Morocco, grilled peppers are preferred for their characteristic smoky flavor. But if you’re short on time, raw peppers are a good alternative: dice them finely and sauté with the onions until softened. Try both versions to find your favorite.
To enhance the flavors, add paprika, cumin, or mild chili powder. Finish with fresh chopped parsley or cilantro.
Serve the shakshuka with good bread, ideally homemade, for generous dipping.
Best Shakshuka Recipe (Authentic & Easy)
INGREDIENTS
- 1 onion
- 3 green bell peppers or a mix of red, green, and yellow bell peppers
- 2 ripe tomatoes
- 3 garlic cloves
- 5 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin optional
- Salt and pepper to taste
- 4 eggs
- Chopped fresh parsley for garnish
- If you enjoy spicy dishes add a chili pepper or the desired amount of Espelette pepper or harissa.
PREPARATION
- Grill the peppers directly over the flame on the stovetop, or place them along with the tomatoes on a baking sheet. Roast in a preheated oven at 200°C (400°F) on grill/broil mode. Turn them regularly so they are evenly charred on all sides.
- You can also grill the peppers in an air fryer: place them in the basket and cook at 200°C (400°F) for about 15 minutes, turning them halfway through for even charring.
- Once the peppers are nicely charred, place them in a sealed plastic bag for about 15 minutes, the steam will help loosen the skins. If you roasted them in the oven or air fryer, this step is not necessary.
- Peel the peppers and tomatoes, then remove the seeds and stems.
- Finely dice the peppers and tomatoes.
- Finely chop or slice the garlic. Also dice the onion.
- Heat 4 tablespoons of olive oil in a large frying pan, then add the garlic.
- Sauté the garlic for a few seconds without letting it brown, just enough to infuse the oil with flavor.
- Add the onions and sauté over low heat until translucent.
- Stir in the peppers and sauté for a minute before adding the tomatoes (some prefer to add the tomatoes first).
- Season with salt and pepper, then add the paprika and cumin.
- Let it simmer over low heat until the tomatoes are well cooked down and form a compote. Stir regularly to prevent the mixture from sticking to the bottom.
- Make 4 small wells in the sauce and crack an egg into each one, like for fried eggs.
- Cook the eggs for about 5 minutes. The whites should be fully set, while the yolks can be cooked to your liking, either runny or fully cooked.
- If you prefer fully cooked yolks, cover the pan while cooking.
- Before serving, sprinkle with chopped parsley and drizzle with a spoonful of the remaining olive oil. Serve immediately with good bread, ideally homemade.
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