The Best Shakshuka Recipe You’ll Want for Breakfast Every Week

There’s just something memorable about starting your morning with a meal that feels both comforting and nourishing. A recipe that warms your soul, fills your home with the most inviting aromas, and leaves you wondering why you didn’t make it sooner. For me, that recipe is shakshuka—a hearty, spiced tomato and egg dish that quickly became a weekend favorite and, if I’m honest, something I could eat every single week.

Whether you’re cozying up on a Sunday morning or craving a savory breakfast that doubles as a quick dinner, this shakshuka recipe will hit the spot. It’s rich, flavorful, easy to make, and surprisingly affordable—all the best things wrapped into one skillet. Let’s dive into why this dish deserves a permanent spot on your breakfast rotation (and maybe even dinner, too).

@bykimberlyfaye Shakshuka Recipe ✨🍅🥫 Spicy, comforting and great for quick breakfast ideas. #shaskshuka #arabicrecipes #northafrican #northafricanfood #brunchideas #brunchfood #eggrecipe #easterbrunch #cozyrecipes #recipesoftiktok #viralrecipe ♬ Souvenir De Paris – Martin Taylor

What is Shakshuka? A Little History Behind This Flavorful Dish

Shakshuka (pronounced shahk-SHOO-kah) is a North African and Middle Eastern dish that roughly translates to “mixture” or “shaken together” in Arabic. Though its exact origins are still debated, it’s believed to have roots in Tunisia before spreading across the region and becoming a staple in countries like Israel, Egypt, Morocco, and beyond.

Historically, shakshuka was a humble dish—born from the combination of ripe tomatoes, spices, and eggs, making the most of simple, inexpensive ingredients. It was popular among farmers and laborers because it was hearty, filling, and packed with flavor. Today, you’ll find it on the menu in cafés from Tel Aviv to New York, often jazzed up with additions like feta, herbs, or even chorizo. But at its core, shakshuka is still the same: a comforting one-pan meal designed to be scooped up with crusty bread and shared.

Why You’ll Love This Recipe

What makes shakshuka so special isn’t just its rich history, but how customizable it is. You can make it as simple or as fancy as you want. But the version I’m sharing today? It’s everything I love in a cozy breakfast—earthy spices, sweet simmered onions, and those perfectly runny eggs, topped with crumbled feta and fresh cilantro for a bright finish.

Here’s why you’ll love it too:

• It’s one pan and low effort: Minimal cleanup, maximum flavor.
• Spices wake up your taste buds: Warm cumin, paprika, and chili powder make every bite comforting and just the right amount of smoky and spicy.
• Perfect for sharing: Something about everyone dipping their bread into the same skillet feels communal in the best way.
• Versatile: Great for breakfast, brunch, or even a quick weeknight dinner.

Ingredients You’ll Need

For the Base:

• 1 yellow onion, diced
• 4-5 cloves of garlic, minced
• Salt & pepper to taste
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp chili powder (adjust to taste)
• 3 large eggs
• Olive oil for cooking

Toppings:

• Feta cheese, crumbled
• Fresh cilantro, chopped

Optional but recommended: Serve with warm crusty bread or pita to scoop up every last bit.

How to Make Shakshuka (Step-by-Step)

Step 1: Build the Flavor Base

Heat a drizzle of olive oil in a medium skillet over medium heat. Once the oil is shimmering, toss in your diced onions and let them cook until they’re soft and slightly golden—about 5-7 minutes. This step is where the sweetness starts to develop.

Next, add the minced garlic and let it cook until fragrant—another 1-2 minutes. The kitchen should already smell amazing at this point.

Step 2: Add the Spices

Sprinkle in the cumin, paprika, chili powder, salt, and pepper. Stir everything together so the spices coat the onions and garlic. Let it cook for another minute or so to really toast those spices and unlock their full flavor.

Step 3: Create the Sauce

Depending on how rich you want your sauce, you can add fresh chopped tomatoes or a good-quality canned crushed tomato at this stage (about 1-2 cups if you want more sauce). In your recipe, you didn’t use tomatoes, so this version keeps it dry and spice-heavy with the eggs being the star.

If skipping the tomato sauce, simply let the spices and onions cook down until everything is well-blended and fragrant.

Step 4: Crack in the Eggs

Make small wells in your onion mixture and carefully crack the eggs into each one. Cover the skillet with a lid and let the eggs cook until the whites are just set but the yolks are still runny—about 5-7 minutes. If you like your eggs cooked through, just let them go a little longer.

Tip: Watch the eggs closely at this stage—there’s nothing better than that perfectly soft yolk ready to burst when you dip your bread in.

Step 5: Finish with Feta and Herbs

Once the eggs are cooked to your liking, sprinkle crumbled feta generously over the top. Add a handful of chopped cilantro for a fresh, herby finish.

Optional: If you want a touch more heat, you could sprinkle red pepper flakes or an extra dash of chili powder here.

Step 6: Serve and Enjoy

Serve the shakshuka hot, straight from the skillet, with your favorite crusty bread or pita on the side. There’s just something satisfying about tearing off a piece of bread and scooping up the flavorful egg and onion mixture.

Why This Shakshuka Hits Every Time

This version of shakshuka feels special because it strips down to the basics—no fuss, no canned tomatoes if you don’t want them—just spices, eggs, and rich flavors. The cumin adds warmth, the paprika gives that smoky depth, and the chili powder offers the perfect little kick without overpowering the eggs.

And that feta? Chef’s kiss. It melts ever so slightly from the heat of the pan, balancing the dish with a salty creaminess. The cilantro adds just the right brightness, making every bite feel complete.

Tips for Making It Your Own

One of the best things about shakshuka is how flexible it is. Here are a few ideas if you want to play around with the recipe:

• Add tomatoes: For a saucier version, add crushed tomatoes or fresh cherry tomatoes.
• More veggies: Toss in spinach, bell peppers, or zucchini for extra color and nutrition.
• Switch the cheese: Goat cheese or ricotta works beautifully if you’re out of feta.
• Spice it up: Add harissa paste or fresh chili peppers if you like it fiery.
• Herbs: Swap cilantro for parsley or fresh dill for a different twist.

The Perfect Pairings

Shakshuka is filling on its own, but if you’re setting the table for brunch, here are a few things that go beautifully alongside:

• Warm sourdough or pita bread
• Avocado slices or a simple cucumber salad
• Fresh-squeezed orange juice or mint tea
• A dollop of Greek yogurt on the side

Final Thoughts: Why You’ll Crave This Shakshuka Weekly

There’s a reason shakshuka has stood the test of time across cultures and continents—it’s simple, satisfying, and full of flavor. This version, with its rich onion base, earthy spices, and creamy feta, strikes the perfect balance between cozy and bright. It’s the kind of breakfast that makes you slow down, savor every bite, and maybe even linger at the table a little longer.

Best of all? It’s easy enough to whip up on a lazy weekend morning but flavorful enough to impress guests if you’re hosting brunch. You might just find yourself craving it weekly, like I do.

So next time you’re looking for a breakfast that feels special—but doesn’t require a ton of effort—grab your skillet and give this shakshuka a try. Trust me, your mornings (and your tastebuds) will thank you.

Pin it or bookmark this recipe because once you make it, it’ll become a favorite you return to again and again.

Have you tried shakshuka before? What do you love adding to yours? Let me know in the comments—I’m always looking for new variations to try!