15 Shakshuka Recipes for Breakfast or Dinner (2024)

FAQs

When to eat shakshuka? ›

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it's most commonly served as a main dish for breakfast, it's also eaten for lunch and dinner.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

Originally coming from countries like Tunisia, Egypt, Libya, Algeria and Morocco it became popular in Israel from the Tunisian Jews. Some people believe the dish was invented in the Ottoman Empire and spread throughout the Middle East – often served with a spicy sausage.

Some call it Ojja, some call it Shakshukah but the Ojja differs as Shakshukah contains onions contrary to Ojja, and the eggs for the ojja are beaten into the sauce where they're poached in the Shakshuka recipe. Ojja is an egg dish cooked in a hot tomato sauce.

Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.

What pairs well with shakshuka? ›

The best side dishes to serve with shakshuka are crusty bread, pita bread, hummus, sauteed spinach, avocado fries, gluten-free bread, Israeli salad, couscous, labneh, roasted potatoes, olives, and feta cheese.

Crack eggs and evenly distribute over the surface of the sauce. Cover skillet and cook until the yolks are cooked to your liking, about 5-7 minutes. Remove lid and baste whites with the sauce, trying not to break the yolks. Sprinkle shakshuka with feta and parsley and serve with crusty bread or warm pita for dipping.

Shakshuka is traditionally served with runny yolks, and this is my personal preference. But if that's not your thing, you can adjust the cooking time to a jammier or more set yolk.

Eat your eggs with other nutritious foods, such as whole grain toast, whole fruit, or sautéed vegetables. Eggs are high in protein and several important nutrients. They may promote fullness and help lower your calorie intake later in the day.

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.