Chakchouka Shakshouka is a delightful North African and Middle Eastern dish that combines a rich, spiced tomato sauce with perfectly poached eggs. This vibrant and hearty meal is perfect for breakfast, brunch, or even dinner, and is best enjoyed with a side of crusty bread to soak up all the delicious flavors.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Ground cumin, paprika, and ground coriander are essential spices that give the dish its distinctive flavor. Fresh parsley adds a burst of freshness, and a can of crushed tomatoes forms the base of the sauce. Make sure to have these on hand before you start cooking.

Ingredients for Chakchouka Shakshouka Recipe
Olive oil: Used to sauté the vegetables and add richness to the dish.
Onion: Adds sweetness and depth of flavor when cooked.
Red bell pepper: Provides a slight sweetness and vibrant color to the sauce.
Garlic: Adds a pungent and aromatic flavor to the dish.
Ground cumin: A warm spice that adds earthiness and depth.
Paprika: Adds a mild, sweet pepper flavor and a beautiful red color.
Ground coriander: Contributes a citrusy and slightly sweet flavor.
Crushed tomatoes: Forms the base of the sauce, providing a rich and tangy flavor.
Eggs: Poached directly in the sauce, they add protein and richness.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a bit of heat and balances the flavors.
Fresh parsley: Used as a garnish to add freshness and color.
Technique Tip for This Recipe
When making shakshouka, it's important to let the sauce simmer long enough for the flavors to meld together. This means allowing the crushed tomatoes to cook down and thicken, which usually takes around 10 minutes. If the sauce is too watery, the eggs won't poach properly. Additionally, when cracking the eggs into the sauce, make sure to create deep enough wells so the eggs stay in place and cook evenly. Covering the skillet helps to steam the eggs, ensuring they cook through without drying out.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.
large onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different dimension to the dish.
large red bell pepper - Substitute with poblano pepper: Poblano peppers offer a slightly smoky flavor and a mild heat, adding a unique twist.
garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile and can be used in the same quantity.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the dish.
ground coriander - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and slightly licorice-like flavor, which can complement the other spices.
crushed tomatoes - Substitute with fresh tomatoes: Use about 4-5 medium fresh tomatoes, chopped, to replace the canned version for a fresher taste.
eggs - Substitute with tofu: Crumbled tofu can mimic the texture of eggs and is a good vegan alternative.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.
pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity for a similar heat.
fresh parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor, which can add a new dimension to the dish.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the chakchouka to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Transfer the chakchouka to an airtight container. Make sure the container is large enough to hold the dish without squishing the eggs.
- Store in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious.
- For longer storage, consider freezing. Place the cooled chakchouka in a freezer-safe container or heavy-duty freezer bag.
- Label the container or bag with the date to keep track of its freshness.
- When ready to enjoy, thaw the chakchouka in the refrigerator overnight.
- Reheat gently in a skillet over low heat, adding a splash of water or tomato sauce if needed to prevent drying out.
- Alternatively, you can reheat in the microwave. Place the chakchouka in a microwave-safe dish, cover loosely, and heat in short intervals, stirring occasionally.
- If the eggs become overcooked during reheating, consider adding fresh eggs to the reheated sauce for a freshly cooked texture.
- Garnish with fresh parsley before serving to revive the dish's vibrant appearance and flavor.
How to Reheat Leftovers
Stovetop Method:
- Place a skillet over medium heat and add a splash of olive oil.
- Add the leftover chakchouka to the skillet, spreading it out evenly.
- Cover the skillet with a lid to help retain moisture.
- Heat for about 5-7 minutes, stirring occasionally, until the chakchouka is warmed through.
- If the eggs are not set to your liking, you can crack a fresh one into the skillet and cook until it reaches your desired doneness.
Microwave Method:
- Transfer the chakchouka to a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on medium power for 2-3 minutes, stirring halfway through.
- Check the temperature and continue heating in 30-second intervals until the chakchouka is hot.
- If you prefer a runny egg, you can crack a fresh one on top and microwave for an additional 30-60 seconds.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the chakchouka to an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, or until the chakchouka is heated through.
- For a freshly cooked egg, make a small well in the chakchouka and crack an egg into it before baking. Bake until the egg reaches your desired doneness.
Sous Vide Method:
- Place the leftover chakchouka in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
- Set your sous vide machine to 165°F (74°C).
- Submerge the bag in the water bath and cook for about 30 minutes.
- Carefully remove the bag from the water bath and transfer the chakchouka to a serving dish.
- If desired, crack a fresh egg on top and use a torch to gently cook the egg until set.
Best Tools for This Recipe
Large skillet: A wide, flat-bottomed pan used for sautéing the vegetables and cooking the eggs in the sauce.
Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.
Chef's knife: Essential for chopping the onion, red bell pepper, and mincing the garlic.
Cutting board: A sturdy surface for safely chopping and preparing the vegetables.
Measuring spoons: Used to accurately measure the olive oil, ground cumin, paprika, and ground coriander.
Can opener: Necessary for opening the can of crushed tomatoes.
Spatula: Useful for making wells in the sauce and gently handling the eggs.
Lid for skillet: Helps to cover the skillet and cook the eggs evenly.
Serving spoon: For serving the finished dish.
Bread knife: Handy for slicing the crusty bread to serve alongside the shakshouka.
How to Save Time on This Recipe
Prep ingredients in advance: Chop the onion, red bell pepper, and garlic ahead of time and store them in airtight containers.
Use pre-crushed tomatoes: Opt for a high-quality canned crushed tomatoes to save time on peeling and chopping.
One-pan cooking: Use a large skillet to cook everything in one go, minimizing cleanup time.
Quick seasoning: Measure out the ground cumin, paprika, and ground coriander before starting to streamline the cooking process.
Cover and cook: Cover the skillet to cook the eggs faster and more evenly.

Chakchouka Shakshouka Recipe
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 can crushed tomatoes (400g)
- 4 eggs
- to taste salt and pepper
- 2 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, paprika, and ground coriander. Cook for another minute.
- Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens.
- Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
- Garnish with fresh parsley and serve hot with crusty bread.
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