Shakshouka is one of my favorite meals, and this Authentic and original shakshuka recipe is my go-to whenever I need something quick and delicious for the whole family. It’s simple to prepare, uses affordable ingredients I always keep in my kitchen, and is completely dairy-free and healthy. Whenever I’m short on time or unsure what to cook, I turn to this shakshouka. With fresh tomatoes, eggs, peppers, and coriander in my fridge, it’s always a quick and tasty meal!
Contents
Key Ingredients
Tomatoes:
Tomatoes are the soul of my shakshuka. I love how they break down into a rich, tangy sauce. Their natural sweetness balances the spices perfectly, and I always appreciate that they bring so much color and health to the dish.
Peppers:
I like adding bell peppers because they give a nice, gentle sweetness and a bit of crunch that makes the sauce more interesting. Plus, they brighten up the pan with their vibrant colors.
Hot chili peppers:
For me, the hot chili peppers are what give shakshuka its kick and personality. I love that little spicy warmth that wakes up my taste buds without being overwhelming.
Onion:
Onions are a must-have in my shakshuka because when they’re cooked slowly until golden, they add a sweet, savory base that makes everything taste richer.
Garlic:
Garlic is one of those ingredients that instantly makes any dish feel homemade and cozy. I love adding finely chopped garlic because it brings a fragrant depth to the sauce that’s absolutely irresistible.
Spices (salt, black pepper, paprika, turmeric):
I keep my spices simple but essential. Salt (pink Himalayan) brings out all the flavors, black pepper adds a subtle heat, sweet paprika gives a beautiful smoky sweetness, and turmeric adds a warm, earthy tone and a lovely golden color that makes the dish even more inviting.
Coriander (fresh cilantro):
I love sprinkling fresh coriander on top right before serving—it adds such a fresh, bright note that lifts the whole dish.
Eggs:
Eggs are the heart of shakshuka for me. I always crack each egg into a glass first—just in case one isn’t fresh or has any issues, I can easily discard it without ruining the whole dish.
Oil (olive oil or canola oil):
I usually use olive oil, but if you prefer, canola oil works great too—it’s neutral and cooks well.
Steps for the Shakshouka
Dice the tomatoes into small cubes and place them in a bowl.
Chop the hot red chili peppers (remove seeds if you prefer less heat) and place in a separate bowl.
Dice the red bell peppers into small cubes and place them in another bowl.
Finely chop the garlic and place in a bowl.
Finely chop the onion and place in a bowl.
Heat a wide, shallow pot or pan over high heat and add olive oil. Once the oil is hot, add the chopped onion and sauté until it turns golden.
Add the chopped garlic to the onions and stir quickly to avoid burning.
Add the diced tomatoes, red bell peppers, and hot chili peppers to the pot. Stir well to combine—season with salt, black pepper, turmeric, and sweet paprika to taste. Cover the pot and reduce the heat to low.
Let it simmer for about 10 minutes, stirring occasionally, until all the vegetables are soft and cooked through.
Using a metal spoon or masher, gently mash the tomatoes and peppers in the pot to create a chunky sauce. Continue cooking for another 3-4 minutes.
Crack each egg first into a glass or cup—not directly on the pan—in case the egg isn’t fresh. Then, carefully slide the eggs into the shakshouka, spacing them evenly.
Cover the pot and cook gently until the eggs are set to your preferred doneness (about 5-8 minutes).
Sprinkle the chopped fresh cilantro over the top.
Serve hot, ideally with crusty bread or pita.
Can I Add Dairy-Free Cheese to Shakshuka?
Absolutely! You can add dairy-free cheese to shakshuka—it’s a great way to add a little extra creaminess. Just sprinkle it on top while the eggs are cooking or right before serving, and enjoy! Personally, I never use dairy-free cheese in my shakshuka because I think it’s delicious as is.
Is Shakshuka Suitable for Lactose-Intolerant People?
Yes, shakshuka is usually perfect for people who are lactose intolerant! Since the traditional recipe doesn’t include any dairy like milk or cheese, it won’t cause problems for those avoiding lactose. Just be sure to skip any added cheese or use a lactose-free or vegan alternative if you want to top it off.
Can I Add Other Vegetables (Like Spinach or Mushrooms)?
Yes, you can definitely add other veggies like spinach or mushrooms to shakshuka. They’re a great way to make the dish even more colorful, and if you like green, then don’t hesitate to toss some in!
Can I Use Canned Tomatoes or Fresh Ones?
You can use either canned or fresh tomatoes, but I wouldn’t recommend canned if you want the best flavor. Fresh tomatoes give shakshuka a much brighter and fresher taste that really makes the dish shine!
Can I Freeze Shakshuka?
You can freeze shakshuka, but never freeze the eggs. Freeze just the tomato sauce part. You can keep it in the freezer for about 3 months, then cook fresh eggs when you’re ready to eat!
How Long Does Shakshuka Last in the Fridge?
When shakshuka has the eggs already cooked in it, it typically lasts about 2 to 3 days in the fridge. The eggs can get a bit soft or change texture after a few days, so it’s best to eat it within that time for the freshest taste and safety.
Final Words!
I really hope you’ve enjoyed this shakshuka recipe as much as I enjoy making it! It’s one of those dishes that feels like a warm hug—easy to whip up, full of vibrant flavors, and completely dairy-free, which is a huge plus. Whether you’re feeding the family or just treating yourself, shakshuka is always a winner in my book. So grab those fresh ingredients, get cooking, and savor every mouthful. Can’t wait to hear how it turns out for you!
Authentic and Original Shakshuka Recipe – 100% Dairy-Free!
Equipment
- 1 Stainless still pan or teflon.
- 1 Metal spoon masher
- 3 Bowls You can put the tomatoes with bell peppers and chilly hot pepper in one bowl.
- 1 Sharp Knife
- 1 Wood spatule
Ingredients
- 8 Ripe tomatoes
- 2 Red bell peppers
- 3 Hot red chili peppers (Optional)
- 8 Eggs
- 6 Garlic cloves Finely chopped
- 1 Onion Finely chopped
- 1/5 Bunch of fresh cilantro chopped, not finely
- Salt, to taste
- 1/5 tbsp Tumeric
- Black pepper, to taste
- 1.1/5 tbsp Sweet paprika
- 2 tbsp Olive oil
Instructions
- Prepare the vegetables:
- Dice the tomatoes and red bell peppers into small cubes and place in a bowl.
- Chop the hot red chili peppers (remove seeds if you prefer less heat) and place in a bowl.
- Finely chop the garlic and place in another bowl.
- Finely chop the onion and place in a separated bowl Not with the galric.
Cook the base:
- Heat a wide, shallow pot or pan over high heat and add olive oil.
- Once the oil is hot, add the chopped onion and sauté until it turns golden.
- Add the chopped garlic to the onions and stir quickly to avoid burning.
Add vegetables and spices:
- Add the diced tomatoes, red bell peppers, and hot chili peppers to the pot.
- Stir well to combine.
- Season with salt, black pepper, tumeric and sweet paprika to taste.
- Cover the pot and reduce the heat to low.
- Let it simmer for about 10 minutes, stirring occasionally, until all the vegetables are soft and cooked through.
Mash the vegetables:
- Using a metal spoon or masher, gently mash the tomatoes and peppers in the pot to create a chunky sauce.
- Continue cooking for another 5 minutes.
Add the eggs:
- Carefully crack the eggs one by one directly into the tomato and pepper sauce, spacing them evenly.
- Cover the pot and cook gently until the eggs are set to your preferred doneness (about 5-10 minutes).
Finish and serve:
- Sprinkle the chopped fresh cilantro over the top.
- Serve hot, ideally with crusty bread or pita.
Notes
Nutrition facts for 4 servings per container Amount per serving(approx varies): 327 Calories – 14g Protein- 23g Total Fat – 17g Carbs – 17g Carbohydrates – 328 mg Cholesterol – 338 mg Sodium – 5 g Saturated Fat.
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