Shakshouka, a North African and Middle Eastern staple dish, has gained popularity worldwide for its bold flavors and versatility. And when you add a kick of heat, it becomes an unbeatable breakfast option. Whether you like your shakshouka mild or scorching hot, we’ve got you covered with these 20 spicy recipes to start your day off right. From classic tomato and bell pepper combinations to more adventurous twists featuring chorizo, artichokes, and sun-dried tomatoes, there’s a spicy shakshouka recipe here for everyone.
**Classic Tomato and Bell Pepper Shakshouka**: A timeless favorite that combines the sweetness of roasted tomatoes with the crunch of bell peppers. Get ready for a flavor bomb!
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Classic Tomato and Bell Pepper Shakshouka
A North African-inspired dish that’s perfect for brunch or dinner, this shakshouka is a flavorful and satisfying meal.
Ingredients:
– 2 large bell peppers (any color), sliced
– 3-4 medium tomatoes, diced
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large cast-iron skillet or omelette pan, heat the olive oil over medium-high heat.
3. Add the sliced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced bell peppers and cook until they start to soften, about 5 minutes.
6. Add the diced tomatoes, smoked paprika, salt, and pepper. Stir well.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are cooked through.
Cooking Time: 25-30 minutes
Spicy Harissa Shakshouka with Feta
A North African-inspired breakfast dish that combines the bold flavors of harissa, sweet potatoes, and crumbled feta cheese.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup harissa
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the diced sweet potatoes and cook for 5 minutes, stirring occasionally.
5. Stir in the harissa and diced tomatoes. Season with salt and pepper to taste.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the sweet potatoes are tender.
7. Remove from the oven and sprinkle with crumbled feta cheese.
8. Garnish with chopped parsley, if desired.
9. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Green Shakshouka with Spinach and Kale
This vibrant green shakshouka is a twist on the classic North African dish, packed with nutrients from spinach and kale. A perfect brunch option or a quick weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup curly kale, stems removed and torn into pieces
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the spinach leaves and cook until wilted, about 2 minutes.
5. Add the kale and cumin; season with salt and pepper to taste.
6. Create 4 wells in the vegetable mixture and crack an egg into each well.
7. Cook for an additional 3-5 minutes or until the whites are set and the yolks are still slightly runny.
8. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 15-20 minutes
Moroccan-Style Shakshouka with Olives
A flavorful North African-inspired dish that combines the richness of eggs, spices, and olives. This hearty Shakshouka is perfect for brunch or a satisfying breakfast.
Ingredients:
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1/4 cup olive oil
– 2 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 6 eggs
– 1/4 cup pitted green olives, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the onions and cook, stirring occasionally, until they’re softened and caramelized (about 8 minutes).
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Pour in the crushed tomatoes and stir to combine. Bring to a simmer.
5. Create 6 small wells in the tomato mixture and crack an egg into each well.
6. Top each egg with sliced olives and a sprinkle of parsley (if using).
7. Cover the skillet and cook until the whites are set, about 10-12 minutes.
8. Remove from heat and let it sit for 2 minutes before serving.
Cooking Time: 20-22 minutes
Mediterranean Shakshouka with Artichokes
A flavorful and hearty breakfast or brunch dish, Mediterranean Shakshouka with artichokes combines the rich flavors of tomatoes, onions, garlic, and feta cheese with the tender crunch of artichoke hearts.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium artichoke hearts, canned or fresh, chopped
– 1 can (14.5 oz) of diced tomatoes
– 1/4 cup of olive oil
– 1 teaspoon of paprika
– Salt and pepper to taste
– 1/2 cup of crumbled feta cheese
Instructions:
1. Heat the olive oil in a large cast-iron skillet or omelette pan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chopped artichoke hearts, diced tomatoes, paprika, salt, and pepper.
5. Reduce heat to low and simmer, uncovered, for 15-20 minutes or until the flavors have melded together.
6. Sprinkle feta cheese on top and cover the pan with a lid or foil.
7. Cook for an additional 2-3 minutes or until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh parsley or oregano if desired.
Cooking Time: 25-30 minutes
Spicy Chorizo and Egg Shakshouka
This North African-inspired dish is a flavorful twist on the classic Spanish tortilla, with spicy chorizo adding depth to the rich egg mixture.
Ingredients:
– 1/2 cup chorizo sausage, sliced
– 4 large eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a 10-inch cast-iron skillet over medium-high heat.
2. Add the chorizo slices and cook for 2-3 minutes, until browned. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the diced red bell pepper and cook for an additional minute.
5. Crack in the eggs and stir gently to distribute evenly. Cook for 2-3 minutes, until the edges start to set.
6. Return the cooked chorizo to the skillet and stir to combine with the egg mixture.
7. Reduce heat to medium-low and continue cooking for 4-5 minutes, until the eggs are almost set.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Creamy Coconut Milk Shakshouka
A twist on the classic North African dish, this creamy coconut milk shakshouka adds a rich and velvety texture to the traditional recipe.
Ingredients:
– 1 large onion, diced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 can of coconut milk
– 2 teaspoons of cumin
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– 2 eggs
– Feta cheese (optional)
Instructions:
1. Heat a large cast-iron skillet over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the sliced bell peppers and cook for an additional 3-4 minutes, or until tender.
4. Add the minced garlic and cook for 1 minute.
5. Pour in the can of coconut milk and stir to combine with the vegetables.
6. Add the cumin, smoked paprika, salt, and pepper, stirring to combine.
7. Create 2 wells in the mixture and crack an egg into each well.
8. Cook for an additional 3-4 minutes, or until the eggs are cooked to your desired doneness.
9. Sprinkle with feta cheese (if using) and serve hot.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Garlic Shakshouka
A vibrant North African-inspired dish, this roasted red pepper and garlic shakshouka is a flavorful twist on the classic Mediterranean breakfast skillet.
Ingredients:
– 2 large red bell peppers
– 3 cloves of garlic, minced
– 1 small onion, diced
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs
– Crusty bread or pita, for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers in a single layer on a baking sheet until charred and tender, about 30-40 minutes.
3. In a large skillet, heat olive oil over medium-high. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the roasted red peppers, smoked paprika, salt, and pepper. Stir to combine.
6. Make 2-3 wells in the skillet and crack an egg into each well.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until eggs are set.
8. Serve with crusty bread or pita.
Cooking Time: 45-50 minutes
Smoky Paprika Shakshouka with Chickpeas
A North African-inspired breakfast skillet that combines the richness of eggs, smokiness of paprika, and creaminess of chickpeas.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chickpeas, smoked paprika, cumin, salt, and pepper.
5. Create 4 wells in the mixture and crack an egg into each well.
6. Cook for an additional 2-3 minutes or until the whites are set and yolks are cooked to desired doneness.
7. Garnish with fresh parsley or cilantro.
Cooking Time: 15-20 minutes
Za’atar-Spiced Shakshouka with Labneh
A twist on the classic North African dish, this recipe combines the earthy flavors of za’atar with creamy labneh and spices.
Ingredients:
– 2 large eggs
– 1/4 cup za’atar spice blend
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/2 cup labneh (lebanese yogurt cheese)
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large cast-iron skillet, heat the olive oil over medium-high.
3. Add the za’atar, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Pour in the eggs and cook until the edges start to set, about 2 minutes.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are almost set.
6. Remove from the oven and top with labneh, parsley, and a pinch of salt.
7. Serve immediately.
Cooking Time: 18-20 minutes
Spicy Eggplant and Tomato Shakshouka
A flavorful and spicy North African-inspired dish that combines the sweetness of eggplant with the tanginess of tomatoes.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 large onions, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chopped onions and cook until they start to caramelize, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring frequently.
4. Add the sliced eggplant and cook until it starts to brown, about 5 minutes per side.
5. Stir in the diced tomatoes, ground cumin, smoked paprika, salt, and pepper.
6. Reduce heat to low and simmer, uncovered, for 20-25 minutes or until the sauce has thickened slightly.
7. Garnish with fresh parsley or cilantro leaves and serve hot over crusty bread or with couscous.
Cooking Time: 30-35 minutes
Herbed Shakshouka with Fresh Parsley and Cilantro
This vibrant North African-inspired dish is a flavorful and aromatic breakfast or brunch option, perfect for any occasion.
Ingredients:
– 2 large eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Crack in the eggs and stir to combine with the onion mixture.
5. Sprinkle the paprika, salt, and pepper evenly over the top of the eggs.
6. Top with chopped parsley and cilantro.
7. Cook until the eggs are set, about 8-10 minutes.
8. Serve hot, garnished with additional herbs if desired.
Cooking Time: 15-18 minutes
Sweet Potato and Kale Shakshouka
A twist on the classic North African dish, this Sweet Potato and Kale Shakshouka combines the natural sweetness of sweet potatoes with the earthy flavor of kale.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch of kale, stems removed and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
5. Add the diced sweet potatoes and chopped kale to the skillet. Cook for 2-3 minutes, stirring occasionally.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the sweet potatoes are tender and the kale is wilted.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Merguez Sausage Shakshouka
A twist on the classic North African dish, this Spicy Merguez Sausage Shakshouka combines flavorful merguez sausage with the warmth of spices and a runny egg.
Ingredients:
– 1 large onion, diced
– 2 merguez sausages, sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 eggs
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the sliced merguez sausages and cook for an additional 2-3 minutes, or until browned.
4. Add the diced red bell pepper and cook until tender, about 3-4 minutes.
5. Stir in the crushed tomatoes, smoked paprika, and cumin. Season with salt and pepper to taste.
6. Create 2 wells in the mixture and crack an egg into each well.
7. Cook for an additional 2-3 minutes, or until the whites are set and the yolks are still runny.
8. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Tomato Shakshouka
Shakshouka, a North African and Middle Eastern staple, gets a sweet and savory twist with the addition of caramelized onions and juicy tomatoes.
Ingredients:
– 2 large onions, thinly sliced
– 3 medium tomatoes, diced
– 1 red bell pepper, diced
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro, chopped (optional)
– Crusty bread or pita, for serving
Instructions:
1. Heat a large cast-iron skillet over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until caramelized (about 20 minutes).
3. Add the diced tomatoes, bell pepper, and garlic to the skillet. Cook, stirring occasionally, for 10 minutes.
4. Season with cumin, salt, and pepper.
5. Create 4 wells in the tomato mixture and crack an egg into each well.
6. Cover the skillet and cook until the whites are set and yolks are still runny (about 8-10 minutes).
7. Serve warm, garnished with chopped parsley or cilantro if desired. Enjoy with crusty bread or pita.
Cooking Time: 40-50 minutes
Lemony Shakshouka with Fresh Dill
A vibrant and flavorful twist on the classic North African dish, this Lemony Shakshouka with Fresh Dill is perfect for a quick and easy breakfast or brunch. The brightness of lemon and freshness of dill add a delightful dimension to this comforting egg dish.
Ingredients:
– 4 eggs
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large cast-iron skillet or omelette pan, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Crack in the eggs and cook until the whites are set, about 5 minutes.
6. Add the paprika, salt, and pepper to taste.
7. Drizzle with lemon juice and sprinkle with chopped fresh dill and crumbled feta cheese (if using).
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are cooked through.
Cooking Time: 20-22 minutes
Spicy Harissa and Sweet Corn Shakshouka
Experience the perfect blend of spicy and sweet in this North African-inspired Shakshouka recipe.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup corn kernels
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp olive oil
– 2 eggs
– Harissa sauce (store-bought or homemade), for serving
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the red bell pepper and cook until tender, about 5 minutes.
5. Stir in the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
6. Add the diced tomatoes and corn kernels. Season with salt and pepper to taste.
7. Create 2-3 wells in the mixture and crack an egg into each well.
8. Transfer the skillet to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the whites are set and the yolks are still runny.
9. Serve with a dollop of Harissa sauce on top.
Cooking Time: 25-30 minutes
Roasted Cauliflower and Tomato Shakshouka
Roasted Cauliflower and Tomato Shakshouka Recipe
This flavorful and nutritious dish combines roasted cauliflower with a spicy tomato shakshouka, perfect for brunch or dinner.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 large tomatoes, diced
– 1 onion, thinly sliced
– 2 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 2 eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, smoked paprika, and cumin to the skillet. Cook for 1 minute, stirring constantly.
5. Add diced tomatoes to the skillet. Season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly.
6. Create 2 wells in the tomato mixture and crack an egg into each well.
7. Transfer the skillet under the broiler for 3-5 minutes or until the eggs are cooked to your desired doneness.
8. Serve the roasted cauliflower alongside the shakshouka.
Cooking Time: approximately 35-40 minutes
Turmeric-Spiced Shakshouka with Chickpeas
This North African-inspired breakfast dish combines the warmth of turmeric with the comfort of chickpeas, all wrapped up in a flavorful egg scramble.
Ingredients:
– 2 large eggs
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, turmeric, salt, and pepper.
5. Pour in the chickpeas and stir to combine.
6. Create 3-4 wells in the mixture and crack an egg into each well.
7. Cook until the whites are set and the yolks are still runny, about 8-10 minutes.
8. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 15-18 minutes
Spicy Sun-Dried Tomato and Basil Shakshouka
This North African-inspired breakfast or brunch dish combines the flavors of sun-dried tomatoes, fresh basil, and spicy peppers for a flavorful and filling meal.
Ingredients:
– 2 large eggs
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 small onion, diced
– 2-3 small hot peppers (such as jalapeño or Anaheim), sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Feta cheese crumbles (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the sliced hot peppers and cook for an additional 2 minutes.
4. Crack in the eggs and scramble them with the onion and pepper mixture.
5. Stir in the chopped sun-dried tomatoes and fresh basil leaves.
6. Cook until the eggs are set to your desired doneness, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, topped with feta cheese crumbles if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your breakfast routine with these 20 mouthwatering shakshouka recipes! From classic tomato and bell pepper to spicy harissa and sweet potato, there’s something for every taste bud. Discover new flavor combinations like Moroccan-style with olives or Mediterranean with artichokes. Add some heat with chorizo and egg or smoked paprika with chickpeas. Or try a creamy coconut milk or roasted red pepper and garlic version. With so many options, you’ll never get bored of shakshouka again!
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