Breakfast is the meal that sets the tone for the day, and few dishes do it with as much soul and flavor as shakshuka. This North African and Middle Eastern classic, with its rich tomato sauce, perfectly poached eggs, and bold spices, is a staple in homes and cafes across the globe. In 2025, shakshuka is a go-to for caterers and home cooks seeking an authentic, communal breakfast that’s as vibrant as it is satisfying. This 1000-word guide will teach you how to make shakshuka for a group, with tips for capturing its traditional essence and presenting it beautifully for any occasion.
Why Shakshuka?
Shakshuka, meaning “mixture” in Arabic, is a one-pan wonder that combines simmered tomatoes, peppers, onions, and spices with eggs poached directly in the sauce. Its origins trace to North Africa, likely Tunisia, and it’s a beloved dish across the Middle East, especially in Israel, where it’s a breakfast staple. Shakshuka is perfect for catering because it’s scalable, customizable, and forgiving—perfect for feeding a crowd. Its rustic charm, bold flavors, and vibrant colors make it a standout, whether served at a brunch buffet or a cozy family gathering. Pair it with crusty bread or pita for dipping, and you’ve got a meal that feels like a warm hug.
Ingredients: The Heart of Authenticity
For a shakshuka serving 6-8 people (ideal for catering or a large breakfast), gather these ingredients:
- 2 tablespoons olive oil: For sautéing the vegetables.
- 1 large onion: Finely chopped for sweetness and depth.
- 1 red bell pepper: Diced for color and subtle sweetness.
- 4 garlic cloves: Minced for aromatic punch.
- 1 teaspoon ground cumin: The backbone of shakshuka’s warm, earthy flavor.
- 1 teaspoon smoked paprika: Adds a smoky depth.
- ½ teaspoon red chili flakes: For a gentle heat (adjust to taste).
- 2 (28-oz) cans whole peeled tomatoes: San Marzano for authenticity, crushed by hand.
- 1 teaspoon sugar: Balances tomato acidity (optional, depending on tomatoes).
- Salt and black pepper: To taste.
- 6-8 large eggs: For poaching in the sauce.
- ½ cup fresh cilantro or parsley: Chopped for garnish (cilantro is traditional, but parsley works).
- 4 oz feta cheese: Crumbled for a creamy, tangy finish (optional but classic in Israeli-style shakshuka).
- For Serving: Crusty bread, pita, or flatbread for dipping.
For authenticity, use high-quality canned tomatoes and fresh herbs. If fresh tomatoes are in season, substitute 2 lbs of ripe, diced tomatoes, but simmer longer to reduce excess liquid.
Equipment: Simple and Practical
Shakshuka requires minimal tools, making it catering-friendly:
- Large, wide skillet (12-14 inches): Cast iron or non-stick, with a lid, for even cooking and poaching.
- Wooden spoon or spatula: For stirring the sauce.
- Cutting board and knife: For prepping vegetables.
- Can opener: For canned tomatoes.
- Serving platter or individual bowls: For family-style or portioned presentation.
- Ladle: For serving, especially at buffets.
Step-by-Step: Crafting Authentic Shakshuka
1. Prep the Vegetables
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 5-7 minutes until softened and slightly golden. Stir in the minced garlic, cumin, smoked paprika, and chili flakes, cooking for 1 minute until fragrant. This spice bloom is key to authentic flavor.
2. Build the Tomato Sauce
Add the canned tomatoes, crushing them by hand as you pour them into the skillet, along with their juices. Stir in 1 teaspoon sugar (if needed) and a pinch of salt and pepper. Bring to a simmer, then reduce heat to low. Let the sauce cook for 15-20 minutes, stirring occasionally, until thickened but still saucy. Taste and adjust seasoning—shakshuka should be bold, with a balance of spice, tang, and warmth.
3. Poach the Eggs
Make 6-8 small wells in the sauce with the back of a spoon. Crack an egg into each well, spacing them evenly. Sprinkle a pinch of salt over the eggs. Cover the skillet and cook on low heat for 5-8 minutes, until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks). Check frequently to avoid overcooking.
4. Garnish and Serve
Remove the skillet from heat. Sprinkle crumbled feta (if using) and chopped cilantro or parsley over the top for a fresh, vibrant finish. Serve directly from the skillet for a rustic, family-style presentation, or ladle into individual bowls for a refined catering setup. Place baskets of crusty bread or warm pita on the side, encouraging guests to scoop up the sauce.
Catering Tips for Shakshuka
- Make Ahead: Prepare the tomato sauce up to 2 days in advance and refrigerate. Reheat gently, then add eggs and poach just before serving to ensure fresh, runny yolks.
- Scale Up: For larger groups, use multiple skillets or a large baking dish. Prep the sauce on the stove, transfer to a dish, add eggs, and bake at 375°F (190°C) for 8-12 minutes.
- Keep Warm: For buffets, transfer the finished shakshuka to a chafing dish or slow cooker on low to maintain warmth without overcooking eggs.
- Dietary Options: Offer a vegan version with scrambled tofu instead of eggs, or skip feta for dairy-free guests.
- Presentation: Garnish with edible flowers or microgreens for a 2025 touch. Serve with colorful ceramic bowls to enhance the dish’s vibrancy.
Variations for 2025
Shakshuka is endlessly adaptable. Try these modern twists:
- Green Shakshuka: Swap tomatoes for spinach, kale, and green chilies for a verdant version.
- Spicy Harissa: Stir in 1-2 tablespoons harissa paste for a fiery North African kick.
- Merguez Sausage: Add crumbled, cooked merguez for a meaty, smoky layer.
- Mediterranean Twist: Include olives and artichoke hearts for a coastal vibe.
Troubleshooting Common Issues
- Watery Sauce: Too much tomato juice. Simmer longer to reduce, or drain some liquid before adding eggs.
- Overcooked Eggs: Check early and keep heat low. Remove from heat as soon as whites set.
- Bland Flavor: Under-seasoned. Taste the sauce before adding eggs and boost with salt, cumin, or chili.
Pairing with Desserts
Shakshuka’s savory, spicy profile pairs beautifully with the sweet desserts from previous articles, like chocolate lava cake or homemade ice cream. For a brunch spread, offer a dessert platter with mini lava cakes and vanilla ice cream scoops, balancing the meal’s bold start with a decadent finish.
The Joy of an Authentic Breakfast
Shakshuka is more than a dish—it’s a celebration of bold flavors, shared moments, and culinary heritage. Its one-pan simplicity makes it a caterer’s dream, while its vibrant taste and rustic charm captivate guests. Whether you’re feeding a crowd or hosting a cozy brunch, this authentic breakfast will leave everyone satisfied and inspired. So fire up your skillet, embrace the spices, and serve up a shakshuka that’s as unforgettable as the morning itself.