Traditional Lebanese Shakshuka Recipe

I Tried a Traditional Lebanese Shakshuka Recipe—Now I Can’t Stop Making It

There are moments in the kitchen when a recipe becomes more than just food—it becomes a memory, a ritual, even a source of comfort. That’s exactly what happened when I first tried a traditional Lebanese shakshuka recipe. What started as a casual Sunday experiment turned into one of my most beloved go-to meals for breakfast, brunch, or even a light dinner.

I’d heard of shakshuka before—usually the North African version with lots of heat and a chunky tomato base. But the Lebanese take on shakshuka? It was something different: savory, healthy, easy to make, and deeply flavorful in a way that felt warm and familiar.

As a food writer and chef, I’ve tested countless recipes for readers like you—busy women juggling careers, kids, fitness goals, and still wanting something delicious and nourishing. And this one? It ticks all the boxes.

Let me walk you through why I fell in love with it, how to make it step-by-step, and what tools make the process even better. Trust me—you’ll want to keep this one on rotation.

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What is Shakshuka? And What Makes the Lebanese Version Special?

Shakshuka is a dish of poached eggs cooked in a rich tomato-based sauce, often flavored with garlic, onions, and spices. It’s a staple across the Middle Eastern and North African regions, and it’s beloved for its versatility and heartiness.

The Lebanese version brings its own magic:

It’s often lighter, using fresh herbs and a more delicate spice profile.

It swaps heavy chili heat for warm, fragrant spices like cumin and paprika.

It embraces brightness, using ripe tomatoes, olive oil, and a dash of lemon.

It’s the kind of savory breakfast that feels both indulgent and healthy at the same time. It’s no wonder Lebanese moms and grandmas have been serving it for generations—whether at the start of the day or as a quick light dinner.

Why This Traditional Lebanese Shakshuka Recipe Became My Obsession

I remember my first bite vividly. The eggs were nestled in a shimmering tomato sauce, the yolks perfectly runny. A sprinkle of parsley and crumbled feta on top. I scooped it up with warm pita, and I swear—my kitchen momentarily transformed into a sunny Beirut café.

What I love most about this recipe is:

It’s quick. From chopping board to table in under 30 minutes.

It’s one-pan. No pile of dirty dishes after.

It’s deeply satisfying. Full of protein, veggies, and flavor.

It’s customizable. Craving spice? Add chili. Want more herbs? Toss them in.

It’s healthy. No cream, no butter, just whole ingredients that nourish.

Here’s What You’ll Need (Exact Measurements)

For 2 servings (or 1 very hungry woman—no judgment!):

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/4 teaspoon ground coriander

A pinch of cayenne pepper (optional)

4 ripe tomatoes, diced (or 1 can of diced tomatoes, 14.5 oz)

Salt and black pepper, to taste

4 large eggs

2 tablespoons chopped fresh parsley

Optional toppings: crumbled feta, fresh mint, za’atar, lemon zest

How to Make Traditional Lebanese Shakshuka (Step-by-Step)

Step 1: Sauté the Aromatics

Heat the olive oil in a medium non-stick skillet over medium heat. Add the onion and sauté for about 5 minutes until translucent. Add the garlic and cook for 1 more minute, stirring constantly to avoid burning.

Step 2: Spice It Up

Add cumin, paprika, coriander, and cayenne (if using). Stir for about 30 seconds, allowing the spices to bloom and perfume the kitchen.

Step 3: Simmer the Tomatoes

Add your diced tomatoes to the skillet. Season with salt and black pepper. Let it simmer uncovered for 10–12 minutes, until the sauce thickens and reduces slightly. If it gets too dry, add 1–2 tablespoons of water.

Step 4: Make Space for Eggs

Using the back of a spoon, make small wells in the sauce. Crack the eggs into the wells. Cover with a lid and reduce heat to low. Cook for 6–8 minutes, until whites are set but yolks remain soft.

Step 5: Garnish & Serve

Sprinkle with fresh parsley (and optional feta or mint). Serve immediately with warm pita, toast, or even over rice.

Must-Have Kitchen Tools to Make It Even Easier

Here are three tools I’ve personally used and loved while making this recipe again and again. These Amazon finds make a real difference!

1. All-Clad HA1 Nonstick Skillet with Lid (12-Inch)

This is the pan I reach for every single time I make shakshuka. The nonstick surface ensures your eggs never stick, while the tight-fitting lid helps the eggs steam perfectly.

Get yours on Amazon here – Invest in a skillet that lasts forever and makes cleanup a breeze!

2. Rachael Ray Oil Dispenser Bottle (24 oz)

This chic and functional bottle keeps your olive oil within easy reach and pours with precision—no more greasy messes.

Buy it now – Stylish on your counter, practical on your plate.

Pro Tips to Make Your Shakshuka Even Better

Use ripe tomatoes when in season. In colder months, opt for a high-quality canned version like San Marzano.

Control the egg doneness. If you like soft yolks, cook uncovered for 6–7 minutes. For firmer eggs, go closer to 9.

Don’t skip the garnish. A sprinkle of parsley, feta, or even lemon zest adds brightness and texture.

Serve with warm bread. Pita, sourdough, or baguette—whatever helps you scoop up every last bit.

Why It’s the Best Easy Dish for Busy Women

Let’s face it—mornings are hectic. Dinner after work can feel like a chore. That’s why this traditional Lebanese shakshuka recipe is a game-changer:

It’s one pan. Minimal cleanup = major win.

It’s healthy. Packed with tomatoes, eggs, and olive oil—it’s protein-rich, veggie-forward, and naturally gluten-free.

It’s flexible. Don’t have parsley? Use cilantro. Want more greens? Toss in spinach.

It’s comforting. Somehow, a spoonful of shakshuka feels like a hug after a long day.

Whether you're feeding toddlers, squeezing in a quick meal between meetings, or enjoying a lazy Sunday brunch with friends—this dish works every time.

Final Thoughts: The Shakshuka That Stole My Heart

I’ve made dozens of shakshuka recipes—some spicy, some chunky, some with cheese baked right in. But this one? This traditional Lebanese version is the best I’ve found. It’s easy, satisfying, and tastes like something lovingly passed down through generations.

And now it’s your turn to fall in love with it.

Give it a try this week—maybe for your next savory breakfast or when you need a healthy, light dinner that still feels indulgent. I promise you, this will become one of those recipes you return to again and again.

And if you do make it? Tag me or comment below—I’d love to see your version.