One of my favorite breakfasts lately — and one I’ve been enjoying regularly. I love how it looks, how it smells, and how it tastes. From the very first bite, I’m immersed in the vibrant world of Middle Eastern flavors, and when the last piece of bread wipes the pan clean, I’m already craving the next time.

Tomatoes

Originally, shakshuka is made with fresh tomatoes, but the version with canned tomatoes can be just as delicious — and it’s available all year round, no matter if you have access to sweet, ripe tomatoes or not. In this recipe, I used small canned tomatoes, but feel free to use large peeled ones instead.

Spices

For such an aromatic dish, I like to start with whole spices — toasting them briefly in a pan to release their fragrance, then grinding them in a mortar. This simple step adds incredible flavor and gives the shakshuka a deep, rich character. As it adds additional effort feel free to use ground spices instead.

Serving

There are many ways to serve shakshuka, but I love it with feta and a sprinkle of parsley. You can also add labneh or any yogurt you have, and experiment with other herbs like cilantro or mint. Sometimes I even add yogurt with toasted pumpkin seeds for extra texture. Don’t be afraid to try new variations — you never know which one might become your favorite!