BBQ Shakshuka Recipe: Smoky North African-Style Breakfast Delight

I’ve always been fascinated by the way smoky BBQ flavors can transform traditional dishes. 🔥 My BBQ shakshuka recipe brings together the rich, spicy flavors of North Africa with the deep, smoky taste of slow-cooked barbecue, creating a breakfast that’s both exotic and comforting.

This recipe delivers a fast and flavorful breakfast, ready in just 30 minutes. The combination of smoky peppers, onions, and spices creates a complex flavor profile that’s sure to impress. Let’s get cooking!

Ingredients for Bbq Shakshuka

These 13 ingredients come together to create a smoky North African-inspired breakfast.

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For the best smoky flavor, look for smoked paprika at specialty stores or online. Regular paprika won’t give the same depth. Olive oil should be extra-virgin for richness. When shopping for bell peppers, any color works—just make sure they’re firm and glossy. You can find liquid smoke in most grocery stores’ BBQ section.

No liquid smoke? You can omit it or substitute with a dash of smoked salt. For a milder dish, reduce the cayenne pepper to 0.25 tsp or omit it entirely. If you can’t find fire-roasted crushed tomatoes, regular crushed tomatoes will work. For an extra kick, add some chopped jalapeños with the onions and peppers.

This dish is best made fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. The flavors meld beautifully when reheated, making it a great make-ahead breakfast option for busy mornings.

Step-by-Step Instructions for BBQ Shakshuka

Mastering this North African-inspired breakfast dish is easier than you think. Let’s get cooking.

🔥 Step 1: Sear the Onions and Bell Peppers

Heat the 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the 2 whole large onions, thinly sliced, and 2 whole bell peppers, sliced into strips. Cook for 8-10 minutes until they develop a nice char on the edges, stirring occasionally. You’re looking for that perfect caramelization that adds depth to the dish.

As the vegetables cook, they’ll release their natural sweetness, which balances beautifully with the smokiness we’re adding later. Make sure to stir occasionally to prevent burning – you want a nice even char.

👨‍🍳 Step 2: Add Aromatics and Spices

Reduce heat to medium and add the 4 cloves garlic cloves, minced, to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning. The aroma of garlic filling your kitchen is a great sign that you’re on the right track.

Now add the 2 tsp smoked paprika, 1 tsp cumin, 0.5 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine, coating the vegetables evenly with the spice mixture. This blend creates that authentic BBQ flavor we’re after.

🍳 Step 3: Create the Smoky Tomato Base

Pour in the 1 can crushed tomatoes and 1 tbsp liquid smoke (if using). Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes until the sauce has thickened slightly and the flavors have melded together.

The sauce should be rich and slightly thickened, coating the back of a spoon. If it seems too thin, let it simmer for a few more minutes until it reaches your desired consistency.

🥚 Step 4: Add the Eggs and Finish

Make four wells in the tomato mixture and crack one large egg into each well. Season the eggs with a pinch of salt and black pepper. Transfer the skillet to the oven (or continue cooking on the stovetop if you don’t have oven-safe cookware) at 375°F for 15-20 minutes until the egg whites are set and the yolks are still slightly runny.

Remove from heat and sprinkle with 0.25 cup fresh parsley, chopped. Serve immediately while the eggs are still warm and the sauce is bubbling. This dish is perfect for a weekend brunch or a hearty breakfast.

Best Sauces and Condiments for bbq shakshuka

Signature BBQ Sauce Options

For BBQ shakshuka, you’ll want a sauce that complements the smoky flavors without overpowering the dish. I recommend using a Kansas City-style BBQ sauce with its thick, sweet, and tangy profile. Try Kelly’s Kansas City BBQ Sauce for an authentic taste. For a spicier kick, go with a Texas-style BBQ sauce like Ink Sauce.

Harissa for Added Heat

North African cuisine often incorporates harissa, a chili pepper paste that adds depth and heat. Mix 1-2 tsp of harissa into your shakshuka sauce for an authentic flavor boost. Look for Maison Orphée or CARTO brands for high-quality harissa. Start with 1 tsp and adjust to taste.

Smoked Chili Flakes

For an extra smoky kick, sprinkle some smoked chili flakes over your shakshuka before serving. This adds a subtle heat and enhances the BBQ flavor profile. You can find smoked chili flakes at specialty spice stores or online.

Yogurt-Based Sauces for Cooling

A cool, creamy sauce can balance the spicy and smoky elements of BBQ shakshuka. Mix Greek yogurt with minced cucumber, garlic, and a squeeze of lemon juice. This refreshing sauce, known as tzatziki, pairs beautifully with the rich flavors of shakshuka.

Hot Sauce for Extra Kick

For those who like it hot, add a few dashes of your favorite hot sauce directly into the shakshuka or serve it on the side. Cholula or Frank’s RedHot work well, adding a spicy kick without overwhelming the other flavors.