What To Serve With Shakshuka (20 BEST Ideas!)

Nourishing, satisfying, and simple to make in just one pan, shakshuka is a combination of simmering tomatoes, garlic, and spices, and gently poached eggs. 

It’s often enjoyed for breakfast or brunch, but what should you serve with this North African favourite?

In this guide, I’m going to share a selection of the best side dishes and accompaniments, including easy to follow recipes that you can recreate using store cupboard staples! 

Need the quick answer? 

No problem. 

Some of the best options for what to serve with shakshuka include breads like lavash, sourdough, and pita. Cut through the acidity of the tomatoes by adding a creamy yoghurt cucumber dip, or turn your meal into a sophisticated brunch with baked honey feta or a platter of mixed cheeses. 

If you’re a meat eater, try adding chorizo for smoky depth of flavour, or some grilled lamb or crispy bacon. 

Keep reading for easy recipes and preparation tips for the best sides… 

1. Lavash (Middle Eastern flatbread) 

Lavash is a thin, leavened flatbread that’s widely enjoyed as part of Middle Eastern and Turkish cuisine. 

It’s delicious for mopping up those deliciously tomatoey juices and dipping into the egg in shakshuka, and you can make your own or pick it up ready prepared in most large supermarkets. 

This is a great option if you’re looking for a simple and authentic side dish. 

2. Sourdough

A few slices of sourdough makes a wonderful pairing for shakshuka! 

With a crispy, deep brown crust, and a chewy, substantial crumb, it stands up really well to dipping and scooping, and it’s also typically very filling, so it’s sure to keep you satisfied until the next mealtime. 

An added bonus is that it’s typically much less processed than other breads you can buy in the supermarket, so it’s perfect for the more health conscious. 

You might also want to check out UPF free breakfast ideas for more inspiration! 

3. Pita bread 

Pita bread is another great choice for what to serve with shakshuka, and though you can of course buy them from any local store if you’re short on time, making your own is a super fun activity for a weekend!

To start, you’ll need to prepare a simple yeast-leavened dough.

Start by mixing warm water with a little sugar and active dry yeast in a large bowl, allowing the mixture to sit for about 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.

In a separate bowl, combine all-purpose flour with a bit of salt.

Gradually add the yeast mixture to the flour, mixing until a dough begins to form.

You may add a small amount of olive oil for flavor and to help with the dough’s elasticity.

Knead the dough on a floured surface until it becomes smooth and elastic, which usually takes about 5 to 7 minutes.

Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.

Once risen, punch down the dough and divide it into equal-sized portions, typically 8 to 10 balls for standard-sized pitas.

Roll each ball into a flat, round disc about a quarter-inch thick.

Preheat your oven to the highest temperature, usually between 450°F to 500°F (230°C to 260°C), and place a baking stone or inverted baking sheet inside to heat as well.

Once the oven is hot, place the rolled-out dough discs onto the hot baking stone or sheet, and bake for about 3 to 5 minutes.

The pitas should puff up, creating the characteristic pocket.

Remove the pitas from the oven and wrap them in a clean kitchen towel to keep them soft as they cool.

4. Yoghurt cucumber dip

Shakshuka is a naturally acidic dish due to the use of tomatoes in the recipe, so serving it alongside a yoghurt cucumber dip is fantastic for bringing some balance to the plate. 

Just take some natural yoghurt, and add diced cucumber, mint, garlic, and salt to taste. 

Allow it to chill overnight in the fridge for the best possible flavour, and serve it alongside your shakshuka with your bread of choice. 

5. Hummus 

A dollop of hummus is another delicious accompaniment for shakshuka, especially if you’re also serving pita breads. 

Again, an added benefit is that it’s super easy to make your own, and it’s so much more flavoursome than any shop bought variety!

You’ll need the following ingredients: cooked chickpeas (canned or from scratch), tahini (sesame paste), fresh lemon juice, garlic, olive oil, and salt.

Optional additions include cumin, paprika, and fresh herbs for extra flavour.

Here’s a simple process to make classic hummus:

1. Prepare the Chickpeas: If using canned chickpeas, drain and rinse them well. For an even smoother hummus, you can remove the skins by gently pinching each chickpea between your fingers.
2. Blend the Ingredients: In a food processor, combine the chickpeas, a generous scoop of tahini, a clove of garlic (you can adjust to taste), the juice of one lemon, a splash of olive oil, and a pinch of salt. If you like, add a half teaspoon of ground cumin.
3. Process to a Smooth Paste: Blend the ingredients until smooth. If the hummus is too thick, add a little water, more lemon juice, or olive oil to reach the desired consistency. Taste and adjust the seasoning if necessary.

Serve with your shakshuka, and enjoy! 

6. Cucumber and tomato salad 

A cucumber and tomato salad is so easy to prepare, and brings an element of chilled freshness to your meal. 

I particularly like adding a side salad to a shakshuka if I’m serving it at lunchtime!  

Just chop your cucumber and tomatoes, drizzle with a little extra virgin olive oil, and a generous pinch of sea salt, and you’re good to go. 

7. Green salad with a light, citrusy dressing 

A green salad is a quick and tasty choice for what to serve with shakshuka, and you can use any leaves and veggies that you might already have in the fridge. 

Prepare a homemade dressing with extra virgin olive oil and fresh lemon juice, toss, and serve straightaway. 

8. Sautéed spinach 

If you’re trying to get more green goodness into your diet, you can’t go wrong with a serving of sautéed spinach! 

The colour also looks so appetising and vibrant on the plate next to your shakshuka.

Here’s a simple process to sauté spinach:

1. Prepare the Spinach: Wash the spinach leaves thoroughly in cold water to remove any dirt or grit. Spin dry in a salad spinner or pat dry with paper towels to remove as much moisture as possible.
2. Heat the Oil: In a large skillet or sauté pan, heat a couple of tablespoons of olive oil over medium heat. You want enough oil to coat the bottom of the pan.
3. Add Garlic: Once the oil is hot, add minced or thinly sliced garlic to the pan. Sauté for about 30 seconds to 1 minute until fragrant but not browned.
4. Cook the Spinach: Add the spinach leaves to the pan, tossing with tongs to coat with the oil and garlic. Season with salt and pepper to taste. If you’re using a large amount of spinach, add it in batches, allowing the first batch to wilt slightly before adding the next.
5. Stir and Sauté: Continue to sauté and stir the spinach for about 2 to 4 minutes. The spinach should be wilted and reduced in volume but still bright green.
6. Finish and Serve: If desired, finish by squeezing a little lemon juice over the spinach or sprinkling with red pepper flakes for heat. Transfer the spinach to a serving dish, leaving any excess liquid behind. Garnish with grated Parmesan cheese if you like, and serve immediately.

9. Grilled halloumi 

For a more substantial meal, consider adding grilled halloumi.

Here’s how to make it:

1. Preheat the Grill: Heat your grill or grill pan to a medium-high temperature. You want the surface hot enough to sear the cheese quickly.
2. Prepare the Halloumi: Slice the halloumi into 1/4 to 1/2 inch thick slices. Pat the slices dry with a paper towel to remove any excess moisture, which can help prevent sticking and promote better grill marks.
3. Oil the Cheese (Optional): Lightly brush each slice of halloumi with olive oil. This step is optional as halloumi has a high-fat content that naturally helps prevent sticking.
4. Grill the Halloumi: Place the halloumi slices directly onto the grill grates or grill pan. Let them cook for 2-3 minutes on each side or until you see distinct grill marks and the cheese has a golden-brown color.
5. Flip Carefully: Use a spatula to carefully flip the halloumi slices. They should release easily from the grill once they’ve formed a crust.
6. Serve Immediately: Once both sides are beautifully grilled, remove the halloumi from the grill and serve it immediately while it’s still warm and slightly soft.

Love this cheese and want to explore more ways to enjoy it? Take a look at what to serve with halloumi! 

10. Honey baked feta 

Honey baked feta is a beautiful option for what to serve with shakshuka for a sophisticated brunch!

Begin by preheating your oven to 400°F (200°C).

Take a block of feta cheese and place it in a small baking dish or ovenproof skillet.

Drizzle the feta generously with honey, ensuring the top is well-coated.

For added flavour, you can sprinkle some fresh thyme leaves, rosemary, or a pinch of chili flakes over the cheese.

Once the oven is at temperature, bake the feta for about 15 minutes or until it is soft to the touch and the honey is bubbling around the edges.

The feta should have a slightly golden hue when done.

11. Platter of mixed cheeses

A selection of mixed cheeses is another great choice if you’re entertaining friends or family and you want to impress whilst also keeping things super simple. 

For more inspiration on creating a centrepiece with a real wow factor, take a look at this guide to making a cheese board. 

It’s a super comprehensive guide that explains exactly how to incorporate extra elements such as fruits, spreads, herbs, and crackers, but remember you can pick and choose what you want to include depending on your own tastes, requirements, preferences, and budget! 

12. Roasted chickpeas 

Roasted chickpeas are a delicious side dish for adding a little more substance and fibre.

Start by preheating your oven to 400°F (200°C).

Drain and rinse a can of chickpeas, then pat them dry with paper towels to remove as much moisture as possible.

Spreading the chickpeas out on a kitchen towel for a few minutes can also help them dry out.

Toss the chickpeas with a little olive oil and your choice of seasonings—common options include salt, garlic powder, smoked paprika, cumin, or chili powder for some heat.

Spread the seasoned chickpeas in an even layer on a baking sheet, ensuring they have room to roast without crowding.

Roast in the preheated oven for about 20-30 minutes, giving the pan a shake every 10 minutes to ensure even cooking.

The chickpeas are done when they are golden brown and crispy.

13. Chorizo 

Shakshuka is a fabulous option for a vegetarian breakfast, but if you’re serving meat eaters, they’ll likely appreciate the addition of some smokey chorizo! 

Pan fry until crispy, and add the top of the shakshuka just before serving. 

14. Grilled lamb chops

For a real feast with Middle Eastern vibes, try serving shakshuka for dinner alongside these grilled lamb chops. 

Add some bread, some dips like yoghurt and cucumber and hummus, and you’ve got a meal that’s fit for a special occasion, or for those evenings when you just feel like trying something a little different. 

15. Crispy bacon 

There are so many dishes that can be improved with the addition of a little crispy bacon, and shakshuka is definitely one of them! 

Just cut into small chunks, fry off, rest on a paper towel to remove any excess grease, and serve sprinkled over your meal. 

16. White rice 

Adding a serving of white rice is a great idea for a filling lunch. 

17. Zaatar roasted potatoes

Seasoned with plenty of garlic and warming Middle Eastern spices, these zaatar roasted potatoes are a real flavour sensation! 

With a deliciously crispy exterior, they’re perfect for dipping into the tomatoey sauce or scooping up some of that runny egg yolk. 

18. Couscous 

Couscous is widely used in Middle Eastern, Tunisian, and Moroccan cuisine, and it’s a fantastic option for serving with shakshuka if you want an alternative to the usual carb based sides of potatoes rice. 

You’ll need to refer to the instructions on the packet as they can vary from one brand to another, but you’ll typically soak the grains in boiling water for around 10 minutes, before fluffing up with a fork and serving. 

Be sure to add a drizzle of extra virgin olive oil and a generous pinch of salt and pepper. 

(By the way, if you love Moroccan food, you might also want to take a look at what to serve with tagine). 

19. Fresh fruit salad

If you like to finish your meal with something sweet, go for a fresh fruit salad. 

It’s fresh, colourful, and palate cleansing, and of course it’s the ideal choice if you’re trying to look for healthier options. 

20. Bloody Mary cocktails! 

If it’s a special occasion or you’re in the mood for celebrating, make it a boozy brunch with the addition of a bloody Mary cocktail!

The base of the drink is vodka, which is mixed with tomato juice to create its signature deep red colour.

The cocktail is seasoned with a variety of spices and flavorings, including Worcestershire sauce, hot sauce (like Tabasco), horseradish, celery salt, black pepper, and sometimes a pinch of smoked paprika or cayenne pepper.

Fresh lemon juice is also typically added to brighten the flavours.

It’s known as an excellent hangover cure, so it could be a cheeky addition to your breakfast spread if you’ve celebrated the night before! 

Have you got any more go-to favourites when it comes to what to serve with shakshuka?

Head to the comment section below and let me know! 

For more breakfast ideas, check out what to serve with breakfast burritos!