Shakshuka is one of those dishes that looks impressive but asks almost nothing of you - a single pan, a handful of pantry staples, and about 30 minutes.
Eggs poach directly in a spiced tomato sauce built from peppers, cumin, and paprika, and the result is something deeply savory and satisfying at any hour of the day.
The dish traces its roots across North Africa and the Middle East, with strong ties to Israeli, Tunisian, and Egyptian cooking.
It landed on brunch menus worldwide for good reason: the bold, tomatoey base holds up against rich accompaniments, and the runny yolks practically beg to be scooped up with something.
That scooping is exactly where the sides come in.
Shakshuka needs partners that either cut through its richness or carry its sauce - warm pita and flatbreads are the obvious choice, and we cover those, along with dips, salads, and pickles that round the meal out properly.
This list covers 12 sides that work whether you are serving shakshuka for a weekend brunch spread or a fast weeknight dinner. Most take under 15 minutes, and several require zero cooking at all.
The best sides for shakshuka are things that scoop, cool, or contrast. Warm breads like pita and za'atar flatbread handle the sauce, while fresh salads and pickled onions cut through the richness. Creamy dips like hummus, labneh, and tahini sauce round out a proper Mediterranean spread in under 30 minutes.
12 Best Side Dishes to Serve with Shakshuka
1. Spicy Harissa Roasted Carrots
Harissa roasted carrots bring a charred, spiced sweetness that echoes the flavors already in your shakshuka pan. Roast at 425°F for 20-25 minutes until the edges caramelize and the centers turn tender.
Harissa paste coats the carrots with a North African heat, and a drizzle of honey before roasting keeps the spice from overwhelming the dish. Carrots are a solid source of beta-carotene, so they add genuine nutritional value alongside the flavor.
Serve the carrots with a spoonful of plain yogurt or tahini on the side - it cools the heat and adds a creamy contrast. A scatter of fresh parsley or torn mint over the top finishes the plate.
Do not crowd the carrots on the baking sheet. Spread them in a single layer so they roast rather than steam, which is what gives you those caramelized edges.
2. Smashed Chickpea Salad with Feta and Mint
This salad is bright, protein-rich, and ready in about 10 minutes. Smash canned chickpeas lightly with a fork so they stay chunky - not fully mashed - which lets them soak up the lemon and olive oil dressing without turning to mush.
Crumbled feta adds a salty, creamy bite, while fresh mint keeps the whole thing tasting clean and light. The acidity from the lemon juice is exactly what you need alongside shakshuka's deep, savory tomato base.
Add diced cucumber or halved cherry tomatoes if you want more volume. For something closer to a full meal, stir in cooked quinoa - it adds protein and makes the salad substantial enough to stand on its own.
If you enjoy this kind of Mediterranean-style salad pairing, our Greek salad side ideas cover even more options in that direction.
3. Garlic-Herb Pita Chips
Pita chips are the practical answer to the most common shakshuka problem: you need something sturdy enough to scoop thick tomato sauce without falling apart. Store-bought chips work in a pinch, but homemade ones take about 12 minutes and taste noticeably better.
Preheat your oven to 400°F, then cut pita bread into thin strips or triangles. Toss with olive oil, minced garlic, and your herbs of choice - oregano and thyme are reliable, though rosemary works well too.
Spread in a single layer and bake 10-12 minutes until golden and crisp. Fresh herbs have more punch than dried, so use them when you have them.
Whole wheat pita produces a slightly nuttier chip; white pita gives you a crisper snap.
4. Marinated Olives
A bowl of marinated olives takes zero active cooking and adds serious flavor to a shakshuka spread. The key is starting with high-quality olives - Kalamata and Castelvetrano together give you both brininess and buttery richness in one bowl.
Warm olive oil with a smashed garlic clove, a sprig of rosemary, and a pinch of red pepper flakes for about 2 minutes, then pour it over the olives and let them sit.
The longer they marinate, the more depth they develop - even 20 minutes makes a difference.
For something more substantial, stuff pitted olives with whole garlic cloves or slivered almonds before adding the marinade. This pairs especially well if you are building a full Mediterranean veggie side spread around your shakshuka.
5. Quick Pickled Onions
Pickled onions are the sharpest, brightest thing you can add to a shakshuka plate. Thinly sliced red onion in a mix of red wine vinegar, a pinch of sugar, and salt turns pink and mellows in about 20 minutes - no heat required.
The acid slices through the fat in the tomato sauce and the richness of the eggs in a way that fresh onion simply cannot. They also add a vivid color contrast against the deep red of the shakshuka.
White wine vinegar gives a cleaner, milder result. Apple cider vinegar adds a faint sweetness that works well here.
Add a few black peppercorns or a bay leaf to the jar if you want a more complex pickle. These keep in the fridge for up to two weeks.
6. Tahini Sauce
Tahini is ground sesame paste, and when whisked with lemon juice, garlic, and a little cold water, it becomes a silky, nutty sauce that pairs naturally with shakshuka's spiced tomato base. The slight bitterness of the tahini balances the sweetness of the cooked tomatoes.
Thin the sauce gradually - add water a tablespoon at a time until it reaches a pourable consistency. Too thick and it sits on top; too thin and it loses its richness.
A good tahini sauce should coat a spoon lightly.
Stir in chopped parsley or cilantro for a fresher finish, or add a small spoonful of harissa paste for heat. Drizzle it directly over the shakshuka pan right before serving for a restaurant-style presentation.
If you are thinking about how cheese-based sauces compare in a similar role, our guide on pairing rich sauces with bold dishes covers the logic well.
7. Za'atar Spiced Flatbread
Za'atar is a Middle Eastern spice blend built around dried thyme, sumac, and sesame seeds. Pressed into flatbread dough or brushed over store-bought dough before baking, it produces a fragrant, earthy crust that complements shakshuka's paprika and cumin perfectly.
Brush the flatbread with good olive oil before the za'atar goes on - this helps the spices stick and gives the surface a golden, slightly crisp finish. Bake at 450°F for about 8-10 minutes.
Serve it torn into pieces so everyone at the table can use it to scoop directly from the pan. A handful of chopped fresh parsley or mint scattered over the warm flatbread right before serving adds color and a fresh herbal note.
8. Charred Lemon Wedges
Charred lemon wedges are a small addition that changes the character of the whole dish. Cut lemons into thick wedges and press them cut-side down in a hot dry skillet for 2-3 minutes until deeply golden and slightly caramelized.
Heat mellows the raw sharpness of lemon juice and develops a mild sweetness. Squeezing charred lemon over shakshuka gives you acidity with a faint smoky, caramelized edge that fresh lemon cannot match.
Add a few sprigs of thyme to the pan while the lemons char - the residual heat releases the herb's oils. Grate fresh lemon zest over the shakshuka just before serving to layer in extra citrus fragrance.
This side requires no prep and adds genuine brightness that balances the dish's heavier tomato and egg elements. Our collection of air fryer roasted sides shows more ways to get that charred result quickly.
9. Yogurt Sauce
A simple yogurt sauce - full-fat Greek yogurt, freshly squeezed lemon juice, and a raw garlic clove grated in - takes about 3 minutes to pull together and does real work on the plate.
Full-fat yogurt gives you the creamiest result; low-fat versions are thinner and less satisfying here.
This sauce has the same cooling function as labneh but with a looser texture that you can spoon over the eggs or serve in a bowl alongside. Freshly squeezed lemon matters - bottled juice tastes flat by comparison.
Stir in grated cucumber and a pinch of dried dill for a quick tzatziki-style variation. Fresh mint stirred through at the end adds another layer of freshness.
Dollop it directly onto the shakshuka for a creamy, tangy contrast to the spiced sauce.
10. Spicy Feta Cheese Dip
Blended feta with roasted jalapeños or red chili flakes is the kind of dip that disappears fast. The feta provides a salty, creamy base with real tang, while the heat from the peppers gives it a kick that holds its own against shakshuka's bold spices.
Blend one block of feta with a tablespoon of olive oil and half a roasted jalapeño until smooth. Taste before adding more pepper - feta is already quite salty, so the heat needs to be calibrated.
Remove the jalapeño seeds first for a milder version.
Serve it with pita chips, raw vegetables, or spread directly onto flatbread. For an even creamier texture, fold in a few tablespoons of Greek yogurt.
Chopped tomatoes or sliced olives scattered on top make the presentation look more finished. If you want ideas on balancing bold dips alongside lighter salads, our roundup of sides that contrast rich mains is worth a look.
11. Roasted Red Pepper Hummus
Roasted red pepper hummus brings a mild sweetness and smoky depth that classic plain hummus does not have.
Blend one can of drained chickpeas with two roasted red peppers, two tablespoons of tahini, a garlic clove, and lemon juice until very smooth - about 3 minutes in a food processor.
If the hummus is too thick, add cold water a tablespoon at a time while the processor runs. This keeps the texture light rather than dense.
Roasting your own peppers produces more flavor than jarred, though jarred works well enough on a weeknight.
A pinch of cumin or smoked paprika stirred in at the end rounds the flavor out. Drizzle with olive oil and scatter a few whole chickpeas on top before serving.
This hummus works as a dip, a spread, or a base layer under the shakshuka eggs if you want to be creative. For a broader picture of what works alongside egg-based dishes, see our egg dish side pairings post.
12. Eggplant Caviar Dip
Eggplant caviar is roasted eggplant blended down with olive oil, garlic, and lemon juice into a smoky, velvety dip. It shares the same North African and Middle Eastern flavor profile as shakshuka, so the two sit together naturally on the same table.
Char whole eggplants directly over a gas flame or under the broiler until the skin is completely blackened and the flesh collapses - about 15-20 minutes. The charred skin is what gives the dip its distinctive smoky flavor.
Scoop out the flesh, drain off any excess liquid, then blend with olive oil, garlic, and lemon.
There are a few easy ways to take the dip further:
- Add heat: Stir in chopped fresh chili or a pinch of red pepper flakes before blending.
- Add herbs: Fresh parsley or basil folded in at the end brightens the smoky base.
- Swap the acid: Balsamic vinegar in place of lemon juice gives a richer, slightly sweeter finish.
- Top it up: Crumbled feta or a handful of pomegranate seeds scattered over the top adds color and contrast.
If you are building a full shakshuka spread and only have time for one dip, make eggplant caviar. It shares the most flavor DNA with the dish itself and takes nothing more than an oven or open flame to prepare.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
