Shakshuka is eggs poached in a spiced tomato-and-pepper sauce with cumin, paprika and chilli — bright, savoury and gently spicy, often eaten at brunch. The dish's tangy tomato, warm spice and rich egg pair best with crisp rosé and light, high-acid reds, whose acidity matches the tomato and fruit tames the spice. A dry rosé is especially versatile, while a chilled light red suits the savoury sauce. The wine should be fresh and fruit-forward; high acidity against the tomato and a little fruit against the spice are the keys.
Our sommelier's picks
Save to PinterestDry rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp rosé matches the tomato's acidity, tames the gentle spice and suits the brunch mood.
Affordable and versatile.
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Lightly chilled Beaujolais's bright fruit flatters the spiced tomato sauce.
Beaujolais-Villages is affordable.
Savoury light red
14–16°C (57–61°F)Cinsault · Lebanon
A light, fragrant Mediterranean red echoes the warm spice and tomato.
Lebanese reds offer character and value.
Off-dry aromatic white
8–11°C (46–52°F)Riesling · Germany
A touch of sweetness tames the chilli while the acidity cuts the rich sauce.
German Riesling is great value.
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Questions about pairing Shakshuka
What wine pairs with shakshuka?
A dry rosé or a light, high-acid red — their acidity matches the tangy tomato sauce while their fruit tames the warm spice.
Is shakshuka a wine brunch dish?
It can be — a crisp rosé or sparkling makes a lovely brunch match for the spiced tomato and egg.
How do I handle the spice?
Choose fruit-forward wines or a touch of sweetness (off-dry Riesling) to soothe the chilli heat.