Shakshuka is as simple as it is satisfying. Made with pantry staples like tomatoes, onions, and eggs, it’s quick to prepare yet full of flavor. The runny yolks combined with the aromatic sauce create a dish that’s both wholesome and indulgent. It’s naturally vegetarian, customizable, and ideal for scooping up with crusty bread or pita.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion, finely chopped
Bell pepper, diced (any color)
Garlic cloves, minced
Crushed or diced tomatoes (canned or fresh)
Tomato paste
Eggs
Ground cumin
Paprika
Chili flakes or cayenne pepper (optional for heat)
Salt
Black pepper
Fresh parsley or cilantro, chopped (for garnish)
Directions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper. Sauté for 5–7 minutes until softened.
Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
Add tomato paste and cook for another minute.
Pour in crushed or diced tomatoes. Stir, season with salt and pepper, and let simmer for 10–15 minutes until thickened.
Use a spoon to make small wells in the sauce and gently crack eggs into each well.
Cover the skillet and cook for 5–8 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
Remove from heat and garnish with fresh parsley or cilantro.
Serve hot with warm bread or pita.
Servings and timing
This recipe serves 3–4 people. Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Cheesy Shakshuka: Add crumbled feta or goat cheese just before serving.
Green Shakshuka: Replace tomatoes with a mixture of spinach, kale, and zucchini.
Spicy Version: Add fresh jalapeños or harissa paste for more heat.
Eggplant Shakshuka: Include sautéed eggplant for extra depth and texture.
Smoky Flavor: Use smoked paprika and roasted red peppers for a smoky twist.
Storage/Reheating
Shakshuka is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat until hot. If possible, avoid overcooking the eggs during reheating. For leftovers, you can also crack fresh eggs into the reheated sauce and cook them just before serving.
FAQs
What does shakshuka mean?
Shakshuka means “a mixture” in Arabic, referring to the mix of tomatoes, peppers, and spices that form the base of the dish.
Can I use fresh tomatoes instead of canned?
Yes, ripe fresh tomatoes work well—just cook them longer to reduce excess moisture and enhance the flavor.
Is shakshuka spicy?
It can be! The base recipe is mildly spiced, but you can adjust the heat level by adding or omitting chili flakes or hot peppers.
Can I make shakshuka vegan?
Absolutely. Just omit the eggs and enjoy the tomato sauce as a stew or serve it with plant-based egg substitutes.
What type of pan should I use?
A wide, shallow skillet or cast iron pan works best to give the eggs enough space and even cooking.
Do I need to cover the pan when cooking the eggs?
Yes, covering helps steam the eggs and cook the whites through while keeping the yolks runny.
Can I prepare the sauce in advance?
Yes, you can make the sauce a day ahead and reheat it before adding and cooking the eggs.
What’s the best bread to serve with shakshuka?
Crusty sourdough, pita, challah, or any bread that can soak up the sauce pairs beautifully with shakshuka.
Can I freeze shakshuka?
The sauce freezes well, but it’s best to add fresh eggs after reheating rather than freezing cooked eggs.
How do I keep the egg yolks from overcooking?
Watch closely as they cook and remove the pan from heat as soon as the whites are set but yolks are still jiggly.
Conclusion
Shakshuka is a bold, flavorful dish that’s as nourishing as it is comforting. With its rich tomato base, warm spices, and perfectly poached eggs, it brings warmth and character to any meal. Whether you’re cooking for yourself or entertaining guests, shakshuka offers a simple yet satisfying way to enjoy a global classic.
Shakshuka is a one-skillet dish of poached eggs in a spiced tomato and bell pepper sauce. Originating in North Africa and beloved throughout the Middle East, it’s a flavorful, comforting meal ideal for breakfast, brunch, or dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 bell pepper, diced (any color)
3 garlic cloves, minced
1 can (14 oz) crushed or diced tomatoes
1 tablespoon tomato paste
4–6 large eggs
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon chili flakes or cayenne pepper (optional)
Salt, to taste
Black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper. Sauté for 5–7 minutes until softened.
Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
Add tomato paste and stir for another minute.
Pour in the crushed or diced tomatoes. Stir, season with salt and pepper, and let simmer for 10–15 minutes until thickened.
Use a spoon to create small wells in the sauce and gently crack an egg into each well.
Cover the skillet and cook for 5–8 minutes, or until egg whites are set and yolks are still runny (or to desired doneness).
Remove from heat and garnish with fresh parsley or cilantro.
Serve hot with crusty bread or warm pita.
Notes
Use smoked paprika for a deeper, smoky flavor.The sauce can be prepared ahead and reheated when ready to add eggs.Cook eggs gently to keep yolks runny—watch closely during the final minutes.Great with feta or goat cheese added just before serving.Perfect for dipping with sourdough, pita, or challah.
