Why You’ll Love This Recipe

I love Shakshuka because I can turn a handful of everyday ingredients into a satisfying one-pan meal. The tomatoes create a rich base, bell peppers add natural sweetness, and cumin and paprika give the sauce plenty of warmth and depth.

I also like how flexible this dish is. I can make it mild or spicy, add feta or greens, and adjust the number of eggs depending on how many portions I need. With bread on the side, I have a complete meal with very little cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 can (28 ounces) crushed or diced tomatoes
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
6 large eggs
1/3 cup crumbled feta cheese, optional
2 tablespoons chopped fresh parsley or cilantro
Crusty bread or pita, for serving

Directions

I heat the olive oil in a large skillet over medium heat.
I add the diced onion and bell pepper and cook them for about 5–7 minutes, stirring occasionally, until they become soft.
I add the minced garlic, cumin, paprika, coriander, and red pepper flakes. I cook everything for about 30 seconds, just until the garlic and spices become fragrant.
I stir in the tomato paste and cook it for about 1 minute.
I pour in the tomatoes and season the sauce with salt and black pepper.
I reduce the heat and let the tomato mixture simmer uncovered for about 10–15 minutes. I stir occasionally and wait until the sauce has thickened enough to hold small wells for the eggs.
I taste the sauce and adjust the salt, pepper, or red pepper flakes as needed.
I use the back of a spoon to create six small wells in the tomato sauce.
I carefully crack one egg into each well. I try to keep the yolks intact as I add them.
I cover the skillet and cook over low to medium-low heat for about 5–8 minutes. I cook until the egg whites are set while keeping the yolks as soft as I prefer.
I remove the skillet from the heat and sprinkle feta over the top if I’m using it.
I finish my Shakshuka with chopped parsley or cilantro and serve it warm with crusty bread or pita.

Servings and Timing

I get approximately 3–4 servings from this recipe.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: About 40 minutes
Servings: 3–4

Variations

Spicy Shakshuka

When I want more heat, I increase the red pepper flakes or add finely chopped fresh chile. I can also add a spoonful of harissa to the tomato sauce for extra chile flavor.

Shakshuka With Feta

I scatter plenty of crumbled feta over the sauce and eggs just before serving. I love how its salty, tangy flavor contrasts with the slightly sweet tomato sauce.

Green Shakshuka

For a completely different version, I replace the tomato base with sautéed spinach, kale, herbs, and other green vegetables. I still create wells and gently cook the eggs directly in the vegetables.

Shakshuka With Chickpeas

I stir a drained can of chickpeas into the tomato sauce before adding the eggs. I like this variation when I want a heartier meal with additional texture.

Shakshuka With Sausage

I brown sliced or crumbled sausage before cooking the vegetables, then incorporate it into the tomato sauce. I make sure the sausage is completely cooked before serving.

Storage/Reheating

I think Shakshuka is best when the eggs are freshly cooked, especially when I want soft yolks. However, I can refrigerate leftovers in an airtight container for up to 3 days.

For meal prep, I prefer making only the tomato sauce ahead. I refrigerate the sauce for up to 3–4 days, then reheat it in a skillet and add fresh eggs when I’m ready to eat.

When reheating leftover Shakshuka with eggs already included, I warm it gently in a covered skillet over low heat until heated through. I can also microwave individual portions, although the yolks may become firmer.

I can freeze the tomato sauce without the eggs for up to 2–3 months. I thaw and reheat it before adding fresh eggs.

FAQs

What is Shakshuka?

Shakshuka is a dish of eggs cooked in a seasoned sauce, most commonly made with tomatoes, peppers, onions, and spices. I serve it directly from the skillet, usually with bread for dipping and scooping.

How do I know when the eggs in Shakshuka are done?

I look for whites that are completely set while the yolks still have the consistency I prefer. Covering my skillet helps the tops of the eggs cook without requiring me to flip them.

Can I make Shakshuka ahead of time?

Yes. I prefer preparing the tomato sauce ahead and adding the eggs shortly before serving. This gives me freshly cooked eggs while still saving most of the preparation time.

What should I serve with Shakshuka?

I usually serve Shakshuka with crusty bread, pita, or flatbread because they’re perfect for scooping up the tomato sauce and egg yolks. I can also add a simple salad or roasted potatoes when I want a larger meal.

Can I make Shakshuka without bell peppers?

Yes. I can simply leave the bell pepper out and use a little extra onion or tomato instead. I can also replace it with zucchini or another vegetable that works well in a tomato-based sauce.

Conclusion

Shakshuka is one of my favorite ways to turn eggs and tomatoes into a flavorful one-pan meal. I love the contrast between the rich, warmly spiced tomato sauce and tender eggs, especially when I have fresh bread available for dipping.

Shakshuka

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Shakshuka features gently poached eggs in a rich tomato and bell pepper sauce seasoned with garlic, cumin, paprika, coriander, and chile. Serve it warm from the skillet with crusty bread or pita for an easy breakfast, brunch, lunch, or dinner.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 3–4 servings
Category: Breakfast
Method: Stovetop
Cuisine: North African and Middle Eastern
Diet: Vegetarian

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
Add the minced garlic, cumin, paprika, coriander, and red pepper flakes. Cook for about 30 seconds, until fragrant.
Stir in the tomato paste and cook for about 1 minute.
Add the tomatoes and season with salt and black pepper.
Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened enough to hold wells for the eggs.
Taste the sauce and adjust the salt, black pepper, or red pepper flakes as needed.
Use the back of a spoon to create six small wells in the tomato sauce.
Carefully crack one egg into each well, keeping the yolks intact.
Cover the skillet and cook over low to medium-low heat for 5–8 minutes, or until the egg whites are set and the yolks are cooked to the desired consistency.
Remove from the heat and sprinkle with crumbled feta if using.
Garnish with chopped parsley or cilantro and serve warm with crusty bread or pita.

Notes

For spicier shakshuka, increase the red pepper flakes or add fresh chile or harissa to the tomato sauce.
For a heartier vegetarian variation, stir drained chickpeas into the tomato sauce before adding the eggs.
For green shakshuka, replace the tomato base with sautéed spinach, kale, herbs, and other green vegetables.
Cooked sausage can be added for a meat variation; make sure it is fully cooked before serving.
The bell pepper can be omitted or replaced with zucchini or additional onion and tomato.
For meal prep, prepare the tomato sauce ahead and refrigerate it for up to 3–4 days, then reheat and add fresh eggs before serving.
Leftover shakshuka with cooked eggs can be refrigerated in an airtight container for up to 3 days.
Reheat leftovers gently in a covered skillet over low heat or microwave individual portions, noting that the egg yolks may become firmer.
The tomato sauce without eggs can be frozen for up to 2–3 months. Thaw and reheat before adding fresh eggs.

Nutrition

Serving Size: 1/4 recipe
Calories: 250 kcal
Sugar: 9 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 285 mg