Name: Classic Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 small yellow onion, finely diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; ¼ tsp chili flakes or cayenne (optional, for heat); 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand); Salt and pepper, to taste; 4–6 large eggs; Fresh parsley or cilantro, for garnish; Optional: warm pita, flatbread, or sourdough for serving

Introduction

Shakshuka is a vibrant and comforting dish of eggs poached in a spicy, savory tomato sauce. Originating from North Africa, it’s perfect for breakfast, brunch, or any meal that calls for bold flavors and a hearty bite.

A black cast iron pan with a thick layer of chunky, bright red tomato sauce on the bottom holds four baked eggs spaced evenly. Each egg has a glossy white layer with a golden-yellow yolk in the center, sprinkled lightly with black pepper and finely chopped green herbs. Fresh green parsley leaves are scattered on top of the eggs and sauce. In the background, there is a white plate with two slices of soft white cheese and a fork. The whole scene sits on a wooden surface with a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp chili flakes or cayenne (optional, for heat)
1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, for garnish
Optional: warm pita, flatbread, or sourdough for serving

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 5–7 minutes until softened. Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for 1 more minute until fragrant.
Step 2: Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat to medium-low and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until it thickens and flavors meld.
Step 3: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well carefully. Cover the pan and cook for 5–7 minutes, until the egg whites are set but yolks remain slightly runny. Cook longer if you prefer firmer yolks.
Step 4: Remove the skillet from the heat. Sprinkle fresh parsley or cilantro over the top and serve immediately with warm pita, flatbread, or sourdough for scooping.

Tips & Variations

For extra depth, add a pinch of smoked paprika or a drizzle of harissa to the tomato sauce.
If you like a creamier texture, stir in a bit of feta cheese just before serving.
Use fresh tomatoes when in season for a brighter flavor, peeling and crushing them yourself.
For a vegetarian variation, add chopped spinach or kale to the sauce before simmering.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs, or remove eggs and reheat the sauce separately before adding eggs back in.

How to Serve

A black cast iron pan contains a dish layered with chunky red tomato sauce that fills the bottom and sides, topped with four cooked eggs with bright yellow yolks and soft white edges, sprinkled with cracked black pepper. Fresh green parsley leaves are scattered across the eggs and sauce for a pop of color. The pan is placed on a light wooden board, and in the background, a white plate holds two slices of white cheese along with a metal fork, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without eggs?

Yes, you can enjoy the spiced tomato and pepper sauce on its own or add other protein like chickpeas for a different twist.

What can I use if I don’t have crushed tomatoes?

If you don’t have crushed tomatoes, whole peeled tomatoes work well. Just crush them by hand or with a spoon before cooking to achieve the right texture.

Classic Shakshuka Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Classic Shakshuka is a vibrant and hearty Middle Eastern dish featuring poached eggs in a rich, spiced tomato and bell pepper sauce. This one-pan meal is perfect for breakfast, brunch, or a light dinner, offering a delightful combination of flavors with cumin, paprika, and a hint of chili heat, garnished with fresh herbs and served with warm bread for scooping.

Author: Toney
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Middle Eastern
Diet: Gluten Free

Ingredients

Scale

Shakshuka Sauce

2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp chili flakes or cayenne (optional, for heat)
1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
Salt and pepper, to taste

Eggs

4–6 large eggs

Garnish and Serving

Fresh parsley or cilantro, for garnish
Optional: warm pita, flatbread, or sourdough for serving

Instructions

Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and diced red bell pepper, sautéing for 5–7 minutes until the vegetables soften. Stir in the minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for another minute until fragrant.
Simmer Tomato Sauce: Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat to medium-low and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until it thickens and the flavors meld together.
Poach the Eggs: Create small wells in the tomato sauce using the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but the yolks remain slightly runny. For firmer yolks, cook longer as desired.
Garnish and Serve: Remove the skillet from heat. Sprinkle fresh parsley or cilantro on top. Serve immediately with warm pita, flatbread, or sourdough to scoop the delicious shakshuka.

Notes

To increase heat, add extra chili flakes or a diced jalapeño with the bell peppers.
For a dairy twist, add crumbled feta cheese on top before serving.
Use fresh tomatoes instead of canned in season for extra freshness.
Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
Serve with crusty bread or pita to soak up the sauce.

Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, cumin, paprika, bell pepper, spicy eggs, brunch recipe