Shakshuka is a vibrant, savory dish of poached eggs gently simmered in a rich, spiced tomato and bell pepper sauce. With roots in North Africa and the Middle East, this one-pan meal has become a global favorite for its simplicity, bold flavors, and versatility. Served with warm, crusty bread or pita, shakshuka is perfect for breakfast, brunch, or even a light dinner.
Why You’ll Love This Recipe
- Bold, comforting flavors from cumin, paprika, and garlic
- One-skillet preparation makes for easy cooking and clean-up
- Naturally vegetarian and gluten-free
- Customizable with toppings like feta or avocado
- Ideal for any meal of the day—breakfast, lunch, or dinner
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Olive oil
- Onion, diced
- Red bell pepper, diced
- Garlic, minced
- Ground cumin
- Smoked paprika
- Cayenne pepper (optional, for heat)
- Crushed tomatoes (canned or fresh)
- Salt and black pepper
- Eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: crumbled feta cheese for topping
Directions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5–7 minutes, until softened.
- Stir in the minced garlic, cumin, paprika, and cayenne (if using). Cook for about 1 minute, just until fragrant.
- Pour in the crushed tomatoes. Season with salt and pepper to taste. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Use a spoon to make small wells in the sauce, then carefully crack an egg into each well.
- Cover the skillet and cook for 5–8 minutes, until the egg whites are set but yolks remain runny (or to your preferred doneness).
- Remove from heat and garnish with chopped parsley or cilantro, and feta cheese if desired.
- Serve immediately with warm, crusty bread or pita for dipping.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: Approximately 220 kcal
Variations
- Green Shakshuka: Replace tomatoes with sautéed spinach, kale, or zucchini for a green twist
- Cheesy Shakshuka: Top with shredded mozzarella or goat cheese before covering to melt
- Meaty Version: Add cooked chorizo or ground lamb to the tomato base
- Spicy Shakshuka: Increase cayenne or add chopped chili peppers
- Herbed: Mix in fresh basil, dill, or mint for added brightness
Storage/Reheating
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
- Reheat gently in a covered skillet over low heat until warmed through.
- Avoid microwaving, as it can overcook the eggs.
FAQs
What does shakshuka mean?
“Shakshuka” is a Maghrebi Arabic word meaning “a mixture,” referring to the combination of vegetables and spices in the dish.
Can I use fresh tomatoes instead of canned?
Yes, use about 6–8 chopped ripe tomatoes. Simmer a bit longer to achieve the right sauce consistency.
Can I make shakshuka vegan?
Absolutely. Simply omit the eggs and consider adding chickpeas or tofu for protein.
What bread pairs best with shakshuka?
Crusty sourdough, pita, or baguette slices are ideal for scooping up the sauce and eggs.
Can I bake the eggs instead of cooking them on the stove?
Yes. After adding the eggs, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 7–10 minutes.
Is shakshuka spicy?
It can be mildly spicy depending on how much cayenne or chili you add. Adjust to your taste.
Can I make this ahead of time?
You can make the tomato sauce in advance. Reheat it and add the eggs just before serving.
What’s the best skillet to use?
A cast iron or non-stick skillet works well for even heat distribution and easy cleanup.
Is shakshuka healthy?
Yes, it’s high in protein and rich in vitamins from the vegetables and spices, especially when served with whole grain bread.
Can I freeze shakshuka?
The tomato base can be frozen, but it’s best to add and cook the eggs fresh for optimal texture.
Conclusion
Shakshuka is a hearty, wholesome dish that brings warmth and depth of flavor to the table with minimal effort. Whether you enjoy it for breakfast or a light evening meal, this one-pan recipe is as nourishing as it is delicious. With endless variations and minimal cleanup, it’s a go-to dish that you’ll turn to again and again for comfort and flavor.
Print
Shakshuka
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Shakshuka is a vibrant, one-pan Middle Eastern dish featuring poached eggs in a spiced tomato and bell pepper sauce. Warm, comforting, and packed with flavor, it’s perfect for breakfast, brunch, or dinner. Best enjoyed with crusty bread or pita to scoop up every last bite!
Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional)
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1 (28 oz) can crushed tomatoes
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Salt and black pepper, to taste
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5-6 large eggs
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Fresh parsley or cilantro, chopped (for garnish)
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Optional: feta cheese, for topping
Instructions
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Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 5–7 minutes until softened.
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Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute until aromatic.
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Add crushed tomatoes and season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
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Use a spoon to create small wells in the sauce and crack an egg into each one.
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Cover and cook for 5–8 minutes until the egg whites are set but the yolks remain runny.
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Garnish with chopped parsley or cilantro, and crumble feta over the top if desired.
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Serve immediately with crusty bread or warm pita.
Notes
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For extra richness, add a handful of spinach or kale before adding the eggs.
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Adjust cayenne to your spice preference.
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Use fresh tomatoes in place of canned for a more rustic version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Breakfast
- Method: Skillet, Simmering
- Cuisine: Middle Eastern, Mediterranean
