Shakshuka is one of the first recipes I ever shared on my site and has been one of the most popular for years. A simple dish with tomato and eggs, it’s a savory, one-skillet, vegetarian, and gluten-free dish that’s ready to eat in just over 30 minutes and works for breakfast, brunch, lunch, dinner, or “brinner.”
Looking for more easy egg recipes? Try my salmon benedict and matzo brei, too!
What is Shakshuka?
If you’ve never tried shakshuka, I’m thrilled to introduce the concept and a bit of its history to you! Originally a North African dish, it features soft-cooked eggs or poached eggs nestled in a spicy tomato sauce, similar to Italian eggs in purgatory, but with peppers and a slightly spicier taste. Today, this tomato and eggs recipe has grown in popularity and is common throughout the Middle East, and is especially beloved in Israel.
During my visit to the old port city of Jaffa, I stopped by the iconic Dr. Shakshuka, where I ordered their famous version with mushrooms, served bubbling in a skillet with fluffy bread to soak up the sauce. The flavors were unforgettable, inspiring me to create my own shakshuka recipe that was simple, satisfying, and easy to customize with ingredients like green chilies, smoked paprika, or even a spinach-tomato base.
With a five-star rating and hundreds of reviews, it encompasses everything I love about the traditional dish – and it’s easy to make at home!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Oil – I like to use olive oil to sauté the veggies, but any oil you have on hand, such as avocado oil, will work. You could even use butter, if desired, although I far prefer the flavor of olive oil here.
- Veggies – White or yellow onion and garlic form the base of the sauce, adding a sweet, pungent taste. Then, I add bell peppers, ripe diced tomatoes, and tomato puree to create a savory, thick sauce. You can also use a 28-ounce can of canned tomatoes, but I prefer the flavor of fresh tomatoes.
- Seasonings – Mild chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper infuse the sauce with the warm, savory flavors shakshuka is known for having. Then, I add sugar to balance some of the acidity of the tomatoes – but that part is completely optional, if you’re watching your sugar intake.
- Eggs – The star of the show! I use six large eggs for this recipe, which is plenty to feed my whole family.
How to Make Shakshuka
- Sauté. Heat oil in a large skillet or sauté pan over medium heat. Sauté the onion until it begins to soften. Then, add the garlic cloves, and sauté until the mixture is fragrant. This only takes about a minute! Next, add the diced bell pepper, and continue to sauté to soften.
- Simmer. Next, stir in the tomatoes and tomato paste, and add the spices and sugar. Stir to combine, and simmer until the mixture begins to reduce. At this point, I like to give it a quick taste test and adjust as needed.
- Add the eggs. Crack the eggs directly over the tomato mixture, spacing them out evenly over the sauce, trying not to let the whites touch. I usually place five eggs around the center of the pan and one in the middle.
- Cook. Cover the pan with a lid and simmer until the eggs cook, the whites set, and the sauce reduces further. Note that the exact cooking times will vary depending on how you like your eggs. Make sure the sauce doesn’t reduce too much, or it will burn!
Tori’s Tips for an Authentic Shakshuka Recipe
- Adjust the flavor. Add more sugar for a sweeter sauce or more cayenne or harissa paste for a spicier Middle Eastern egg dish. Start slowly and be careful with the cayenne and harissa. They are extremely spicy!
- Cook the dish of eggs to your liking. Some people prefer their shakshuka with more runny yolks. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top. Then, cover the pan and cook the eggs to taste, making sure the egg whites are set before serving. Otherwise, crack the eggs and cook them to your desired doneness.
- Use a large skillet with a lid. It’s crucial to cover the dish to cook the eggs evenly without burning the sauce.
Topping Ideas and Serving Suggestions
I like to serve my shakshuka topped with fresh herbs such as parsley or cilantro. I often spoon a bit of the sauce on top of the eggs as I eat. Sometimes I add a sprinkle of feta cheese for a salty taste, as well as a side of sourdough pita bread for dipping.
To switch things up, I sometimes add extra ingredients like jalapeños, green chilies, parsley, red pepper flakes, smoked paprika, or extra veggies to the sauce. I’ve even tested a spinach and tomato base that turned out great! Use your imagination and incorporate any items you have on hand. This tomato and eggs dish is always a crowd pleaser!
Video by Entice Films
Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, peeled and diced
- 1 clove garlic, minced
- 1 red bell pepper, seeded and chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
- Pinch of sugar (optional, to taste - omit for low carb)
- kosher salt and pepper, to taste
- 6 large eggs
- 1/2 tablespoon fresh chopped parsley or cilantro (optional, for garnish)
Instructions
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
- Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
- Cover the pan with a lid. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.Some people prefer their shakshuka with more runny yolks. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste, making sure the egg whites are set before serving. Garnish with the chopped parsley or cilantro, if desired. A sprinkle of feta cheese on top is also nice!
NOTES
Nutrition
tried this recipe?
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FAQs
As written, this recipe has a medium spice level. Personally, I don’t consider it overly spicy. However, it can easily be adjusted to suit your preferences. If you’re considering adding more heat, start with just a little bit of chili powder or a touch of cayenne, and add more as you cook, tasting as you go.
How do I prevent runny egg whites?
Some people cook shakshuka uncovered, but I find that using a lid is the easiest way to ensure the whites cook and set properly. If they’re a little runny, continue to simmer until they set.
I don’t recommend making this recipe ahead of time, because the eggs don’t reheat well. However, you can prepare the tomato sauce and store it in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Then, to serve, thaw, reheat it in a skillet on the stove, and proceed with the recipe as usual.
More Egg-Based Breakfast Recipes
Hi Tori ! Thank you for sharing this Shakshuka recipe. Can I use vegetable oil and ginger in this recipe ? Thank you and waiting for your reply 🙂
Where is the “spicy lamb sausage”? That’s the best part of Dr. Shashuka’s shashuka.
Hi Vimala– Dr. Shakshuka offers shakshuka both with sausage and without. I prefer the vegetarian version. However you can certainly simmer some lamb sausage here, cooking it directly in the sauce if you desire!
I’ve been making this recipe now for about 3 years since I found it here on your site. My husband and I LOVE it! Called hubby and asked him shakshuka or shrimp for tonight. Shakshuka! Lol. Making it again tonight. Thank you for sharing this awesome recipe 🙂
Made this last night, my husband and I both had double helpings! SO yummy and SO easy! Thanks for sharing!
I’m vegan and I saw this recipe on a YouTubers channel but she had it at a restaurant so there was no recipe to follow, so I found your website looking for a recipe! Do you think I could replace the eggs with hummus?
Elisa, I wouldn’t recommend replacing the eggs with hummus, unless you simply want to serve hummus alongside the shakshuka. In my part of the world, hummus refers to a paste/dip made with chickpeas, and adding it to this sauce mixture would just create a mess. If you’re talking about chickpeas/garbanzo beans unprocessed, then you could certainly throw some of the whole cooked beans in there for some added protein/fiber.
I thought I might try this for my daughter and her family but for my son and one granddaughter I figure I’ll fry some slices of tofu and add them (with some sauce in a separate pan of course) or maybe a thick slice of eggplant.
There are other recipes that include chickpeas in them. I saw that people add them whole.
I am medical vegan as I have genetic cholesterol issues that are not treated by medication, diet is the only way to deal. I kept kosher for over 30 years, before this last issue. This recipe, without the eggs, makes a wonderful filling meal by itself. I have added cooked lentils and chickpeas, a half cup each, where you would add the eggs and cooked it the required amount of time. Insanely delicious. Thank you for this recipe.
What a great idea, for another version! I husband wouldn’t be crazy about it but I would love it!
Great Idea Dee!! My husband and I are omnivorous, but sometimes do a vegan meal. I’ll try subbing beans for eggs in Shakshuka soon!!
I tried this. It is very delicious and tasty to have Shakshuka. Thanks a lot for sharing this recipe. My husband really praised me after making this.
How does this do as leftovers? It’s only me that eats eggs so I would want it for breakfast for a couple of days.
Leftovers are good as long as you cook the eggs fully through (don’t cook them “runny”). If they’re hard cooked it should last for a couple of days in the refrigerator.
Here is what I do for having leftovers. I make the full sauce recipe, the first meal I only add enough eggs for that meal, then the next day heat the sauce and add more eggs. That way the eggs are freshly cooked and yummy!
I discovered a very similar recipe years ago in a Tex-Mex cookbook. Since then, it’s popped up in a number of cuisines. Since there’s only one of me these days and most of the cooking time is reducing the tomato ‘sauce’, I cook enough to last me three or four meals, reheating from fridge or freezer to cook an egg or two for another meal – but I like my eggs runny. Sometimes I skip the eggs and steam a piece of fish in it. I like hot and spicy so I use a chilli or two, plus way more garlic.
Being a batchlor I always look for fast but healty dishes.. shakshuka seems to hit my top list..
Thanks.
I GREW UP ON THE SAME DISH, BUT IT WAS CALLED AVA-FAGOT THE SPELLING MAY NOT BE PERFECT
5 years later. Tried it. And loved it!
I’m not a big fan of runny eggs or any eggs that are not scrambled. But I am trying new things and ready to expand my pallette. I was alos wondering if I could add mozzarella to the dish? Has anyone tried it?
I prefer a soft goat cheese with this dish, as it brings a little more to the table than mozzarella.
Katrina, I don’t like runny eggs either, so what I do to ensure the eggs are fully cooked is to make the sauce fairly juicy, then cover the pan, and lower the heat to a bare simmer. For the cheese, I wait until I can see the eggs are cooked, then melt the cheese on top. You can run it under the broiler to brown the cheese if you prefer.
Just came back from visit to cousin in Kibbutz Gesher, Israel, wherein he cooked for me his shakshuka, HEAVEN!!!!!!!!
Hi Tori, I have enjoyed your recipes for a long time and have been happy with all. This one did not work for me… sorry!
Great recipe! I have been making an Italian spiced version for years so this was a nice change. I serve it over spaghetti squash to get in an extra serving of veggies. Your blog is great! Found you through Pinterest.
I bet I could make the sauce the night before and re heat and add eggs in the morning….sounds wonderful, can’t wait to try it.
I really disliked this recipe. The sauce was very bland and the eggs were hard boiled even though I cooked it half of the recommended time. Bummer.
made this for my parents! really delicious..
Substituted goat cheese sometimes for eggs. Great recipe. Thank you.
Loved it, used cherokee purple, green zebra and rutger tomatoes straight from the garden. Very strong flavours. will be cooking this again!