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
I am a egg lover and this dish reminds me much of the Mexican breakfast dish called Huevos Rancheros. This site requests a side salad but I added skirt steak and corn tortillas and it made the perfect meal!!!
I’m glad to have found your site. You have many exciting recipes I’m excited to try. My son recently returned from a Birth Right trip to Israel. He had shakshuka for the first time. I have never had it. I’ll give your recipe a try this weekend.
It was great!!! I just made only i added liced lamb, instead of cous cous, i used creamy grits, and it came out wonderfully!!! Im gonna make the more often!!!
Thank you for sharing this dish and your recipe. As a bachelor I need simple meal ideas, and this fits the bill perfectly. Don’t let it’s simplicity mislead you, as this dish packs some great complex flavor profiles!
My edits to the recipe were to add a tablespoon of cyane pepper instead of chili powder, and a crumble of feta at the end.
Shakshuka has been my go to meal for years now!! I like to add some cheese to it for flavor though, really adds something scpecial. I usually use Gouda or mozzarella. You should try it!
I did not care for this dish, neither did my family. Too tomatoe and cumin. Just not for us.
You can add minced meat!
Thanks for the recipe, I had this in a restaurant and was so amazed at how simple and tasty it was.
I had to make it at home, and used your recipe. I make it with one egg in a 6 inch skillet for a low calorie, healthy meal for my lunch- when I’m home. I too like spicy and my eggs non-runny!
I changed it to use old tomatoes . It worked out great even though I didn’t follow the recipe to letter and skipped sugar. I made very spicy . Thank you
My wife just made this for me – delicious! With a little feta, pepper and parsley, it reminded me of some of the best hotter italian meals I’ve had, but lighter. I’m in a state of bliss right now. True soul food.
We substituted chili powder for paprika and it still tasted great!
We have been cooking it in our family for over 4 decades without knowing that its called “Shakshuka”.
We just coined a impressive sounding name to this dish to entice our guests. We called it “Italian Eggs” :). It became quite popular in our friends and family circles with this name.
I made this for the 1st time. Thanks for the recipe, it was really tasty. 🙂
This was delicious! I added some crushed chipotle and skipped the cayenne and the sugar. It was lovely, with the perfect level of spice and a nice smokiness. This will be my new lazy dinner option! Thank you!
Hi Tori,
I discovered Shakshuka only yesterday, and wonder how I could live without it before !!!
It will definitely become one of my favourite’s, thanks for sharing.
Made this dish this morning! Delicious! My significant other doesn’t like sweet things very much, so I’m always on a search for interesting new savory breakfast options! Mmm this definitely fit the bill. Came together fast and easy, and is super tasty with buttermilk biscuits.
Tori I am a Jew by birth who only started exploring our culture around 12 years ago. I absolutely love your recipes and insights please do keep giving them! Mazel Tov and Toda xx
Thanks Claire!
Meet us for breakfast this morning. Both my husband and I loved it. Really enjoy your blog. Thanks for all the hard work you put into it.
@Emerald
October 12, 2015 at 7:15 pm
It is not dairy-free. Egg is dairy.
Eggs come from birds and not from cows, sheep or goats etc.
In a similar way, people talk of making shepherd’s pie with beef when it should be made with lamb.
Shepherds keep sheep and not cows.
When made with meat it’s correctly termed cottage pie and goes back to when peasants in England used to make it in their cottages.
Great recipe, thanks.
Love the “communal” restaurant in Yafo, and was just there last week! They are now doing ad-ins such as eggplant and mushrooms as an option. I recommend. B’tayavon.
Michael R.: Although what you said makes logical sense, the Jewish laws of Kashrut say that eggs are “pareve”–that is neither meat nor dairy.
It was yummy.
I am allergic to bell peppers, but for some reason, can eat chili peppers with no problem (thank goodness!). For those who like spicy (as I suspect the original North African Shakshukas are), substitute anaheims & jalapenos, or poblanos. They have wonderful flavor and varying heat. (See smittenkitchen’s adaptation of saveur’s recipe for shakshuka.)
My niece just explained to me why she can’t eat bell peppers but can eat hot peppers. It seems the allergen enzyme decreases with the heat level of the pepper. She can’t eat anything less than a poblano but those are iffy and since she’s almost died from getting a whiff of paprika dust she is pretty careful.
My daughter detests bell peppers so I will try this with the poblanos as you suggest.
Shakshuka is my one of the favorite dish. I am trying to make by myself but can’t. This time I success due to following your easy recipe. Thanks for sharing wonderful dish recipe. 🙂