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
Israeli girl here… As a long-time maker and appreciater of good shakshuka I have to say, Tori, your recipe is great! I just made this for dinner using the ingredients you listed plus, inspired by your description of other shakshukas, I added mushrooms and roasted corn, and garnished with fresh parsley and cilantro (and a sprinkle of za’atar). The result was both beautiful and delicious! Thank you!
I absolutely love this recipe, it’s my ‘go to’ easy dinner. We have it with Cous Cous just to make it a bit more filling! Nom nom! Thank you ?
I love shakshuka. I normally cook it on Sunday mornings when my grown up kids come to visits me. I like to add Feta cheese on top of the eggs few minutes before removing the skilett from the fire.
Hi there! I really like this recipe. I like my eggs cooked very well done. (Pointing this out because of my question).) Do you think this would freeze ok? (If I liked them runny, I know this would not work). Also, how long do you think it would keep in the fridge? I’m trying to cook stuff ahead for my work week and can’t wait to try this!
Hi Brianna, Tori’s assistant Ashley here! I would not recommend freezing or refrigerating this recipe with the eggs. For best make-ahead results, I would make the base ahead of time and keep it in the refrigerator for no more than two days. Add the eggs just before serving.
Absolutely fantastic recipe! We doubled the garlic, chopped the plum tomatoes, added white wine to the onions and peppers occasionally and substituted goat chevre for the feta. We simply cooked the eggs in the sauce with a lid on the pan on medium heat.
We also cooked a nice cut of beef marinated in moroccan spices, sliced into medallions and served on top. 🙂
Absolutely delicious! Great for a cheap, easy, nutritious, low calorie meal. I’m a student and believe this will definitely become a staple for the rest of my life.
I made your recipe for the second time, almost exactly as you gave it: no cayenne, double the onion and 6 cloves of garlic. I even used the same cast iron pan as pictured. The recipe works perfectly, and it made a very good supper. My wife liked it too.
The chili powder and garlic supplied sufficient heat, so the cayenne was unnecessary.
We’ll make it again. Thanks.
yummy i love it
Yummy!
Just saw an article printed about shakshuka and was intrigued. Then a good friend who is opening a brand new restaurant said she was putting it on her brunch menu. I had to try it! Saw your recipe, made it this very morning and loved it! Just the right amount of heat to it, perfect eggs, relish!!
i made this dish for the first time tonight and couldn’t get enough of it! thanks for sharing
I am trying for the first time.. I have seen this made on my cooking shows and now I’m going for it!! Daughter wants meat.. Lol I didn’t know you could put sausage in it..
Great base recipe and comments. Meats, fowl or sausage variations abound (18 years in ME) but I have found a favorite Moroccan version seasoned with Ras A Hanouf, with or without cooked lentils or chick-peas. Lamb mince is my favorite but have tried chicken, turkey, fish and even shrimp successfully. This is a great meal with whatever leftovers in the fridge too. Now if I can just find a recipe for some good Afghani bread……..
OMG! That looks amazing! I’ve only ever tried the Shakshuka without the eggs, so will definitely be giving this a try for breakfast!
Had a chance to make this the other day for some company. While I’m not a fan of peppers, I added them anyway. Followed recipe exactly and was greeted with effusive praise. Served with a salad and a freshly baked baguette. Would make this recipe again – was a hit.
Thanks for sharing.
This is my favorite Shakshuka recipe on the internet and I send it to everyone regularly. I have made these changes: I use a whole onion (instead of 1/2), two peppers (instead of one), and 3-4 cloves of garlic. Also I cook in a mixture of clarifed butter and olive oil. For add ons, I use jalepeno, mushrooms (cremini or shitaki) and either parmesan cheese or feta. The mushrooms and jalepeno should be cooked together with the peppers. Jalapeño + shitaki + parmesan seems to be a hit!
My hubby and I ate here but had other things to eat. I tried this recipe when I got home[ and realized we stumbled on a famous hot spot!]. Delicious. Since I’m a vegan I substitute slices of silken tofu and the texture is just like the eggs! taste terrific.
My mother, an Italian, made this when I was growing up! I have been on the lookout for such recipe. Thanks for sharing!
I discovered this recipe a couple of years ago when working in healthcare in a group home. My clients all loved it, and I managed to convince my co-workers that it was a great healthy, easy meal to cook for dinner, and that they should try it themselves.
This dish was so tasty! Served it with flatbreaded top with Kalama olives spread and feta cheese. Will surely add to my family’s menu.
Sat Nam
Siri Sevak Kaur