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
Very delicious, thank you! My grand-mother used to make this for breakfast or lunch, I never knew its name; she called them “eggs with tomatoes” One thing I did different, though, is that I followed an Indian cooking technique when incorporating the spices; I added the spices “before” the tomatoes and sautéed them for a few seconds (until they released their aroma), this step helps to enhance the flavors and get rid of any bitterness or raw spice flavor…
Any comment on the spices you used for the Indian technique? I don’t know much about Indian cooking but I’ve been meaning to get into it.
@ Mario, I just made it using the Balti spice blend from Penzey’s (penzeys.com) and it was fantastic! I just substituted the Chili powder for the Balti and sautéed the spices with the onion pepper mix before adding the liquid. Good luck!
I v heard abt this dish for the first time by this name……….nothing to boast as it can be just coincidence…….but I m preparing this dish since time when my kids were in primary school and now they r grown up adults……thanks for the artlcle as now I v got a name for the dish……..which is a must……
This was a nice change to typical bacon and eggs I eat for breakfast. My daughter even ate some as well. I did have to put it in the oven to set the eggs for about 7 minutes at 350F.
Amazing! It looks good in the photo, but tastes better. I’m tired of scrambled eggs and bacon, this is definitely worth the effort ????
Marvellous, – a great working recipe that let me work with what I had at home (no cumin, coriander instead of parsley) and still turned out well.
Thank you for posting.
Tori’s recipe is my go-to Shakshuka recipe, it’s a great recipe and I love her stories about eating Shakshuka in Israel. One shortcut I do if I’m short on time or don’t have green peppers, is to use 1 part salsa and 1 part crushed tomatoes. I just “toast” the spices in the oil before asking the liquid ingredients. A Mexican variation I’ve made is to use a bit of mole’ too.
I made this recipe for the first time on my birthday. It was great! To add some extra flavor, I used fire-roasted diced tomatoes and enjoyed the flavor profile that resulted.
I also used some roasted chickpeas and the fried olives and garlic mixture recipe from The Joy of Kosher to top the shakshuka after cooking and would recommend their addition highly.
I will look forward to making more of your dishes.
Turns out I’ve been making a version of shakshuka for years and had no idea- my version is almost exactly the same, but I also usually dice one potato pretty small and add green onion! I didn’t know this was an actual dish, but it’s one of my favourite winter dinners.
Thank you for posting! If I ever travel to Israel, I’ll try to make it to Dr. Shakshuka’s!
Just had this as our delicious dinner. Will defintiely make again. Did not make it to Mr Shakshuka when we were in Tel Aviv a few years ago.
Thanks Tori, I loved your recipe, made a few changes for fun the second time. Added a teaspoon of Garam Masala and a 410 ml can of drained 4 bean mix, some frozen spinach and sliced salami.
Thank you , this dish has become one of my staples.
Kale and a can of drained chickpeas is amazing in this dish. Save the aquafaba (the cooked bean water) and look up recipes for its use.
Love your recipes, my go-to place for israeli recipes to make my Israeli husband happy :). Thank you!
Try Some goat cream cheese on the top as you add the eggs ???
All good except for missing one ingredient (or maybe two). Round thin slices of eggplant and zucchini both lightly sauteed
I’ve been making this about 20 yrs. Great and so easy. My favorite cheat is to buy diced tomatoes that are already spiced…Mexican spices for breakfast and maybe some tortilla chips as a garnish…or Italian spices for dinner. Also I like to hollow out small in the sauce and place the eggs in the wells and cover with 2inch thin squares of pepper jack or even jalapeno pepper jack. 🙂
Damn I wish I read that cheese idea before I made mine! Oh well, have to remember for next time! 🙂
Thanks for this delicious recipe. We only used one can of diced tomatoes so we could have omitted the sugar. The natural sweetness of tomatoes is enhanced by the reduction.
Shakshuka on the table and Leonard Cohen on Spotify make for a lovely morning.
Lovely story, tasty recipe! Thanks a lot, Tory! I think I might try it tonight, maybe with some zucchini for extra veggies for my kids. I am sure they’ll love it. My daughter is diabetic, so it’s a great option for low carbs (near zero!) for her.
This was really tasty. I made some tweaks for my taste (such as blending the sauce so there are no chunks!). I also only threw two eggs in because I wasn’t sure how this would keep, but now there is a bunch of sauce eftover for next time!
I’m still learning from you, but I’m trying to reach my goals.
I definitely love reading all that is posted on your website.Keep the information coming.
I enjoyed it!
Trying to cut down on carbs and found this looking for a good breakfast egg recipe. Wow! Love the richness of the tomato and the warmth of the spices. My small eggs cooked in about 5 mins so whipped them off the heat while they still had a slightly runny yolk. Will definitely make again and explore your site…..
Delicious! I added mushrooms and spinach and cilantro great healty breakfast. The key to making it great is make sure after you fry the vegetebales and add the tomato paste then add the eggs cover the pan and let it cook for 10-15 minutes until the eggs rise. The steam adds moisture and the eggs become fluffy and delicious?