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 fell in Love with this Dish when I was on the Island Ko Phangan in Thailand. The resort I staid at had it on their breakfast buffet. I ate it every day and can’t wait to make it.
Thanks for the recipe!! Yum !
Found myself with alot of tomatoes and eggs searching for a breakfast recipe and this is what I found. For those of you that are reluctant, for your own good, try this recipe. Chances are you might like it. Thank you Tori for posting this recipe and thank you to the people that invented it.
I made a half recipe in a small cast iron skillet just for me, since my wife doesn’t tolerate tomatoes very well. I made it sticking to the recipe and it was wonderful. I used a vented multi-sized cover, so I had to cook it a little longer for the eggs to completely cook, but it was delicious. I used fresh tomatoes, pepper, garlic, and onions from my garden. I opted not to add the optional sugar. This is a great dish and can be added to for variety. This will be a regular dish for me from now on.
Harry, fyi, I made a shakshuka this morning that was chicken stock and potato-based, instead of tomato-based, with many of tori’s ingredients & it was awesome. Unless your wife is nightshade-intolerant, she should enjoy it. Good luck!
Sorry for my english – i saw Dr. Shakshouka a few days ago on a german cookingshow – a starcook tried to copy his Shakshouka only by taste – now i found your receipe – my daughter and i love it – we eat more than we need
I made your Shakshukah for Shabbat dinner this Friday. It was the first time I’ve ever made it and the first time I’ve eaten it in probably 15 years. It was so fabulous! Everyone loved it and I’ll definitely make it again. I added some Ras El Hanout and Sumac for added flavor- delish.
Can this be made in a normal skillet??
Yes! No problem, just make sure you have enough oil in it to keep the onion and garlic from sticking.
I made this and it was really tasty and my family loved it. Thanks for sharing 🙂
Been making Shuka for years as I used to live in Israel and got addicted to it.
Here is a tip – on the second day when its a bit more solid or drier than usual, add it to a proper pitta with israeli houmous – yummmm.
I also lived in Israel for a few years and used to adore this dish cleaning my plate dry. Talking of houmous how I miss scooping it up with an onion and proper olive oil. Yummy
Thank you so much for the recipe and to all the people who wrote in with the variations and histories. I love this dish and can eat it for breakfast, lunch and dinner — especially nice on an evening after a busy day at work. I sometimes make the sauce preparation and freeze it for a couple of meals.
I just watched Flavors of Israel on JLTV, and Dr. Shakshuka used beef merguez sausage in his recipe. I’m looking forward to trying it with your recipe. Thank you for giving us such great info on your site!
I just had lunch with the doctor himself a few days ago, and enjoyed the merguez version there. 🙂 Beteavon!
Recipe to print leaves out the peppers….just sayin’
Emily, I just checked the print version and peppers appear there – not sure why it’s missing for you. Can you tell me what browser you are using?
I saw this on TV and Dr. Shakshuka made it with meat. Would you happen know what type of meat he used and what the ingredients were?
The restaurant makes several varieties of shakshuka, I’ve only tried a few. I’m in Israel now for the next few weeks, I will try to stop by again and taste the meat version 🙂 I will keep you posted.
I had the Shakshuka with shawarma at Dr Shakshuka and it was delicious ……. I always use this recipe when making Shakshuka … Am making for dinner tonight and already hungry !!!
Dr. Shakshuka uses merguez for the meat version. Use 1-2 links of spicy merguez sausage per skillet of shakshuka. 🙂
This dish bring me back to wonderful Tel Aviv. I love to jump into a good Café every morning for a fresh cooked Shaksusha, salat side dish, pita bread, humus and fresh orange juice. Thanks for this great recipe.
My dad used to make this for us but instead of onions and peppers he’d use peas. I make a similar dish with peas and meatballs topped with the eggs
I never had shakshuka before, so when I came across this recipe, I wanted to try it. I FINALLY made it tonight, and I must say, I’m in LOVE. Simple, healthy, allergen free, and tasty! Where has this been all my life??? It was absolutely perfect. Even my picky eater, anti-healthy husband loved it. 🙂 I can’t wait to have it again. Thank you so much for this.
Looks delish…Did I miss the nutrition info and serving size info? Thanks
Hi A, Tori’s assistant Ashley here. Currently we do not calculate nutrition info for our recipes. You might try an online nutrition calculator, though the results aren’t always accurate.
Do you think this recipe would work if you mixed the eggs first? I am looking for something special to make my mother for Mother’s Day and this looks perfect only she doesn’t like her eggs with the yolks and whites unmixed.
Ekoori, a Parsee or Zoroastrian dish, is basically shakshuka with beaten eggs. The spicing is a little more Indian, with some turmeric. Ancient Iran may well be the origin of many of the Middle Eastern egg dishes, as eggs played an important part in religious ritual.
I’m a bit late Naomi, but for future reference… I don’t like runny yoke either, and I always finish my shakshuka in the oven. Preheat to 300-350ish, pop it in right after cracking open the eggs, and cover. I take it out once I smell it cooking throughout my home and once the eggs are white on top. Never a problem, and always cooked all the way through. Tip: used canned tomatoes and don’t drain. Finishing in the oven requires some extra liquid to keep it from getting dry.
I don’t like runny eggs and have made shakshuka and scrambled the eggs when I add them to the pan. Works out great and tastes great as well…
Daughter made and gave me the link. Ex hubby is Sephardic and love the recipes. l am going to get brave and try this adding diced eggplant. Top with feta….. will let everyone know.
Probably better to precook the eggplant, since it takes a while to soften it, whilst the shakshuka cooks very quickly.
I had a shakshuka today in New Jersey of all places with diced egg plant and a dollop of plain Greek yogurt in the middle of the eggs. The eggs were well done and the egg plant,I believe, was initially sautéed before it was added to the rest of the ingredients. It was definitely finished in the oven and it was spectacular!!
When visiting Israel, I had shakshuka every morning and it had eggplant and other veggies. I love it and saute as John suggests. Its wonderful! I also like roasting a red bell pepper and then saute quickly before tomato addition.
This is now one of my staple breakfast dishes! It’s so quick and easy to make, and it’s always a hit! I mixed a large batch of the spices and I keep it in jar just for making Shakshuka – use 1 Tbsp instead of a tsp of each. I’ve also made it with 2 roasted red peppers from a jar instead of 1 fresh and it’s just as excellent. Makes a fantastic quick breakfast when camping, as well!
I have a Artisan bread bakery in Durban South Africa, made this shakshuka this morning for breakfast with fresh hot duka infused Ciabatta bread. This will be on my menu from tomorrow.
I will also be selling the sauce with farm fresh free range eggs. Thanks for this wonderful recipe
sounds amazing Peter