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
Made this for shabbat, it was so delicious! I added chickpeas and a touch of cinnamon instead of the cayenne. Absolutely love this dish (as I have loved everything I’ve made from your site), thank you!
Really happy you liked it Gabi, and thank you for the kind comment! I really work hard to make sure my recipes are great before posting them, thank you for noticing and reporting back. 🙂
My Israeli husband taught me how to make shakshuka when we first met. We break a couple of the eggs, though, and stir them in. We don’t include tomato paste or chili powder, but we do sprinkle on ground coriander with the cumin and garnish with cilantro.
We make this in Greece for a late night dinner, but put it over salted, roasted potatoes.
Now that sounds tasty, Beba!
I agree about peppers…it doesn’t matter what color they are but I can’t digest ANY BELL pepper! So that’s the first thing that would have to be omitted. Funny that I can handle other types but don’t eat anything too spicy hot. Like Dina suggested, I will add other vegetables when I make this. And when I get to Israel, this restaurant will definately be on my list to visit!
Love your blog Tori!
Son has been to Israel, will serve for Sunday breakfast.
Looks tasty and will surprise him 0:)
Thank you!
Brings back beautiful memories of Israel…….and of Dr.Shakshuka……Ww often went there.Moshe and Fiona took us there for breakfast…….loved it ……hihgly recomended…….spike and riva
I love Shakshuka! we actually have it every Saturday morning 🙂
I’ve found a nice trick based on the idea of Shakshuka too!
Whenever I have mashed potato leftovers I simply heat it up on 1 tbsp oil in a frying pan for about 5 minutes. Then, I create round holes with a wooden spoon in it and add an egg to each hole, lower the heat and cover the pan. After about 10-15 minutes you get what we call “Mashuka” 🙂 the kids LOVE it and it always seems that there isn’t enough of it 🙂
hi tori
i forgot about this dish,i used to go to a restaurant in tel aviv that served this back in the 1980s,im going to try to make this this week.thank you for the recipe
Just finished eating this – husband and I loved it! great way to use extra tomatoes and great way to have a dinner without meat.Thx for recipe.
Agreed, Paige– perfect for Meatless Mondays. Thanks for reporting back!
This dish looks amazing. I’m going to try it this week for sure. Tori – I love your blog and love your recipes. Especially when I can try new foods like this dish! Thanks!
I am not jewish, but I have to admit I have tried several of these recipes and found them delicious. I can’t wait to try this one. Thank you Shiksa.
I absolutely adore shakshuka! To be honest I never heard of it until about a year ago I got all these farm fresh eggs and was looking up ways to use them and a recipe popped up. Such a perfect dish with a little crusty bread and some red wine! Thats what make me a happy momma! LOL!
OMG I WANT!!!!! That looks fantastic!!!!!! YUM!
Wow! Just made this today and it rocks!!! 🙂 I didn’t have a few of the ingredients on hand (fresh tomatoes, garlic, peppers) – so I subbed canned diced tomatoes, garlic powder and canned tomatillos. Still AMAZING! Can’t wait to make the “fresh” version. Thanks for the recipe share.
You’re welcome Skyye, happy you liked it!
omgoodness! this is amazing! making it like, RIGHT now!
Amanda
Just made a slightly adapted version of this (and have made it before but this is really really good) and am full and happy girl! So many easy to make variations would make this dish a go to any day of the week! Thank you for reminding me!
Yay! It is very adaptable, that’s one of the reasons it’s so popular in Israel– you can clean out your pantry. I’ve been known to add olives, spinach, and different spices to the mix. It’s very forgiving.
Very similar to the Italian dish “Eggs in Purgatory”.
Absolutely gorgeous dish! I’ve had shakshuka only once, and oh, was it perfect. 🙂
This dish looks really good.
I love this dish, had once and first time in Boston. Tha same name belongs to a completely different dish in Turkey. So i was very surprised to see thisdish when my friends told me that they were taking me to eat shakshuka! But it hit the spot that day! Will try to make itat home this weekend.