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)
NOTES
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!
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.
Thank you for this recipe! We use this every time that we crave shakshuka. We tend to skip the bell peppers to help make it a bit lighter for us, but it still tastes great
Glad you’re enjoying it!
Awsome. You are an idol for me.
The recipe is incredible simple and tasty!
It’s the best choice to impress your family, friends, whoever in a beautiful and delicious way.
Love it!
Thank you for this fabulous recipe, it came out as good as the restaurant I first tasted this wonderful dish!!! I added feta cheese and it was fantastic!!!
Thanks for the great recipe. I was sent here from It´s Just Life blog. A perfect dish for a vegetarian. Can´t wait to try it.
I’ve made this twice (tonight will be the 3rd time). The first time I used chicken thighs instead of eggs, thinking my husband would prefer that. It was excellent. The 2nd time I used eggs and he loved that. Tonight I’ll make it again with eggs. I’m using 1 can of fire roasted tomatoes and 1 one can of dice tomatoes with green chili instead of cayene pepper. I’m also planning to add a package of baby spinich to up the nutrition.
I highly recommend this recipe.
My favoriteee meal so nice to hear a part of it’s history. It’s a traditional food in Greece as well. We call it “kayiannas”. I will try with the “bell paper” edition!!
Looks like a variation of the huevos con tomate my Sephardic grandmother cooked, then my mother, and now I cook. If kids or anyone else doesn’t like the onion and pepper, you can just use plain tomato sauce with whatever seasonings you like.
Wow
Thinking of Shakshuka and Cant wait To Try it
Looks Like Have to Eat Seven Days a Week !
Preparation video is excellent. Shows the steps & technique. Thanks!
So good and fairly simple. Great way to use up my bumper crop of tomatoes!!
This looks like it would be amazing served over white rice with the runny yolk option.
Some hot sauce on top! Will be making this soon!
Delicious!!! We cut the recipe in half and made it exactly as written. I’m wishing we had made a full portion so that there would be leftovers for tomorrow!
Hi! I made the recipe and we loved it for breakfast! However, my kids were partial to the eggs and less to the sauce, with the result that I now have about 2 cups of leftover delicious sauce. Any suggestions on how to use the sauce besides repeating the egg dish? I was thinking something along the lines of chilli, but that may be lack of creativity on my part. I hope you are well and keeping safe.
Bake chicken, whatever parts you prefer, in the sauce. It will be delish!
I freeze the leftover sauce for the next time I want shakshuka.
Hi Ana,
You can use the sauce in a pasta. Just warm the sauce, add 1 tsp butter along with flour,quickly add 1 cup of milk. Add lil bit of cream, black pepper,oregano and add cooked pasta. Garnish with parmesan or eat as it is.
Hana.
This was incredible! I’ve had this recipe saved for quite awhile and decided to just go ahead and make it this morning! I didn’t change a thing and it was soooo good! My kids and husband just chowed it down. So, it’s safe to say this will be in our breakfast rotation. Thank you for sharing this wonderful recipe.
Love it!! Agree on having a crusty or toasted bread. Different textures elevate any dish Family favorite. Thanks Tori
This recipe made for a very delicious brunch and it looks very pretty! I served it with homemade bread rolls! I didn’t tweak anything except left out the garlic due to a food intolerance. Thank you for posting!
Been to Iseral, had lots of wonderful foods and would love some recipes.
My family made this. We call it Uova in Purgatorio. “Eggs in Purgatory”!.
Crusty bread a must!!
I must try the cauliflower. I make a great pasta and cauliflower but every time I’ve tried just roasting it ittame out tasteless. Just looking at these recipes makes my.mouth water.
Grazie! I need to eat more and healthier.!!
Mary DiOrio – my Italian family made this as you say and I still make it. We often had it on Sunday evenings as a sort of ‘light’ supper after having had our usual Sunday Gravy with meatballs, sausage, pork neck bones, usually a roast and potatoes, green salad to follow, all earlier in the day after church. Now as a wide, this wonderful egg dish is my go-to at least once a week using smaller ingredients, only one egg. We do not use many of the spices that Tori specifies but it is basically as you said, eggs in purgatory, eggs in a simple tomato sauce.
It a good recipe thank you
I’ve made this dish for years and an Italian version (light quick chunky tomato sauce). One thing I do differently. When making in summer I make in electric skillet in the middle of an outdoor table with everyone around the skillet. I baste the eggs with the liquid as they cook. Keeps yolk soft and cooks rest of egg.
This is the first an only shakshuka recipe I’ve made. Many times! It’s incredible.