Short description

Shakshuka is a flavorful and comforting dish of poached eggs in a sauce of tomatoes, peppers, onions, and spices. Originating from North Africa and popular across the Middle East, it’s a vibrant breakfast or light dinner option that combines simple ingredients into a delicious, aromatic meal.

Why You’ll Love This Recipe

Rich, bold flavors from a combination of tomatoes, peppers, garlic, and warm spices.
Versatility: easily adaptable with additions such as herbs, spices, or even protein.
One-pan dish: minimal cleanup and quick cooking.
Nutritious: provides protein from eggs and vitamins from vegetables.
Perfect for any meal of the day—breakfast, brunch, lunch, or dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Olive oil
Onion, finely chopped
Bell pepper (red or green), chopped
Garlic cloves, minced
Tomatoes, diced (fresh or canned)
Tomato paste
Ground cumin
Paprika
Chili powder or cayenne pepper (optional, for heat)
Salt
Black pepper
Eggs
Fresh herbs for garnish (such as parsley or cilantro)

directions

Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened.
Add minced garlic and cook briefly until fragrant.
Stir in diced tomatoes and tomato paste.
Season with ground cumin, paprika, chili powder or cayenne (if using), salt, and black pepper. Simmer the sauce until it thickens slightly.
Make small wells in the sauce with the back of a spoon, and crack eggs into each well. Cover the skillet and cook until the egg whites are set but yolks remain runny, or to your preferred level of doneness.
Once eggs are cooked to your liking, garnish with chopped fresh herbs. Serve directly from the skillet with crusty bread or pita for dipping.

Servings and timing

Servings: 2 to 4 people, depending on portion size.
Preparation time: about 10 minutes.
Cooking time: around 15 to 20 minutes.
Total time: approximately 25 to 30 minutes.

Variations

Use different vegetables: add spinach, zucchini, or eggplant for extra texture.
Add cheese: sprinkle crumbled feta or goat cheese over the eggs before serving.
Increase heat: include chopped jalapeños or hot peppers, or use spicy paprika.
Use alternative proteins: add cooked sausage, chorizo, or merguez.
Swap herbs: try mint, dill, or basil for variation in flavor.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a skillet over low heat, cover, and warm gently until heated through. Alternatively, microwave in a microwave-safe dish, covered, in short intervals, stirring the sauce gently to avoid overcooking the eggs.
Note: eggs may become firmer when reheated; yolks may lose runny texture.

FAQs

What type of tomatoes work best for shakshuka?

You can use fresh ripe tomatoes for a bright flavor or canned diced tomatoes for convenience and consistency. A combination can also work well.

Can I make shakshuka without bell peppers?

Yes. If you don’t have bell peppers or prefer to omit them, the dish will still be flavorful with onion, tomato, and spices.

How can I adjust the spice level?

To make it mild, reduce or omit chili powder or cayenne. For more heat, add more chili, fresh hot peppers, or a pinch of smoked paprika with spice.

How long should I cook the eggs?

Cook until the egg whites are fully set but yolks still soft if you prefer runny yolks, typically about 5–7 minutes after covering. For firmer yolks, cook a few minutes longer.

Can I prepare the sauce ahead of time?

Yes. You can make and store the tomato sauce portion in advance, then reheat and poach the eggs when ready to eat. This saves time.

Is shakshuka gluten-free?

Yes, the traditional recipe is naturally gluten-free, assuming you serve it with gluten-free bread or avoid bread entirely.

Can I freeze shakshuka?

Freezing is not ideal once the eggs are added, as texture changes can occur. You may freeze the sauce portion and add fresh eggs after thawing and reheating.

What are good serving accompaniments?

Crusty bread, pita, flatbreads, or even rice work well. A side salad or yogurt can also balance the flavors.

How can I make shakshuka vegan?

Omit the eggs and instead add tofu cubes or chickpeas to the sauce for protein. Adjust cooking time accordingly.

Can I cook shakshuka in the oven instead of on the stovetop?

Yes. After simmering the sauce on stovetop, you can transfer the skillet to a preheated oven (around 375°F / 190°C) to bake until eggs are set. This method helps set eggs more evenly.

Conclusion

Shakshuka is a hearty, spicy, and satisfying dish with simple components that come together beautifully. Whether you enjoy it for breakfast, brunch, or dinner, its rich tomato sauce and perfectly poached eggs make it a standout. With room for personalization—through spices, vegetables, or accompaniments—it’s a recipe you can return to often, adjusting to your taste and mood.

Shakshuka