If you’ve never tasted Shakshuka, you’re in for a flavorful journey! This North African and Middle Eastern classic features perfectly poached eggs nestled in a rich, spiced tomato and pepper sauce. It’s bold, comforting, and effortlessly impressive — ideal for breakfast, brunch, or even a light dinner. Whether you’re a seasoned cook or just starting out, this one-pan wonder promises big flavor with minimal effort. With every bite, you’ll get silky eggs, smoky spices, and a tomato base that’s pure comfort in a skillet.

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Why You’ll Love This Recipe

One-pan magic: Easy to prepare and even easier to clean up.
Bold, warming flavors: A balance of smoky paprika, cumin, and a hint of heat.
Versatile meal: Perfect for breakfast, brunch, or dinner — any time of day.
Healthy yet hearty: Packed with protein, fiber, and antioxidants.
Impressively simple: Looks gourmet but comes together in under 30 minutes.

This version stands out thanks to a gently simmered sauce that’s thick yet silky, giving you the perfect bed for runny-yolk eggs every single time.

Ingredients Needed

For the Sauce Base

2 tbsp olive oil
1 small red onion, peeled and thinly sliced
1 garlic clove, minced
1 small red bell pepper, sliced into thin strips
1 fresh tomato, finely diced

For the Tomato Sauce

400 g (14 oz) canned crushed tomatoes
1 tbsp tomato paste
½ cup (125 ml) chicken or vegetable broth (or water)
1 tsp each paprika and ground cumin
¼ tsp each black pepper and cayenne (adjust to taste)
½ tsp salt

For the Eggs & Garnish

4 large eggs (up to 6 if your pan allows)
2 tbsp fresh parsley or cilantro, roughly chopped
Warm pita or crusty bread, for serving

💡 Tip: Use good-quality olive oil and fresh spices — they make a noticeable difference in depth and aroma.

How to Make Shakshuka

Step 1: Start with the Flavor Base

Heat olive oil in a medium cast-iron or nonstick skillet over medium heat. Add the onion and garlic, and sauté for about 2 minutes, until fragrant and translucent. This step builds the base flavor for your sauce.

Step 2: Soften the Peppers

Stir in the red bell pepper and cook for another 2–3 minutes until slightly softened. You want them tender but still with a bit of bite — they’ll continue cooking in the sauce.

Step 3: Add the Tomatoes

Add the diced fresh tomato and cook for 2 minutes until it starts breaking down and becoming jammy. This adds natural sweetness and texture.

Step 4: Build the Sauce

Stir in the crushed tomatoes, tomato paste, broth, and all your spices — paprika, cumin, cayenne, black pepper, and salt. Mix well, then reduce the heat to medium-low. Let it simmer uncovered for 5–8 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Step 5: Create the Egg Wells

Use a spoon to make small wells in the sauce. Crack one egg into each well. Let them cook for about 1 minute uncovered until the edges of the whites begin to set.

Step 6: Cook the Eggs

Option 1 – Oven: Transfer the skillet to a preheated oven at 180°C/350°F and bake for 7–12 minutes, depending on how runny you like your yolks.
Option 2 – Stovetop: Cover the pan and steam gently for 3–5 minutes for runny yolks, or a bit longer for firm yolks.

Step 7: Garnish and Serve

Remove from heat, sprinkle with chopped parsley or cilantro, and serve immediately. Pair with warm pita or crusty bread to soak up every drop of the rich tomato sauce.

Serving and Storage Tips

Serving: Serve straight from the skillet for a rustic presentation. Add a drizzle of olive oil or a sprinkle of feta for extra flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm gently over low heat or microwave in short bursts, adding a splash of water if the sauce thickens too much.

Helpful Notes

For a smokier flavor, add a pinch of smoked paprika or roasted red pepper.
Prefer it vegetarian-friendly? Stick with vegetable broth instead of chicken.
Spice control: Adjust cayenne or add chili flakes at the end for customizable heat.
You can also add toppings like crumbled feta, avocado slices, or even a dollop of Greek yogurt for a creamy touch.

Classic Shakshuka (Eggs Poached in Spiced Tomato Sauce)

This classic Shakshuka features perfectly poached eggs simmered in a rich, spiced tomato and pepper sauce. Bursting with smoky paprika, cumin, and a hint of heat, it’s a one-pan wonder perfect for breakfast, brunch, or a light dinner — hearty, healthy, and full of comfort.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Middle Eastern, North African

Calories: 220

Ingredients Method Notes

Ingredients

For the Sauce Base

2 tbsp olive oil
1 small red onion, peeled and thinly sliced
1 clove garlic, minced
1 small red bell pepper, sliced into thin strips
1 fresh tomato, finely diced

For the Tomato Sauce

400 g canned crushed tomatoes
1 tbsp tomato paste
0.5 cup chicken or vegetable broth or water
1 tsp paprika
1 tsp ground cumin
0.25 tsp black pepper
0.25 tsp cayenne pepper adjust to taste
0.5 tsp salt

For the Eggs & Garnish

4 large eggs up to 6 if your pan allows
2 tbsp fresh parsley or cilantro, roughly chopped
Warm pita or crusty bread for serving

Method

Step 1 – Start with the Flavor Base: Heat olive oil in a medium skillet over medium heat. Add onion and garlic; sauté for 2 minutes until fragrant and translucent.
Step 2 – Soften the Peppers: Add red bell pepper and cook for 2–3 minutes until slightly softened but still bright.
Step 3 – Add the Tomatoes: Stir in the diced tomato and cook for 2 minutes until it begins to break down.
Step 4 – Build the Sauce: Add crushed tomatoes, tomato paste, broth, paprika, cumin, cayenne, black pepper, and salt. Simmer uncovered for 5–8 minutes until thickened.
Step 5 – Create the Egg Wells: Make small wells in the sauce and crack one egg into each well. Let them set slightly for 1 minute uncovered.
Step 6 – Cook the Eggs: Cover the pan and cook gently for 3–5 minutes for runny yolks or a few minutes longer for firm yolks.
Step 7 – Garnish and Serve: Sprinkle with chopped parsley or cilantro and serve warm with pita or crusty bread.

Notes

Use smoked paprika for extra depth. Keep it vegetarian with vegetable broth, or spice it up with extra cayenne or chili flakes. Add crumbled feta, avocado, or Greek yogurt on top for richness. Store leftovers for up to 3 days and reheat gently over low heat.

Conclusion

There’s a reason Shakshuka has become a global favorite — it’s simple, wholesome, and irresistibly delicious. With a balance of spice, tang, and richness, this recipe transforms humble ingredients into a show-stopping meal. Whether you’re serving it for Sunday brunch or a cozy dinner, this dish never fails to impress.

If you tried this Shakshuka recipe, leave a comment and a star rating below!
We’d love to know how you served yours — did you add feta, extra spice, or your own twist?
Don’t forget to share it on Pinterest or Facebook to inspire other food lovers!

Frequently Asked Questions (FAQ)

Can I make Shakshuka without an oven?

Yes! Simply cover your skillet with a lid and let the eggs cook on the stovetop. It works just as well — just keep an eye on the yolks for your desired doneness.

Can I make it ahead of time?

You can prepare the tomato sauce in advance and refrigerate it for up to 2 days. When ready, reheat the sauce and add fresh eggs to cook.

Is Shakshuka spicy?

Traditionally, it has a mild kick. You can easily control the spice by reducing or omitting cayenne, or adding extra chili if you like it hotter.

Can I add meat to this dish?

Absolutely! Try adding cooked merguez sausage, chorizo, or ground beef before adding the tomatoes for a heartier version.

Is Shakshuka gluten-free?

Yes — the dish itself is naturally gluten-free. Just serve it with gluten-free bread or rice if preferred.