Olivia McKenney
Shakshuka is a vibrant Middle Eastern and North African dish of gently poached eggs nestled in a warmly spiced tomato and pepper sauce. Its rich color, bold aromas, and heartwarming taste make it a favorite for breakfast, brunch, or even a light dinner. The beauty of shakshuka lies in its simplicity—a few pantry staples come together to create something truly comforting and satisfying.
This one-pan wonder has made its way into kitchens around the world for good reason. It’s endlessly adaptable: you can spice it up with harissa, bulk it up with chickpeas or feta, or scoop it up with fresh bread straight from the skillet. Whether you’re hosting guests or craving a quick, wholesome meal, shakshuka delivers every time.
What Kind of Tomatoes Should I Use for Shakshuka?
For the richest flavor, use whole peeled canned tomatoes or crushed tomatoes. They offer the perfect texture and depth of flavor, especially when simmered with garlic, onions, and spices. You can also use fresh ripe tomatoes in summer for a lighter, brighter taste. Just make sure to cook them long enough to break down into a saucy consistency.
Ingredients for the Best Shakshuka Recipe
Eggs – The stars of the dish. Gently poached eggs sit in the center of the sauce, soaking up flavor while staying tender and creamy.
Canned Tomatoes – Whether whole peeled or crushed, they form the base of the sauce and provide rich body and a tangy bite.
Onions & Garlic – These two build the savory flavor foundation. Cook them until soft and golden to draw out their sweetness.
Bell Peppers – Add texture, sweetness, and a subtle crunch that contrasts beautifully with the creamy eggs.
Olive Oil – For sautéing the veggies and enhancing the overall richness of the dish.
Smoked Paprika & Cumin – These warming spices add depth and a hint of smokiness that defines shakshuka.
Fresh Parsley or Cilantro – A generous handful on top brightens the dish and brings a fresh herbal note.
Salt & Pepper – Essential for seasoning everything just right.
Optional: Red Pepper Flakes or Harissa – If you love a little heat, these will elevate your shakshuka with a spicy edge.
How To Make the Best Shakshuka Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, cooking them down until they’re soft and golden—about 7-10 minutes. Stir in the minced garlic and continue to cook for another minute until fragrant.
Step 2: Add the Spices
Sprinkle in your smoked paprika, ground cumin, and a pinch of salt. If you’re using red pepper flakes or harissa, add them now too. Stir to coat the vegetables and let the spices bloom in the heat for about 30 seconds.
Step 3: Simmer the Tomatoes
Pour in the canned tomatoes and gently break them up with your spoon if using whole. Stir everything together and reduce the heat to low. Let the sauce simmer for 10-15 minutes until slightly thickened. Taste and adjust seasoning with more salt or pepper as needed.
Step 4: Make the Egg Wells
Using the back of a spoon, create small wells in the tomato sauce. Crack an egg into each well, spacing them out evenly across the pan.
Step 5: Cover and Cook the Eggs
Cover the skillet with a lid and cook for about 6-8 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your preferred doneness).
Step 6: Garnish and Serve
Once the eggs are cooked, remove the pan from the heat. Sprinkle fresh chopped parsley or cilantro on top. Serve hot directly from the skillet with plenty of crusty bread or warm pita for scooping.
How to Serve and Store This Shakshuka Recipe
Shakshuka is best served piping hot straight from the skillet. Pair it with rustic bread, toasted sourdough, or pillowy pita for a satisfying scoop of sauce and egg in every bite. It also works wonderfully with a dollop of yogurt or crumbled feta on top for extra creaminess.
For storing leftovers, allow the shakshuka to cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave. Keep in mind the eggs may firm up a bit upon reheating.
Frequently Asked Questions
Can I make shakshuka ahead of time?
Yes! You can make the tomato and pepper sauce in advance and store it in the fridge for up to 3 days. When ready to eat, simply reheat the sauce and crack in fresh eggs to cook.
What if I don’t have smoked paprika?
You can substitute with regular paprika, though you’ll miss a touch of smokiness. A dash of chipotle powder or a bit of chili powder can offer a similar depth.
Can I freeze shakshuka?
It’s best not to freeze shakshuka with eggs, as the texture may suffer. However, the sauce alone freezes beautifully. Thaw and reheat the sauce, then add eggs fresh when you’re ready.
Is shakshuka spicy?
It doesn’t have to be. The base recipe is mild, but you can make it spicy by adding red pepper flakes, harissa, or chili peppers to taste.
What other toppings can I add?
Crumbled feta, goat cheese, kalamata olives, or even a handful of baby spinach can be added before or after cooking for a delicious twist.
Can I use fresh tomatoes instead of canned?
Absolutely. Use ripe, juicy tomatoes and chop them small. Cook them longer until they break down into a saucy consistency.
Want More Breakfast Ideas?
If you love this shakshuka recipe, check out these other warm and savory morning dishes:
• Best Fluffy Pancake Recipe for a classic, comforting start.
• Soft and Fluffy Homemade Naan Bread to scoop up all that flavorful sauce.
• Cottage Cheese Egg Bites Recipe for a protein-packed, make-ahead option.
• Delicious Corned Beef Hash if you’re craving something heartier.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go spicy or mild? Did you try feta or maybe even spinach?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier!
The Best Shakshuka Recipe
- Total Time: 30 minutes
- Yield: 2-3 servings
Description
A warm and comforting dish of poached eggs in a spiced tomato and pepper sauce, shakshuka is a one-pan meal that’s perfect for brunch, breakfast, or even dinner. With bold flavors and vibrant color, it’s both hearty and healthy, ready in under 30 minutes.
Ingredients
4 large eggs
1 (28-ounce) can whole peeled or crushed tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and bell pepper; cook until soft and golden, about 7-10 minutes.
- Stir in garlic, then add paprika, cumin, salt, pepper, and red pepper flakes. Cook 30 seconds.
- Pour in canned tomatoes and break them up slightly. Simmer 10-15 minutes until thickened.
- Make small wells in the sauce and crack one egg into each well.
- Cover the skillet and cook until the egg whites are set but yolks remain runny, 6-8 minutes.
- Remove from heat, sprinkle with chopped herbs, and serve hot with bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
