This post may contain affiliate links. See my disclosure policy.
Shakshuka is a popular North African and Middle Eastern egg dish made with gently poached eggs nestled in a flavorful tomato sauce. It’s an easy, one-pan recipe that’s perfect for breakfast, lunch, or dinner with a side of crusty bread. Keep reading for tips, serving ideas, and tasty variations.
Shakshuka is one of the BEST things to make when you have no idea what to cook for breakfast, lunch, or dinner. I make this recipe ALL THE TIME exactly as written (in the recipe card below), or with fun additions like feta cheese, chickpeas for protein, or harissa paste for heat. You can even swap the tangy tomato base for fresh green vegetables for a green shakshuka.
Table of Contents
What is Shakshuka?
Shakshuka, pronounced Shak-SHOO-kah, is North African egg dish thought to originate in Ottoman-era North Africa (the Maghreb). In Algerian Arabic the word shakshuka translates to “mixture” and “mixed” in Tunisian Arabic.
Today, shakshuka is enjoyed throughout North Africa, the Middle East, and beyond. It’s an easy one-pan recipe of eggs gently cooked in a spiced tomato and bell pepper sauce, and is typically served straight from the skillet with crusty bread or pita for scooping.
Shakshuka Ingredients
This shakshuka recipe is simple to make using a handful of pantry ingredients.
Vegetables – Shakshuka starts with a simple base of onion and red bell pepper that are sautéed until soft. Once cooked, garlic is added to season the base and add flavor.
Spices – This recipe includes a warm and savory blend of cumin, paprika, and chili powder. I’ve also included ½ teaspoon of cayenne for heat, but feel free to leave it out if you’re sensitive to spicy foods.
Eggs – The eggs are carefully cracked directly into small wells in the simmering sauce. You can cook them for as long as you’d like depending on how set you like the yolks. Personally, I prefer my yolks runny, so I cover the pan with a lid so the whites set while the yolks stay runny.
Tomatoes – In addition to eggs, tomatoes are the heart of this recipe. This recipe calls for one 28-can of diced tomatoes for convenience, but fresh ripe tomatoes are great when they’re in season. I also add 2 tablespoons of tomato paste to help thicken the sauce. Either way, let the sauce simmer until thick enough to hold the eggs.
If you want to make this shakshuka recipe with fresh tomatoes, you will need approximately 3½ cups of diced tomatoes (with juice) or roughly 1½ to 2 pounds of fresh tomatoes. If your fresh tomatoes are very watery, simmer the sauce a little longer to thicken.
How to make Shakshuka
Sauté the veggies. Warm the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper (1) and cook until softened, about 6 to 8 minutes, then stir in the garlic and cook for 30 seconds more (2).
Bloom the spices. Add the cumin, paprika, chili powder, salt, black pepper, cayenne (if using), and tomato paste (3) , and stir for about 30 seconds, just until fragrant.
Simmer the tomato sauce. Pour in the tomatoes (and their juices) and stir well (4). Reduce heat to a gentle simmer and cook until the sauce thickens slightly, about 8 to 12 minutes. Taste and adjust the seasoning, then use a spoon to make small wells in the sauce (5).
If you prefer a smoother, less chunky tomato and bell pepper sauce, you can adjust the texture before adding the eggs. Use a potato masher or a large fork to gently mash the simmered sauce right in the pan until it’s as smooth (or as chunky) as you like.
Add the eggs and cook. Crack an egg into each well (6), then cover the skillet and cook until the egg whites are set and the yolks are cooked to your liking, about 5 to 8 minutes (7).
Finish and serve. Garnish with fresh herbs (I like parsley, but cilantro and dill are also great) and crumbled feta (optional). Serve hot with crusty bread or pita for dipping.
Variations
Cheesy Shakshuka – I love adding crumbled feta or goat cheese. It adds tang and creaminess and helps mellow the acidity of the tomatoes. A sprinkle of shredded mozzarella during the last minute of cooking is also delicious for a more mild taste.
Veggie Filled Shakshuka – Shakshuka is one of the best “fridge clean out” recipes. Add vegetables like mushrooms, zucchini, spinach, or kale. Be sure to sauté hearty veggies at the same time as the onion and bell pepper, then stir in leafy greens at the end and cook until just wilted.
Meat Shakshuka – If you want to add meat to this shakshuka recipe, brown ½ to 1 pound of ground lamb, sausage, or beef in olive oil before sautéing the vegetables. You can also stir in sliced sausage or chorizo before adding the tomatoes. It makes the dish extra hearty and more dinner-friendly.
Grain-filled Shakshuka – Stir in a cup of cooked quinoa, farro, rice, or couscous near the end of simmering to bulk up the sauce. Add a splash of water or broth if needed so it stays saucy enough to poach the eggs.
What to serve with Shakshuka
Shakshuka needs something to soak up every last bit of delicious sauce and egg yolk. A rustic, crusty loaf is the most classic choice, but pita, ciabatta, flatbread, a French baguette, and sourdough all work beautifully. Really, as long as you’ve got something warm and sturdy for dipping, you’re set. Other than bread, try serving it with any of the following:
- Falafel and Greek meatballs, either on the side or dipped into the sauce.
- As part of a mezze platter with tzatziki, homemade hummus, and baba ganoush.
- With a fresh, herb-packed salad like tabouli or Israeli salad.
Of course, you can’t go wrong with garlic roasted potatoes or a basket of crispy homemade French fries.
Frequently Asked Questions
Yes. You can make the tomato and pepper sauce ahead of time, then cool and refrigerate for up to 4 days. Reheat the sauce in a large lidded skillet, then add the eggs.
Absolutely. Use about 1½ to 2 pounds (or 6 to 8 medium) ripe tomatoes in place of one 28-ounce can, and simmer a bit longer to help the sauce thicken.
Shakshuka is usually mild to moderately spicy, but not typically hot spicy. If you want it mild, go light on the chili powder, cayenne, red chili flakes, and skip any hot peppers. If you want it hotter, add harissa a spoonful at a time or extra cayenne.
More Egg Recipes to Try
If you try making this shakshuka recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Shakshuka Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1½ teaspoons sweet paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper, optional
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes
- 6-8 large eggs
- 2-3 tablespoon fresh parsley, chopped (plus more for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the onion and diced red bell pepper and cook until softened, about 5 minutes. Stir often to prevent burning. Add the garlic and cook for 1 minute more, stirring constantly.
- Add 1½ teaspoons paprika, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne (optional), plus 2 tablespoons of tomato paste. Stir well and cook for 30 to 60 seconds, just until fragrant.
- Pour in the diced tomatoes with their juices and bring the mixture to a gentle simmer. Reduce the heat to medium-low. Continue simmering, stirring occasionally, until the sauce has thickened and reduced by at least half.
- Use a spoon to make several small wells in the sauce. Crack one egg into each well.
- Cover and cook for 6 to 10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove from heat and garnish with chopped parsley, if desired, then serve right away.
Notes
- Tip: Crack the eggs into the wells around the outer edge of the skillet first, then add the final egg in the center. The middle spot gets the most direct heat, so adding it last helps the eggs cook more evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe calls for tomato paste, but it never gets added in the instructions. Lol
Thanks for pointing that out, I updated the recipe card 🙂