Shakshuka is an easy and delicious breakfast, lunch, or dinner recipe made from a simple combination of simmered onion, bell pepper, tomatoes, and spices with delicately poached eggs. Enjoy Shakshuka with your favorite flatbread or small green salad for a quick, healthy, and filling meal the whole family will love.
Eggs for dinner is a definite yes in my house. Actually, now that I think about it, eggs are my favorite default dish for breakfast, lunch, and dinner. They’re inexpensive, high in protein and pretty hard to mess up (unless you want a fancy soft boiled egg).
Shakshuka is one of my all-time favorite go-to egg recipes when I want something healthy, yet filling, and perfect for any time of day.
This Shakshuka recipe, made with onions, bell pepper, spices, and diced tomato, takes just little more than 30 minutes start to finish.
What is Shakshuka?
Shakshuka, a popular and much-loved breakfast food well-known in Israel, is made up of eggs cooked directly in a skillet of simmering tomato and bell pepper sauce.
Meaning “a mixture” in Arabic, Shakshuka is believed to have originated somewhere in the Lybian-Tunisian region, although the exact location is disputed.
Is Shakshuka Spicy?
While incredibly flavorful, Shakshuka is not known for being super spicy.
Most commonly you’ll find chili powder, cumin, and paprika in Shakshuka recipes, with the option to add cayenne pepper for a little kick.
In this particular Shakshuka recipe, I added half a teaspoon of cayenne powder as my husband and I love a little heat. If you’re sensitive to spicy foods, add less. It will not affect the overall taste of the dish in any way.
Ingredients in Shakshuka
- olive oil
- red bell pepper
- chili powder
- ground cumin
- sweet paprika
- cayenne pepper (optional)
- diced tomatoes
- tomato paste
- fresh chopped parsley
How to make Shakshuka
Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté until soft and translucent, stirring frequently. Add the garlic and cook for 1 minute more.
Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.
Mix in the can of diced tomatoes with its juices and bring to a low simmer. Reduce heat to medium-low. Use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.
Use a large spoon to make small wells within the sauce (see image). Carefully crack one egg into each well. Cover and cook for 6-10 minutes, or until eggs are cooked to your preference.
Garnish with fresh chopped parsley, if desired.
What to serve with Shakshuka
This Shakshuka recipe is somewhat more traditional in both vegetables and spices. I did this on purpose as I always like to have the well-known and traditional recipe to refer back to before I start adding my own twist on things.
Of course, there are already countless variations of Shakshuka out there. Many which include meat, such as lamb or beef mince, or other vegetables like artichokes.
They are all delicious, but this is my favorite. It’s the most versatile and it’s the easiest to prepare.
Traditionally served with warm pita or challah bread, Shakshuka loves anything that already loves eggs. So, no pita? Any bread will work. Of course, small-shaped pasta, though much more untraditional, also tastes great.
Is Shakshuka good leftover?
Of course, any time you make eggs, they are always best when eaten immediately (as in, the yolks are still warm and runny), but I will argue with anyone who says that the leftovers are not delicious when heated in the microwave for 30-60 seconds.
Ok, no I won’t. That’s crazy.
But should you find yourself with some of these delicious eggs in tomato sauce leftover, simply reheat in the microwave until warm and serve it wrapped in a tortilla for an easy, on-the-go lunch or breakfast!
If you try making this Easy Shakshuka Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
For more egg recipes check out,
- Sweet Potato and Sausage Egg Casserole Recipe
- Egg Frittata Recipe- How to make a Frittata
- Muffin Egg Cups Recipe (Breakfast Meal Prep)
- Asparagus and Avocado Potato Salad with Poached Egg and Salmon
- Sweet Potato + Butternut Squash Hash with Feta and Poached Egg
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- 1 tablespoon olive oil
- 1 onion - finely chopped
- 1 red bell pepper - seeded and diced
- 4 cloves garlic - minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1.5 teaspoon sweet paprika
- ½ teaspoon cayenne pepper - less if you don't like spicy foods
- 1 (28 oz) can diced tomatoes
- 2 tablespoon tomato paste
- 6-8 eggs
- 2-3 tablespoon fresh parsley - chopped (plus more for serving)
- Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté until soft and translucent, approximately 5 minutes. Stir frequently. Add the garlic and cook for 1 minute more, stirring continuously.
- Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.
- Stir in the can of diced tomatoes with its juices and bring to a low simmer. Reduce heat to medium-low. Use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.
- Use a large spoon to make small wells within the sauce (see image). Carefully crack one egg into each well. Cover and cook for 6-10 minutes, or until eggs are cooked to your preference.
- Garnish with fresh chopped parsley, if desired.
- Crack eggs into each well starting around the outside. Finally, add the egg in the middle of the skillet last as that egg will get the most direct heat.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Originally published April 2017. Updated January 2019 with new images and post content.