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Close-up of shakshuka with poached eggs in tomato sauce and chopped parsley.
5 from 10 votes

Shakshuka Recipe

This easy shakshuka recipe features eggs gently poached in a rich, spiced tomato and red pepper sauce made with onion, garlic, cumin, paprika, and chili powder. It is a budget-friendly, one-pan meal that works for breakfast, brunch, lunch, or dinner. Serve it hot with crusty bread or pita for scooping up every last bite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 176kcal
Chef: Jessica Randhawa

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

Adjust the heat: Keep it mild by using less chili powder and skipping cayenne, or make it spicier with a pinch of cayenne or a spoonful of harissa.
Thicken the sauce: If the sauce seems thin, simmer it uncovered a few extra minutes before adding the eggs so it can reduce and thicken.
Smooth the texture: Prefer a less chunky sauce? Gently mash the simmered sauce with a potato masher or large fork before cracking in the eggs.
Control egg doneness: Cover the skillet so the whites set quickly without overcooking the yolks. Cook a little longer for firmer yolks.
  • 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.
Make-ahead friendly: Prepare the sauce up to 4 days in advance, then reheat and add the eggs right before serving.
Use fresh tomatoes: Swap one 28-ounce can of diced tomatoes for about 1 3/4 pounds fresh tomatoes and simmer longer to thicken.
Leftovers: Transfer any leftover shakshuka to an airtight container and refrigerate for up to 3 days.

Nutrition

Calories: 176kcal | Carbohydrates: 9g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 765mg | Potassium: 355mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2257IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 3mg
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