Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 3 garlic cloves, minced; 1 can (14.5 oz) crushed tomatoes or 4 cups fresh diced tomatoes; 1 tbsp tomato paste (optional); 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp chili flakes or cayenne pepper (optional); Salt, to taste; Black pepper, to taste; 4–6 eggs; Fresh parsley or cilantro, chopped (for garnish); Feta cheese, crumbled (optional)

Why You’ll Love This Recipe

Shakshuka is simple, hearty, and packed with bold flavors from spices like cumin, paprika, and chili. It’s naturally vegetarian, nutritious, and completely satisfying. You only need one pan and pantry staples to make it, and it’s highly customizable. Whether you enjoy it spicy or mild, loaded with veggies or kept classic, Shakshuka is a dish you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Red bell pepper, chopped
Garlic cloves, minced
Crushed tomatoes or fresh diced tomatoes
Tomato paste (optional, for depth)
Ground cumin
Sweet paprika
Chili flakes or cayenne pepper (optional, for heat)
Salt
Black pepper
Eggs
Fresh parsley or cilantro, chopped (for garnish)
Feta cheese (optional)

Directions

Heat olive oil in a large skillet over medium heat.
Sauté chopped onion and red bell pepper until softened, about 5–7 minutes.
Add minced garlic and cook for another 1–2 minutes until fragrant.
Stir in crushed tomatoes and tomato paste, then add cumin, paprika, chili flakes (if using), salt, and pepper.
Simmer the sauce for 10–15 minutes until thickened slightly.
Use a spoon to make small wells in the sauce and gently crack an egg into each well.
Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat and garnish with chopped herbs and feta cheese if desired.
Serve immediately with crusty bread or warm pita.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add Greens: Stir in fresh spinach or kale before adding the eggs.
Cheesy Version: Add mozzarella or goat cheese for a richer flavor.
Spicy Shakshuka: Increase chili flakes or add harissa for more heat.
Meaty Twist: Sauté crumbled chorizo or ground lamb with the onions.
White Shakshuka: Make a cream-based version using yogurt or feta sauce instead of tomatoes.

Storage/Reheating

Shakshuka is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat. If the eggs have already been poached, try not to overheat or they may become rubbery. You can also reheat the sauce and crack fresh eggs into it for a quick remake.

FAQs

Can I make Shakshuka ahead of time?

You can prepare the tomato sauce in advance and store it in the fridge for up to 3 days. When ready, reheat the sauce and cook the eggs fresh.

Can I use canned tomatoes?

Yes, canned crushed or diced tomatoes work perfectly and are often preferred for their consistent texture and flavor.

What should I serve with Shakshuka?

Crusty bread, pita, or naan are ideal for scooping up the sauce and eggs.

Can I add meat to this recipe?

Absolutely. Sausage, chorizo, or ground beef can be sautéed with the onions for a meatier version.

Is Shakshuka spicy?

It can be mild or spicy depending on how much chili or cayenne you add. Adjust the heat level to your preference.

Can I use other vegetables?

Yes, zucchini, eggplant, or mushrooms can be added for a more veggie-packed dish.

How do I prevent overcooking the eggs?

Keep a close eye once you add the eggs. Covering the pan helps cook the whites while keeping the yolks runny. Remove from heat as soon as the whites are set.

Is this dish gluten-free?

Yes, Shakshuka is naturally gluten-free. Just pair it with gluten-free bread if needed.

Can I cook the eggs in the oven?

Yes, after adding the eggs, place the skillet in a preheated oven at 375°F (190°C) for 8–10 minutes.

What’s the origin of Shakshuka?

Shakshuka is believed to have originated in North Africa, particularly Tunisia, and has become popular throughout the Middle East and Mediterranean regions.

Conclusion

Shakshuka is a vibrant, healthy, and incredibly flavorful dish that’s as versatile as it is easy to make. Whether you’re cooking for brunch guests or looking for a quick and satisfying weeknight meal, this one-pan wonder is sure to impress. With its rich tomato base, poached eggs, and fragrant spices, Shakshuka is a timeless dish that’s always a crowd-pleaser.