Name: The Best Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon sweet or smoked paprika; ¼ teaspoon cayenne pepper (optional); 1 (28-ounce) can crushed tomatoes; Salt and black pepper to taste; 4 to 6 large eggs; Fresh parsley or cilantro, chopped (for garnish); Crusty bread or pita (for serving)

I’ve always had a deep love for meals that are as comforting as they are flavorful, and Shakshuka tops my list of go-to dishes. It’s a North African and Middle Eastern classic, traditionally made with poached eggs nestled in a spicy, savory tomato and pepper sauce. The first time I made shakshuka at home, the aroma alone was enough to pull everyone to the kitchen. It’s the kind of recipe that turns a simple skillet into a warm, communal moment.

What I really enjoy about shakshuka is its versatility. Whether I want to start the day with a hearty breakfast or serve it for a casual dinner, this dish delivers every time. And don’t even get me started on the joy of scooping it up with crusty bread—it’s soul-satisfying. It’s a one-pan wonder that’s bursting with color, flavor, and the kind of coziness you crave on any day of the week.

Why You’ll Love This Shakshuka

One-pan simplicity: Minimal cleanup, maximum flavor.
Customizable heat and spice: Make it mild or spicy depending on your mood.
Perfect for any time of day: Breakfast, brunch, or dinner.
Naturally vegetarian: But easily adaptable for meat lovers.
Incredible with bread: A great excuse to have extra toast on the side.

What Kind of Tomatoes Should I Use for Shakshuka?

When making shakshuka, the tomatoes form the heart of the dish, so it’s worth choosing wisely. I often use canned crushed tomatoes or whole peeled tomatoes that I crush by hand—they create that rich, saucy base that coats everything beautifully. If you have access to fresh, ripe tomatoes, especially in summer, go for it! Just be sure to cook them down enough to get that deep, concentrated flavor shakshuka is known for.

You’ll want a balance between acidity and sweetness. San Marzano tomatoes are a personal favorite because of their naturally sweet and low-acid profile. Avoid tomatoes that are too watery or bland—they’ll make the dish taste flat. No matter what you choose, a little tomato paste can also help intensify the flavor and texture.

Options for Substitutions

Shakshuka is wonderfully flexible, and you can tailor it to what’s already in your kitchen:

Eggs: The classic choice, but if you’re vegan or want a twist, try tofu or chickpea flour-based “eggs”.
Peppers: Bell peppers are traditional, but poblano or even roasted red peppers add great character.
Spices: Cumin and paprika are foundational, but you can add coriander, chili flakes, or harissa for more depth.
Tomatoes: Swap canned for fresh or use a tomato puree for a smoother base.
Leafy greens: Toss in spinach or kale near the end for a nutritional boost.
Cheese: Feta, goat cheese, or even a sprinkle of parmesan can elevate it.
Herbs: Cilantro, parsley, mint, or even basil each bring something unique.

Ingredients for This Shakshuka Recipe

Each ingredient in shakshuka plays a specific role in building layers of flavor and creating that signature balance between bold, savory, and comforting. Here’s what you’ll need and why it matters:

Olive Oil
Essential for softening the vegetables and creating a silky, aromatic base.
Yellow Onion
Adds sweetness and depth to the sauce as it cooks down.
Garlic
Brings sharpness and pungency that amplifies the flavor of the tomatoes.
Bell Peppers (Red or Yellow)
Offer sweetness and a bit of crunch, rounding out the savory profile.
Canned Crushed Tomatoes
The base of the sauce—rich, acidic, and sweet when cooked down properly.
Tomato Paste
Adds a boost of umami and thickens the sauce for the perfect texture.
Ground Cumin
Delivers earthy warmth and a bit of spice.
Paprika (Smoked or Sweet)
Enhances the depth with smoky or sweet notes depending on the variety.
Cayenne Pepper or Chili Flakes
For those who love a little heat—totally optional.
Salt and Black Pepper
Fundamental seasonings to balance and heighten all the flavors.
Eggs
The star protein—poached directly in the sauce until the whites are set and the yolks are runny.
Fresh Parsley or Cilantro
For a fresh, herbal finish that brightens the dish just before serving.
Crusty Bread (Optional but Highly Recommended)
Not technically part of the recipe, but absolutely essential for scooping up all that goodness.

Step 1: Sauté the Aromatics

Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers. Cook, stirring occasionally, until they soften and begin to caramelize—about 7–10 minutes. This base layer lays down the sweetness and depth.

Step 2: Add the Garlic and Spices

Stir in the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle in the cumin, paprika, and cayenne (if using). Let the spices toast for a minute to release their aroma into the oil—this is where the flavor builds.

Step 3: Pour in Tomatoes and Simmer

Add the tomato paste and stir well, then pour in the crushed tomatoes. Season with salt and pepper. Reduce the heat slightly and let the mixture simmer uncovered for about 10–15 minutes, stirring occasionally, until thickened and rich. You want the sauce to be jammy, not watery.

Step 4: Make Wells and Add Eggs

Once the sauce has thickened, use a spoon to make small wells in the sauce and gently crack an egg into each one. Try not to break the yolk—part of the beauty of shakshuka is those golden, runny centers.

Step 5: Cover and Cook the Eggs

Cover the pan with a lid and let the eggs cook for 5–7 minutes, or until the whites are just set but the yolks are still soft. If you prefer firmer yolks, cook a little longer.

Step 6: Garnish and Serve

Remove from heat and top generously with chopped fresh parsley or cilantro. Serve immediately with warm crusty bread or pita to soak up every bite.

How Long to Cook the Shakshuka

The entire process from start to finish takes around 30 to 35 minutes. Here’s how it breaks down:

Prep Time: 10 minutes (chopping veggies and gathering spices)
Sauce Simmering Time: 10 to 15 minutes
Egg Poaching Time: 5 to 7 minutes, depending on how runny or set you want the yolks

Keep an eye on the eggs—they can go from perfect to overcooked quickly if left too long. Once the whites are opaque and set, it’s ready to serve.

Tips for Perfect Shakshuka

Use a wide skillet: This gives the eggs more space and ensures even cooking. A cast-iron or deep sauté pan works beautifully.
Simmer slowly: Give the tomatoes time to reduce and develop flavor. Rushing this step can make the dish taste acidic.
Crack eggs into a bowl first: This makes it easier to drop them gently into the sauce without breaking the yolks.
Season gradually: Add salt and pepper at different stages—onions, sauce, and even eggs benefit from layers of seasoning.
Cover while cooking eggs: This traps the steam and helps cook the tops of the eggs without drying out the sauce.
Customize the doneness: Some people love a runny yolk, others want them cooked through—watch the whites and give the yolks a little jiggle test.
Finish with freshness: The herbs at the end are more than a garnish—they brighten and balance the rich sauce.

Watch Out for These Mistakes While Cooking

Even though shakshuka is wonderfully forgiving, a few missteps can throw off the balance. Here’s what to avoid:

Using watery tomatoes: If your sauce is too loose, the eggs won’t poach properly, and the whole dish feels diluted. Always reduce the sauce until it’s thick and concentrated.
Overcrowding the pan with eggs: Too many eggs can lower the temperature and prevent even cooking. Stick to 4–6 eggs for a standard skillet.
Breaking the yolks accidentally: Crack each egg into a small bowl first, then slide it into the sauce carefully.
Under-seasoning: Tomato-heavy dishes need enough salt to cut through the acidity. Taste the sauce before adding the eggs.
Cooking eggs too long: Once the yolks turn chalky, you lose that luscious contrast with the rich tomato base. Pull them off the heat while they’re still jiggly.
Skipping the herbs: That final sprinkle of parsley or cilantro isn’t just decorative—it adds a bright lift that ties everything together.

What to Serve With Shakshuka?

Shakshuka is satisfying on its own, but pairing it with the right sides turns it into an even more memorable meal:

Crusty Bread or Pita

The perfect tool for scooping up sauce and runny yolks—no utensils required.

Feta Cheese

Crumbled over the top or served on the side, its briny punch complements the spiced tomato base.

Fresh Green Salad

A crisp salad with lemon vinaigrette balances the warmth and richness of the shakshuka.

Herbed Couscous or Quinoa

For a heartier meal, grains add substance and soak up extra sauce beautifully.

Roasted Eggplant or Zucchini

Their earthy notes play well with the spices in shakshuka.

Pickled Vegetables

A tangy, crunchy counterpoint that cuts through the richness.

Mint Tea or Arabic Coffee

Traditional pairings that enhance the warm, comforting feel of the dish.

Sliced Avocado

Creamy and cooling, avocado makes an excellent topping or side.

Storage Instructions

Shakshuka stores surprisingly well, making it a great make-ahead or leftover option. Here’s how to keep it fresh:

Refrigerator: Allow the dish to cool completely, then transfer to an airtight container. It will keep for up to 4 days in the fridge. If the eggs are already poached, they’ll firm up a bit more, but the flavor remains excellent.
Freezer (without eggs): You can freeze the sauce alone (before adding eggs) for up to 3 months. When ready to use, reheat gently on the stove, then crack fresh eggs in and cook as usual.
Reheating: Warm gently in a skillet over low heat. If eggs are already in the dish, add a splash of water or broth to help loosen the sauce. Cover and heat until warmed through.

Tip: If you’re meal prepping, make the sauce ahead and poach eggs fresh for the best texture.

Estimated Nutrition

Here’s the approximate nutrition per serving (assuming the recipe serves 4, with 2 eggs per person and sauce):

Calories: ~320 kcal
Protein: 14–16g
Fat: 20g (mostly from olive oil and eggs)
Carbohydrates: 18g
Fiber: 4g
Sugars: 8g
Cholesterol: 375mg
Sodium: ~480mg

Note: Adding extras like feta, avocado, or bread will adjust these numbers.

Frequently Asked Questions

What does “shakshuka” mean?

“Shakshuka” roughly translates to “a mixture” in Arabic, which is fitting for this flavorful combination of eggs poached in a spiced tomato and pepper sauce. It’s a staple across North Africa and the Middle East.

Can I make shakshuka ahead of time?

Yes—make the sauce ahead and refrigerate or freeze it. Just reheat and add the eggs fresh before serving for the best texture and taste.

Is shakshuka spicy?

It can be! Traditional recipes often include mild spices, but you can add chili flakes, cayenne, or harissa to dial up the heat—or leave them out completely for a milder version.

What’s the best pan to cook shakshuka in?

A wide skillet, like a cast iron or sauté pan, is ideal. It gives the eggs space to cook evenly and keeps the sauce from being too deep.

Can I add meat to shakshuka?

Absolutely. Ground lamb, spicy sausage (like merguez), or even chorizo work beautifully. Brown the meat before adding the tomatoes.

How do I know when the eggs are done?

When the whites are set and opaque but the yolks still jiggle when you shake the pan gently—that’s the sweet spot for most people.

Can I make it vegan?

Yes! Omit the eggs and try adding cubes of firm tofu or chickpeas. You can also add a vegan egg substitute or swirl in a spoonful of hummus for creaminess.

Is shakshuka only for breakfast?

Not at all. While it’s popular as a breakfast or brunch dish, it makes a fantastic lunch or dinner, especially served with a grain or salad on the side.

Conclusion

Shakshuka is one of those dishes that feels like a gift every time I make it. It’s rustic, vibrant, and layered with flavor—simple enough for a weeknight dinner yet impressive enough for guests. Whether you’re scooping it up with warm bread on a lazy morning or serving it with a crisp salad at dinnertime, it’s a recipe that brings people together.

Its beauty lies in its flexibility—customize the spice, change up the toppings, or just savor it in its classic form. Once you make shakshuka at home, it’s bound to become a regular part of your table.