This easy shakshuka recipe gives you eggs gently poached in a rich, spiced tomato and pepper sauce, all in one skillet and ready in about 30 minutes. It is a North African and Middle Eastern classic that works for breakfast, brunch, or a quick dinner, and it needs nothing more than crusty bread on the side. Eggs are the star, and they are a true staple: Americans ate an estimated 274 eggs per person in 2024, according to the Congressional Research Service (CRS, 2025).
Key Takeaways
- U.S. egg prices hit an all-time high of $6.23 per dozen in March 2025, so a dish that turns six eggs into a meal for four is good value (CRS, 2025).
- Cumin, paprika, and a little harissa or chili give the sauce its warm, smoky depth.
- Covering the pan sets the egg whites while keeping the yolks runny.
What Is Shakshuka?
Shakshuka is a one-pan dish of eggs cooked in a simmering sauce of tomatoes, peppers, onions, and spices. Today, it is popular across North Africa and the Middle East, including Tunisia, Morocco, Libya, and Israel, and every family seems to have its own version. For example, some add spicy merguez sausage, while others finish it with feta or fresh herbs.
The name is often translated as “a mixture,” which fits the dish well. In the end, it is a flexible, rustic meal that makes the most of a few pantry staples.
Why This Shakshuka Recipe Works
- Deep flavor fast: Blooming the spices in oil before adding the tomatoes makes the sauce taste slow-cooked.
- Pantry-friendly: In addition, canned tomatoes give consistent results all year.
- One pan: Everything cooks and serves from the same skillet, so cleanup is minimal.
- Naturally gluten-free: Just serve it with gluten-free bread instead, if needed.
Shakshuka Recipe Ingredients
- Olive oil, onion, and garlic: The flavor base of the sauce.
- Red bell pepper: It adds sweetness and body. Alternatively, you can use a mix of red and yellow peppers.
- Crushed tomatoes: Generally, one 28-ounce can is enough for six eggs.
- Spices: Ground cumin, sweet paprika, and a little harissa paste or red pepper flakes for heat.
- Eggs: Use the freshest eggs you can find. That is because fresh whites hold together better in the sauce.
- To finish: Fresh cilantro or parsley, crumbled feta (optional), and crusty bread.
How to Make This Easy Shakshuka Recipe
You will find the exact amounts in the recipe card at the end of this post. Here is a quick overview of the method.
1. Cook the vegetables. First, warm the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook for 6 to 8 minutes, until soft.
2. Bloom the spices. Next, stir in the garlic, cumin, paprika, and harissa. Cook for 1 minute, until fragrant.
3. Simmer the sauce. Then pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes, until slightly thickened.
4. Add the eggs. After that, make six small wells in the sauce with the back of a spoon. Crack an egg into each well, cover the pan, and cook for 5 to 8 minutes, until the whites are set but the yolks are still soft.
5. Finish and serve. Finally, scatter herbs and feta over the top and serve straight from the pan with warm bread.
Tips for the Best Shakshuka Recipe Results
- Thicken the sauce first. If the sauce is too thin, the eggs spread out. Therefore, simmer until a spoon leaves a trail.
- Crack eggs into a cup. This way, you can slide each egg gently into its well and catch any shell.
- Keep the heat low. Once the eggs go in, a gentle simmer keeps the yolks from overcooking.
- Season at the end. Taste the sauce before adding the eggs and adjust the salt and spice.
Variations to Try
- Green shakshuka: Swap the tomatoes for spinach, kale, and leeks.
- With merguez: Brown sliced merguez sausage before the onions for a heartier meal.
- With chickpeas: Stir in a can of drained chickpeas for extra protein and fiber.
What to Serve With Shakshuka
Crusty bread, pita, or Moroccan khobz are perfect for scooping up the sauce. In addition, a simple cucumber and tomato salad or a bowl of olives rounds out the meal. For a weekend brunch, serve it alongside fresh mint tea.
Frequently Asked Questions
Can I make the shakshuka recipe sauce ahead?
Yes. The sauce keeps in the fridge for up to 3 days or the freezer for 3 months. Simply reheat it until simmering, then add fresh eggs.
How do I know when the eggs are done?
The whites should be opaque and firm, while the yolks still jiggle slightly when you shake the pan. For firm yolks, cook for 2 to 3 more minutes.
Is shakshuka spicy?
It can be, but you control the heat. For a mild version, leave out the harissa or chili and use only sweet paprika.
Final Thoughts
Ultimately, this easy shakshuka recipe proves that a few eggs, a can of tomatoes, and good spices can become a memorable meal. It is cozy, colorful, and made for sharing.
For another savory breakfast, try our mushroom stuffed potato pancakes or our make-ahead cottage cheese egg bites.
AuthorEmma food bloggerDifficultyBeginnerEggs gently poached in a smoky, spiced tomato and red pepper sauce, made in one skillet. Serves 4.
Sauce
Eggs and Topping
Cook the vegetables. Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook 6–8 minutes, until soft.
Bloom the spices. Stir in the garlic, cumin, paprika, and harissa. Cook 1 minute, until fragrant.
Simmer the sauce. Add the crushed tomatoes, salt, and pepper. Simmer 10 minutes, stirring occasionally, until thickened. Taste and adjust the seasoning.
Add the eggs. Make 6 wells in the sauce with the back of a spoon. Crack an egg into a small cup and slide it into each well.
Cook covered. Cover and cook over low heat 5–8 minutes, until the whites are set and the yolks are still soft.
Finish and serve. Sprinkle with feta and herbs and serve from the pan with bread.
4 servings
1/4 of skillet
- Amount per serving
- Calories310
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 284mg95%
- Sodium 775mg34%
- Total Carbohydrate 20g8%
- Dietary Fiber 5g18%
- Total Sugars 10g
- Protein 15g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sauce
Eggs and Topping
Sources
- Congressional Research Service, U.S. Egg Production and Retail Prices (IF12949), updated July 3, 2025
