Easy Shakshuka Recipe

Warm, rich, and packed with flavor: this shakshuka recipe is the perfect meal for breakfast, brunch, or even dinner!

This traditional North African and Middle Eastern dish features poached eggs simmered in a spiced tomato sauce, all made in a single pan for easy cleanup.

With a bold blend of garlic, onions, bell peppers, and warm spices like paprika and cumin, shakshuka delivers a balance of tangy, savory, and slightly smoky flavors.

Whether you serve it with crusty bread or enjoy it as is, this easy, 30-minute recipe will quickly become a favorite.

Ingredients for the Best Shakshuka

To make this easy one-pan shakshuka, you will need:

Base Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 can (28 ounces) crushed tomatoes
• Salt and black pepper to taste

Eggs & Toppings:

• 4 to 6 large eggs
• ¼ cup crumbled feta cheese (optional)
• Fresh parsley or cilantro for garnish
• Crusty bread or pita for serving

How to Make Shakshuka (Step-by-Step)

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.

Step 2: Simmer the Tomato Sauce

Pour in the crushed tomatoes and season with salt and black pepper. Stir well, then reduce the heat to a gentle simmer. Let the sauce cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 3: Add the Eggs

Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and let the eggs cook until the whites are set but the yolks are still slightly runny, about 5 to 7 minutes.

Step 4: Garnish and Serve

Sprinkle with crumbled feta cheese, fresh parsley, or cilantro. Serve immediately with warm bread for dipping.

Best Tips for the Perfect Shakshuka

• Use a cast-iron or nonstick skillet: A wide, heavy-bottomed pan ensures even cooking.
• Adjust spice levels to taste: Add more red pepper flakes for heat or keep it mild.
• Control egg doneness: For firmer yolks, cook a few minutes longer. For runnier yolks, remove from heat earlier.
• Avoid a watery sauce: Simmer the tomatoes long enough to thicken the base before adding the eggs.

Serving & Pairing Ideas

Shakshuka is best enjoyed straight from the pan, with plenty of bread for scooping up the sauce. Here are some delicious pairing ideas:

• Bread options: Serve with pita, sourdough, naan, or crusty baguette.
• Low-carb options: Enjoy with avocado slices or a simple green salad. Click here if you’re looking for salad recipe ideas.
• Additional toppings: Try olives, yogurt, or extra feta for more texture and flavor.

One-Pan Shakshuka Variations

Shakshuka is highly adaptable. Try these flavorful variations:

• Spicy Harissa Shakshuka: Add a spoonful of harissa paste for a smoky heat.
• Green Shakshuka: Replace tomatoes with spinach, zucchini, and fresh herbs.
• Cheesy Shakshuka: Stir in shredded mozzarella or Parmesan for a creamy twist.
• Protein-Packed Shakshuka: Add chickpeas, white beans, or ground lamb for extra protein.

Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of water if needed.
• Freezing: The tomato sauce can be made ahead and frozen for up to 2 months. Add fresh eggs when ready to serve.

Recipe FAQ’s

Can I make shakshuka ahead of time?

Yes! You can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, reheat the sauce, add fresh eggs, and cook until the eggs are done.

Can I add meat to shakshuka?

Absolutely! Ground lamb, chorizo, or sausage can be browned in the pan before adding the tomato sauce for extra protein.

Is shakshuka spicy?

Traditional shakshuka has a mild warmth from smoked paprika and cumin, but you can make it spicier by adding red pepper flakes, harissa, or cayenne pepper.