Name: Classic Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 small yellow onion, finely diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; ¼ tsp chili flakes or cayenne (optional, for heat); 2 tbsp olive oil; 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand); Salt and pepper, to taste; 4–6 large eggs; Fresh parsley or cilantro, for garnish; Optional: warm pita, flatbread, or sourdough for serving

Introduction

Classic Shakshuka is a flavorful Middle Eastern dish featuring poached eggs in a rich, spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare and always comforting.

A black cast iron skillet holds a dish with a base layer of chunky red tomato sauce spread evenly, topped with four cooked eggs with white edges and soft yellow-orange yolks, each sprinkled with black pepper. Fresh green parsley leaves are scattered across the eggs and sauce, adding bright color and texture. In the background, a white plate sits on a white marbled surface with two triangular slices of white cheese and a fork resting beside them. The skillet rests on a wooden board, adding warmth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp chili flakes or cayenne (optional, for heat)
1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, for garnish
Optional: warm pita, flatbread, or sourdough for serving

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 5–7 minutes until softened. Stir in garlic, cumin, paprika, and chili flakes if using. Cook for 1 more minute until fragrant.
Step 2: Pour in the crushed tomatoes and season with salt and pepper. Reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and flavors develop.
Step 3: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well. Cover the pan and cook for 5–7 minutes, until the egg whites are set but yolks remain slightly runny. Cook longer if you prefer firmer yolks.
Step 4: Remove from heat. Sprinkle with fresh parsley or cilantro and serve immediately with warm pita, flatbread, or sourdough for scooping.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika or use fire-roasted canned tomatoes.
If you like it spicy, increase the chili flakes or add a diced jalapeño with the onions and peppers.
Try adding crumbled feta on top just before serving for a creamy, salty contrast.
Use spinach or kale stirred in during the simmering step for added greens.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking the eggs. If possible, cook the eggs fresh when reheating the sauce for best texture.

How to Serve

A black cast iron pan holds a dish with four cooked eggs on top of a thick red tomato sauce base. The eggs have bright orange yolks partly covered with white, sprinkled with black pepper and fresh green herbs scattered across the sauce and eggs. The pan sits on a wooden board with a blurred white plate in the background holding two triangular pieces of white cheese and a fork. The whole scene uses a white marbled surface as background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka ahead of time?

You can prepare the tomato sauce in advance and reheat it when ready to cook the eggs. However, it’s best to add and cook eggs just before serving for optimal texture.

What can I serve with shakshuka?

Shakshuka is delicious served with warm pita, flatbread, sourdough, or crusty bread for dipping. A side of fresh salad or yogurt also pairs nicely.

Classic Shakshuka Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

Classic Shakshuka is a vibrant and comforting Middle Eastern dish featuring poached eggs in a spicy tomato and bell pepper sauce, enriched with aromatic spices like cumin and paprika. Perfect for breakfast, brunch, or any meal, it’s traditionally served with warm pita or crusty bread to scoop up the flavorful sauce.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

Scale

Vegetables & Aromatics

1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced

Spices

1 tsp ground cumin
1 tsp sweet paprika
¼ tsp chili flakes or cayenne (optional, for heat)

Main Ingredients

2 tbsp olive oil
1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
Salt and pepper, to taste
4–6 large eggs

Garnish and Serving

Fresh parsley or cilantro, for garnish
Optional: warm pita, flatbread, or sourdough for serving

Instructions

Prepare the base: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and diced red bell pepper. Sauté for 5 to 7 minutes until the vegetables are tender and softened.
Add spices and garlic: Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for an additional minute until fragrant, allowing the spices to bloom.
Simmer the tomato sauce: Pour in the crushed tomatoes and season the mixture with salt and pepper to taste. Reduce the heat to medium-low and simmer uncovered for 10 to 15 minutes, stirring occasionally until the sauce thickens and the flavors meld together.
Poach the eggs: Using the back of a spoon, gently create small wells in the thickened sauce. Crack an egg into each well carefully. Cover the skillet and cook for 5 to 7 minutes, or until the egg whites are set and yolks remain slightly runny. For firmer yolks, cook a bit longer as preferred.
Finish and serve: Remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the top. Serve the shakshuka hot, ideally with warm pita, flatbread, or sourdough bread for dipping and scooping up the delicious sauce.

Notes

You can adjust the spice level by increasing or omitting the chili flakes.
For a vegan version, omit eggs and serve with extra vegetables or chickpeas.
This dish can be made ahead of time; reheat gently before serving and add fresh eggs on top if desired.
Fresh herbs like parsley or cilantro add brightness, but you can substitute with mint or basil for variety.
Serving with crusty bread helps soak up the flavorful tomato sauce perfectly.

Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, vegetarian brunch, spicy eggs, cumin, paprika