Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 1 can (28 oz) crushed tomatoes; Salt and pepper to taste; 4-6 large eggs; Fresh parsley or cilantro for garnish

If you're craving a meal that's bursting with flavor and perfect for any time of day, look no further than this Shakshuka Recipe. This North African-inspired dish features eggs poached in a rich, spiced tomato sauce, making it a comforting and nourishing choice whether it’s a lazy weekend brunch or a cozy weeknight dinner.

A cast iron pan is filled with a rich red tomato sauce base, mixed with small chunks of tomatoes and green peppers. On top of the sauce, there are four cooked sunny-side-up eggs with bright yellow yolks and whites slightly cooked around the edges. Fresh green cilantro leaves are scattered over the eggs and sauce. Next to the pan, there is a white plate with bunches of fresh green cilantro and a small white bowl containing red chili flakes mixed with seeds. Below the pan, three slices of light brown crusty bread are stacked on a dark wooden board. The entire scene is set on a white marbled surface, creating a calm and clean background. photo taken with an iphone --ar 1:1 --v 7 — Shakshuka, Shakshuka recipe, North African breakfast, spicy tomato eggs, cozy brunch ideas

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In the Kitchen
Ingredients at a Glance
How to Make Shakshuka Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

I love how versatile and forgiving this Shakshuka Recipe is. It comes together quickly and delivers a cozy, exotic vibe without fuss.

Juicy and Tender Every Time: The eggs poach gently in the tomato sauce, absorbing those warm spices while staying perfectly runny or firm, whichever you prefer.
Golden, Satisfying Finish: A slightly thickened, aromatic tomato base creates a comforting backdrop that’s irresistible with warm, crusty bread.
Simple Ingredients, Big Impact: Pantry staples like cumin and paprika elevate humble tomatoes and eggs into something memorable and uplifting.
Weeknight to Weekend Ready: Whether you're rushing after work or relaxing on a Sunday, this recipe fits effortlessly into your schedule.

Ingredients at a Glance

Shakshuka Recipe - Recipe Image — Shakshuka, Shakshuka recipe, North African breakfast, spicy tomato eggs, cozy brunch ideas

Choosing the right produce and spices can really make your Shakshuka Recipe shine. Freshness matters, and a few quality ingredients elevate this simple dish to a special meal.

Olive Oil: Use a fruity extra virgin olive oil for that silky texture and rich aroma.
Onion: A yellow or white onion adds sweetness and body; chop it finely for even cooking.
Red Bell Pepper: Pick firm, bright peppers for a natural sweetness that balances the heat.
Garlic: Fresh cloves are a must—they bring that punchy flavor that blends into the sauce.
Ground Cumin and Paprika: Toast these spices lightly if you can, to unlock deeper, smoky notes.
Cayenne Pepper: Adjust to your heat preference—it’s a subtle kick that wakes up the flavors.
Crushed Tomatoes: Choose high-quality canned tomatoes with no added sugar for a pure tangy base.
Eggs: Fresh, large eggs work best, since they’ll poach gently right in the sauce.
Fresh Parsley or Cilantro: For garnish, herbs add brightness and that fresh herbaceous hit.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Shakshuka Recipe

Step 1 — Sauté Onion and Peppers Until Soft

Start by heating olive oil in a large, heavy skillet over medium heat. Toss in the chopped onion and red bell pepper, stirring occasionally. You'll notice them becoming tender and translucent after about 5 minutes, smelling gently sweet and toasty. Be patient here; you want softness without browning or burning, which keeps the sauce balanced and fresh.

Step 2 — Add Garlic and Spices for Aroma

Next, stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook everything together just a minute or so—the kitchen will already start to smell amazing. The warm spices bloom quickly, so keep the heat moderate and stir constantly to avoid scorching the garlic, which can turn bitter.

Step 3 — Pour in Crushed Tomatoes and Simmer

Now, add the crushed tomatoes along with salt and pepper. Give it a good stir, then lower the heat to keep everything at a gentle simmer. Let this sauce slowly thicken over 10 to 15 minutes—this step concentrates the flavors and softens any acidity. Keep your spoon handy to scrape the pan bottom occasionally, so nothing sticks or burns.

Step 4 — Crack Eggs and Finish Cooking

Make small wells in the sauce with the back of a spoon and crack the eggs carefully into each space. Cover the skillet and cook until the eggs are set just the way you like—typically 5 to 8 minutes for runny yolks, longer if you prefer firmer. Keep an eye on them, because they can go from perfect to overcooked faster than you’d expect.

Step 5 — Garnish and Serve Warm with Bread

Finally, sprinkle fresh parsley or cilantro over the shakshuka for a fresh, vibrant finish. Serve it straight from the pan alongside crusty bread or pita. The bread is essential here—you'll need it to soak up every last bit of the rich, spicy sauce.

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Things to Remember

From my kitchen to yours, these tips will keep your Shakshuka Recipe flawless every time.

Doneness Cue: The whites should be set and no longer translucent, yolks still jiggly for that perfect runny center.
Temperature Trick: Medium-low heat during simmering prevents sauce burning and lets flavors meld beautifully.
Make-Ahead Move: Prepare your tomato sauce base a day ahead—you’ll save time and the flavors marry even better.
Common Pitfall: Avoid crowding the pan with too many eggs; they need space to cook evenly.

Ways to Serve It

Finishing Touches

I love adding a scattering of crumbled feta or a drizzle of good-quality olive oil right at the end. It adds a creamy, salty contrast that compliments the spicy tomato sauce perfectly. A few slices of avocado can bring a buttery richness if you want to switch things up.

Plays Well With

This Shakshuka Recipe pairs beautifully with a side of warm pita, crusty bread for dipping, or even a light green salad dressed simply with lemon and olive oil. A dollop of labneh or yogurt can cool down the spices superbly.

Simple Plating Upgrades

For a vibrant presentation, sprinkle diced tomatoes, chopped herbs, and a pinch of smoked paprika over the top. Use a colorful skillet or rustic plate to serve; it makes the meal feel extra special without additional effort.

Make-Ahead & Keeping Fresh

Storing Leftovers

Transfer leftover shakshuka to an airtight container and refrigerate for up to 3 days. The texture of the eggs changes a bit, becoming firmer, but the sauce stays flavorful. I usually enjoy reheated leftovers with an added fresh egg for that just-cooked feel.

Freezing Tips

Because of the eggs, this Shakshuka Recipe isn’t the best candidate for freezing after cooking. The texture of the eggs can get rubbery. However, you can freeze the tomato sauce base separately for up to 3 months and add fresh eggs when reheating.

Reheating Shakshuka Recipe Without Drying Out

Reheat gently in a skillet over low heat, covered, adding a splash of water or broth to maintain moisture. Microwaving works too—cover and heat in short bursts, stirring between to keep everything evenly warm and saucy.

Frequently Asked Questions

Can I make this Shakshuka Recipe vegan?

Absolutely! Simply omit the eggs and enjoy the spiced tomato sauce as a hearty vegan stew or add tofu cubes for protein.

What type of pan is best for making Shakshuka?

A wide, heavy skillet with a lid works best. Cast iron or non-stick pans both do a great job evenly cooking the sauce and eggs.

How do I prevent eggs from sticking to the pan?

Make sure there’s enough sauce under the eggs and keep the heat at medium-low. Using a well-oiled or non-stick pan helps too.

Can I add other vegetables to the Shakshuka Recipe?

Definitely! Spinach, zucchini, or eggplant work well. Just sauté them with the onions and peppers before adding tomatoes.

Final Thoughts

Cooking up this Shakshuka Recipe always feels like a little celebration in my kitchen—simple ingredients transforming into something vibrant and comforting. Whether you're making it for breakfast, lunch, or dinner, I hope you enjoy every simmering, fragrant spoonful as much as I do sharing it with you.

Full Printable Recipe