Shakshuka recipe is the kind of dish that brings instant comfort—a skillet filled with simmering tomatoes, peppers, warm spices, and softly poached eggs. It’s vibrant, rustic, and deeply satisfying without being complicated. I’ve always loved how shakshuka turns simple pantry ingredients into something that feels both nourishing and special. The aroma that fills the kitchen as the sauce reduces—garlic, cumin, paprika—is irresistible.
Whether you serve it for breakfast, brunch, or a cozy weeknight dinner, shakshuka has a way of gathering people around the table. This recipe stays true to its North African and Middle Eastern roots while offering small enhancements that make the flavors shine.
Why You’ll Love This Shakshuka
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One-pan, easy-to-master recipe
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Rich, savory tomato base with perfectly poached eggs
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Customizable with herbs, cheese, or added vegetables
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Naturally vegetarian and nutrient-packed
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Ideal for sharing, scooping, and enjoying with bread
Equipment
To prepare shakshuka with ease, you’ll need:
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Large skillet (cast iron or heavy-bottomed preferred)
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Cutting board
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Chef’s knife
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Wooden spoon or silicone spatula
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Measuring cups and spoons
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Lid for the skillet
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Small bowls (optional for prep)
Ingredients List for Shakshuka Recipe
For the Tomato Base
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2 tablespoons olive oil
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1 large onion, finely chopped
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1 red bell pepper, diced
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3–4 garlic cloves, minced
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1 can (14–15 oz) crushed tomatoes or fresh grated tomatoes
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon ground coriander
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¼ teaspoon chili flakes (optional for heat)
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Salt and pepper to taste
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1 teaspoon sugar (optional, balances acidity)
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½ cup water or vegetable broth
For the Eggs and Garnish
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4–6 large eggs
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Fresh parsley or cilantro, chopped
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Feta cheese (optional)
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Crusty bread or pita for serving
Timing and Servings
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Servings: 3–4
How to Make Authentic Shakshuka
Step 1. Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add the onions and red bell pepper, cooking until softened—about 5–7 minutes. This step builds the foundation of sweetness and depth.
Step 2. Add Garlic and Spices
Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant. Warming the spices in oil helps release their full flavor.
Step 3. Build the Tomato Sauce
Pour in crushed tomatoes, sugar (if using), salt, pepper, and water or broth. Stir well and bring to a gentle simmer. Let it cook uncovered for 10–12 minutes until thickened.
The sauce should be rich enough to cradle the eggs but still saucy enough to scoop with bread.
Step 4. Add the Eggs
Using the back of a spoon, create small wells in the sauce. Crack one egg into each well. Season lightly with salt and pepper.
Step 5. Cover and Cook
Place the lid on the skillet and cook for 5–7 minutes until eggs reach your desired doneness. For runny yolks, check earlier. For medium-set, cook slightly longer.
Step 6. Garnish and Serve
Finish with fresh herbs and feta. Serve hot with crusty bread, pita, naan, or toasted sourdough.
Tips for the Best Shakshuka
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If sauce becomes too thick, add a splash of water.
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Use ripe tomatoes when making a fresh version for extra sweetness.
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For richer flavor, add a spoonful of harissa or roasted red pepper.
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Don’t move the eggs once added—this helps maintain perfect poaching.
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For meal prep, make the sauce ahead and add eggs just before serving.
Flavor Variations
1. Green Shakshuka
Use spinach, kale, leeks, and herbs instead of tomatoes.
2. Spicy Tunisian-Style Shakshuka
Increase chili flakes and add a spoon of harissa.
3. Cheesy Shakshuka
Fold in feta or halloumi for a creamy finish.
4. Sausage or Chickpea Version
Add cooked merguez sausage or drained chickpeas for more protein.
Serving Suggestions
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Pair with warm pita, challah, naan, or crusty sourdough.
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Serve with a side salad for a complete meal.
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Add avocado slices or yogurt for creaminess.
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Enjoy for breakfast, brunch, or dinner—it fits every time of day.
Nutritional Facts (Approx. per serving)
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Calories: 220–260
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Protein: 12–15 g
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Fat: 12–15 g
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Carbohydrates: 15–20 g
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Fiber: 3–4 g
If quick, homemade breakfasts are your style, you may also enjoy Brown Butter Apple Cider Donuts, Chorizo Potato Egg Casserole, or Carrot Cake Pancakes with Cream Cheese Frosting.
Shakshuka Recipe
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Add the onions and red bell pepper, cooking until softened—about 5–7 minutes. This step builds the foundation of sweetness and depth.
- Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant. Warming the spices in oil helps release their full flavor.
- Pour in crushed tomatoes, sugar (if using), salt, pepper, and water or broth. Stir well and bring to a gentle simmer. Let it cook uncovered for 10–12 minutes until thickened.
- The sauce should be rich enough to cradle the eggs but still saucy enough to scoop with bread.
- Using the back of a spoon, create small wells in the sauce. Crack one egg into each well. Season lightly with salt and pepper.
- Place the lid on the skillet and cook for 5–7 minutes until eggs reach your desired doneness. For runny yolks, check earlier. For medium-set, cook slightly longer.
- Finish with fresh herbs and feta. Serve hot with crusty bread, pita, naan, or toasted sourdough.
Conclusion
Shakshuka recipe is a celebration of simple ingredients cooked with care. From the vibrant tomato base to the gently poached eggs, each component brings comforting warmth and bold flavor. Its versatility and one-pan convenience make it ideal for busy mornings or relaxed weekend meals. Once you make shakshuka at home, it quickly becomes a go-to recipe—rich, aromatic, and endlessly customizable.
Frequently Asked Questions
1. Can I make shakshuka ahead of time?
Yes. Prepare the sauce and refrigerate. Add eggs and cook just before serving.
2. Can I use fresh tomatoes instead of canned?
Absolutely. Use 5–6 ripe tomatoes, grated or chopped, and simmer longer for thickness.
3. How do I make it spicier?
Add chili flakes, jalapeño, or a spoon of harissa.
4. Can I make shakshuka without eggs?
Yes—add chickpeas, tofu, or extra vegetables for a hearty vegan version.
5. What pan is best for shakshuka?
A cast-iron skillet holds heat well and distributes it evenly.
6. Why are my eggs overcooking?
Remove from heat earlier or scoop the eggs out once done to your preference.