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Shakshuka Recipe

Shakshuka Recipe

This shakshuka recipe delivers bold Middle Eastern flavor with a savory tomato base and soft eggs. Simple to make, customizable, and perfect for breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: middle eastern, North African
Calories: 220
Ingredients Equipment Method

Ingredients
  

For the Tomato Base
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 1 red bell pepper diced
  • 3 –4 garlic cloves minced
  • 1 can 14–15 oz crushed tomatoes or fresh grated tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon chili flakes optional for heat
  • Salt and pepper to taste
  • 1 teaspoon sugar optional, balances acidity
  • ½ cup water or vegetable broth
For the Eggs and Garnish
  • 4 –6 large eggs
  • Fresh parsley or cilantro chopped
  • Feta cheese optional
  • Crusty bread or pita for serving

Equipment

  • Large skillet (cast iron or heavy-bottomed preferred)
  • Cutting board
  • Chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Lid for the skillet
  • Small bowls (optional for prep)

Method
 

Sauté the Aromatics
  1. 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.
Add Garlic and Spices
  1. 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.
Build the Tomato Sauce
  1. 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.
  2. The sauce should be rich enough to cradle the eggs but still saucy enough to scoop with bread.
Add the Eggs
  1. Using the back of a spoon, create small wells in the sauce. Crack one egg into each well. Season lightly with salt and pepper.
Cover and Cook
  1. 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.
Garnish and Serve
  1. Finish with fresh herbs and feta. Serve hot with crusty bread, pita, naan, or toasted sourdough.