Name: The Best Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 can (14 oz) crushed tomatoes or 4 fresh tomatoes, diced; 1 tbsp tomato paste (optional); 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 4 to 6 eggs; Chopped fresh parsley or cilantro (for garnish); Crusty bread (for serving)

Shakshuka is the ultimate comfort food—rustic, hearty, and infused with North African and Middle Eastern flavors. It’s a symphony of poached eggs nestled into a thick, fragrant sauce of tomatoes, peppers, onions, and warm spices like cumin and paprika. Served steaming hot in the same pan it’s cooked in, it’s as visually inviting as it is soul-satisfying. Whether for breakfast, brunch, or dinner, Shakshuka satisfies at any time of the day.

What makes this dish so special is its simplicity and versatility. You don’t need fancy ingredients—just pantry staples and fresh eggs. From the gentle bubbling of the tomato sauce to the soft, slightly runny yolks that blend into the dish like molten gold, each bite is a mouthful of flavor. A couple slices of crusty bread on the side, and you’ve got an incredibly delicious, nutritious meal in under 30 minutes.

Why You’ll Love This Shakshuka Recipe

One-pan magic: Fewer dishes, more flavor.
Packed with flavor: Layers of cumin, garlic, chili, and smoked paprika take the tomato base to the next level.
Customizable: Toss in feta, olives, or greens. Or make it spicy with harissa.
Perfect for any meal: Breakfast, brunch, or weeknight dinner—it’s always a win.
Vegetarian-friendly: No meat, but still hearty and satisfying.

Preparation Phase & Tools to Use for the Best Shakshuka Recipe

Before diving into cooking, having the right tools at hand makes the process seamless and enjoyable. Here’s what you’ll need:

Large Skillet or Sauté Pan (preferably cast iron): Essential for building flavor and for oven-to-table presentation. Cast iron retains heat well and adds a beautiful rustic charm.
Lid for the Skillet: A lid helps control the cooking of the eggs, especially if you prefer firmer yolks.
Chef’s Knife: For precise and efficient chopping of onions, garlic, peppers, and herbs.
Cutting Board: Choose a large, non-slip board to keep everything stable while you prep.
Wooden Spoon or Spatula: Ideal for stirring the sauce without damaging your pan’s surface.
Measuring Spoons: Ensures balanced seasoning, especially with spices like cumin and paprika.

These tools keep prep organized, allow for better control of texture and doneness, and elevate the final presentation.

Preparation Tips

Use Fresh Ingredients: Fresh onions, garlic, and ripe tomatoes (or high-quality canned tomatoes) will greatly impact the depth of flavor.
Crack Eggs Into a Small Bowl First: This makes it easier to slide them into the sauce without breaking the yolks.
Simmer Slowly: Let the sauce reduce a bit before adding eggs to concentrate flavors and create a thick base.
Make It Your Own: Add a pinch of chili flakes for heat, or stir in greens like spinach just before adding the eggs.
Pre-warm Your Bread: Whether it’s pita, sourdough, or a baguette, warm bread makes scooping up the sauce irresistible.

Ingredients for This Shakshuka Recipe

Every ingredient in Shakshuka plays a role in creating its bold, savory flavor. Here’s the full list of what you’ll need:

Olive Oil – 2 tablespoons
For sautéing the vegetables and creating a rich base.
Yellow Onion – 1 medium, finely chopped
Adds sweetness and depth to the sauce.
Red Bell Pepper – 1, diced
For a touch of natural sweetness and color contrast.
Garlic – 3 cloves, minced
Builds aroma and enhances the tomato flavor.
Crushed Tomatoes – 1 can (14 oz) or 4 fresh tomatoes, diced
The main body of the sauce; choose high-quality for best results.
Tomato Paste – 1 tablespoon (optional)
Adds richness and depth to the sauce.
Smoked Paprika – 1 teaspoon
Brings subtle smokiness that makes the dish feel warm and comforting.
Ground Cumin – 1 teaspoon
Provides an earthy, slightly spicy undertone.
Salt – ½ teaspoon (adjust to taste)
Enhances all the other flavors.
Black Pepper – ¼ teaspoon
For a hint of sharpness.
Red Pepper Flakes – ¼ teaspoon (optional)
Adds a gentle heat without overwhelming the dish.
Eggs – 4 to 6, depending on pan size and servings
Poached directly in the sauce—soft or firm, up to you.
Fresh Parsley or Cilantro – chopped, for garnish
Adds freshness and a pop of color.
Crusty Bread – for serving
The perfect vessel to scoop up all the delicious sauce and yolk.

Step 1: Sauté the Base

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté for 5–7 minutes until the onions are soft and translucent, and the peppers are tender.

Step 2: Add Garlic and Spices

Stir in the minced garlic, smoked paprika, ground cumin, and red pepper flakes (if using). Cook for about 1 minute, just until the garlic is fragrant and the spices release their aroma.

Step 3: Build the Tomato Sauce

Pour in the crushed tomatoes and tomato paste (if using). Season with salt and black pepper. Stir everything together and bring the sauce to a gentle simmer. Let it cook uncovered for 10–15 minutes until slightly thickened. Stir occasionally to prevent sticking.

Step 4: Make Wells and Add the Eggs

Using the back of a spoon, create small wells in the sauce. Carefully crack an egg into each well, trying to keep the yolk intact. Reduce the heat to low and cover the skillet with a lid. Cook for 5–8 minutes, or until the whites are set and the yolks are cooked to your liking.

Step 5: Garnish and Serve

Turn off the heat. Sprinkle the chopped parsley or cilantro over the top. Serve immediately with warm, crusty bread for dipping.

Notes

Customize It: Add crumbled feta, spinach, olives, or even chickpeas to make it your own. Just stir them into the sauce before adding the eggs.
Spice Levels: You can swap red pepper flakes for harissa paste or fresh chili for more punch.
Tomato Swap: If using fresh tomatoes, make sure they’re ripe and juicy. You may need to simmer a bit longer for the sauce to thicken.
Egg Doneness: If you prefer runny yolks, cook uncovered or remove from heat earlier. For fully cooked yolks, cover and cook a few minutes longer.
Make Ahead: The sauce can be made in advance and refrigerated. Just reheat and crack in the eggs when you’re ready.

Watch Out for These Mistakes While Cooking

Overcooking the Eggs: Shakshuka is best when the yolks are still a little runny. Keep a close eye during the last few minutes of cooking.
Watery Sauce: Simmer the tomato base long enough to reduce excess moisture—thick sauce holds eggs better and tastes richer.
High Heat After Adding Eggs: Lower the heat before cracking in the eggs to avoid tough whites and overdone yolks.
Skipping the Lid: If you like your egg whites fully set, don’t forget to cover the skillet once the eggs go in.
Underseasoning: Tomatoes need salt to shine. Taste and adjust the seasoning during simmering.

What to Serve With Shakshuka?

Shakshuka is a complete dish on its own, but the right accompaniments can elevate it to a truly memorable meal. Whether you’re enjoying it for breakfast, brunch, or dinner, these sides bring balance and variety.

8 Recommendations:

Crusty Bread or Pita
A must-have for scooping up that luscious sauce and runny yolks.
Labneh or Greek Yogurt
Adds a cool, creamy contrast to the spicy tomato base.
Israeli Salad
A refreshing mix of cucumbers, tomatoes, parsley, and lemon juice to lighten the plate.
Avocado Slices
Creamy, nutritious, and a great texture contrast.
Roasted Potatoes or Sweet Potatoes
Hearty and perfect for a brunch spread.
Pickled Onions or Vegetables
Their tanginess cuts through the richness of the dish.
Olives and Feta
For Mediterranean flair and salty bite.
Mint Tea or Freshly Brewed Coffee
Ideal beverage pairings that enhance the meal without overpowering it.

Storage Instructions

Shakshuka stores surprisingly well, especially if you hold off on adding the eggs until you’re ready to serve. Here’s how to keep leftovers fresh:

Refrigerator: Transfer the cooled tomato base (with or without eggs) to an airtight container. It will keep for up to 4 days.
Freezer: You can freeze the sauce without the eggs for up to 2 months. Let it cool completely before sealing it in a freezer-safe container.
Reheating: Warm the sauce in a skillet over medium heat. If eggs are already in it, reheat gently to avoid overcooking the yolks. If not, reheat the sauce and add fresh eggs as per the original instructions.

Tip: Store eggs separately if you expect leftovers, to preserve texture and yolk quality.

Estimated Nutrition (Per Serving, assuming 4 servings)

Nutrient	Amount
Calories	~230 kcal
Protein	11g
Carbohydrates	15g
Fat	14g
Fiber	4g
Sugars	8g
Saturated Fat	3g
Cholesterol	190mg
Sodium	480mg

Note: Values may vary based on added ingredients like feta or bread.

Frequently Asked Questions

1. Can I make shakshuka with fresh tomatoes?

Absolutely. Use about 4–5 ripe, juicy tomatoes. Dice them finely and simmer a bit longer to let the sauce thicken properly.

2. How do I make shakshuka spicier?

Add a diced chili pepper, more red pepper flakes, or a spoonful of harissa paste while sautéing the onions and garlic.

3. Can I use canned diced tomatoes instead of crushed?

Yes. If using diced tomatoes, consider blending them slightly for a smoother consistency, or just simmer longer to break them down.

4. Is shakshuka keto-friendly?

Yes, it’s naturally low in carbs. Just skip the bread or use a keto-friendly alternative for dipping.

5. Can I prepare shakshuka ahead of time?

You can make the tomato sauce ahead and store it. Add the eggs fresh just before serving to preserve their texture.

6. How can I prevent runny egg whites?

Cover the pan with a lid once eggs are added and cook on low heat until the whites are fully set.

7. Can I add cheese to shakshuka?

Definitely. Crumbled feta is a popular addition—stir it into the sauce or sprinkle on top before serving.

8. What can I do if my sauce is too acidic?

Add a pinch of sugar or a splash of cream to balance the acidity of the tomatoes.

Conclusion

Shakshuka is the kind of dish that brings warmth, color, and comfort to your table with minimal effort. It celebrates everyday ingredients—tomatoes, eggs, and spices—in a way that feels indulgent and fresh. Whether you’re feeding a crowd or making a cozy solo meal, this recipe is a reliable favorite that’s endlessly adaptable. Serve it straight from the skillet, mop it up with bread, and enjoy a satisfying experience every single time.