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Shakshuka Recipe

Helen T. Patterson
Shakshuka is a rich and flavorful dish made with poached eggs in a spiced tomato and pepper sauce.
This one-pan meal is perfect for breakfast, brunch, or even a light dinner.
Packed with Middle Eastern and North African flavors, shakshuka is best enjoyed with crusty bread or warm pita to scoop up the delicious sauce.
Nutrition Facts (Per Serving)
Calories: 250-300 kcal (approximately, depending on specific ingredients and portion size), Protein: 14g, Carbohydrates: 15g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 240mg, Fiber: 5gSugar: 7g, Sodium: 400mg, Vitamin A: 25% of Daily Value, Vitamin C: 35% of Daily Value, Calcium: 10% of Daily Value, Iron: 15% of Daily Value
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Main Course
Cuisine Mediterranean, Middle Eastern, North African
Servings 4 servings
Calories 280 kcal

Equipment

  • 1 Large Skillet or Cast-Iron Pan (for cooking shakshuka)
  • 1 Wooden spoon (for stirring)
  • 1 Cutting Board & Knife (for chopping ingredients)
  • 1 Measuring Cups & Spoons (for accuracy)

Ingredients
  

For the Shakshuka Base:

  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp red pepper flakes optional, for spice
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper

For the Eggs & Toppings:

  • 4 –6 eggs
  • ¼ cup crumbled feta cheese optional
  • 2 tbsp fresh parsley or cilantro chopped
  • ½ tsp ground sumac or za’atar optional, for extra flavor

For Serving:

  • Crusty bread pita, or naan

Instructions
 

Step 1: Sauté the Vegetables

  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and bell pepper, and sauté for 3–4 minutes until softened.
  • Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Shakshuka Sauce

  • Pour in crushed tomatoes and tomato paste, stirring to combine.
  • Season with cumin, smoked paprika, ground coriander, red pepper flakes, salt, and black pepper.
  • Let the sauce simmer for 10 minutes, stirring occasionally, until thickened.

Step 3: Add the Eggs

  • Make small wells in the sauce and gently crack in the eggs.
  • Cover the skillet and let the eggs cook for 5–7 minutes, or until the whites are set but the yolks remain runny (cook longer for firmer yolks).

Step 4: Garnish & Serve

  • Sprinkle with crumbled feta, chopped parsley or cilantro, and sumac or za’atar (if using).
  • Serve hot with crusty bread or pita for dipping.

Notes

  • Customize Your Shakshuka: Add spinach, mushrooms, or chickpeas for extra heartiness.
  • Make It Spicier: Increase the red pepper flakes or add a diced jalapeño.
  • Dairy-Free Option: Omit feta or substitute with dairy-free cheese.
  • Storage Tips: Leftovers can be stored in an airtight container in the fridge for 2 days. Reheat gently on the stovetop.
  • Egg-Free Variation: Swap eggs for tofu or chickpeas for a vegan-friendly version.
Keyword Shakshuka Recipe