Easy Shakshuka Recipe (Eggs in Spiced Tomato Sauce)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Cuisines

Shakshuka is a North African and Middle Eastern-style skillet dish of eggs gently cooked in a seasoned tomato and pepper sauce. This accessible version uses pantry tomatoes and common spices for a satisfying breakfast, brunch or light dinner.

At a glance

Prep 10 minutes; cook 20–25 minutes; total 30–35 minutes; serves 4. Use a large skillet with a lid.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon chili flakes, optional
• 1 can (28 ounces/794 g) crushed tomatoes
• 1/2 teaspoon salt, adjusted to taste
• 1/4 teaspoon black pepper
• 4 large eggs
• 2 tablespoons chopped parsley or cilantro
• Warm bread for serving, optional

How to make shakshuka

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 6–8 minutes, stirring occasionally, until softened.
2. Add garlic, cumin, paprika and optional chili flakes. Stir for 30 seconds until fragrant, without burning garlic.
3. Pour in crushed tomatoes and season with salt and pepper. Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. If sauce becomes too thick, add 2–3 tablespoons water.
4. Make four shallow wells in the sauce. Crack one egg into each well, keeping yolks intact.
5. Cover skillet, lower heat and cook for about 5–8 minutes or until egg whites are fully set. For maximum food safety, cook eggs until yolks are also firm; egg dishes should reach 160°F (71°C). Timing varies with skillet and egg size.
6. Scatter parsley or cilantro over the top and serve promptly with warm bread.

Tips for better shakshuka

Let the sauce thicken before adding eggs so they sit in place rather than spreading. Keep the heat gentle after adding eggs; vigorous boiling can toughen them. Taste the tomato sauce before adding eggs because canned tomatoes differ in acidity and salt.

Variations

Spinach shakshuka

Stir in two handfuls of baby spinach just before adding eggs, allowing it to wilt.

Feta shakshuka

Scatter 1/4 cup crumbled feta over the cooked dish. Feta adds dairy and salt.

Extra spicy

Add a little harissa or more chili flakes to the sauce, tasting as you go.

Serving ideas

Serve with no-yeast yogurt flatbread or rosemary focaccia. For another comforting bean-based dish, try easy chana masala.

Storage

Refrigerate leftovers within two hours in a shallow covered container at 40°F (4°C) or below. Use within 3–4 days, and reheat until hot throughout. For best texture, prepare the sauce ahead and cook fresh eggs when serving.

Frequently asked questions

What is shakshuka?

It is a skillet dish of eggs cooked in a spiced tomato-based sauce, with regional variations across North Africa and the Middle East.

Can I make the tomato sauce ahead?

Yes. Refrigerate the cooled sauce and reheat before adding eggs.

Can I use fresh tomatoes?

Yes. Use roughly 800 g chopped ripe tomatoes and simmer longer to reduce excess liquid.

Is shakshuka vegetarian?

The base recipe contains eggs but no meat, so it is ovo-vegetarian.

Editorial note

Original editorial recipe guidance; no claim of independent kitchen testing. Cooking times vary. Any featured image is illustrative.