A vibrant Middle Eastern breakfast dish of perfectly poached eggs in a rich, spiced tomato and pepper sauce—made in one skillet for a bold and comforting start to your day. This vegetarian favorite delivers depth of flavor, a touch of heat, and a beautifully rustic presentation.
Why You’ll Love This Recipe
Classic shakshuka is a simple yet flavor-packed dish that brings warmth and satisfaction with every bite. Its rich tomato base, aromatic spices, and perfectly poached eggs make it a go-to breakfast or brunch for anyone craving a wholesome and savory meal.
- One-skillet, no-fuss preparation
- Ideal for vegetarian and gluten-free diets
- Packed with protein and fiber
- Perfect for brunch, lunch, or dinner
- Customizable heat and spice levels
- Great for sharing
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1 (14 oz) can diced tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
- Crusty bread for serving (optional)
directions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper. Sauté for 5–6 minutes until softened.
- Stir in the minced garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
- Pour in the diced tomatoes along with their juices. Stir and let simmer for 10–15 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.
- Make four small wells in the sauce and gently crack an egg into each.
- Cover the skillet with a lid and cook for 5–7 minutes, or until the eggs are done to your liking.
- Remove from heat. Garnish with chopped parsley or cilantro. Serve immediately with warm crusty bread, if desired.
Servings and timing
- Servings: 2–3 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 230 kcal per serving
Variations
- Spicy Shakshuka: Add more chili flakes or a chopped fresh chili for extra heat.
- Cheesy Option: Sprinkle crumbled feta cheese into the sauce before adding the eggs.
- Green Shakshuka: Use spinach, kale, or zucchini instead of tomato for a verdant twist.
- Protein Boost: Add cooked chickpeas or white beans for extra heartiness.
- North African Influence: Include a touch of harissa paste for deeper flavor.
- Yogurt Drizzle: Top with a spoonful of Greek yogurt for a cooling contrast.
- Meat Lover’s: Stir in cooked ground lamb or sausage before simmering the sauce.
storage/reheating
- Storage: Allow the dish to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stovetop over medium-low heat until warmed through. If needed, add a splash of water to loosen the sauce. Avoid overcooking the eggs during reheating.
FAQs
What does shakshuka mean?
Shakshuka means “a mixture” in Arabic, referencing the dish’s medley of ingredients—tomatoes, peppers, onions, spices, and eggs.
Can I make shakshuka ahead of time?
Yes. You can prepare the sauce in advance and refrigerate. Reheat and add eggs just before serving.
Can I use fresh tomatoes instead of canned?
Yes, use about 5–6 ripe tomatoes, chopped. Simmer longer to allow the fresh tomatoes to break down and thicken.
Is shakshuka gluten-free?
Yes, the dish itself is naturally gluten-free. Serve with gluten-free bread if needed.
How do I make sure the eggs are perfectly poached?
Covering the skillet helps cook the eggs evenly. Check frequently to avoid overcooking the yolks.
Can I freeze shakshuka?
The sauce can be frozen without the eggs. Add fresh eggs after reheating the sauce for best texture.
What type of pan should I use?
A cast-iron or heavy-bottomed skillet works best for even cooking and heat retention.
Can I double the recipe?
Yes, simply use a larger skillet and adjust the number of eggs accordingly.
Is shakshuka suitable for dinner?
Absolutely. It’s hearty and flavorful enough to serve as a comforting evening meal.
Can I add other vegetables?
Yes, mushrooms, spinach, or eggplant can be added to the sauce for variety.
Conclusion
Classic shakshuka is a rich, comforting dish that delivers bold flavors with minimal effort. Whether enjoyed for breakfast, brunch, or dinner, its combination of spiced tomato sauce and gently poached eggs is both nourishing and deeply satisfying. With endless variations and simple, wholesome ingredients, shakshuka deserves a regular spot in your cooking rotation.
PrintClassic Shakshuka
A vibrant Middle Eastern breakfast dish of perfectly poached eggs in a rich, spiced tomato and pepper sauce—made in one skillet for a bold and comforting start to your day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1 (14 oz) can diced tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
- Crusty bread for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 5–6 minutes until softened.
- Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for another minute until fragrant.
- Pour in diced tomatoes with their juices. Simmer for 10–15 minutes, stirring occasionally, until sauce thickens. Season with salt and pepper.
- Make small wells in the sauce and gently crack an egg into each. Cover the skillet and cook for 5–7 minutes, or until eggs are cooked to your liking.
- Remove from heat, garnish with chopped parsley or cilantro, and serve immediately with warm crusty bread.
Notes
- Adjust spice level by adding more or less chili flakes.
- Use fresh tomatoes when in season for a more vibrant sauce.
- Make it vegan by omitting the eggs and adding chickpeas for protein.
- Serve with gluten-free bread or omit bread entirely for a gluten-free meal.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 185 mg