Dinner

Easy Shakshuka Recipe

Name: Easy Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 onion (finely diced); 1 red bell pepper (finely diced); 3 cloves garlic (minced); 2 teaspoons paprika; 1 teaspoon cumin; 1/2 teaspoon salt; 28 ounces crushed tomatoes; 6 eggs; Freshly chopped cilantro (for garnish); Freshly chopped parsley (for garnish)

ByJack Voss March 3, 2026March 3, 2026

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Introduction

Shakshuka is a vibrant and comforting Middle Eastern dish that features eggs poached in a flavorful tomato and pepper sauce. Easy to prepare and full of bold spices, it’s perfect for breakfast, brunch, or any meal of the day.

A round black skillet filled with a bright red chunky tomato sauce base that covers the whole bottom, with five visible soft-cooked eggs spaced evenly across the dish. The eggs have smooth white tops contrasting against the red tomato layer. Green chopped herbs are sprinkled generously over the entire dish, adding color and texture. The skillet rests on a braided natural-colored mat that lays on a white marbled surface. A striped blue and white cloth and wooden cooking spoon are partially visible at the edge photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 onion (finely diced)
1 red bell pepper (finely diced)
3 cloves garlic
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon salt
28 ounces crushed tomatoes
6 eggs
Freshly chopped cilantro
Freshly chopped parsley

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the onion and bell pepper. Sauté for about 3-5 minutes, or until the onion becomes translucent.
Step 2: Stir in the garlic, paprika, cumin, and salt. Add the crushed tomatoes and stir to combine. Reduce the heat to low to let the sauce simmer gently.
Step 3: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well. Cover the pan and cook until the eggs reach your preferred doneness—3-5 minutes for over-easy, 6-8 minutes for over-medium, or 9-12 minutes for over-hard.
Step 4: Garnish with a generous amount of chopped cilantro and parsley. Serve warm with pita bread or enjoy directly with a fork.

Tips & Variations

Add a pinch of chili flakes or fresh chopped chili for a spicy kick.
Use feta cheese sprinkled over the dish for extra creaminess.
Try different herbs like mint or dill based on your preference.
To make it vegan, omit the eggs and add chickpeas for protein.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened. For best texture, it’s recommended to reheat slowly and avoid overcooking the eggs during reheating.

How to Serve

A black skillet filled with a thick red tomato sauce as the base layer, with five white cooked eggs placed evenly on top of the sauce, their edges blending softly into the sauce. Fresh green chopped herbs are sprinkled generously over the eggs and sauce, adding a bright contrast. The skillet sits on a woven straw mat on a white marbled surface, with a cloth napkin and wooden spoon nearby. The overall look is fresh, warm, and rustic. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of crushed canned tomatoes?

Yes, you can use fresh tomatoes, but you’ll need to peel and crush them first. Fresh tomatoes may require longer cooking time to reach the right consistency for the sauce.

What can I serve with shakshuka?

Shakshuka pairs well with warm pita bread, crusty bread, or even rice. It can also be enjoyed with a side salad or yogurt for a balanced meal.