Shakshuka is a vibrant, one-pan dish of poached eggs in a richly spiced tomato and pepper sauce. This Middle Eastern and North African classic is hearty, healthy, and perfect for breakfast, brunch, or even dinner.

Ingredients

2 tablespoons olive oil
1 medium white or yellow onion, diced
1 large red bell pepper, diced
4 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
¼ teaspoon crushed red pepper flakes (adjust to taste)
1 (28-ounce) can whole tomatoes with their juices
Fine sea salt and freshly-ground black pepper, to taste
6 large eggs
3 ounces feta cheese, crumbled
Chopped fresh cilantro, for garnish

Instructions

Sauté the aromatics:
In a large sauté pan, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper, and cook for about 5 minutes, stirring occasionally, until softened.
Add the spices and garlic:
Stir in the garlic, cumin, smoked paprika, crushed red pepper flakes, and a generous pinch of salt. Cook for about 2 minutes, stirring frequently, until the spices are fragrant.
Add and simmer the tomatoes:
Carefully pour in the whole tomatoes with their juices. Use a wooden spoon to break the tomatoes into small chunks. Stir to combine, then reduce heat to medium-low and let the sauce simmer gently for 5–10 minutes, until slightly thickened. Taste and season with additional salt and pepper as needed.
Add the eggs:
With the back of a spoon, make 6 small wells in the sauce. Crack an egg into each well. Sprinkle half of the feta evenly over the top. Cover the pan with a lid and cook:
- 3–4 minutes for runny yolks
- 5–6 minutes for jammy yolks
Finish and serve:
Remove the lid and sprinkle the remaining feta and chopped cilantro over the shakshuka. Serve hot with toasted bread, pita, or warm flatbread.

Why You’ll Love This Recipe

Packed with bold, warming spices
A one-pan meal that’s quick and easy to prepare
Naturally vegetarian and gluten-free
Great for breakfast, brunch, or dinner
Customizable with whatever vegetables or spices you love

Tips

Use a large, deep sauté pan or cast-iron skillet for even cooking.
Crack eggs into a small bowl first, then gently pour them into the sauce for better control.
Don’t overcook the eggs—keep an eye on the whites to avoid firm yolks (unless you like them that way).
Simmer longer if the sauce seems too watery before adding the eggs.

Variations and Substitutions

Swap feta for goat cheese, mozzarella, or leave it out for a dairy-free version.
Add extra veggies like zucchini, mushrooms, or spinach.
Try different spices such as turmeric, chili powder, or coriander.
Garnish with parsley, basil, or green onions instead of cilantro.
For a richer sauce, stir in a tablespoon of tomato paste or a splash of cream.

FAQs

Can I make shakshuka ahead of time?
Yes! Prepare the sauce in advance and refrigerate. When ready to serve, reheat the sauce and add the eggs fresh.

Can I use crushed or diced tomatoes instead of whole?
Yes, but the texture may be slightly smoother. Whole tomatoes offer more control and a chunkier consistency.

How spicy is it?
It’s mildly spiced. Feel free to adjust the red pepper flakes to your heat preference.

What if I don’t have a lid for my pan?
Cover the pan with foil or use a baking sheet as a makeshift lid to help the eggs steam.

Serving

Serve shakshuka straight from the pan with toasted sourdough, crusty baguette, or pita bread.
Add a side of hummus, labneh, or olives for a complete Mediterranean spread.
Pair with hot mint tea, strong coffee, or a fresh green salad.

Suggestions

Turn it into a brunch board with small bowls of pickles, olives, dips, and bread.
Add chorizo, spiced lamb, or chickpeas for extra protein.
Make mini individual shakshukas in small skillets for a fun and personal touch.
Great for meal prep: make a large batch of sauce and refrigerate or freeze in portions.