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Shakshuka Recipe

Easy Shakshuka Recipe

This shakshuka recipe creates the most flavorful North African dish with perfectly poached eggs nestled in a rich, spiced tomato sauce. A simple one-pan meal that's perfect for breakfast, brunch, or dinner with incredible taste and minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: Mediterranean, Middle Eastern, North African
Calories: 173
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion chopped
  • 2 green bell peppers chopped
  • 2 cloves garlic minced
Spices
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1 pinch red pepper flakes optional
  • salt and black pepper to taste
Main Ingredients
  • 6 medium ripe tomatoes chopped
  • 1/2 cup tomato sauce
  • 6 large fresh eggs
Garnish
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped

Equipment

  • Large Cast Iron Skillet
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat the oil in a large cast iron skillet over medium heat.
  2. Add vegetables (onions, bell peppers, garlic) with spices, salt, and pepper to the skillet.
  3. Cook stirring occasionally until vegetables soften, about 5 minutes.
  4. Add tomatoes and tomato sauce to create the base sauce.
  5. Cover and simmer for 15 minutes until sauce thickens.
  6. Uncover and cook a few more minutes to reduce the sauce further.
  7. Make wells in the sauce using a wooden spoon, spacing them evenly.
  8. Crack eggs gently into each well you created in the sauce.
  9. Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain runny.
  10. Garnish with fresh parsley and mint, then serve immediately with warm bread.

Notes

Make-Ahead Tip: Prepare the shakshuka tomato sauce the night before and store in the refrigerator. Reheat gently and add fresh eggs when ready to serve.
Storage: Leftovers keep for 1-2 days in airtight containers. Reheat carefully over medium heat.
Variations: Add 1/2 pound ground lamb or beef for a heartier version. Cook meat first, then follow the recipe.
Serving Suggestions: Best served with warm pita bread, crusty sourdough, or fresh challah for dipping.