Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video below to see how I make it in my kitchen!
Recipe by Lisa Bryan on December 21, 2023
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.94 stars (516 reviews)
Keywords
shakshuka, Shakshuka recipe
Ingredients
2 tablespoons olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
4 garlic cloves (finely chopped)
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 (28-ounce can) whole peeled tomatoes
6 large eggs
salt and pepper (to taste)
1 small bunch fresh cilantro (chopped)
1 small bunch fresh parsley (chopped)
Categories
Breakfast
Main Meal
Cuisine
Mediterranean
Middle Eastern
Steps
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
Garnish with chopped cilantro and parsley before serving.
Nutitrion
Serving Size: 1 serving
Calories: 146 kcal
Carbohydrates: 10 g
Protein: 7 g
Fat: 9 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 256 mg
Sugar: 5 g
Unsaturated Fat: 6 g
Reviews
Rebecca on 2026-03-31 (5 stars): This is so simple and delicious. It’s a new family favourite. Thanks for sharing this recipe!
Kent on 2026-03-30 (5 stars): Yes, I cooked mine until there was very little liquid left, not dry, just cooked down. Then add eggs and cover for a few minutes
Toni Race on 2026-03-12 (5 stars): I’ve been wanting to try this dish for a long time. But I was a little concerned by the little bit of ingredients not really having enough going on. I am so happy to know that I was so wrong. This is amazing and once it’s done and you break up your egg and stir it around on your plate with pita especially so good.
Peter Leeman on 2026-02-28 (5 stars): Fast and easy!
Three tips to make it UNFORGETTABLE!
1. Feel free to expand on the spice blend.
(I used black cumin, Aleppo pepper, and more garlic!)
2. After the tomato goes in, it will be really soupy!
(give it 15 minutes on a medium simmer to let the flavors meld and easier to make egg wells)
3. Don't sleep on the pita, but any crusty bread will do!
(This recipe was born for soppin' up the gravy)
Amy on 2026-02-22 (5 stars): Delicious! And so easy to make.
Martina on 2026-02-14 (5 stars): As usual, loved another recipe from Lisa. I made this and topped it on nacho chips with an avocado. It was so so so good! 👌
Mary on 2026-02-07 (5 stars): This was delicious as always! I think it would be helpful to others to add the cheese option to the list of ingredients. Thank you for posting this. I’ll definitely make it again.
Stevie H. Paisley on 2026-02-02 (5 stars): Hi Lisa. Was always served this on Friday from our craft truck on our film set. Always loved it so gathered all the ingredients and made it for lunch. Added zucchini with some warm Naan and hummus and for my first time it turned out amazing. One thing didn’t read to the end so ended up using my seasoned carbon steel pan not my stainless. Oh well easy to re- season. Thank you for a healthy lunch.
