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 (475 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
Michelle on 2025-07-30 (5 stars): Amazing recipe - a winner everytime
June Ramaekers on 2025-07-29 (5 stars): I love this recipe i serve with a sour dough bread or toast.Every one loves it.
Leah Engel on 2025-07-27 (5 stars): My husband is the default chef in our household, but I consider this recipe one of my signature dishes! Since I didn’t really learn how to cook growing up, this recipe is simple enough for me to make to perfection every time! I’ve fed this meal to guests many times, and they tell me weeks later that they’ve still been thinking about it because it was just so delicious. I highly recommend this recipe. It takes some staple ingredients and turns them into a delicious and nutritious meal!
Ann Gibbons on 2025-07-20 (5 stars): Third time making this and second time adding sweet baby spinach. Such a versatile meal. Having this this evening for dinner. Thanks. We love it.
Mitzi on 2025-07-13 (5 stars): I’ve made this a few times as written and it is absolutely delicious. But with so many beautiful fresh tomatoes in my kitchen right now, I wanted to try a couple things, just to see if it made any difference. So instead of canned tomatoes, I used a mix of chopped heirlooms and some Romas. I also used Aleppo pepper in place of regular chili powder because it’s wonderful in your Turkish eggs recipe and other middle eastern dishes. I also added a tablespoon of tomato paste after the garlic. I don’t know why, it just seemed like a good idea at the time. You’re right that using fresh tomatoes added a fair amount of time to the cooking process - it took a good 25 minutes for the tomatoes to break down, but it was so worth it. I did another weird thing. At the very end before I added the eggs, I threw in some cubed day-old crusty bread I made, and it was a fun added texture. Plus it helped with the added juices from the fresh tomatoes. I’ll happily go back to canned tomatoes in the fall, but I really loved using fresh tomatoes while I can. Your shakshuka is a favorite in our house!
Carol S on 2025-07-13 (5 stars): This is my second time making shakshuka. I burned the tomatoes the first time but made it right this time around. Also added roasted eggplant with curry on top. Delicious!
Dina on 2025-07-09 (5 stars): Just made this for breakfast for hubby and me - added some fried up kale at the end, and sprinkled a bit of feta on top. Absolutely delicious! Will definitely add this Israeli/North African dish to our weekends! I might try with smoked paprika next time. Thanks for the recipe :)
Karri on 2025-07-04 (5 stars): This dish originated in Tunisia, not Israel. It's also very loved and enjoyed by Palestinians in North Africa and the Middle East.
