Recipe video above. I call this the best baked eggs in the world, but they can also just be poached on the stove! With Middle Eastern and North African roots, the tomato sauce is lightly spiced and used as the bed to cook the eggs. PS Crusty bread is a must. PPS Recipe lends itself to great variations - see recipe notes.
Recipe by Nagi on July 25, 2018
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.98 stars (46 reviews)
Keywords
Shakshuka
Ingredients
2 tbsp olive oil
1 small red onion (, peeled, halved and sliced)
1 garlic clove (, minced)
1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips)
1 tomato (, diced)
400 g / 14 oz can crushed tomatoes
1 tbsp tomato paste
1/2 cup / 125 ml chicken or vegetable broth (or water)
1 tsp EACH paprika and cumin
1/4 tsp EACH black pepper and cayenne pepper ((or other hot spice, adjust to taste))
Preheat oven to 180C/350F (if intending to bake them).
Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.
Nutitrion
Serving Size: 1 serving
Calories: 354 kcal
Reviews
Joel on 2025-05-11 (5 stars): I’ve always loved eating Shakshuka but had never made it. I’ve often been disappointed at cafe versions, especially when they don’t bake the eggs in and instead they just plonk a couple of poached eggs on top. Anyway, this recipe was the bomb! So much flavour, running yolks. I added sautéed chorizo and served it with pita toasties from the local Greek supermarket. Will be cooking this on regular rotation now!
Heather on 2025-03-08 (5 stars): This was delicious! I doubled the recipe for my family of four. The eggs kind of sank when I put them in but cooked just the way I liked them with set whites and gooey yolks. I didn’t bother putting in the oven, just used the stovetop. I also sliced up chorizo and fried them off in a little butter and maple syrup then added them at the end.👌🏻Then I dunked fresh Turkish bread (from my local kebab shop) in it. The hubby said it was a winner!🥳
Kris on 2024-11-03 (5 stars): Love it!!
Margaret on 2024-07-09 (5 stars): Love this recipe! I used harissa and added a tin of corn - seriously yummy!
Brittany on 2024-06-27 (5 stars): To. Die. For.
I added some fried chorizo to mine during the simmering process in memory of my old workplace where Shakshuka was a star on the menu and the added chorizo was bliss.
Thank you ginormously for this recipe (and in fact, all of your recipes) I’ve been cooking them since I was 19 and I’m yet to try a recipe that doesn’t turn out incredibly.
Thank you thank you.
Emma ubsdell on 2024-03-09 (5 stars): First time I’ve had shakshuka, cooked for breakfast - so tasty my son is coeliac and fussy ate the whole lot - thank you
Pozman on 2023-07-23 (5 stars): Made this for breakfast for my wife this morning, a fantastic dish, spice and heat balance perfect! Thanks.
Lynn on 2023-07-20 (5 stars): This is such a flavourful and comforting dish. Absolutely delicious! Easy to put together too. Another winning recipe, Nagi!
Catherine Mortimer on 2023-02-27 (5 stars): What would I do without you? Your recipes save me time and time again. Thank you for all your hard work
Kathy on 2023-02-22 (5 stars): As suggested by Israeli friends, I added a bay leaf and used lovely ripe chopped tomatoes instead of tinned. Served with roasted cauliflower and bread. Quick, healthy and delicious 😊
Suzanne on 2023-01-22 (5 stars): Made this for lunch with Turkish bread. My daughter requested it and we all loved it. So tasty and easy to make.
