This shakshuka is hands-down one of my favorite easy breakfast or brunch dishes. Soft, jammy eggs nestled in a rich, spiced tomato sauce—it’s bold, flavorful, and comes together in just about 30 minutes.
It’s the kind of recipe that feels fancy but is actually super simple to make. Serve it straight from the skillet with some crusty bread, and you’ve got a meal that’s comforting, colorful, and full of flavor.
Perfect for a weekend morning or a cozy dinner at home, this shakshuka will quickly become a go-to in your kitchen.
For the Shakshuka Sauce
- Olive Oil – Used to sauté the onions and peppers until soft and fragrant.
- Onion – Adds sweetness and depth to the tomato sauce.
- Red Bell Pepper – Gives color, natural sweetness, and extra flavor.
- Garlic – Provides aroma and a punch of savory flavor.
- Diced Tomatoes – The base of the sauce; rich and flavorful.
- Tomato Sauce – Helps create a smooth, stew-like consistency.
- Cumin – Adds warm, earthy notes to the sauce.
- Paprika – Gives a subtle smoky sweetness and vibrant color.
- Coriander – Adds a hint of citrusy spice.
- Salt and Black Pepper – Enhances and balances all the flavors.
For the Eggs
- Eggs – Gently poached in the sauce for creamy, runny yolks or cooked to your preference.
For Serving
- Fresh Cilantro – Adds freshness and a pop of green color.
- Crusty Bread – Perfect for dipping into the sauce and yolks.
Easy Classic Shakshuka Recipe
This comforting shakshuka is a well-loved Middle Eastern dish featuring gently cooked eggs nestled into a warmly spiced tomato and pepper sauce.
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Servings: 4
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 2 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 eggs
- Fresh cilantro, for garnish
- Crusty bread, for serving
Instructions
- Warm the olive oil in a large skillet set over medium heat. Add the sliced onion and red bell pepper and cook, stirring occasionally, for about 10 minutes, until the onion is soft and translucent. Add the minced garlic and cook for 1 more minute, just until fragrant.
- Add the diced tomatoes, tomato sauce, cumin, paprika, and coriander to the skillet. Season with salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10–15 minutes, until the sauce thickens to a stew-like consistency.
- Using a spoon, make 6 small wells in the sauce. Carefully crack one egg into each indentation. Lightly season the eggs with salt and pepper. Cover the skillet and cook for 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Finish with a sprinkle of fresh cilantro and serve immediately with crusty bread or pita for dipping.
Notes
- Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. - Freezing:
The cooked tomato sauce (without eggs) can be frozen. Let it cool completely, then transfer to a freezer-safe container or bag before freezing. - Make Ahead:
Prepare the sauce up to 2–3 days in advance and refrigerate it covered. Reheat the sauce in a skillet and add the eggs just before serving. For meal prep, divide the sauce into lightly greased muffin cups and freeze until solid. Transfer the frozen portions to a bag, then reheat individual servings in a small pan and cook an egg directly in the sauce.
- Can I use fresh tomatoes instead of canned?
Yes! Fresh tomatoes work perfectly. You’ll need about 4–5 cups of chopped tomatoes, and you’ll want to cook them a bit longer so they break down into a nice, saucy consistency. - How do I know when the sauce is ready for the eggs?
The sauce should be thick and stew-like, not watery. Once it has reduced and the flavors are concentrated (usually 10–15 minutes), it’s ready for the eggs. - Can I make the sauce ahead of time?
Definitely! You can make the tomato and pepper sauce up to 2–3 days in advance. Just store it in the fridge and reheat it on the stove before adding the eggs. - How do I get the yolks runny without overcooking the whites?
After cracking the eggs into the sauce, cover the skillet and cook on low for about 5–8 minutes. Start checking at 5 minutes and adjust based on how soft you like your yolks. - What can I serve with shakshuka if I don’t have crusty bread?
No problem! Pita, naan, tortillas, rice, or roasted potatoes all work beautifully for dipping into the sauce and eggs.
