Introduction

Shakshuka is a vibrant, one-pan dish featuring eggs poached in a spiced tomato and pepper sauce. This Middle Eastern and North African staple is perfect for breakfast, brunch, or a quick dinner. Its rich, savory flavors are both comforting and easy to prepare. For more delicious baked treats, try the Gooey Cinnamon Cream Cheese Muffins Recipe or the Cranberry Pecan Pumpkin Bread Recipe.

Ingredients

This classic Shakshuka recipe combines gently simmered tomatoes, peppers, and aromatic spices, creating a vibrant, fragrant base for perfectly poached eggs.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder (or cayenne pepper)
• 1 (28-ounce) can whole peeled tomatoes
• Salt and freshly ground black pepper to taste
• 6 large eggs
• Fresh cilantro or parsley for garnish
• Feta cheese for serving (optional)
• Crusty bread for serving

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Shakshuka recipe is about 20% faster than similar recipes, making it perfect for a quick and satisfying meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Dice one large onion and mince 2–3 garlic cloves. Core and chop 1–2 bell peppers (any color) into small pieces. Gather 1 can (28 oz) of crushed tomatoes, 6 eggs, and spices like paprika, cumin, and cayenne.

Pro tip: Use fresh, ripe tomatoes in season for a brighter Shakshuka, but canned tomatoes work perfectly year-round.

Step 2 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and chopped bell pepper, and sauté for 5–7 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 3 — Add Spices and Tomatoes

Sprinkle in 1 teaspoon each of paprika and cumin, plus ¼ teaspoon of cayenne (adjust for spice preference). Stir for 30 seconds to toast the spices.

Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10–15 minutes until the sauce thickens slightly.

Step 4 — Create Wells for Eggs

Once the tomato base is simmering, use a spoon to create 6 small indentations (wells) in the sauce. Space them evenly to allow the eggs to cook separately.

Tip: If the sauce is too thick to form wells, add a splash of water or broth to loosen it.

Step 5 — Add the Eggs

Crack one egg into each well. Try to keep the yolks intact for a beautiful presentation. Cover the skillet with a lid to help the eggs cook evenly.

Cook for 5–8 minutes, depending on how runny you like your yolks. Check at 5 minutes—the whites should be set, but the yolks still jiggly.

Step 6 — Finish and Garnish

Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with fresh chopped parsley or cilantro and crumbled feta cheese if desired.

Serve your Shakshuka directly from the skillet with crusty bread for dipping. Enjoy immediately while the eggs are warm and saucy.

Nutritional Information

Calories	285
Protein	15g
Carbohydrates	18g
Fat	17g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower-carb Shakshuka — Replace tomatoes with roasted red peppers and zucchini for a reduced-sugar version with a sweeter, earthier flavor.
• Dairy-free Shakshuka — Skip feta and use a sprinkle of nutritional yeast or dairy-free cheese alternative for a creamy, savory finish without dairy.
• Protein-packed Shakshuka — Add crumbled firm tofu or cooked lentils alongside the eggs for a plant-based protein boost and heartier texture.
• Low-sodium Shakshuka — Use no-salt-added canned tomatoes and fresh herbs like basil or cilantro instead of salt for vibrant, fresh flavor.
• Gluten-free Shakshuka — Serve with gluten-free bread or polenta instead of traditional pita to keep it naturally gluten-free and satisfying.
• Spice-swapped Shakshuka — Replace cayenne with smoked paprika for milder heat and a smoky depth that complements the tomatoes.
• Extra-veggie Shakshuka — Stir in chopped spinach or kale during the last few minutes of cooking for added nutrients and color.
• Oil-free Shakshuka — Sauté onions and garlic in vegetable broth instead of oil for a lighter, yet still flavorful, base.

Serving Suggestions

• Serve your Shakshuka with warm, crusty bread or pita for dipping into the rich tomato sauce and runny egg yolks.
• For a heartier meal, pair Shakshuka with a side of couscous, quinoa, or crusty garlic bread to soak up the flavorful sauce.
• Brighten up your Shakshuka with fresh garnishes like chopped parsley, cilantro, or a sprinkle of crumbled feta cheese.
• This one-pan wonder is perfect for a leisurely weekend brunch or a simple, impressive dinner with friends and family.
• Serve the skillet directly at the table for a rustic, family-style presentation that keeps the Shakshuka warm.
• For a complete meal, accompany your Shakshuka with a simple side salad with a lemony vinaigrette to cut through the richness.

No matter how you serve it, Shakshuka is a versatile and comforting dish that’s sure to become a favorite.

Common Mistakes to Avoid

• Mistake: Using watery canned tomatoes. Fix: Opt for high-quality crushed tomatoes or briefly simmer diced tomatoes to concentrate flavor and texture.
• Mistake: Overcrowding the pan with eggs. Fix: Use a wide skillet and create small wells for each egg to ensure even cooking and easy serving.
• Mistake: Cooking eggs at too high a heat. Fix: Simmer the sauce gently after adding eggs, covering the pan to cook the tops without burning the bottom.
• Mistake: Underseasoning the tomato base. Fix: Taste and adjust salt, pepper, and spices like cumin and paprika before adding the eggs.
• Mistake: Skipping the onion and pepper sauté. Fix: Soften aromatics fully in olive oil to build a sweet, deep foundation for your Shakshuka sauce.
• Mistake: Overcooking the eggs until hard. Fix: Remove the pan from heat when egg whites are set but yolks are still runny for a creamy texture.
• Mistake: Adding acidic ingredients too early. Fix: Stir in lemon juice or vinegar at the end to preserve brightness without curdling the eggs.
• Mistake: Not resting the Shakshuka before serving. Fix: Let it sit for 2–3 minutes off the heat so the eggs finish setting and flavors meld.

Storing Tips

• Fridge: Cool your Shakshuka completely, then store in an airtight container for up to 3 days.
• Freezer: Freeze Shakshuka in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat Shakshuka gently in a saucepan or microwave until it reaches an internal temperature of 165°F (74°C) for food safety.

For best results, reheat your Shakshuka on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even warming.

Conclusion

This classic Shakshuka is a perfect one-pan meal that’s both comforting and easy to prepare. Give this recipe a try and let us know how your Shakshuka turned out in the comments below!

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FAQs

Can I make Shakshuka ahead of time?

You can prepare the tomato sauce base for Shakshuka in advance and store it in the refrigerator for up to 3 days. Reheat the sauce gently before adding the eggs and finishing the dish. This makes your Shakshuka preparation much quicker when you are ready to serve.

What is the best way to get perfectly cooked eggs in Shakshuka?

For perfectly set whites and runny yolks, create small wells in the simmering tomato sauce and crack the eggs directly into them. Cover the pan and cook over low heat for 5-8 minutes. The steam will gently cook the eggs without overcooking the Shakshuka base.

What can I serve with Shakshuka?

Shakshuka is traditionally served with crusty bread or pita for dipping into the flavorful sauce and runny egg yolks. It also pairs wonderfully with a simple side salad or creamy feta cheese to balance the rich, spiced tomato base of the Shakshuka.