Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: Olive oil; 1 yellow onion, chopped; 1 red bell pepper, chopped; 3 garlic cloves, minced; 1 can whole peeled tomatoes (28 oz); 1 teaspoon ground cumin; 1 teaspoon paprika; ½ teaspoon chili powder; Salt and black pepper, to taste; 6 eggs; Fresh parsley, chopped; Fresh cilantro, chopped (optional)

Jump to Recipe·Leave a Review

Shakshuka is one of those dishes that I keep coming back to. It’s warm, flavorful, and full of comforting spices, all while being healthy and incredibly simple to make. At its heart, it’s a one-skillet meal of tomatoes, onions, peppers, and garlic, simmered together and topped with perfectly poached eggs. Whether I’m making it for breakfast, lunch, or dinner, shakshuka always feels like a nourishing and satisfying choice.

Why You’ll Love This Recipe

I love shakshuka because it’s hearty yet light, filling but not heavy. It’s also completely vegetarian and made from ingredients I usually have on hand—like canned tomatoes, eggs, and basic spices. The real magic happens when the spices hit the pan and fill the kitchen with rich, savory aromas. I get to control how runny or set I want the eggs, and I can make it as spicy or mild as I like. It’s quick, customizable, and packed with bold, comforting flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, chopped
Red bell pepper, chopped
Garlic cloves, minced
Canned whole peeled tomatoes
Ground cumin
Paprika
Chili powder
Salt and black pepper
Eggs
Fresh parsley, chopped
Fresh cilantro, chopped (optional)

Directions

I heat olive oil in a large skillet over medium heat, then sauté the onion and red bell pepper until soft—about 5 minutes.
I add the garlic and cook for another minute, just until fragrant.
I stir in the canned tomatoes (with juices), breaking them up gently with a spoon. Then I add cumin, paprika, chili powder, salt, and pepper.
I let the tomato mixture simmer for 10–15 minutes until it thickens slightly and the flavors meld.
I use a spoon to make small wells in the sauce, then crack an egg into each one.
I cover the skillet and cook until the eggs are set to my liking—usually 6 to 8 minutes for slightly runny yolks.
I finish with a generous sprinkle of chopped parsley and cilantro, and serve straight from the skillet.

Servings and timing

This recipe serves 6 and takes me about 10 minutes to prep and 20 minutes to cook. It’s ready in just 30 minutes, which makes it a perfect quick meal any time of day.

Variations

I sometimes crumble feta or goat cheese over the top for extra creaminess. If I’m feeling adventurous, I’ll add sliced olives, spinach, or even chickpeas for extra texture and nutrition. I’ve also made green versions using spinach and Brussels sprouts, and once tried a fall-inspired version with roasted butternut squash. The base is flexible and perfect for adapting to the seasons or what I have in my fridge.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, being careful not to overcook the eggs. If I know I’m making it ahead of time, I’ll cook the tomato base first and add fresh eggs when I’m ready to serve.

FAQs

Can I make shakshuka with fresh tomatoes?

Yes, I sometimes use fresh tomatoes when they’re in season. I chop them and simmer them longer to get the right consistency. Canned tomatoes are just more convenient when I want to save time.

How do I know when the eggs are done?

I look for whites that are fully set and yolks that are as runny or firm as I prefer. I usually cover the pan and cook for 6–8 minutes for soft yolks, longer if I want them firmer.

Is shakshuka spicy?

It doesn’t have to be. I control the spice level by adjusting the amount of chili powder or adding a pinch of cayenne if I want more heat.

Can I make this dish vegan?

Yes, I skip the eggs and add sautéed mushrooms, chickpeas, or tofu for protein. The spiced tomato base is delicious on its own too.

What do I serve with shakshuka?

I usually serve it with warm crusty bread, pita, or even a side of rice. It’s also great with a simple salad or a dollop of Greek yogurt on the side.

Conclusion

Shakshuka is one of those meals that feels special every time I make it, even though it’s incredibly simple. With just a few pantry staples and some fresh herbs, I can create a dish that’s flavorful, warming, and deeply satisfying. Whether I’m cooking for myself or serving brunch to friends, shakshuka always brings comfort and a little taste of the Middle East to my table.