Save A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
The first time I made shakshuka, it became a go-to for lazy weekend brunches when we wanted something satisfying but fuss-free. I love how it uses simple pantry ingredients and bold spices to create a comforting meal that impresses every time.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g/14 oz) or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt and black pepper: To taste
- Sugar: 1 teaspoon (optional, to balance acidity)
- Eggs: 4 large
- Fresh parsley or cilantro: Chopped, for garnish (optional)
- Crusty bread: For serving (optional)
Instructions
- Sauté the vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper, then sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Spice it up:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Make the sauce:
- Add diced tomatoes (with juice), season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Adjust the flavor:
- Taste and adjust seasoning as needed.
- Add the eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook the eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Finish and serve:
- Remove from heat. Garnish with parsley or cilantro, if desired. Serve hot with crusty bread.
Save 
Save Whenever my family gathers for late breakfasts, shakshuka is always requested. We love scooping up the savory sauce and runny eggs with warm bread while chatting around the table.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board
Allergen Information
Contains eggs. Check bread ingredients for allergens if serving. This recipe is dairy-free and nut-free.
Nutritional Information (per serving)
Calories: 210, Total Fat: 11 g, Carbohydrates: 17 g, Protein: 10 g
Save 
Save Shakshuka is best enjoyed fresh and hot, but leftovers can be gently reheated for another tasty meal.
Recipe FAQ
- → What spices give shakshuka its flavor?
Cumin, sweet paprika, and cayenne pepper create the signature warm and mildly spicy flavor in the tomato sauce.
- → Can I use fresh tomatoes instead of canned?
Yes, ripe fresh tomatoes work well if chopped finely; just cook until the sauce thickens to concentrate flavors.
- → How do I know when the eggs are perfectly cooked?
Cook the eggs covered until the whites are set and yolks remain softly runny, usually around 6-8 minutes.
- → What sides pair best with this dish?
Crusty bread is ideal for dipping into the sauce, and fresh herbs like parsley or cilantro add brightness.
- → Is shakshuka suitable for vegetarians?
Yes, this dish is vegetarian-friendly, relying on vegetables, spices, and eggs for richness and protein.