Easy Shakshuka Recipe

Why You’ll Love This Recipe

Shakshuka is a flavorful North African and Middle Eastern dish made with poached eggs in a spicy tomato and pepper sauce. It’s simple to prepare, uses pantry staples, and delivers a rich, hearty meal perfect for breakfast, brunch, or dinner. The combination of tender eggs, aromatic spices, and vibrant tomato sauce makes it both comforting and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oiloniongarlicred bell peppercanned crushed tomatoespaprikacuminchili powder (optional)eggsfresh parsley or cilantro (for garnish)salt and pepperbread or pita (for serving)

directions

Heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and diced red bell pepper. Cook for another 5-7 minutes until softened.

Add crushed tomatoes, paprika, cumin, chili powder (if using), salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook until the egg whites are set but yolks remain runny, about 5-7 minutes.

Garnish with chopped parsley or cilantro.

Serve hot with crusty bread or warm pita for dipping.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Add crumbled feta or goat cheese for a creamy tang.

Use harissa or fresh chili for a spicier version.

Incorporate spinach or kale for extra greens.

Top with avocado slices for added richness.

Replace canned tomatoes with fresh tomatoes in summer.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat gently on the stovetop over low heat until warmed through.If storing eggs separately, poach fresh eggs when reheating for best texture.

FAQs

Can I make Shakshuka ahead of time?

Yes, make the sauce ahead and reheat it before adding eggs fresh when ready to serve.

What’s the best pan to use?

A cast iron or heavy-bottomed skillet works best to retain even heat.

Can I make this without eggs?

Yes, but eggs are traditional. You can add beans or tofu instead for protein.

What if I don’t like spicy food?

Skip the chili powder or use mild paprika for a milder flavor.

Is Shakshuka vegan?

Without eggs, it can be made vegan—add chickpeas or mushrooms instead.

What bread pairs best with Shakshuka?

Crusty bread, baguette, or pita are perfect for scooping up the sauce.

Can I freeze Shakshuka?

You can freeze the sauce but add fresh eggs when reheating.

How can I tell when the eggs are done?

The whites should be opaque and firm while the yolks remain slightly runny.

Is it gluten-free?

Yes, the dish is naturally gluten-free—just serve with gluten-free bread.

Can I add meat?

Yes, ground sausage or chorizo can be added for a meatier version.

Conclusion

Easy Shakshuka is a bold, beautiful dish that brings together wholesome ingredients and rich spices in one skillet. It’s versatile, quick to make, and endlessly customizable, making it a favorite for any time of day. Try it once, and it might just become a staple in your kitchen.

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