Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, sliced; 1 medium red bell pepper, sliced; 2 garlic cloves, minced; 1 (14-ounce) canned diced tomatoes; 1 (14-ounce) can tomato sauce; 1 tablespoon olive oil; 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

Jump to Recipe· 4.4 from 23 reviews

If you are looking for a dish that bursts with vibrant flavors, warms you from the inside out, and is incredibly satisfying any time of day, then you have to try this Shakshuka Recipe. This Middle Eastern classic brings together tender eggs gently poached in a simmering, spiced tomato sauce that’s rich, comforting, and delightfully aromatic. It’s one of those recipes that feels like a big warm hug, and once you make it, you’ll see why it’s become a beloved staple for breakfast, lunch, or dinner across the globe.

Ingredients You’ll Need

The image shows various ingredients arranged on a white marbled surface. A white bowl on the right side holds six light brown eggs in a single layer. Nearby, there is a whole yellow onion and a whole red bell pepper with a green stem, both placed next to each other. Two clear glass bowls on the left hold red sauces; one is smooth while the other contains diced tomatoes in sauce. A small glass bowl towards the top contains different ground spices in red, brown, black, and white colors, layered side by side. Two garlic cloves are positioned above the onion and spices. At the bottom center, there is a small clear bottle filled with light yellow oil. The lighting is soft and natural, highlighting the fresh colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Shakshuka Recipe lies in its simplicity and the harmony of its ingredients. Each element is carefully chosen to create a perfect balance of flavor, texture, and color that transforms humble pantry staples into something truly special.

1 tablespoon olive oil: Adds a subtle fruitiness and ensures everything cooks beautifully without sticking.
1 medium onion, sliced: Brings gentle sweetness and depth once softened in the pan.
1 medium red bell pepper, sliced: Offers a touch of natural sweetness and vibrant color to brighten the dish.
2 garlic cloves, minced: Imparts an irresistible aroma and slight bite that elevates the tomato base.
1 (14-ounce) can diced tomatoes: Provides the chunky tomato body that forms the heart of this stew.
1 (14-ounce) can tomato sauce: Creates a smooth, rich sauce that envelops the eggs perfectly.
1 teaspoon cumin: Infuses a warm, earthy undertone that complements the tomatoes beautifully.
1 teaspoon paprika: Introduces a smoky hint and enhances the dish’s alluring red hue.
1 teaspoon coriander: Offers a citrusy, floral note that brightens every bite.
½ teaspoon salt: Balances the flavors and brings out the natural sweetness of the vegetables.
½ teaspoon black pepper: Adds a touch of subtle heat and spice to round out the flavor profile.
6 eggs: The star protein that poaches gently in the sauce, creating creamy yolks that are pure magic.
Fresh cilantro (for garnish): Adds a fresh, herbal pop that lightens the dish just before serving.
Crusty bread (for serving): Perfect for scooping up every last bit of the luscious sauce and runny egg.

How to Make Shakshuka Recipe

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large skillet over medium heat. Adding the sliced onions and red bell peppers, cook them slowly for about 10 minutes until the onions turn soft and translucent. This slow cooking draws out their natural sweetness, creating an irresistible base. Then, toss in the minced garlic and let its fragrant aroma take over the kitchen for an additional minute.

Step 2: Build the Tomato Sauce

Next, pour both the diced tomatoes and tomato sauce into the skillet, stirring everything together. Sprinkle in the cumin, paprika, coriander, salt, and black pepper. These spices give the sauce its signature warm and smoky depth. Bring the mixture to a boil, then lower the heat and let it simmer gently. You want the sauce to thicken and concentrate its flavors, which will take about 10 to 15 minutes.

Step 3: Poach the Eggs

When the tomato sauce has thickened into a rich stew, use a spoon to create six small wells or nests around the skillet. Carefully crack an egg into each indent. Season the eggs lightly with salt and pepper. Cover the skillet and let the eggs cook until the whites are set but the yolks remain deliciously runny, about 5 to 8 minutes depending on your preference. Watching the eggs gently poach in the stew is truly satisfying and signals that the Shakshuka Recipe is nearly ready to enjoy.

Step 4: Garnish and Serve

Finish the dish by scattering freshly chopped cilantro over the top. The green contrast is not only stunning but also adds a burst of freshness that pairs perfectly with the spices and richness of the dish. Serve your shakshuka straight from the skillet with plenty of crusty bread alongside for dipping into every luscious bite.

How to Serve Shakshuka Recipe

A black pan filled with rich red tomato sauce mixed with strips of cooked red pepper and onions, creating a thick textured base. On top of this sauce, there are six whole raw eggs evenly spaced, each with a bright yellow yolk sitting firmly in clear, glossy egg white, contrasting vividly against the deep red sauce. The pan is placed on a white marbled surface, showing a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is the classic garnish, but you can add creamy dollops of Greek yogurt or crumbled feta for an extra layer of richness. A sprinkle of chili flakes can give the dish a spicy kick if you love a little heat.

Side Dishes

Shakshuka pairs wonderfully with crusty bread or warm pita to help soak up the thick tomato sauce. For a fuller meal, serve it alongside a simple green salad or roasted potatoes. This flexibility makes it perfect for any time you want a wholesome yet comforting feast.

Creative Ways to Present

Try serving the shakshuka straight in individual small cast-iron skillets for a charming, rustic presentation. Alternatively, turn it into a sharing brunch by setting out toppings like olives, fresh herbs, and cheeses so everyone can customize their plates. It always adds a fun, interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers of this Shakshuka Recipe, don’t worry—they keep beautifully for up to three days in the refrigerator. Store in an airtight container to maintain freshness and flavor.

Freezing

While the poached eggs don’t freeze well, the tomato sauce base freezes perfectly. Freeze the sauce separately in a freezer-safe container for up to three months. When you’re ready to eat, just thaw and reheat the sauce before adding freshly poached eggs.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally so the sauce doesn’t stick. If you’d like to add eggs again, crack them into the heated sauce and cook until just set. This keeps the dish tasting fresh and vibrant, just like when first made.

FAQs

Can I make Shakshuka Recipe vegan?

Absolutely! Simply skip the eggs and enjoy the spiced tomato stew on its own or with some sautéed tofu or chickpeas for protein. The sauce is a standout on its own and works great as a vegan meal.

What can I use if I don’t have canned tomatoes?

Fresh, ripe tomatoes can be used, but you’ll need to chop them finely and cook them down longer to achieve that thick sauce consistency. Using a mix of fresh tomatoes and a bit of tomato paste can also help deepen the flavor.

How spicy is this Shakshuka Recipe?

This recipe is mildly spiced, focusing more on warm, smoky flavors rather than heat. You can easily add chili flakes or fresh chopped chilies during cooking if you prefer more spice.

Can I use different herbs instead of cilantro?

Yes, absolutely! Parsley or fresh mint can be refreshing alternatives that blend well with the flavors. Cilantro is traditional, but feel free to experiment with what you have on hand.

What is the best bread to serve with shakshuka?

A crusty artisanal bread like a baguette or sourdough is ideal because it’s sturdy enough to dip into the sauce without getting soggy. Warm pita bread is also a fantastic choice and complements the Middle Eastern roots of the dish perfectly.

Final Thoughts

This Shakshuka Recipe is one of those dishes that feels both comforting and exciting each time you make it. The layers of flavor you build with simple ingredients turn into a heartwarming meal that brings friends and family together around the table. Whether you’re making it for a cozy weekend breakfast or a lively dinner, it’s sure to become a favorite that you’ll come back to again and again. So grab your skillet, gather your ingredients, and get ready to fall in love with shakshuka all over again!