Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup chopped yellow onion; 1 red bell pepper, chopped; ¼ teaspoon sea salt, more to taste; Freshly ground black pepper; 3 garlic cloves, chopped; 1 teaspoon cumin; ½ teaspoon paprika; ⅛ teaspoon cayenne, optional; 1 28-ounce can crushed tomatoes; 2 tablespoons harissa paste, optional; 6 large eggs; ⅓ cup crumbled feta cheese; ½ cup fresh parsley leaves; ½ avocado, sliced, optional; Microgreens, optional; Toasted bread, for serving

Why You’ll Love Shakshuka Recipe

It’s incredibly flavorful with minimal fuss: aromatic spices, sweet red pepper, and a rich tomato base come together for a satisfying meal.
Versatile: whether you’re having it for brunch, a casual dinner, or even meal-prep, this dish adapts easily.
Nutrient-rich: eggs provide protein, spinach adds freshness, and the tomato and red pepper sauce brings in vitamins and color.
One-pan simplicity: fewer dishes, less cleanup.
Customizable: adjust the spice level, skip or change the greens, or add your favorite toppings to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
extra-virgin olive oil
yellow onion, chopped
red bell pepper, stemmed, seeded and diced
sea salt + freshly ground black pepper
garlic cloves, minced
smoked paprika
ground cumin
cayenne pepper (optional)
canned crushed tomatoes
harissa paste
fresh spinach, chopped
large eggs (3 to 5)
crumbled feta cheese
fresh parsley leaves
avocado, sliced
microgreens (optional)
toasted bread for serving

Directions

Heat the olive oil over medium heat in a large lidded skillet. Add the chopped onion, diced red bell pepper, salt, and pepper. Cook until the onion is soft and translucent, about 6–8 minutes.
Reduce heat to medium-low and add the minced garlic, smoked paprika, cumin, and optional cayenne. Stir quickly for about 30 seconds until fragrant.
Add the crushed tomatoes and harissa paste. Simmer the sauce for about 15 minutes until it thickens nicely.
Stir in the chopped spinach until wilted. Use the back of a spoon to make 3–5 wells in the sauce, depending on how many eggs you’re using.
Crack the eggs into the wells in the sauce. Cover the skillet and cook for 5–8 minutes, depending on how runny you like your yolks.
Remove from heat and season to taste with salt and pepper. Sprinkle crumbled feta, fresh parsley, sliced avocado, and optional microgreens on top. Serve immediately with toasted bread for scooping.

Servings and timing

Serves: 4 people
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

Make it vegetarian by skipping any meat (this version is already vegetarian) and adding extra vegetables like zucchini or eggplant.
Use a green shakshuka base with sautéed greens like kale or Swiss chard and green tomatoes or tomatillos.
Add sausage or ground lamb for a heartier version.
Use sweet potato or butternut squash instead of red bell pepper for a twist.
Adjust heat with mild harissa or increase it with extra cayenne and spicy harissa.
Swap out feta for goat cheese or queso fresco.
Serve with pita bread, crusty baguette, or warmed flatbread.

Storage/Reheating

Leftovers: Store any leftover sauce (without eggs) in an airtight container in the fridge for up to 3 days.
Full dish leftovers: Cover and refrigerate for up to 2 days. When reheating, warm gently in a skillet over low heat; the eggs may firm up slightly more.
Freezing: The tomato-pepper sauce (before adding eggs) can be frozen for up to 2–3 months. Thaw overnight in the fridge before reheating and adding eggs.
Reheating tip: Add a splash of water to loosen the sauce, cover the skillet to trap steam, and warm through. Crack in fresh eggs and cover again until eggs are cooked to your liking.

FAQs

What is shakshuka?

Shakshuka is a dish of eggs poached in a spiced tomato and pepper sauce, originating in North Africa and commonly eaten throughout the Middle East.

Can I use fresh tomatoes instead of canned?

Yes. Use ripe, juicy tomatoes, chop them finely or blend them, and simmer longer to achieve a thick sauce consistency.

Do I have to use harissa paste?

No. Harissa adds depth and heat, but you can omit it or substitute with chili paste, red pepper flakes, or a bit more paprika.

How can I make the yolks firmer?

Simply cook the eggs for closer to 8 minutes or a bit longer with the lid on to set the yolks more completely.

Can I prepare this ahead of time?

You can make the sauce in advance and refrigerate it. When ready to serve, reheat and cook the eggs directly in the sauce.

Is this dish suitable for brunch and dinner?

Absolutely. Shakshuka is equally satisfying for a late brunch or a light yet comforting dinner.

What should I serve with shakshuka?

It pairs well with crusty bread, pita, flatbread, or rice. Add a side salad or roasted veggies for a complete meal.

How can I reduce the spice if I’m sensitive?

Use mild harissa or skip the cayenne. Serving with avocado or a dollop of yogurt can also help cool down the heat.

Can I add other vegetables?

Yes. Try mushrooms, eggplant, zucchini, kale, or chard. Adjust the cook time as needed depending on the vegetable.

Is this recipe vegetarian?

Yes, this version is vegetarian. You can adjust toppings or add meat if preferred.

Conclusion

This shakshuka recipe is vibrant, nourishing, and full of bold flavor. It’s simple to prepare, cooks in under 40 minutes, and works for any meal of the day. With a customizable base and endless topping options, it’s an easy dish to make your own. Prepare the sauce in advance for quick weekday meals, or serve it fresh and bubbling for a cozy weekend brunch.