Name: Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: North African
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 tsp paprika; 1 tsp ground cumin; 1/4 tsp chili powder or cayenne pepper (optional); Salt and pepper to taste; 4–6 eggs; Fresh parsley or cilantro, chopped (for garnish)

Why You’ll Love Shakshuka Recipe

Shakshuka is beloved for its bold flavors and simplicity. The combination of sautéed onions, garlic, tomatoes, and peppers creates a deep, savory base that perfectly complements the soft poached eggs. It’s a vegetarian-friendly dish that feels both indulgent and healthy. Whether you’re cooking for a lazy weekend brunch or a quick weeknight meal, this dish comes together with minimal fuss and maximum flavor. Plus, it’s endlessly customizable with your favorite spices, herbs, and add-ins.

Ingredients

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

Olive oil
Onion
Red bell pepper
Garlic
Canned crushed tomatoes
Tomato paste
Paprika
Ground cumin
Chili powder or cayenne pepper (optional, for heat)
Salt and pepper
Eggs
Fresh parsley or cilantro (for garnish)

Directions

Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers. Sauté until softened, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the crushed tomatoes and tomato paste to the pan. Stir in paprika, cumin, chili powder (if using), salt, and pepper. Let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens slightly.
Use a spoon to make small wells in the sauce and gently crack an egg into each well.
Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your desired doneness).
Remove from heat and garnish with fresh chopped parsley or cilantro.
Serve warm with crusty bread or pita for dipping.

Servings and timing

This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes, making the total time around 30 minutes.

Variations

Add crumbled feta cheese to the sauce before adding the eggs for a creamy, salty twist.
Include sautéed spinach or kale for added greens and nutrients.
Use harissa paste or fresh chilies to increase the heat.
Top with sliced avocado or a dollop of yogurt for a modern flair.
Swap in different spices like smoked paprika, coriander, or turmeric for a unique flavor profile.
Make it heartier by adding cooked chickpeas or white beans to the tomato sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the shakshuka in a skillet over medium-low heat and warm gently until heated through. You can also reheat individual portions in the microwave, but be mindful not to overcook the eggs if they’re still soft.
Freezing is not recommended, as the texture of the eggs may become rubbery.

FAQs

What does “shakshuka” mean?

Shakshuka is derived from a Maghrebi Arabic term meaning “a mixture” or “a mixture of ingredients.” It refers to the way the dish is made by mixing vegetables and spices together before adding eggs.

Is shakshuka spicy?

Shakshuka can be mild or spicy depending on the amount of chili powder or hot pepper used. You can easily adjust the heat level to your taste.

Can I make shakshuka ahead of time?

Yes, you can make the tomato base in advance and store it in the fridge for up to 3 days. Reheat the sauce and poach the eggs just before serving.

Can I use fresh tomatoes instead of canned?

Absolutely. Use about 5–6 ripe tomatoes, peeled and chopped. You may need to cook them a bit longer to reduce the sauce and intensify the flavor.

Is shakshuka vegan?

Traditional shakshuka contains eggs, but you can make a vegan version by omitting the eggs and adding ingredients like tofu or chickpeas for protein.

What type of pan is best for shakshuka?

A large, wide skillet (cast iron or non-stick) works best to give the eggs enough space to cook evenly and to hold the sauce without spilling.

Can I use other vegetables in shakshuka?

Yes, feel free to add zucchini, mushrooms, spinach, or eggplant for more variety and nutrition.

What should I serve with shakshuka?

Shakshuka pairs well with crusty bread, pita, or even rice. It also goes well with a side salad or roasted potatoes.

How do I know when the eggs are done?

The whites should be fully set, and the yolks should still be slightly runny unless you prefer firmer yolks. Covering the pan helps cook the eggs evenly.

Can shakshuka be frozen?

While the tomato sauce freezes well, the eggs do not. It’s best to freeze the sauce alone and add fresh eggs when reheating.

Conclusion

Shakshuka is a versatile, flavorful dish that’s as easy to prepare as it is satisfying to eat. With its rich tomato base and perfectly poached eggs, it makes for a stunning centerpiece at any meal. Whether you’re exploring North African cuisine or simply looking for a new brunch favorite, shakshuka delivers comfort, spice, and simplicity in every bite.