Shakshuka is a vibrant North African and Middle Eastern dish that has captured hearts around the world. Made with eggs gently poached in a simmering tomato and pepper sauce, this one-pan wonder is perfect for breakfast, brunch, or even a light dinner. The combination of smoky spices and fresh herbs makes it both comforting and exotic, appealing to adventurous foodies and home cooks alike.
TWhat makes shakshuka special is how simple yet versatile it is. With just a handful of pantry ingredients and some fresh vegetables, you can create a hearty, nutrient-packed meal that feels restaurant-worthy but is easy enough for a weekday morning. Whether you’re in the Pacific Northwest, New York City, or anywhere in between, shakshuka is a dish that will warm your table and wow your guests.
In This Post
Heather’s Notes
- Shakshuka is cooked in one pan, making it perfect for easy cleanup.
- The rich tomato sauce balances beautifully with the runny yolks of perfectly poached eggs.
- It’s naturally vegetarian, yet filling enough to serve as a complete meal.
- You can easily adjust the spice level to suit your taste.
- It’s ideal for meal prep, as the sauce can be made ahead and eggs added fresh.
Ingredients
- Eggs – The star of the dish, eggs are poached right in the tomato sauce, creating a silky, runny center that melds with the sauce.
- Canned Crushed Tomatoes – Provide a rich, tangy base that holds the spices and vegetables together. Using canned ensures consistency and convenience.
- Cilantro – Fresh cilantro brightens the dish, cutting through the richness and adding herbal freshness.
- Sweet Bell Peppers – Their sweetness balances the acidity of the tomatoes while adding color and texture.
- Yellow Onion – Caramelized onions form the aromatic backbone of the sauce, enhancing depth and natural sweetness.
- Ground Cumin – Adds a warm, earthy flavor that is signature to shakshuka.
- Crushed Red Pepper Flakes – Bring a touch of heat and complexity without overwhelming the dish.
- Paprika – Smoked or sweet paprika infuses the sauce with smoky undertones and vibrant color.
- Salt and Pepper – Essential for seasoning and balancing all the flavors.
- Korean Chile Threads (optional) – A visually stunning garnish that adds mild heat and a pop of color.
- Bay Leaves – Subtly flavor the sauce as it simmers, giving it a rounded, savory depth.
Subs & Variations
- Swap cilantro with more parsley if you prefer a milder herb flavor.
- Try fire-roasted canned tomatoes for a smoky depth.
- Replace bell peppers with roasted red peppers for a slightly charred sweetness.
- Add crumbled feta cheese or goat cheese for a creamy, salty contrast.
- For more protein, serve with grilled chicken sausage or add chickpeas to the sauce.
How to Make
- Heat olive oil or cooking spray in a large skillet or cast-iron pan over medium-high heat. Add the chopped onion and ground cumin, saute for 5 minutes. Add the bell peppers, brown sugar, bay leaves, cilantro, and parsley, cooking until softened and slightly caramelized, about 15 minutes.
- Add crushed tomatoes, red pepper flakes, and season to taste with salt & pepper, then simmer until the sauce thickens and flavors meld together. This step is key to building a robust base. Add up to 1 cup of water if it becomes to thick.
- Create small wells in the sauce and gently crack the eggs into them. Sprinkle with paprika and more salt and pepper, if desired. Cover and cook on medium-low heat until whites are set but yolks remain soft and runny.
- Remove bay leaves, sprinkle with extra fresh cilantro, and garnish with Korean chile threads if desired. Serve immediately with crusty bread or warm pita for dipping.
Tips for Storing
- Store leftover sauce (without eggs) in an airtight container for up to 4 days in the refrigerator.
- To reheat, warm the sauce gently on the stove and add fresh eggs to poach.
- Avoid refrigerating cooked eggs in sauce, as they will overcook when reheated.
- Freeze the sauce base (without eggs) for up to 2 months. Thaw overnight before using.
FAQs
Yes! Make the tomato-pepper sauce in advance, then reheat and add eggs just before serving.
Crusty bread, pita, or even rice is perfect for soaking up the sauce. A light side salad also pairs beautifully.
Simmer gently and keep a close eye on the yolks. Cover the pan helps cook the white faster without hardening the yolks.
It can be as mild or fiery as you like. Adjust the red pepper flakes to suit your preference.
Absolutely. Fresh tomatoes work well, though you’ll need to cook them longer to achieve the same rich, saucy consistency.
Shakshuka Recipe
Ingredients
- 1 tsp olive oil, or cooking spray
- 2 large yellow onions, diced
- 1 tsp ground cumin
- 3 large bell peppers, yellow, red, orange
- 1 tbsp brown sugar
- 2 bay leaves
- 2 tbsp fresh cilantro, coarsely chopped
- 2 tbsp fresh Italian parsley, coarsely chopped
- 28 oz can crushed tomatoes
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt, or to taste
- ½ tsp black pepper, or to taste
- 1 cup water, if needed
- 8 large eggs
- 1 pinch paprika
- 10 Korean chile threads, optional
Instructions
- Heat olive oil or cooking spray in a large skillet or cast-iron pan over medium-high heat. Add the chopped onion and ground cumin, saute for 5 minutes. Add the bell peppers, brown sugar, bay leaves, cilantro, and parsley, cooking until softened and slightly caramelized, about 15 minutes.
- Add crushed tomatoes, red pepper flakes, and season to taste with salt & pepper, then simmer until the sauce thickens and flavors meld together. This step is key to building a robust base. Add up to 1 cup of water if it becomes to thick.
- Create small wells in the sauce and gently crack the eggs into them. Sprinkle with paprika and more salt and pepper, if desired. Cover and cook on medium-low heat until whites are set but yolks remain soft and runny.
- Remove bay leaves, sprinkle with extra fresh cilantro, and garnish with Korean chile threads if desired. Serve immediately with crusty bread or warm pita for dipping.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!