Shakshuka Recipe

Shakshuka in cast-iron skillet with poached eggs and chile thread garnish

5 from 1 vote

This authentic shakshuka with eggs poached in a spiced tomato and pepper sauce is perfect for breakfast, brunch, or dinner. This easy one-pan recipe is flavorful, healthy, and customizable.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: All Cuisines, Mediterranean

Keyword: brunch recipes, egg recipes, tomatoes

Servings: Servings

Calories: 253kcal

Author: Heather

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

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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.

Notes

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.

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