Save It A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
I first discovered shakshuka while exploring Middle Eastern street food stalls, and it quickly became a staple for family weekend brunches.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g/14 oz) or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt and black pepper: to taste
- Sugar: 1 teaspoon (optional, to balance acidity)
- Eggs: 4 large
- Fresh parsley or cilantro: chopped (optional, for garnish)
- Crusty bread: for serving (optional)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep vegetables:
- Heat vegetable oil in large skillet over medium heat. Add onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook 1 minute, stirring frequently.
- Add spices:
- Stir in cumin, paprika, cayenne (if using), and cook 30 seconds until fragrant.
- Add tomatoes:
- Add diced tomatoes with juice. Season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until sauce thickens.
- Season and adjust:
- Taste and adjust seasoning as needed.
- Add eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Serve:
- Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve hot with crusty bread.
Save It Every time I made shakshuka on cool Sunday mornings, my family would gather around the skillet, eager for warm bread to dip into the fragrant sauce.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Serving Suggestions
Enjoy shakshuka with crusty bread or warm pita for a satisfying meal. Fresh chopped herbs add brightness.
Nutrition Information
Each serving contains about 210 calories, 11 g total fat, 17 g carbohydrates, and 10 g protein.
Allergen Information
Contains eggs. Check bread ingredients if serving. This dish is free from dairy and nuts.
Save It 
Try shakshuka for a simple, rewarding meal any time of day. You will love its bold taste and versatility.
Recipe FAQs
- → What type of pan is best for making this dish?
A large skillet with a lid works best to cook the sauce and poach the eggs evenly.
- → Can I adjust the spiciness of the sauce?
Yes, adding or omitting the ground cayenne pepper or chili flakes allows you to control heat levels.
- → What alternatives can I use for bell pepper?
You can substitute any color bell pepper or use jarred roasted peppers for a different flavor.
- → How do I know when the eggs are done?
Egg whites should be fully set while yolks remain soft but warm, usually taking 6 to 8 minutes under the covered skillet.
- → Can additional ingredients be added for variety?
Adding canned beans or fresh spinach boosts nutrition and adds texture to the dish.
