Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 1 medium red bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon ground cayenne pepper; 1 can crushed tomatoes (28 ounces); 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 4–6 large eggs; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped; 1/4 cup crumbled feta cheese; crusty bread or pita, for serving

Shakshuka Recipe tastes rich and smoky, with tender peppers, warm spices, and silky eggs that scoop up perfectly with crusty bread. It works for breakfast, brunch, or a quick dinner and usually lands on the table in about 35 minutes. I first learned this in a tiny New York kitchen where my only tools were one skillet and a lot of stubbornness, so you can absolutely pull this off at home.

Why Choose This Shakshuka Recipe

This Shakshuka Recipe uses simple pantry ingredients but still tastes like you spent all morning on it. The sauce turns thick and jammy, the eggs stay soft and runny, and the spices hit that cozy, comfort-food level without burning your taste buds.

You cook everything in one large skillet, so cleanup stays easy and weeknight friendly. The recipe scales well, works for meal prep, and welcomes tweaks, so you can adjust the heat, add veggies, or sneak in some cheese without messing it up.

“This Shakshuka Recipe tastes like a cafe brunch in a single skillet and somehow still counts as a low-effort weeknight meal. ★★★★★”

Ingredients You’ll Need

Core ingredients

Olive oil, 2 to 3 tablespoons
- Use extra virgin if you have it, but any neutral olive oil works.
Yellow or sweet onion, 1 medium, finely chopped
Red bell pepper, 1 large, chopped
- You can mix red and yellow peppers for extra sweetness.
Garlic, 3 to 5 cloves, minced
- Jarred minced garlic works in a pinch, use about 1 ½ teaspoons.
Crushed tomatoes, 1 can (28 ounces)
- I like Mutti or Cento for bright flavor, but store brands usually taste fine here.
Tomato paste, 1 tablespoon
- Tube tomato paste keeps longer and saves waste.

Spices and seasoning

Ground cumin, 1 teaspoon
Smoked paprika, 1 to 1 ½ teaspoons
- Regular paprika works if you do not have smoked, just expect a slightly milder flavor.
Ground coriander, ½ teaspoon
Red pepper flakes, ¼ to ½ teaspoon, to taste
Kosher salt, 1 to 1 ½ teaspoons, to taste
Freshly ground black pepper, about ½ teaspoon

Eggs and finishing touches

Large eggs, 4 to 6, depending on skillet size and appetites
Feta cheese, ¼ to ½ cup, crumbled
- Use block feta in brine if possible, it tastes creamier than pre-crumbled.
Fresh cilantro or parsley, 2 to 3 tablespoons, chopped
Optional: a pinch of sugar if your tomatoes taste very acidic

Optional add-ins and substitutions

Spinach or kale, 1 to 2 cups, roughly chopped
- Stir into the sauce near the end until it wilts.
Chickpeas, ½ to 1 cup, drained and rinsed
- This turns the Shakshuka Recipe into a more filling meal.
Harissa paste, 1 to 2 teaspoons
- Stir into the sauce for deeper heat and flavor.
Crusty bread, pita, or flatbread for serving
- Whole wheat or sourdough both taste great with the tomato and egg combo.

Equipment list

Large, wide skillet with lid
- A 10 to 12 inch cast iron or heavy stainless steel skillet works best.
Cutting board and sharp knife
Wooden spoon or heat safe spatula
Measuring spoons and cup
Small bowl or cup to crack eggs into, optional but helpful

Tips & Tricks

Use a wide skillet so the sauce spreads out and the eggs cook evenly.
Let the onions and peppers soften fully and pick up a little color for deeper flavor.
Toast the spices in the oil for 30 to 60 seconds to wake them up before adding tomatoes.
Simmer the tomato sauce until it thickens and looks glossy so it does not water down the eggs.
Taste the sauce before adding eggs and adjust salt, pepper, and heat level.
Crack each egg into a small bowl first so you can slide it gently into the sauce without breaking the yolk.
Make small wells in the sauce for each egg so they nestle in and cook neatly.
Keep the heat low once the eggs go in so the whites set while the yolks stay runny.
Cover the skillet to steam the tops of the eggs and speed up cooking.
Sprinkle feta and herbs at the very end so they stay bright and fresh.

How to Make Shakshuka Recipe

Step 1: Sauté the aromatics

Heat the olive oil in your skillet over medium heat until it shimmers. Add the chopped onion and bell pepper and stir to coat them in the oil. Cook about 7 to 10 minutes, stirring occasionally, until the vegetables turn soft and lightly browned around the edges.

Stir in the minced garlic and cook about 30 seconds until it smells fragrant. Add the cumin, smoked paprika, coriander, and red pepper flakes. Stir and let the spices toast in the oil for another 30 to 60 seconds so they release their flavor.

Step 2: Build the tomato sauce

Add the tomato paste and stir it into the vegetables and spices. Cook 1 to 2 minutes so the tomato paste darkens slightly and loses its raw taste. Pour in the crushed tomatoes and stir well to combine everything.

Season with salt and black pepper, then bring the mixture to a gentle simmer. Lower the heat to medium low and let the sauce bubble softly for 10 to 15 minutes. Stir occasionally until it thickens and looks rich and slightly jammy, not watery.

Taste the sauce and adjust the seasoning. Add a pinch of sugar if the tomatoes taste too sharp. If you want to add spinach, kale, or chickpeas, stir them in now and cook a few minutes until the greens wilt and the chickpeas heat through.

Step 3: Add the eggs

Use the back of a spoon to make small wells in the sauce, one for each egg. Crack each egg into a small bowl, then gently slide it into a well. Space the eggs evenly so they have room to cook.

Cover the skillet with a lid. Cook over low heat about 6 to 10 minutes, depending on how runny you like your yolks. Check occasionally after 6 minutes so you catch the eggs at your preferred doneness.

You want the whites to turn opaque and set while the yolks still wobble slightly when you nudge the pan. If the bottom cooks too fast and the top of the eggs stays clear, lower the heat and keep the lid on for another minute or two. Once the eggs reach your ideal texture, turn off the heat.

Step 4: Finish and serve

Sprinkle the Shakshuka Recipe with crumbled feta while the skillet still feels hot so the cheese softens slightly. Shower the top with chopped cilantro or parsley. Add a few extra red pepper flakes if you want more heat.

Serve the Shakshuka straight from the skillet at the table. Spoon a portion of sauce and an egg or two into shallow bowls. Scoop it up with warm pita, flatbread, or thick slices of toasted sourdough.

What to Serve with Shakshuka Recipe

Serve this Shakshuka Recipe with warm pita, naan, or any crusty bread so you can scoop up every bit of sauce and egg. A simple cucumber and tomato salad with lemon and olive oil adds a fresh, crunchy contrast. You can also add a side of hummus, labneh, or plain Greek yogurt for extra creaminess.

If you serve it for breakfast or brunch, pair it with hot coffee, mint tea, or fresh orange juice. For dinner, add a side of roasted potatoes or a light green salad to round out the meal.

Storage Options

Store leftover Shakshuka Recipe in an airtight container in the fridge for up to 3 days.
Keep the eggs slightly underdone if you plan to reheat, so they do not overcook later.
Reheat gently on the stovetop over low heat with a splash of water, or in the microwave at 50 percent power in short bursts.
You can freeze the tomato sauce portion without eggs for up to 2 months, then thaw in the fridge and add fresh eggs when you reheat it.