Shakshuka Recipe
This easy Shakshuka recipe is one of the best egg breakfasts ever! Eggs are poached in simmering, smoky sauce of tomatoes, bell peppers, onion, warm spices and fresh herbs.
The best part is It’s one skillet and 20 minutes to cook this healthy, flavour packed traditional Israeli and Middle eastern breakfast.
If you love eggs for breakfast, eggs poached in sauce of tomatoes and aromatic spices is just perfect for you. Shakshuka and it’s various versions are popular in many middle eastern and mediterranean countries.
Its harmonious blend of spices, fresh ingredients, and simplicity of preparation makes it a standout dish suitable for any occasion, from leisurely brunches to quick weekday dinners.
TL;DR
Poach six farm-fresh eggs in a smoky tomato-pepper sauce spiked with cumin, paprika and a hint of harissa. Finish with feta, parsley, and warm crusty bread. One cast-iron skillet, 30 minutes, zero fuss!
What Is Shakshuka? (aka “Eggs in Purgatory”)
Shakshuka (pronounced shahk-SHOO-kah) is a North African breakfast classic that’s swept Israeli brunch spots and American brunch menus alike.
Think velvety poached eggs nestled in a cumin- and paprika-laced tomato sauce equal parts comfort food and show-stopper. Whether you call it eggs in purgatory, one-pan eggs in tomato sauce, or simply the best shakshuka recipe, the result is rustic, healthy and downright addictive.
This is One of the most hearty, satisfying egg recipes that you can serve for breakfast, lunch or dinner. It is Gluten Free, Healthy and tasty.
Origin of Shakshuka
There is a lot of debate about the origin of this dish. Traditionally it’s origin is said to be from North Africa in Tunisia but by an Israeli. There is a very slight difference of the recipe variations found in Egypt, Palestine Libya and other middle eastern countries. Now it’s Popular all over the world and everyone loves it.
I was introduced to Shakshuka on one of my trips to Dubai more than a decade ago and that was Years ago! From then on I was hooked.
Ingredients
- Oil: Good quantity extra virgin olive oil is a must.
- Fresh: onions, tomatoes, bell peppers, parsleySpices and Seasonings: Salt, red chilli flakes, parsley. If you like to add on you can add cumin powder, paprika or cayenne pepper. This is one of those dishes that taste Yummy even with minimal spices as well.
- Eggs: Farm fresh organic eggs taste best but use whichever is available.
- Tomatoes: If fresh tomatoes are not available chopped canned tomatoes work fine too. I sometimes use a mix of chopped tomatoes and tomato sauce. Tomato sauce or puree gives this a lovely texture that I prefer.
Method
This is a basic traditional shakshuka recipe. I am sharing with you Israeli version of Shakshuka.
Make Tomato Sauce for Shakshuka
To make shakshuka sauce, first add olive oil in the pan. Add chopped onions and saute them for one minute. Do not overcook just cook enough to sweat them and then add chopped red bell peppers.
Cook bell peppers and onions to soften them a bit. Next add in chopped tomatoes and salt. Salt helps to soften tomatoes and cook faster. After cooking tomatoes and spices red chilli flakes and dried parsley. Add 1/4 cup of water and bring it to boil.
Add Eggs
Switch off the heat once and with the wooden spoon make small wells in the chunky sauce. Crack the egg and add one egg per indentation. Take care to place eggs at a proper gap so as to cook evenly.
Cooking Eggs/ Poaching Eggs in Tomato Sauce
- Now there are two ways to cook shakshuka. The first, after adding eggs you can either cover the pan and cook the eggs to desired doneness.
- The second, after adding eggs, move the skillet in the oven to cook the eggs. You can cook as per your preference in traditional shakshuka recipes. Eggs are runny but you don’t like runny eggs. Cook them a little more.
Variations & Upgrades
- Spicy Shakshuka: Double the harissa or add 1 tsp cayenne.
- Shakshuka with Feta & Olives: Scatter ¼ cup sliced Kalamata olives before eggs.
- Meal-prep base: Make sauce ahead; refrigerate 4 days or freeze 3 months, then reheat and add eggs to order.
- Shakshuka for Two: Halve all ingredients and use an 8-inch skillet; cook time ≈ 2 min less.
My Expert Tips for Fool-Proof Poached Eggs
- Thick sauce = perfect set. If it’s too thin, eggs will spread and overcook.
- Lid vs. oven. Stovetop lid keeps yolks glossy; a 400 °F (205 °C) oven finish gives firmer tops ideal for photos.
- Season twice. Salt the sauce early, then finish with flaky salt over the eggs for pop.
- Cast-iron rules. Retains heat, delivers lightly caramelised edges. Non-stick works but skip broiler step.
- Egg cooking time will change as per how you like your eggs. For runny eggs and set white, cook them on slow for 5 minutes. If you like firm yolks, cook eggs for 7-8 minutes.
For best results:
- Use ripe, flavorful tomatoes or good-quality canned tomatoes for the sauce.
- Adjust the spice levels to your liking, balancing heat and flavor.
- Allow the Shakshuka to simmer gently to meld the flavors together.
What to Serve with Shakshuka
- My most favorite way to serve shakshuka is with bread! Sourdough, pita, baguette or plain toast. Give me bread and it’s so delicious to mop up and soak all the sauce.
- Scoop with whole-wheat pita, naan, or my Low-Carb Cottage-Cheese Bread (internal link).
- Side salad: Tzatziki Cucumber Salad or Crispy Rice Salad for crunch.
- Brunch board: avocado slices, olives, and orange juice for a vibrant North African breakfast spread.
FAQs
Q1. How spicy is authentic shakshuka?
Traditional recipes carry gentle warmth from paprika. Adjust heat with harissa or chilli flakes.
Q2. Can I freeze shakshuka?
Freeze the tomato base only. Eggs lose texture once frozen.
Q3. Calories & macros per serving?
Roughly 265 cal, 14 g protein, 10 g carbs, 18 g fat (without bread). Perfect for low-carb meal plans.
Q4. What’s the difference between shakshuka and huevos rancheros?
Huevos rancheros features fried eggs over tortillas with salsa; shakshuka poaches eggs directly in the sauce.
Shakshuka recipe for one
- You can even make a shakshuka recipe for one. For that I make a base sauce in larger quantities and take out a single potion in a small cast iron skillet of 6”.
- Use the required amount of tomato and pepper sauce with one egg or two and store the rest of it in the freezer.
- Do give this one-skillet recipe of poached eggs in a tomato-red pepper sauce a try and you will also fall in love!
Storage, Reheating & Make-Ahead
Make-Ahead Hack: Freeze sauce in silicone muffin cups for single-serve portions. When You make it defrost, heat, crack one egg, breakfast for one!
- For Storing in Freezer: Make tomato base only first. Shelf life in freezer – 3 months. In the fridge for 4 days.
- Leftover Shakshula: can be stored in fridge for 2 days. To reheat microwave 60 seconds at 70% power.
More Such Recipes to Try
- Turkish Eggs (Cilbir)
- Korean Omelette (Gyeran Mari)
- Thai Omelette Khai- Jieo
- Vegetable Fritatta
- Spinach Omelette
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Easy Shakshuka Recipe
Ingredients
- 1/2 cup onion chopped
- 1 cup Tomatoes
- ¼ cup Bell peppers chopped
- 1 teaspoon Parsley
- 1 teaspoon chilli flakes
- 1/2 teaspoon Salt to taste
- 1/4 teaspoon black pepper freshly ground
- 3 Eggs
- 2 tablespoon parsley
- Mint leaves for garnish
- 2 tablespoon olive oil
Instructions
Make Tomato Sauce for Shakshuka
- To make shakshuka sauce, first add olive oil in the pan. Add chopped onions and saute them for one minute. Do not overcook just cook enough to sweat them.
- Add chopped red bell peppers. Cook these to soften them a bit. Next add in chopped tomatoes and salt. Salt helps to soften tomatoes and cook faster.
- After cooking tomatoes and spices red chilli flakes and dried parsley. Add 1/4 cup of water and bring it to boil.
Add Eggs
- Switch off the heat once and with the wooden spoon make small wells in the chunky sauce. Crack the egg and add one egg per indentation. Take care to place eggs at a proper gap so as to cook evenly.
Cooking Eggs
- Now there are two ways to cook shakshuka. The first, after adding eggs you can either cover the pan and cook the eggs to desired doneness.
- The second, after adding eggs, move the skillet in the oven to cook the eggs.
- You can cook as per your preference in traditional shakshuka recipes. Eggs are runny but you don’t like runny eggs. Cook them a little more.
Garnishing and Serving
- You can garnish it in many different ways.
- Add herbs like parsley or mint or both. Top it with crumbled feta which makes it even more delicious. Or drizzle with some more extra virgin olive oil like I do. To make spicy shakshuka add crushed black pepper.
Video
Notes
- Cook tomatoes nicely in the sauce. The sauce for shakshuka is a perfect mix of chunky and creamy base.
- To add flavour you can add different ingredients. Jalapenos, harissa, green chilies as per your taste and choice.
- Use a good sized pan as per the number of servings you are using and You’ll need a lid to cover the pan while cooking eggs.
- if you are planning to put the pan in the oven make sure it is an oven safe pan like cast iron.
- Egg cooking time will change as per how you like your eggs. For runny eggs and set white, cook them on slow for 5 minutes. If you like firm yolks, cook eggs for 7-8 minutes.
This is one of the favourite most recipes that I tried on my first international trip and till date remains on top spot! Do try and let me know in the comments below