Eggs Shakshuka

This Shakshuka recipe is an EASY, healthy, 30-minute, irresistible one pot wonder celebrated for its bold flavors and versatile nature – LOTS of variations included! This recipe is elevated with adept seasonings, fire roasted crushed tomatoes, harissa, feta and skilled techniques that will having you stuffing your face for breakfast, lunch and dinner 😋. Follow the tips, tricks and how-to video for the best shakshuka you’ve ever tasted!

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Watch How to Make Shakshuka Recipe

What is Shakshuka Eggs?

Hailing from the Middle East and North Africa, shakshuka is a vibrant and hearty dish where eggs are gently poached in a vibrant tomato and bell pepper sauce infused with a harmonious blend of spices like cumin and paprika. This one-pan wonder is a saucy, egg-filled masterpiece that’s perfect for dipping with crusty bread or pita bread. It’s savory, slightly tangy, slightly spicy and transforms your breakfast or brunch into a flavor-packed adventure.

Shakshuka origin

Shakshuka originated in North Africa, specifically the Maghreb region (encompassing Tunisia, Algeria, Libya, Mauritania, Morocco), in the mid-16th century where a similar dish called “Chakchouka” was prepared. Over time, this vibrant creation made its way to Israel, where it underwent a flavorful transformation. The addition of spices like cumin and paprika and the use of bell peppers infused the dish with a distinctive, aromatic character. Today, the dish has variations in different countries, each adding its unique twist to the recipe. So, while shakshuka has strong ties to the Middle East, its historical roots are in North Africa, and it has become a beloved dish in Israel and beyond.

showing shakshuka recipe in a cast iron enameled pan garnished with cilantro and feta

The Best Shakshuka Recipe

Shakshuka has become a global sensation, celebrated for its bold flavors and versatile nature. Here’s what makes this recipe the best:

VARIATIONS: Shakshuka literally means “mixed,” and invites all sorts of flexibility. Whatever ingredient you can add to an omelette, you can add to eggs shakshuka – variations included!
FIRE ROASTED TOMATOES. Using fire roasted canned crushed tomatoes is not only quick and easy, but adds an irresistible sweet smokiness. Additionally, they are easy to find, pantry friendly, and fabulous year-round.
MORE BELL PEPPERS. Using one green bell pepper and one red bell pepper adds textural depth, sweetness and more nuanced flavors in every saucy, egg-filled bite.
BLOOMED SPICES: Cooking the spices with the garlic unleashes a complex depth that permeates the dish.
INTENSIFIED FLAVORS. The sauce is simmered for 10-15 minutes to reduce and concentrate the flavors, instead of adding tomato paste like some recipes which can taste tinny and too acidic.
MEAL PREP: Make the sauce ahead of time, and even freeze. Then just add the eggs and cook on the stove or in the microwave!
THE CORRECT PAN: No one wants their dish to taste metallic!

showing how to serve shakshuka on a plate with bread

Egg Shakshuka ingredients

This shakshuka recipe is made with easy-to-find ingredients – you probably have most of them on hand right now! Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Eggs: The dish can accommodate 6 eggs without running into each other, but you’re welcome to use less if you like.
Crushed tomatoes: Please use fire roasted crushed tomatoes instead of regular tomatoes if you can find them. Fire roasted tomatoes have been roasted which gives them a complex smokiness, deeper flavor and lower acidity. I highly recommend getting good quality (such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®).
Aromatics: One medium yellow onion and 4 cloves of garlic are the building blocks for the dish. I always use my vegetable chopper for my onion (peel, quarter, chop) and my garlic press to prep the aromatics in seconds.
Bell peppers: Use one green bell pepper for its earthiness and one red bell pepper for its sweetness. Select small to medium peppers.
Seasonings: The shakshuka eggs is seasoned with paprika, smoked paprika, ground cumin, ground coriander and salt. Both smoked and regular paprika are used to add plenty of sweet warmth with just the right amount of smokiness.
Harissa: One of my favorite condiments! It’s a hot chili paste made from spicy red chilies, garlic, lemon juice, extra virgin olive oil and spices such as cumin, coriander and caraway seeds. It is unlike other chili pastes because it boasts deeper, earthier, nutty, more complex flavors, with strong whispers of lemon and garlic. Your grocery store may or may not carry harissa. I know Whole Foods carries CAVA harissa in their deli section, otherwise, this is the exact one I used for this recipe (from Amazon). There are quite a few harissa options to choose from on Amazon, so make sure to check the label. Chili peppers should be the first ingredient, it should not include tomatoes, and it should be “hot,” not mild. If it doesn’t specify, then it’s likely hot.
Feta: This adds salty tanginess to cut through the rich sauce. Skip if you’re dairy free.
Herbs: I like to use a mixture of parsley, cilantro and mint, but you can use all of one or whatever you have on hand.
Olive oil: Use quality extra-virgin olive oil for the best flavor.

top view showing ingredients for shakshuka recipe: crushed tomatoes, onions, bell peppers, garlic, onions, cilantro, olive oil, feta and spices

Shakshuka Recipe variations

Egg Shakshuka is built for riffing. As long as you follow the scrumptious sauce (even then, there’s flexibility), you can’t go wrong with any add-ins. Keep the recipe simple or use the dish as a clean-out-the fridge meal. Here are a few ideas:

Use scrambled eggs: Just don’t call it shakshuka! Stir some of the sauce into scrambled eggs to taste, or top scrambled eggs with the sauce.
Add veggies: Artichokes (a classic Tunisian addition), cubed potatoes, cubed sweet potatoes, zucchini, spinach, kale, mushrooms, cauliflower, broccoli, grilled eggplant, corn, etc. would be tasty additions.
Add meat: Sujuk (a heavily spiced beef sausage), chorizo, meatballs, sausage, ham, smoked salmon, etc. can all be added.
Add beans: Any cooked beans would add great texture, particularly cannellini, favas or gigantes.
Swap cheese: Goat cheese, pepper Jack, cheddar, mozzarella, Parmesan, Gruyere, etc.
Swap harissa: Spice the dish up with a different chili sauce, cayenne pepper, or hot chili peppers instead. Keep in mind, these other sauces will be lacking in lemon and spices.
Top with: Slivered almonds, cilantro, parsley, chives, dill, avocados, Greek yogurt, harissa, hot sauce, etc.
Serve over or alongside: Hash browns, sweet potato mash, potatoes, lentils, chickpeas or rice. The sauce is so scrumptious, you’ll want to serve it with everything!

up close of egg shakshuka showing the sunny poached eggs

How to make Shakshuka Eggs

This easy one-pan Shakshuka featuring eggs poached in a spicy tomato sauce is easier to make than you think! Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauté onions and peppers. Sauté onion and bell peppers in sizzling olive oil in a stainless steel or enamel-coated cast-iron skillet or braiser with a lid. Cook until onions are softened, 6-8 minutes.

showing how to make shakshuka by sautéing onions and bell peppers

Step 2: Sauté garlic and spices. Add the garlic and spices and cook 1 additional minute.

a collage showing how to make shakshuka by sautéing garlic and spices

Step 3: Add tomatoes. Stir in the crushed tomatoes and harissa paste.

showing how to make shakshuka by adding crushed tomatoes and harissa

Step 4: Simmer. Simmer until the sauce is thickened, about 10 minutes.

showing how to make shakshuka recipe by simmering the sauce until thickened

Step 5: Add feta. Stir in feta, taking care not to over-stir, you don’t want it to dissolve.

showing how to make shakshuka by stirring in feta, cilantro and parsley

Step 6: Add eggs. Use a spoon or spatula to make 6 wells in the sauce, starting around the perimeter and working your way in. Crack the eggs directly into each well. Cover and cook until the eggs are set to your liking.

showing how to make shakshuka by adding eggs to tomato bell pepper sauce to poach

Step 7: Garnish. Season with freshly cracked salt and pepper. Garnish with feta, parsley and/or cilantro. Serve with crusty bread, warm pitas, or naan.

showing how to make shakshuka by garnishing with feta, cilantro and parsley

TIPS for making shakshuka recipe

Follow these tips for the best shakshuka recipe!

Use stainless steel or cast-iron enamel, as these materials are nonreactive. You should not use a nonstick or cast iron pan because the acid in the tomatoes can mix with the metal and results in an unpleasant metallic taste. It also can accelerate the aging process of nonstick pans as it erodes the finish.
Use a skillet with a lid: Covering the pan is essential for evenly and gently poaching the eggs.
Shortcut aromatics: Obviously fresh is best, but for the ultimate quick, lazy day dish, you may use 1 teaspoon each garlic powder and onion powder.
Use room temperature eggs: Room temperature eggs cook more evenly and quickly. To quickly bring eggs to room temperature, add them to a bowl with warm (not hot) tap water for at least 20 minutes.
Add as many eggs as you are currently serving: If you think there will be leftovers, I prefer to use less eggs, then add fresh eggs the next day.
Check the harissa label: Look for brands that list peppers as the first ingredient. Harissa can sometimes be cut with tomato product, and that’s not what you want. Also, authentic tasting harissa will not just contain chili peppers, garlic and olive oil but should also contain spices (cumin, caraway, cardamom) and hopefully lemon juice.
Check the harissa spice level: I have seen complaints on Amazon by people complaining the harissa wasn’t spicy at all – that is because many brands sell both hot and mild varieties. If you’re looking for a spicy condiment (as intended for this recipe) go for the hot. If you want sweeter, more floral pepper flavor with minimal heat, go for the mild. If the brand doesn’t specifically say hot or mild, then it is likely hot.
Get the sauce nice and thick: The sauce is supposed to be thick and chunky, not watery, in order to support the poached eggs and not run into them. Plan on simmering the sauce for a full 10-15 minutes before adding the eggs.
Quickly add the eggs: Try and add the eggs quickly to the sauce so there isn’t great disparity between when the first and last egg were added. This will help them cook more evenly.
Be flexible with the egg timing: The timing of poaching the eggs will depend on the heat of your skillet, the size of your skillet and how you like your eggs. You can even remove an egg portion to a plate and continue to cook if eaters enjoy their eggs differently.
The eggs will continue to cook slightly from residual heat: Taking this into consideration, remove the dish from heat a little before the eggs are done. For eggs with runny yolks (my fav), remove the pan when the whites are mostly opaque and the yolks still jiggle slightly when you shimmy the pan.

up close of scooping up a serving of eggs shakshuka showing the runny yolk

How to eat Shakshuka Eggs

Shakshuka should be eaten with bread to mop up every last speck of hot, bubbling sauce and runny egg yolk. While crusty bread is traditional, pick your favs such as sourdough, French bread, ciabatta, etc. Pitas are also a popular choice in some regions. Shakshuka is also tasty served over hash browns, sweet potato mash, lentils, or rice.

Prep ahead shaksuka

Make the sauce ahead of time, simmer, but don’t add the eggs OR add just as many eggs as you wish to poach and eat immediately.

Store the rest of the sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to three months. When ready to enjoy, bring the sauce to a simmer, then proceed with the recipe.

MEal Prep shaksuka

Make the sauce ahead of time, simmer, but don’t add the eggs. Divide the sauce into desired number of microwave-safe containers. When ready to enjoy, crack the eggs into the individual containers. Microwave for 3-5 minutes with the lid on but not closed. The eggs will cook in the sauce!

top view of shakshuka on a plate with bread

Eggs Shakshuka storage

Shakshuka is best enjoyed immediately, or store the sauce without the eggs in an airtight container for up to 5 days or freeze for up to 3 months. When ready to enjoy, bring the sauce to a simmer, then proceed with fresh eggs. I have also stored this recipe with cooked eggs, and they reheat fine, just without the runny yolks. See tips below.

How To reheat shakshuka

Reheat the sauce without the eggs on the stovetop until simmering, then repeat adding fresh eggs and cooking per recipe directions. Alternatively, heat individual servings in a microwave safe bowl with a lid by adding a fresh egg and microwaving 3-5 minutes with the lid on but not closed. The eggs will cook in the sauce.

Note: You can also reheat cooked eggs, but the egg yolks won’t be runny. In order to prevent rubbery, over-cooked eggs, remove the eggs from the sauce and reheat it separately before adding the egg(s) back and cooking or microwaving briefly to warm through.

Traditional Shakshuka Recipe FAQs

Eggs in purgatory vs Shakshuka

“Eggs in Purgatory” and “Shakshuka” are both delightful egg dishes showcasing eggs cracked directly into a simmering tomato sauce to poach, but their unique spice profiles and regional influences set them apart.
Originating from Italy, Eggs in Purgatory features a simple tomato sauce with garlic and herbs, often with a pinch of chili flakes for heat. On the other hand, Shakshuka hails from the Middle East and North Africa, boasting a more complex tomato and bell pepper sauce seasoned with spices like cumin, paprika, and cayenne or harissa. The eggs in Shakshuka are poached in this aromatic sauce, resulting in a rich and flavorful dish that often includes fresh herbs like cilantro and parsley as a finishing touch.

What’s the difference between Shakshuka and huevos rancheros?

Shakshuka and Huevos Rancheros are both egg dishes with tomato-based elements, but they differ in their flavors profiles and construction. Shakshuka, originating from the Middle East and North Africa, features eggs poached in a spiced tomato and bell pepper sauce with ingredients like cumin and paprika, resulting in a rich and aromatic dish. On the other hand, Huevos Rancheros, a Mexican classic, showcases fried eggs, not poached, typically served on corn tortillas and smothered in a tomato-chili sauce. The Mexican version often includes beans, avocado, and cheese.

What pan is best for Shakshuka?

The best pan for making Shakshuka is seasoned stainless steel or enameled cast iron skillet, braiser (pictured) or a frying pan with high sides. These materials are nonreactive and resistant to both acidic and alkaline foods.
While many recipes online show the dish being made in cast-iron or nonstick skillets, this is not a good idea. The acid in the tomatoes can mix with the metal and results in an unpleasant metallic taste. It also can accelerate the aging process of the pans since the acid will slowly cause it to blister.

Which country made Shakshuka?

Shakshuka is believed to have originated in North Africa, specifically in countries like Tunisia, Libya, and Algeria. It is not attributed to a single country but has historical roots in the broader North African and Middle Eastern regions.

What does Shakshuka taste like?

Shakshuka is a flavor explosion or rich, spiced tomato and bell pepper sauce, warmly embracing perfectly poached eggs. It’s a symphony of savory, slightly tangy, and aromatic goodness, with a kick of spices like cumin and paprika. Each bite is a delightful journey through the vibrant and soulful flavors of North Africa and the Middle East.

What is the translation of shakshuka?

“Shakshuka” is derived from the Arabic word “شَكْشُوكَة” (shakshouka), which roughly translates to “a mixture” or “all mixed up” in English. The name reflects the dish’s essence: a harmonious blend of ingredients, with eggs poached in a flavorful tomato and pepper sauce, often seasoned with a variety of spices.

up close of eating eggs shakshuka showing the runny yolk

Looking for more Egg Breakfast Recipes?

Frittata
Eggs Benedict Casserole
Huevos Rancheros
Breakfast Sandwiches
Breakfast Burritos
Mini Quiche
Quiche Lorraine
Ham and Cheese Quiche
Deviled Eggs

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Total Time: 30

Prep Time: 10

Cook Time: 20

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Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
4 garlic cloves, minced
1 teaspoon paprika
1/2 tsp EACH smoked paprika, ground cumin, ground coriander
1/4 teaspoon salt
1 28-ounce can crushed tomatoes, preferable fire roasted (like Muir Glen)
1 tablespoon harissa (see notes)
1/3 cup crumbled feta, plus more for garnish
6 large eggs AT ROOM TEMPERATURE
3 tablespoons chopped fresh cilantro, flat-leaf parsley and/or mint (I recommend a combo), plus more for garnish

For serving

crusty bread

Instructions

Sauté onions and peppers: Heat the oil over medium heat in a 12-inch stainless steel or enamel-coated cast-iron skillet with a lid (this is my favorite braiser, pictured). Add the onion and bell peppers, and cook until onions are softened, 6-8 minutes.
Sauté garlic and spices: Add the garlic and spices and cook 1 additional minute. Add the tomatoes and harissa paste.
Simmer: Simmer until the sauce is thickened, about 10 minutes. It should be thick and chunky so the sauce doesn't run into the eggs.
Add feta: Stir in ⅓ cup feta (don’t over-stir, you don’t want it to dissolve).
Season to taste: Taste and adjust as desired – additional salt/pepper/harissa, etc.
Add eggs: Reduce the heat to low. Use a spoon or spatula to make 6 wells in the sauce, starting around the perimeter and working your way in. Crack the eggs directly into each well.
Poach eggs: Cover and cook on low until the eggs are set to your liking, about 5 to 8 minutes. There are several variables, so be flexible with the timing and watch the eggs closely, keeping in mind they will continue to cook a little from residual heat.
Garnish: Garnish with remaining feta, and optional parsley, cilantro, and mint. Serve with crusty bread.

Video

Notes

Use stainless steel or cast-iron enamel: These materials are nonreactive. You should not use a nonstick or cast iron pan because the acid in the tomatoes can mix with the metal and results in an unpleasant metallic taste. It also can accelerate the aging process of nonstick pans as it erodes the finish.
To quickly bring eggs to room temperature: Add them to a bowl with warm (not hot) tap water for at least 20 minutes.
Add as many eggs as you are currently serving: If you think there will be leftovers, I prefer to use less eggs, then add fresh eggs the next day.
Check the harissa label: Look for brands that list peppers as the first ingredient. Harissa can sometimes be cut with tomato product, and that’s not what you want. Also, authentic tasting harissa will not just contain chili peppers, garlic and olive oil but should also contain spices (cumin, caraway, cardamom) and hopefully lemon juice.
Check the harissa spice level: I have seen complaints on Amazon by people complaining the harissa wasn’t spicy at all – that is because many brands sell both hot and mild varieties. If you’re looking for a spicy condiment (as intended for this recipe) go for the hot. If you want sweeter, more floral pepper flavor with minimal heat, go for the mild. If the brand doesn’t specifically say hot or mild, then it is likely hot.
To store: Shakshuka is best enjoyed immediately, or store the sauce without the eggs in an airtight container for up to 5 days or freeze for up to 3 months. When ready to enjoy, bring the sauce to a simmer, then proceed with fresh eggs. I have also stored this recipe with cooked eggs, and they reheat fine, just without the runny yolks. See tips below.
To reheat on the stove: Reheat the sauce without the eggs on the stovetop until simmering, then repeat adding fresh eggs and cooking per recipe directions. You can also reheat cooked eggs, but the egg yolks won’t be runny. In order to prevent rubbery, over-cooked eggs, remove the eggs from the sauce and reheat it separately before adding the egg(s) back and cooking or microwaving briefly to warm through.
Meal Prep/To reheat in the microwave: Heat individual servings in a microwave safe bowl with a lid by adding a fresh egg to each container and microwaving 3-5 minutes with the lid on but not closed. The eggs will cook in the sauce.

Recipe Variations

Egg Shakshuka is built for riffing. Keep the recipe simple or use the dish as a clean-out-the fridge meal. If you can add it to scrambled eggs, you can add it to shakshuka! Here are a few ideas:

Use scrambled eggs: Just don’t call it shakshuka! Stir some of the sauce into scrambled eggs to taste, or top scrambled eggs with the sauce.
Add veggies: Artichokes (a classic Tunisian addition), cubed potatoes, cubed sweet potatoes, zucchini, spinach, kale, mushrooms, cauliflower, broccoli, grilled eggplant, corn, etc. would be tasty additions.
Add meat: Sujuk (a heavily spiced beef sausage), chorizo, meatballs, sausage, ham, smoked salmon, etc. can all be added.
Add beans: Any cooked beans would add great texture, particularly cannellini, favas or gigantes.
Swap cheese: Goat cheese, pepper Jack, cheddar, mozzarella, Parmesan, Gruyere, etc.
Swap harissa: Spice the dish up with a different chili sauce, cayenne pepper, or hot chili peppers instead. Keep in mind, these other sauces will be lacking in lemon and spices.
Top with: Slivered almonds, cilantro, parsley, chives, dill, avocados, Greek yogurt, harissa, hot sauce, etc.
Serve over or alongside: Hash browns, sweet potato mash, potatoes, lentils, chickpeas, or rice. The sauce is so scrumptious, you’ll want to serve it with everything!