Easy Shakshuka Recipe (Traditional & Authentic)

5 from 4 votes

Try this easy shakshuka recipe with eggs poached in a spiced tomato sauce. Perfect for breakfast, brunch, or a quick dinner!

Prep Time15

Total Time45

Course: Breakfast, Main Course

Cuisine: Middle eastern

Keyword: brunch, eggs, tomato sauce

Servings:

Calories: 162kcal

Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden. Stir in the diced bell pepper and cook for another 4–5 minutes.
Build flavor: Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant. Add tomato paste, stir and cook for another minute.
Add tomatoes: Pour in the crushed tomatoes, water and stir well.
Season with salt, pepper, and a little sugar if your tomatoes are very acidic.
Simmer: Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. And more water if needed.
Make nests and add eggs: Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer fully set yolks).
Garnish and serve: Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce!

Tomatoes – Fresh or Canned: This recipe works beautifully with both fresh and canned tomatoes. If tomatoes are in season and full of flavor, go with fresh ripe ones like Roma or vine-ripened tomatoes. For convenience or off-season cooking, a good-quality can of crushed tomatoes is perfect and delivers consistent results.
Spice Level: Feel free to adjust the heat to your preference. The red chili flakes or cayenne are optional, but they do add a nice subtle kick. If you like it spicier, add more; for a mild version, simply leave them out.
Egg to Sauce Ratio: You can comfortably crack 4–6 eggs into a standard pan of shakshuka, depending on how many people you’re serving. Just make sure there’s enough space and sauce to cradle each egg without overcrowding. The perfect ratio is 1 egg per 100g of tomato sauce.
Make It Your Own: Top with crumbled feta, dollop with labneh or Greek yogurt, or even sprinkle with za’atar or harissa for extra depth. Add spinach, kale, or mushrooms for a veggie-packed twist.
Storage & Reheating: Shakshuka is best enjoyed fresh, but you can store leftovers (without eggs) in an airtight container in the fridge for up to 4 days. Reheat the sauce in a skillet and crack fresh eggs in for a quick breakfast or dinner. If storing with eggs, note that the yolks may become overcooked upon reheating.