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–+ servings
A skillet of Shakshuka with four poached eggs nestled in a savory tomato sauce, garnished with fresh herbs and set on a wooden board, surrounded by slices of bread.
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5 from 8 votes

Easy Shakshuka Recipe

Shakshuka is a flavorful one-pan dish from North Africa and the Middle East made with eggs poached in a spiced tomato sauce. This simple skillet meal is perfect for breakfast, brunch, or dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dinner Recipes
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 4 1-cup servings
Calories: 114kcal
Author: Traci

Equipment

Ingredients

  • 1 tablespoon Olive Oil
  • ½ large Onion diced (about 1 cup)
  • 1 medium Red Bell Pepper diced (about 1 cup)
  • 3 cloves Garlic minced
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Chili Powder
  • 1 (28-ounce can) Whole Peeled Tomatoes drain and reserve the juice
  • Salt to taste
  • Black Pepper to taste
  • 4 Eggs room temperature
  • Toppings: Fresh Parsley or Cilantro and Lemon Wedges

Instructions

  • Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
  • Add ONIONS and BELL PEPPERS. Sauté until softened, about 4–5 minutes.
  • Add GARLIC, CUMIN, SMOKED PAPRIKA, and CHILI POWDER. Cook for a few minutes to bloom the spices, stirring constantly.
  • Add the drained TOMATOES to the skillet. Use a spoon to break the tomatoes into smaller pieces.
  • Increase the heat and bring the sauce to a gentle boil.
  • Reduce the heat and simmer for 10–15 minutes, stirring occasionally and adding the reserved tomato juice a little at a time until the sauce reaches your desired consistency.
  • Season with SALT and BLACK PEPPER to taste.
  • Use the back of a spoon to create small wells in the sauce. Carefully crack an EGG into each well.
  • Reduce the heat to low, cover the skillet, and cook for about 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  • Garnish with FRESH PARSLEY or FRESH CILANTRO and serve warm.

Video

Notes

Skillet options — Any skillet works for this stovetop recipe. Stainless steel or nonstick are great choices, and I’m using an enamel-coated cast iron skillet in the photos.
Canned tomatoes — You can substitute whole peeled tomatoes with crushed tomatoes for convenience. Do not drain them; the juices help create the sauce.
Add a spicy kick — Add a pinch of red pepper flakes or cayenne to the sauce for a little heat.
Cracking eggs — Crack each egg into a small bowl before adding it to the skillet. This prevents shells from getting into the sauce and helps keep the yolks intact.
Cook time — The 5–12 minute range allows for stovetop differences and lets you control how runny or firm you want the egg yolks.
Feta cheese — For extra creaminess and tangy flavor, crumble feta over the shakshuka just before serving. It pairs beautifully with the rich tomato sauce and eggs.

Nutrition

Serving: 1cup | Calories: 114kcal | Carbohydrates: 5g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1494IU | Vitamin C: 40mg | Calcium: 38mg | Iron: 1mg