Easy Traditional Shakshuka Recipe

Shakshuka is a colorful, comforting dish made with eggs gently cooked in a rich tomato and pepper sauce. Simple, hearty, and full of flavor, it’s perfect for breakfast, brunch, lunch, or a quick vegetarian dinner.

Serve it hot straight from the pan with crusty bread, and you have an easy meal that feels rustic, nourishing, and incredibly satisfying.

Why Everyone Will Love This Recipe

This shakshuka is warm, flavorful, and easy to prepare:

• Made in one pan with simple ingredients.
• Perfect for dipping bread into the soft eggs and tomato sauce.
• Naturally vegetarian and full of Mediterranean flavor.
• Great for any time of day from brunch to dinner.
• Easy to customize with spices, herbs, or cheese.

What Is Shakshuka?

Shakshuka is a dish of eggs poached in a spiced tomato sauce, often made with peppers, onions, olive oil, and seasonings like paprika or cumin. It is especially popular across North Africa and the Middle East, with many variations depending on the country and family tradition.

The name is often linked to the idea of “mixture,” which fits the dish perfectly: a bubbling pan of tomatoes, vegetables, spices, and eggs. Today, shakshuka is loved worldwide because it is simple, inexpensive, and full of bold flavor.

Cooking Tips

• Cook the spring onions and red pepper until softened because this creates a sweeter and more flavorful base for the tomato sauce.
• Let the tomato sauce reduce slightly before adding the eggs so the final dish is rich instead of watery.
• Make deep wells in the sauce with a spoon so the eggs stay in place while cooking.
• Cook the eggs gently over medium-low heat because this helps the whites set while keeping the yolks soft. Cover the pan if you want the eggs to cook more evenly without stirring the sauce.
• Add paprika at the end or during cooking depending on how intense you want the spice flavor to be.
• Serve shakshuka immediately because the eggs continue to cook in the hot sauce even after the heat is turned off.

Frequently Asked Questions

Can I Make Shakshuka Ahead of Time?

You can prepare the tomato and pepper sauce ahead of time, then reheat it and add the eggs just before serving. This keeps the eggs perfectly soft and fresh.

How Do I Keep the Egg Yolks Runny?

Cook the eggs over gentle heat and watch them closely. Once the whites are set but the yolks still look glossy, remove the pan from the heat.

What Can I Serve with Shakshuka?

Shakshuka is best served with crusty bread, pita, focaccia, or toasted sourdough. Bread is perfect for scooping up the sauce and soft eggs.

Can I Add Other Spices?

Yes, cumin, chili flakes, coriander, or harissa all work beautifully. Paprika gives warmth and color, while chili adds extra heat.

Can I Add Cheese to Shakshuka?

Absolutely. Crumbled feta, goat cheese, or grated Parmesan can be added before serving for extra richness.

Can I Use Fresh Tomatoes Instead of Canned Tomatoes?

Yes, fresh ripe tomatoes work well. Chop them finely and cook a little longer until they break down into a thick sauce.

How Do I Stop the Sauce from Becoming Too Watery?

Let the tomatoes simmer until the excess liquid evaporates before adding the eggs. The sauce should be thick enough to hold the egg wells.

How to Store Shakshuka

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan, though the eggs may become firmer.

How to Freeze Shakshuka

Freezing is best for the tomato sauce only. Freeze the sauce for up to 2 months, then thaw, reheat, and add fresh eggs before serving.

How to Make Shakshuka

Step 1

Step 1

Chop the spring onions.

Chop the spring onions.

Step 2

Step 2

Cut the red pepper into pieces.

Cut the red pepper into pieces.

Step 3

Step 3

In a pan, add the extra virgin olive oil, spring onions, red pepper, tomato paste and fry for a few minutes.

In a pan, add the extra virgin olive oil, spring onions, red pepper, tomato paste and fry for a few minutes.

Step 4

Step 4

In a pan, add the peeled tomatoes, season with salt and cook until the sauce reduces slightly.

In a pan, add the peeled tomatoes, season with salt and cook until the sauce reduces slightly.

Step 5

Step 5

Using a wooden spoon, make 4 holes and place the eggs in the holes. Cook for 10 minutes.

Using a wooden spoon, make 4 holes and place the eggs in the holes. Cook for 10 minutes.

Step 6

Step 6

Season with paprika and salt and add a drizzle of extra virgin olive oil.

Season with paprika and salt and add a drizzle of extra virgin olive oil.

Step 7

Step 7

Serve the shakshuka and enjoy your meal!

Serve the shakshuka and enjoy your meal!