Dinner

Easy Shakshuka Recipe

Name: Easy Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 onion (finely diced); 1 red bell pepper (finely diced); 3 cloves garlic (minced); Freshly chopped cilantro (for garnish); Freshly chopped parsley (for garnish); 2 teaspoons paprika; 1 teaspoon cumin; 1/2 teaspoon salt; 1 tablespoon olive oil; 28 ounces crushed tomatoes; 6 eggs

ByNoah Steele March 3, 2026March 3, 2026

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Introduction

Shakshuka is a vibrant and comforting Middle Eastern dish featuring eggs poached in a spiced tomato sauce. It’s easy to make and perfect for breakfast, lunch, or dinner. This recipe will guide you to a flavorful, satisfying meal in under 30 minutes.

A black round pan holds a vibrant red tomato sauce base with a chunky texture, filling the entire pan. Five white cooked eggs are nestled in the sauce, spaced evenly in a circular pattern. Bright green chopped cilantro leaves are scattered across the top as a fresh garnish. The pan sits on a woven mat on a white marbled surface, with part of a striped cloth and a wooden spoon visible in the corner. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 onion, finely diced

1 red bell pepper, finely diced
3 cloves garlic, minced

2 teaspoons paprika
1 teaspoon cumin

1/2 teaspoon salt
28 ounces crushed tomatoes
6 eggs

Freshly chopped cilantro
Freshly chopped parsley

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the diced onion and bell pepper. Sauté for 3-5 minutes or until the onion becomes translucent.

Step 2: Stir in the garlic, paprika, cumin, and salt. Cook for another minute until fragrant.
Step 3: Add the crushed tomatoes and mix well. Reduce the heat to low and let the sauce simmer gently.
Step 4: Use the back of a spoon to create six small wells in the sauce. Crack one egg into each well.

Step 5: Cover the pan and cook the eggs until they reach your preferred doneness. For over easy, cook 3-5 minutes; for over medium, 6-8 minutes; and for over hard, 9-12 minutes.
Step 6: Garnish with a generous amount of chopped cilantro and parsley. Serve warm with pita bread or enjoy directly with a fork.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chili flakes along with the spices.

Try adding crumbled feta cheese on top just before serving for a creamy twist.
Use fresh tomatoes and tomato paste if you prefer a chunkier or thicker sauce.
Serve with crusty bread or over cooked grains like quinoa for a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a microwave to avoid overcooking the eggs. Shakshuka is best enjoyed fresh but can be refreshed with a little extra seasoning when reheated.

How to Serve

A close-up of a black skillet filled with a rich, chunky red tomato sauce base layered thickly and cooked to a slightly bubbly finish. Within the sauce are five white, smooth-cooked eggs nestled evenly across the skillet, their yolks slightly covered but visible through the whites. The dish is topped with bright green chopped fresh herbs scattered freely over the eggs and sauce, adding a fresh contrast to the vibrant red. The skillet sits on a natural woven trivet, all placed on a white marbled texture surface with a striped blue and white cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka ahead of time?

You can prepare the tomato sauce in advance and refrigerate it for up to 2 days. When ready to eat, reheat the sauce and add fresh eggs to poach before serving.