Shakshuka has become a cornerstone of the modern British brunch scene, bringing a vibrant, sun-drenched warmth to even the grayest mornings. This version, inspired by the cozy, stone-walled bistros of Edinburgh’s Old Town, focuses on a slow-simmered, spice-heavy base that serves as a luxurious bed for perfectly poached eggs. We’ve elevated the traditional recipe by emphasizing the “slow-melt” of the peppers and onions, ensuring the sauce is thick enough to stand up to a thick slice of sourdough.
Classic Shakshuka Skillet
Classic Shakshuka Skillet is a rich, comforting dish that brings bold flavors and vibrant colors to the table. This traditional Shakshuka features eggs gently poached in a fragrant tomato sauce made with garlic, onions, peppers, and warm spices. Cooked together in a skillet, the ingredients blend beautifully to create a hearty and satisfying meal that’s both simple and full of flavor.
The tomato base is slowly simmered with spices like paprika and cumin, giving the dish its signature warmth and depth. Once the sauce thickens, eggs are cracked directly into the skillet and cooked until the whites are set while the yolks remain slightly soft. The result is a delicious combination of rich sauce and perfectly cooked eggs that can be scooped up with warm bread.For a hearty breakfast option, try our London Breakfast Burrito
Classic Shakshuka Skillet is popular for breakfast or brunch but can also be enjoyed as a light lunch or dinner. It’s often topped with fresh herbs such as parsley or cilantro and sometimes crumbled cheese for extra flavor. Served straight from the skillet with crusty bread or flatbread, this dish is comforting, flavorful, and perfect for sharing. Simple ingredients and bold spices make Shakshuka a timeless favorite in many kitchens around the world.
About me
Based in London, Taha is a professional recipe developer and food photographer. Since launching TahaCooks in 2025, he has shared his decade of culinary expertise to help home cooks master gourmet flavors. Every recipe on the site is triple-tested and designed to bring restaurant-quality results to the everyday kitchen.
Tomato Egg Shakshuka
Spicy Tomato Egg Shakshuka is a bold and flavorful dish that brings warmth and comfort to the table. This version of Shakshuka features eggs gently cooked in a rich tomato sauce infused with garlic, onions, peppers, and aromatic spices. The sauce is slightly spicy, giving the dish a vibrant kick that perfectly complements the soft, runny eggs.
The tomato base is simmered until thick and fragrant, allowing the spices like paprika, cumin, and chili flakes to blend beautifully. Once the sauce is ready, eggs are cracked directly into the skillet and cooked slowly until the whites are set while the yolks remain soft and creamy. This creates a delicious contrast of textures, with the rich sauce and tender eggs working perfectly together.
Spicy Tomato Egg Shakshuka is often enjoyed for breakfast or brunch but can easily serve as a satisfying lunch or light dinner. It’s best served straight from the skillet with warm crusty bread, pita, or flatbread for dipping into the flavorful sauce. Garnished with fresh herbs like parsley or cilantro, this dish is colorful, hearty, and packed with flavor. Simple ingredients, vibrant spices, and comforting textures make this shakshuka a favorite for anyone who enjoys a little heat in their meal.
Shakshuka
Shakshuka is a popular and flavorful dish made with eggs cooked in a rich tomato-based sauce with onions, garlic, peppers, and spices. The name “Shakshuka” comes from North Africa and the Middle East, and it roughly means “a mixture,” which perfectly describes this delicious combination of ingredients cooked together in one pan.
The dish is known for its vibrant tomato sauce flavored with spices like cumin, paprika, and sometimes chili. Eggs are cracked directly into the simmering sauce and gently cooked until the whites are set and the yolks remain soft. This creates a comforting dish where the creamy eggs blend beautifully with the spiced tomato sauce.
Shakshuka is often served straight from the skillet and enjoyed with warm bread, pita, or flatbread to scoop up the sauce and eggs. It is commonly eaten for breakfast or brunch but is also filling enough to be enjoyed as lunch or dinner.
Over time, many variations of Shakshuka have appeared, with ingredients like feta cheese, spinach, or extra vegetables added to the sauce. Simple, colorful, and full of flavor, Shakshuka has become a beloved dish around the world for its rich taste and easy preparation.
Shakshuka
Equipment
- 1 Large skillet or frying pan For cooking the shakshuka sauce and eggs
- 1 Wooden Spoon For stirring the sauce
- 1 Knife For chopping vegetables
- 1 Cutting Board For preparing ingredients
- 1 Small Bowl Optional, to crack eggs before adding
- 1 Lid for skillet Helps cook eggs evenly
Ingredients
- 2 tbsp olive oil for cooking
- 1 – onion finely chopped
- 2 cloves garlic minced
- 1 – red bell pepper chopped
- 2 cups crushed tomatoes fresh or canned
- 1 tsp paprika adds warm flavor
- 1/2 tsp ground cumin for depth of flavor
- 1/4 tsp chili flakes optional, for heat
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper freshly ground
- 4 – eggs cracked into the sauce
- 2 tbsp fresh parsley chopped, for garnish
- 1 loaf crusty bread or pita for serving
Instructions
- Heat the oil:In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until soft and translucent, about 3–4 minutes.
- Add garlic and pepper:Stir in minced garlic and chopped red bell pepper. Cook for 2–3 minutes until fragrant and slightly softened.
- Make the sauce: Add crushed tomatoes, paprika, cumin, chili flakes (if using), salt, and black pepper. Stir to combine and simmer for 10–12 minutes until the sauce thickens slightly.
- Add the eggs: Make small wells in the tomato sauce and carefully crack the eggs into each well. Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish and serve: Sprinkle chopped parsley over the shakshuka. Serve hot straight from the skillet with crusty bread or pita for dipping.
Notes
Serving & Presentation
Serve Shakshuka hot and straight from the skillet for a rustic, authentic feel. Garnish with freshly chopped parsley for a pop of color and freshness. Create small wells in the sauce before cracking the eggs so they stay intact and visually appealing. Accompany with warm crusty bread, pita, or flatbread to scoop up the rich tomato sauce and runny yolks. You can also add a sprinkle of crumbled feta or a few slices of avocado on top for extra flavor and a colorful presentation. This dish is perfect for brunch, breakfast, or a light dinner, offering a comforting, hearty, and visually inviting meal.Explore More
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FAQS
Can I make Shakshuka ahead of time?
Yes, you can prepare the tomato sauce in advance and store it in the fridge for up to 2 days. Add the eggs and cook just before serving.
Can I make it less spicy?
Absolutely! Reduce or omit chili flakes for a milder version while keeping the flavors rich.
What bread works best with Shakshuka?
Crusty bread, pita, or flatbread are ideal for scooping up the sauce and eggs.
Can I add other vegetables?
Yes! Spinach, zucchini, mushrooms, or extra bell peppers make delicious additions.
Can I make it vegetarian or vegan?
The classic recipe is vegetarian. For a vegan version, skip the eggs or use tofu or vegan egg substitutes.