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Close-up of a runny egg yolk in a bubbling Shakshuka base with crumbled feta cheese and a side of crusty sourdough.
TahaCooks Editor

Shakshuka

A flavorful skillet dish made with eggs gently poached in a rich, spiced tomato sauce with onions, garlic, and peppers. This classic Shakshuka is perfect for breakfast, brunch, or a light dinner and is best enjoyed with warm bread for dipping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Breakfast, Brunch,
Cuisine: Middle Eastern, North African
Calories: 250
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. Add garlic and pepper:
    Stir in minced garlic and chopped red bell pepper. Cook for 2–3 minutes until fragrant and slightly softened.
  3. 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.
  4. 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.
  5. 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.