Shakshuka (Eggs in Spiced Tomato Sauce)

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Shakshuka is one of those dishes that manages to be both comfort food and something a little exotic at the same time. It’s a North African and Middle Eastern classic where eggs are poached directly in a rich, spiced tomato and pepper sauce. Whether you’re digging in for breakfast, brunch, or a quick dinner, it delivers flavor, warmth, and satisfaction with every bite.

Served sizzling hot right from the pan, shakshuka is often scooped up with warm, crusty bread, making every bite a mix of creamy yolk, bold spices, and tangy tomato. It’s vibrant, simple to prepare, and endlessly adaptable – a must-have recipe for your kitchen.

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Why You’ll Love This Shakshuka

• Perfect any time of day – whether it’s a lazy weekend brunch or a fast weeknight dinner.
• One-pan meal – fewer dishes and all the flavor.
• Customizable – add feta, olives, or greens for your twist.
• Hearty and healthy – packed with protein and rich in veggies.
• Naturally vegetarian – great for a meatless meal that still satisfies.

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What Kind of Tomatoes Should I Use?

You can use either fresh tomatoes or canned ones for shakshuka, depending on what’s in your pantry. Canned crushed tomatoes are incredibly convenient and consistent in flavor and texture, especially when tomatoes are out of season. If you use fresh, plum or Roma tomatoes work best because they’re meaty and less watery. For an even richer sauce, fire-roasted tomatoes add a fantastic smoky depth.

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Ingredients for the Shakshuka

Each ingredient plays a key role in building the bold and comforting flavor of this dish:

• Olive Oil – for sautéing the vegetables and adding richness.
• Onion – brings a natural sweetness and savory base.
• Bell Peppers – add crunch and a slight sweetness.
• Garlic – gives that aromatic depth and essential sharpness.
• Cumin & Paprika – warm spices that define shakshuka’s flavor profile.
• Crushed Tomatoes – the hearty, tangy base for poaching the eggs.
• Salt & Pepper – to balance and heighten all the flavors.
• Eggs – the stars of the dish, gently cooked in the simmering sauce.
• Fresh Parsley or Cilantro – for a bright, herby finish.

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How To Make the Shakshuka

Step 1: Sauté the Base

Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, and cook until softened and slightly caramelized, about 8 minutes.

Step 2: Add the Flavor

Stir in minced garlic, cumin, and paprika. Cook for another minute until fragrant.

Step 3: Build the Sauce

Pour in the crushed tomatoes, season with salt and pepper, and bring the mixture to a simmer. Let it cook for 10–15 minutes, allowing it to thicken and deepen in flavor.

Step 4: Add the Eggs

Make little wells in the sauce and crack the eggs into them. Cover the pan and cook gently until the whites are set but yolks are still runny, about 5–7 minutes.

Step 5: Finish and Serve

Sprinkle chopped fresh parsley or cilantro over the top and serve immediately with warm crusty bread or pita.

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Serving and Storing This Shakshuka

Shakshuka is best served straight from the skillet, bubbling and fresh off the stove. It typically feeds 4 people, making it a fantastic option for a small brunch gathering or a family-style dinner. Pair it with a basket of warm bread to scoop up every bit of that flavorful sauce and silky egg.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the shakshuka in a pan over low heat. The eggs will be more set the second time around, but the flavor remains just as satisfying.

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What to Serve With Shakshuka?

Hummus and Pita

Creamy hummus with warm pita makes a perfect Middle Eastern pairing.

Fresh Israeli Salad

Chopped cucumbers, tomatoes, and parsley with lemon and olive oil add a fresh, crunchy contrast.

Labneh or Greek Yogurt

A cool, tangy dip that complements the heat and spice of the dish.

Couscous or Quinoa

These grains are great for soaking up the extra sauce and making it a more filling meal.

Grilled Halloumi

Adds a salty, chewy element that’s amazing alongside the eggs and tomato.

Pickled Vegetables

Tangy pickles cut through the richness and brighten the plate.

Avocado Slices

Creamy and cooling, avocado pairs surprisingly well with spicy tomato flavors.

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Frequently Asked Questions

Can I make shakshuka ahead of time?
Yes, you can prepare the tomato sauce base in advance and store it in the fridge for up to 3 days. When ready to serve, reheat the sauce and add the eggs to cook fresh.

Can I add other vegetables or meat?
Absolutely! Shakshuka is flexible. Try adding spinach, kale, mushrooms, or even ground lamb or sausage for a heartier version.

How do I make shakshuka less spicy?
Just reduce or omit any hot chili peppers or spicy paprika. Use sweet paprika and mild spices instead to keep the flavor without the heat.

Can I freeze shakshuka?
The tomato sauce can be frozen, but eggs do not freeze well. Freeze the sauce without eggs and reheat to add fresh eggs when ready to enjoy.

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Save This Pin For Later

Save this recipe to your Pinterest breakfast or brunch board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you top it with feta or keep it simple? Add extra chili? Maybe a squeeze of lemon at the end?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

For more recipes like this one, check out my Pinterest board: Meals We Share By Sally

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Conclusion

Shakshuka is the kind of recipe that never goes out of style. With its bold spices, comforting warmth, and rustic appeal, it hits the spot any time of day. Whether you’re serving it for brunch, breakfast-for-dinner, or sharing it at your next get-together, it’s always a hit. Plus, it’s so easy to tweak and make your own. Once you’ve made it once, don’t be surprised if it becomes a weekly favorite!

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