Foolproof Shakshuka
Learn how to make the best shakshuka with this foolproof recipe! Shakshuka features poached eggs in a hearty tomato pepper sauce. Vegetarian & gluten free.
Updated by Kathryne Taylor on August 30, 2024
Shakshuka! Ever had it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”
Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley.
Sometimes you’ll find artichoke or olives in shakshuka, but I left those out in this version. The spices vary somewhat as well. I settled on a combination of garlic, cumin and smoked paprika.
Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.
You can’t go wrong serving shakshuka for breakfast or brunch. It’s also great for lunch and dinner. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. Want to learn how to make it?
How to Make the Best Shakshuka
Maybe don’t use your cast iron pan.
You’ll often see shakshuka cooked in cast iron pans. If your pan isn’t seasoned very well, I don’t recommend it. The acidic tomato mixture can eat away at the seasoning, at which point the iron pan can impart some tinny flavor. (Speaking from experience here.) I used my stainless steel skillet instead.
Choose your canned tomatoes carefully.
I love this shakshuka made with crushed, fire-roasted tomatoes. They’re the perfectly saucy and lightly textured. The fire-roasted flavor adds some welcome smoky notes. I recommend Muir Glen brand. You’ll need one big can.
Add tomato paste.
Tomato paste offers deep and intense tomato flavor. It makes the finished dish taste like it’s been simmering on the stove far longer than it really has.
Cook the eggs in the oven.
Most recipes suggest covering the skillet and cooking until the eggs are done. I didn’t have good luck with this method—a lot of condensation dripped back into the skillet, leaving it watery on top, and the whites took forever to set. That’s why I recommend baking the skillet (which offers more even heat), uncovered, until the eggs are just about done.
Watch How to Make Shakshuka
Egg Notes
When making shakshuka, the only tricky part is knowing when your eggs are done cooking. The eggs continue to cook from the residual heat, so you don’t want to let them cook for too long. Look for whites that are mostly opaque, and yolks that have risen a bit. The eggs should jiggle a bit if you shimmy the pan.
Maybe you like your eggs really runny, in which case your eggs will be done sooner. If you prefer your yolks mostly cooked through, in which case they’ll need a little longer. Keep in mind that under-cooked yolks can carry salmonella, and no one wants that.
If you don’t love poached eggs or runny eggs in general, don’t give up on shakshuka! While untraditional, the saucy base would be great with eggs cooked any which way. Maybe you prefer your eggs fried in olive oil or simply scrambled. Just cook the sauce for a few extra minutes on the stove and top with your favorite eggs.
Considerations for Leftovers
Shakshuka is best served immediately. It’s not a great candidate for leftovers, since soft eggs will continue to cook if you reheat them.
So, I’d say make this shakshuka for a group of three or four, or cut the recipe in half to serve two people. Simply use a small onion, half of a bell pepper, and a small can (14.5 ounces) of tomatoes. Cook the mixture in a medium-sized pan. Easy!
Please let me know how this recipe turns out for you in the comments! I hope it becomes your new go-to, any-time-of-day, quick meal.
Looking for more irresistible egg dishes? Check these out:
- Baked Eggs on a Bed of Roasted Cherry Tomatoes
- Fresh Huevos Rancheros
- The Creamiest Scrambled Eggs (with Goat Cheese)
- Vegetarian Breakfast Burritos
Easy Shakshuka
Learn how to make the best shakshuka with this foolproof recipe! Shakshuka is a popular Middle Eastern dish featuring poached eggs in a hearty tomato and pepper sauce. Recipe yields 4 to 6 servings.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper or roasted red bell pepper, chopped
- ¼ teaspoon fine sea salt
- 3 cloves garlic, pressed or minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
- Freshly ground black pepper, to taste
- 5 to 6 large eggs
- ½ cup crumbled feta
- Crusty bread or pita, for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
- Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
- Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
- Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
- Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
- Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.
Notes
Recipe adapted from America’s Test Kitchen, The New York Times and Serious Eats.
Make it dairy free: Omit the feta. To replace its salty punch, top the shakshuka with halved and pitted Kalamata olives.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love shakshuka! It is so tasty! Though, I have to disagree with you about leftovers. I love eating it in the morning when it is nice and chilly out. I always make more than I can eat to have leftovers. I do agree though that the eggs will continue to cook when reheated.
Thanks, Emily! I’m glad you like these leftover. Be sure to let me know what you think once you try this one!
Yum, everything I love in one dish! Looking forward to trying it. Curious if you ever use liquid smoke…I have with great results but never know if that “stuff” is unhealthy? Looking forward to trying this dish! Thanks!
Thank you, Heide! I actually use liquid smoke in this recipe: https://sooka.info/2014/how-to-make-coconut-bacon/%3C/a%3E.%3C/p%3E
This dish has become so popular lately, and for good reason. It’s delicious! I also put feta cheese on mine. Yum!
Thanks for sharing, Alexia!
Finally, some instructions for making it for one or two. I will be trying this for one person (me). Has all the ingredients I love. Thanks a lot.
Where can I find these instructions? I’m looking to make this for two. Thank you in advance :)
If I can’t find fire roasted crushed tomatoes, are there any spices I can add to get the same taste and kick? Love your recipes!
Hey Sam! Your shakshuka should still turn out really well with regular crushed tomatoes. I do recommend Muir Glen for canned tomatoes if you can find it. The best way to make up for the fire-roasted flavor would be to maybe add a little more smoked paprika (you can do this when you taste for salt).
Aldi’s carries them in a can or just put your fresh tomatoes under the broiler.
Thanks for sharing, Kristina!
I made this for my boyfriend and I and it turned out amazing! Super delicious and hearty! Also the recipe and directions were really easy to follow :)
While going through your post, I find it very interesting and tempting. I can’t wait to try this delicious cheesy recipe.
Let me know what you think!
Amazing! My husband and I love shakshuka but haven’t had much luck making it ourselves- the eggs. But this time, perfect! This was so delicious, a family pleaser! We left out the feta and forgot the olives but look forward to trying it next time. Love, love, love! …We also made your blueberry lemon scones on the same day. My husband was so impressed with how easy scones are to make that he made vegan banana nut ones on his own that night! Thanks Kate!
I’m excited you liked it and it was a family pleaser! Thanks for your review, Gill.
The Shakshuka was fabulous and by far the easiest I’ve made!! I followed the recipe using cilantro and really good Greek feta. We adored it and will definitely be making it again. Thanks for the tip about the cast iron. The stainless steel pan worked great also not as heavy as my cast iron.
I’ve made this recipe for dinner a couple times – delicious every time. I serve it with farro, which adds a nice nutty flavor.
I like that! Thank for sharing, Terry.
So so good. Love Shakshuka. I add kidney beans to mine and you can substitute them for eggs to make it vegan!
Thanks for sharing, Zoya!
One of the most comforting egg recipes EVER.
Thanks, Gaby!! :)
Yummy!! Thanks for sharing such a delicious recipe with us.
You’re welcome!
I adore shakshuka and can’t wait to try your version!
Let me know what you think, Lou!
This was delicious! I halved the recipe for my partner and I. I only made 3 eggs, next time I will make at least 4 because the sauce to egg ratio was a little high. This will be going in our rotation for both brunch and dinner!
Thanks for sharing, Gabrielle!
I’m really excited to make this. I love all your recipes. I’m planning to make this for dinner for my family. Do you think it would work to stir in some fresh spinach to include something green in our dinner?
You could always serve with a nice side salad if you like. I’m not sure about spinach in this dish. If you try it, let me know what you think!
I made this the other day, it was delightful! I added a lot of fresh spinach about a minute before the eggs were done and wilted it with a cover in the skillet. Thanks for inspiration!
FANTASTIC! Just made this for Saturday brunch and it was so delicious. This one was super easy to do and the results are definitely worth the time investment. Plus I love saying the name! :)
Kate my regular wife calls you my “cooking wife” because I’ve made about 10 of your recipes now, and all have been totally awesome. You ROCK!!!! Plus Cookie is super cute too!
Thanks again for another great recipe!
That’s too funny! Thanks for trying another one, Michael.
First, Kate I am so sorry about the loss of your wonderful, brave friend. It is heartbreaking when a young woman loses her life to cancer.
Second, I am so happy to see this recipe. It is on the low fodmap app, but theirs asks for eggplant which I almost never have, and your recipe is more in line with what I have in my pantry. Best of all, this is an IBS safe recipe. Yay!! I will let you know how it turns out. Love your blog. I wish mine didn’t have to be restricted to IBS safe foods, but for too long I blogged about my Italian family recipes, but I couldn’t eat them myself. lol I am now blogging about the truth and your shaksuka is a welcome addition to something I can actually eat!
Thank you, Joan. It’s hard but nice to be able to share part of her story. What did you think about the recipe?
This is actually not an ibs friendly food so I want to warn others. Because of the onions and garlic, it is high fodmap which Ibs sufferers are supposed to avoid. I will be making the dish for my husband and so. But I will have to skip it.
This was an easy and wonderful recipe. I love that you provided an adaptation for halving it-that’s what I did and it was perfect for two people! Another easy, approachable, and reliable recipe!!
Great, thanks Jackie!
I continue to love this recipe every time I make it, thank you Kate!! You make it so much more fun to eat a vegetarian diet :) A note on leftovers for this recipe: since I am only cooking for myself I make the normal size recipe and simply warm up individual servings in a small skillet and steam an egg or two by covering the pan. It works well and the flavors gets even better in the leftovers! :)
I’m so happy you have already made it more than once! Thanks for sharing the way you approach this recipe, Maura.
I’ve been wanting to introduce my dad to shakshuka and I came across your recipe. The fact I could make a little, and not end up with a gallon for two people was great. This was a super easy recipe, and it turned out fantastic. Full disclosure, we’re not veggie so I added chorizo and left out the red pepper. It ended up zesty, but not spicy.
Also, thank you for the tip about cast iron. I wasn’t worried for the food, but for the skillet. My dad has been working really hard to get his properly re-seasoned, so if I could do my part by picking a different skillet, so be it.
The only thing is that my eggs took way longer than 12 minutes to cook. 20 minutes still wasn’t really enough, but I needed to serve.
I will definitely keep this recipe bookmarked for the future.
I’m glad you loved it! I’m sorry your eggs took so long. What size skillet did you use? Maybe the heat wasn’t getting distributed enough?
It was a ten inch copper bottomed stainless skillet. And the sauce was bubbling nicely before I added the eggs. My guess is that my oven was losing too much heat every time I opened the door to shake the pan to check the eggs.
When I’m following a logical recipe, and something is a bit off, I’ll mention it, but also figure that the error was me, and not the directions.
Loved this recipe, definitely a staple in our house. It comes together quickly and easily-not to mention tons of flavor!
Thanks for sharing, Mallory!
Lovely recipe thanks.
For the comment re spinach..
I use finely chopped spinach in shakshuka at times and also make it with Harissa.. Yum!
Your recipe is almost the same as mine except I omit tomato paste and add Harissa and lime juice.
Shakshuka can be made with almost anything.. Aubergine, spinach and mushroom, pumpkin and lentil, it’s so versatile.
Nothing nicer than this beautiful tomato based shakshuka for a leisurely brunch with loads of fresh bread and coffee. My favourite.
Love your Dukkah recipe as well!
I loved your Shakshuka. YUM! Such a fun treatment of poached eggs! Thanks for sharing.
With Aloha… Nancy On Maui
I tried this recipe again, and this time it came out perfectly. Turns out my oven was off, so once it was re calibrated, the eggs actually cooked.
I love how straight forward this recipe is. I’ve already basically memorized it so I can shakshuka at the drop of a hat.
Incredibly flavorful and tastes like it simmered for much longer than it does.
I’m glad you tried it again and it worked for you!!
Great recipe. Tastes very good. My family loved it. Will definitely make it again.
Great to hear, Edward!
Foolproof Shakshuka
I made this for our dinner tonight. Wow! It’s delicious and easy to prepare. I used a large, cast iron pan. We had pita bread with it but next time I’ll serve it over pasta. Thank you for the recipe.
June 4, 2019
I’m glad you loved it, Brenda!
Absolutely delicious! I’ve had great success making the entire batch of the tomato mixture , the portioning it out into glass storage containers. The next day I use a mini cast iron skillet and cook an egg or two as mentioned in the recipe. Works perfectly every time!
I love that idea, Leslie! Thanks for sharing.
I so enjoyed the Shakshuka. On Sunday I like to clean out my produce bin so I added a garlic scape in place of one of the garlic cloves. I made on the stovetop and use a paper towel under the lid to capture the steam/moisture from falling back into the sauce. I’m a party of one, so I will freeze leftover without eggs. I will reheat in small cups in microwave to”poach” egg for another day. Thank you for all your recipes and tips.
Thank you for sharing, Denise!
I wonder if it would be possible to make a lot of the vegetable ‘sauce’. Use what you need and freeze the rest (maybe even in portions when you really have made a huge quantity). Poach the eggs separately also when needed
That may work! Let me know if you try it, Marleen.
Delicious and easy! I added ground chipotle for a little extra heat and smoke. Also had tomatoes left over and used them, with some extra feta and lightly cooked zucchini, to stuff zucchini boats. Two-fer!
That sounds like a great way to use it!
This recipe was absolutely wonderful and a keeper for sure. I added a small splash of red wine since I had some and a pinch of allspice to mine, and also upped the smoked paprika since I didn’t have fire-roasted tomatoes. I also slightly overestimated the egg baking time, but I’ll have a chance to remedy that soon because I’m definitely going to put this in the regular rotation.
Thanks for sharing, Marie!
Dear Kate (and Cookie, of course),
I prepared this recipe yesterday for my husband (a meat lover) and kids. It turned out perfectly, was super delicious and easy to prepare. I used fire roasted diced tomatoes instead of crushed tomatoes and it added a nice texture to the shakshuka. Thank you for all your fantastic recipes – we love them!
This looks so delicious! I’m curious about the tomatoes. The recipe says to use crushed tomatoes, but in the pictures it looks like diced tomatoes. Does it matter? Thank you! I love your recipes.
They are crushed tomatoes. You might be getting the texture from the peppers that are also in there.
Oh gosh! I totally skipped over the red pepper when reading the recipe. Thank you! Can’t wait to try it.
Let me know what you think, Amy!
Good recipe, easy to follow instructions — and now a new and a very tasty dish in my kitchen! Had to adjust the volumes a bit as I only had a smaller can of tomatoes. Used my Indian Kitchen King spices which worked well as a replacement of the prescribed spices.
I’m glad you loved it, Andrew!
I’ve made this every weekend since the recipe was posted. IT’S THAT GOOD.
I agree! I love that you make this every weekend. Thanks for sharing, Savannah.
Hello Kate! Thanks for the great recipe! Question: Did you calculate the nutritional information with or without the bread. I’m wondering about the carb count which seems low, so I assume without the bread, but just wanted to check! Thanks!
Hi Jessica! It’s without the bread. Although, bread for dipping is a great choice!
To reheat, why not just crack the eggs for the servings for that night, and then save the rest without the eggs. When you reheat just scoop out a portion of the base, add an egg on top, and reheat in the oven until the egg is cooked to your preferred level of doneness.
That works well, Jacob!
Also a Kate here! I decided I needed a homemade shakshuka recipe after obsessing over the frozen one ar Trader Joes. I loved this one! I added roasted eggplant to mine, and omitted the feta. Came out delicious! I froze half, and kept some leftovers (sans eggs) to reheat with eggs for breakfast during the work week.
Hello! Thanks for sharing your variation, Kate.
Oh I just made your lovely recipe and it came out PERFECTLY! My family loved it! Thanks so much for your careful and thoughtful instructions. Your dog is really cute, I’m a fello dog lover as well and that’s what made me try your recipe :) XXX
You’re welcome! Thanks for your review.
This was awesome. I’ve been making shakshuka for years but never added cilantro to it. I loved how it got all cooked in the sauce! It’s definitely going back in my regular breakfast-for-dinner rotation :)
This is a great one to have on rotation! Thanks for your review, Hayley.
Love this recipe! The tomatoes are not acidic…just sweet and spicy and warm! I added thinly sliced mushrooms sauteed with onions and peppers…amazing!
Sounds delicious, RC! Thanks for sharing.
This was really yum Kate! I made this for my husband and myself for a late breakfast and both plates were clean. Lots of flavour and really nice with fresh bread. I had some left over avo so I served with a bit of this chopped on the side as well. Really yum!
Thank you for sharing! I’m excited you all loved it, Narina.
it was a big hit with my husband. We just got back from Israel and this was one of my favorite breakfast dishes. So glad someone from our trip found your recipe so I can continue to enjoy.
Any substitute for crushed tomatoes? Can you do one can crushed and one can diced?
You could, the consistency will just change a lot and a little of the flavor. Let me know how it works for you!
Hi Kate! My boyfriend and I are doing long distance relationship and for our 1 year anniversary and we both cooked virtually together this meal! It was amazing!! Thank you for sharing xx
You’re welcome, Sophia!
oh my goodness was this ever sooo tasty — thank you, Kate!
There were just two of us, so I halved the tomatoes. Didn’t half the pepper or the spices (also: I never measure spices).
I’d never made poached eggs in the oven before and I was scared it wouldn’t work, so I poached eggs separately on the stovetop.
This reminds me of a brunch dish in a local restaurant! That place uses Grana, a hard Italian cheese. I couldn’t find Grana at my local whole foods; I did use just a little Parmesan-Reggiano in lieu of Feta.
Made this tonight and your recipe was a guideline as I’ve made shake before bu not for a long time. We love this dish but love a lot of other things, too. Luckily, there are leftovers so we may eat this again by adding some more tomatoes and serving over pasta.
Yum delicious! Worked well as vegan by using tofu, mixed with nutritional yeast & kala namak, in place of egg and added kalamata olives as you suggest. Gobbled down with a fresh crusty baguette :) Thank you for the excellent recipe!
Thanks for sharing your take, Megan!
I’ve made Shakshuka in the past, but your recipe is more straight forward than others I’ve seen. I NEED this for breakfast tomorrow!
Like a lot of people, I usually look at recipes from Allrecipes, Epicurious, Food&Wine….the biggest food sites on the internet.
I’ve come to love your site, your recipes, and your blog. I’ll be looking for more, as I’m trying to make more veggie recipes. Thanks!
Thanks for sharing! I’m glad you loved this version, Joyce!
Made this for Christmas morning breakfast! Was super easy and delicious! Everyone loved it! Topped with avocado for a bit of extra creamyness:)
Sounds delicious, Becky!