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.
We make shashuka for breakfast when camping (not in cast iron either – great tip). Tried this recipe at home and liked it – I agree the fire roasted tomatoes add a lot. I prefer adding some turmeric to it too. We’ll definitely take this recipe for a spin on our next camping trip. Thanks!
This was absolutely DELISH! I’ve made over a dozen of your recipes and haven’t found one I didn’t just love. THANK YOU for making eating healthy fun and yummy!!!
You’re welcome, Rachel!
This is our favorite Sunday breakfast! I double the sauce and then take half out and put it in the refrigerator before adding the eggs so I have a quick batch ready to go for a dinner during the week. It pairs nicely with a spinach and bacon salad for dinner!
That’s a great idea, Kate! Thank you for sharing!
Loved it! Everyone was impressed! Came here cos you loved dogs and stayed here cos Ur recipes are just awesome XXX
Thank you!
Great recipe! We really enjoyed it and loved the flavor of the shakshuka.
Thanks for sharing, Matt.
Can this be made without tomato paste due to an allergy to paste?we would love to make it but without the paste.
Hi Ruth! The tomato paste really helps with the flavors, but you could try it!
Holy moly, this is DELICIOUS! And ridiculously easy. My family loved it. We will definitely be making this one again.
I’m happy to hear that, Jamie!
I’ve always loved the name; you’re right, it’s fun to say.
I tried a few recipes and never really cared for it. I tend to not write things off just because I’ve tried them a time or two but didn’t care for it (I probably tried close to a dozen recipes for spaghetti squash before I found one I liked), so I kept trying.
Then we went to Israel last year and I fell in love with the dish.
Is is the fact someone else was cooking, or did I finally find the right recipe?
Time will tell; making this on the weekend.
Thanks for sharing!
I’ve made several of your recipes and I’ve never been disappointed. This was no exception. I used Muir Glen fire roasted tomatoes with green chiles and then skipped the red pepper flakes and the heat was perfect. Thanks!!
Made this and very good. Changed feta for mozzarella for some others. Cooked down diced tomatoes without adding paste. Thanks Kate!
It is true. The eggs do get firmer, but I found that the base gets a little better with an overnight sit. It is kinda like when people say chili is better the next day. The only thing differently I did was bump up the spices a touch ( I wanted to finish my container of paprika.) I will make this again. It is excellent with some nice pita bread.
Thank you for sharing, Randy!
I love how easy this recipe is! I didn’t read all the notes before I cooked… naughty girl. I used my cast iron, not uncommon in my house. Thankfully no off flavors. Then I over cooked the eggs, we had completely cooked yolks :( it still tasted amazing though. My husband was really worried because they were still so jiggly when I wanted to pull it out of the oven…oh well live and learn. We ate almost the whole pan, so it could not have been that bad. Thank you for sharing the recipe and wisdom!
All gone, no photos, yummmm.
I had lots of sauce left over which I froze to make another shakshuka later on. It worked well.
Yummy. Need to try with feta cheese next time.
I’m soon traveling to the US and want to make shakshuka for them. Here in Israel it it served with salad and humus and pita. I’ve served it at parties and my friends were so happy. Here we can buy ready made sauce and that is why I’m looking for a recipe to use in the USA.
I loved this recipe and how easy it was to customize it to my family’s taste! It was so easy to make, my 14 year old opted to make it for her “dinner night” this week.
Amazing recipe! I think best shakshuka out there.
Thank you
You’re welcome! Great you think it’s the best, Liza.
FINALLY Made the dish!!!! I cooked the eggs in the oven for 9 Minutes, I did not use feta. I did not have a yellow onion so I used a small white onion, 1 Tbsp of garlic paste instead of 3 cloves and I used A LITTLE less cumin (my FIL is not a fan) Made 5 eggs (small stainless steel pan) SOOOOO GOOD! EVEN MY ONE YEAR OLD LOVED IT!
Absolutely delicious! I recently had Shakshuka for the first time in a restaurant, and I loved it so much I wanted to recreate it at home. The flavors in this recipe sounded similar to what I’d had, so I decided to give it a shot. It turned out perfectly. I didn’t deviate from the recipe except to use regular crushed tomatoes, so I upped the smoked paprika to 3/4 teaspoon. I served it topped with the feta, cilantro, and diced avocado, and some naan on the side to sop up that delicious sauce. I saved out half the sauce before adding the eggs and only served half the recipe the first night. A few days later I reheated the sauce in a skillet, added the eggs and cooked according to the recipe for round two. I will definitely be adding this to the regular menu rotation.
Delicious!!! My son and husband loved this Shakashuka so much it has been on repeat for dinner every week.
Thank you
Delicious and easy! We enjoyed ours with toasted sourdough from our favorite Austin bakery–Easy Tiger. So good!
Fabulous recipe! We loved it! Used feta, added ham & broke yolks before cooking (no runny eggs!!) – it was delicious!! We had it for dinner with a salad, but I’d have it for any meal!! Thanks!
You’re welcome, Kathy! I appreciate your review.
I’m wondering… how do you think it work to put aside some of the tomato mixture before you add the eggs. That way you could reheat *that* for leftovers. Would save your eggs from continuing to cook as you could add them after
Hey Andrew! I think that would work, but it would probably be even easier to just add the number of eggs you intend to consume immediately. Then fry up more eggs later and use them as toppers for the reheated leftovers.
Truly a foolproof recipe with a beautiful balance of flavours and ingredients!!! This recipe turns out amazing every time
I loved this recipe & usually make it for guests. I’m wondering if it would work as a leftover if you skipped the part with cooking the egg, and pulled it off the heat before you added the eggs to poach. Then reheated individual servings with eggs on top, fried/poached separately?
Hi Hayley, yes, that would work well!
I just made this for a late lunch and it turned out sooo good! Very yummy
The yolks were slightly more cooked than I wanted (I left it in the oven for 9 mins) but it was still delicious
Nice recipe! We’re only a couple, so I make the sauce ahead of time and just use enough for two eggs. The sauce freezes nicely and will keep in the refrigerator for one week. Simply put the amount of sauce you need into a skillet, reheat on the stovetop, break the eggs into the sauce and then into the oven!
Delicious!
OMG was this ever good. The sauce was so tasty I will use it for other dishes. Will definitely make again
Wonderful to hear, Jan! Thanks so much for your review.
, easy and super delicious.
I did add a teaspoon of blood orange balsamic vinegar to tone down the tomato metallic taste. Poof …gave depth to the tomato and spice flavor. This recipe is a keeper!
My DIL made this and it was excellent!
Very good and easy to make.
I’ve made this several times – yummy and hearty! Definitely recommend bread on the side for sopping up extra sauce and counterbalancing the tomatoes’ acidity. Thanks for a great recipe!
Yummy! I love getting veggies in for breakfast!
OMG! That EXCEEDED my expectations . I just ate the entire pot for a very late brunch.. one egg! it was simply DEVINE : THANK YOU . Namaste
we have shakshuka pretty often, and still I wanted to see how the professionals do it ;-)
your instructions are really well written and quite classic. I used them to perfect my ratios (and also I will have a quick reference: my son keeps complaining that I neve make it the same way twice!)
here in Israel we eat shakshuka for any meal – my familly and I usually have it for dinner; esspecially family dinners.
we make it vegan by adding lentil-flour omelets.
also, to make it more oriental-tasting, you can add coriander leaves and/or seeds (I use both) and a few slices of turmeric root. I use ginger root for spicyness and smoked paprika for smoky flavour. I also recommend using honey or siluan (date honey) – about one tablespoon for each pair of diners: it gives the spicyness a good kick!
and my secret of making more at a time and still having still-jiggly eggs, is to make a large batch of sauce, put some of it in the fridge/freezer and only use the necessary quantity for how many diners I have at any given time ;-)
Made this for lunch & absolutely loved it! Amazingly easy, tremendously flavorful, & uses pantry staples. Cannot recommend highly enough!
Made this recipe twice, first with eggs & next with chickpeas, & I far prefer it with chickpeas! Easy to make, super flavorful, super nutritious. Definitely a keeper!
Meh
Can I use fresh tomatoes? Or Muir tomato sauce?
Hi! I love this with canned as I find their flavors are perfect. You can use fresh tomato sauce, but you will likely need to adjust seasonings.
I made the Shakshuka, added some chopped kale, it was out of this world.
This is so delicious. I add some pitted kalamata olives and chorizo which I fry off before I begin and add them when I add the tomatoes. It works for us for leftovers and we have it on toasted sour dough. Such a great combination of flavours. I first had it a few years back in a local cafe and my fiance had it for the first time in Israel when he was their last years. In our unsteady times, it’s nice to be able have cafe food at home that is relatively easy to cook. Thank you.
Love……shakshuka and I make it often, but my eggs never come out the way I like them (over easy/med), so I make them separately then bring it all back together on the plate. Perfect every time!!!
Wow. This was incredible. I know it says 6 servings but my boyfriend and I polished it off in one hit!! Spices were perfect. Added fresh parsley and coriander from our overgrown herb garden. We added mushrooms and spinach leaves to beef up the veggie content and it worked really well. Will top with feta next time as I think this would take it to next level. Thanks for sharing this fantastic recipe!
This is my favourite Shakshouka recipe. Totally foolproof, thank you so much!
Getting ready to try this – one suggestion I had from someone as far as cooking for one or two people – follow directions but only put in one or two eggs. Then the rest of the sauce can be kept and reheated later adding fresh eggs.
Tasty recipe and easy to follow! I added half a can each of chickpeas, black beans and corn and also doubled the spices to make it more hearty. Will be added to the rotation of quick meals with the pantry staples!
This is a family favorite! Today I added golden beets in an effort to clear out the crisper bin. It was an amazing addition! Will likely be a regular part of my recipe. Thank you!!
You’re welcome, Jen! Thank you for sharing how you adapted this recipe.
Can I use Muir diced roasted tomatoes instead?
Hi Amy! Crushed works best, but you could try it. It won’t be quite as authentic and the flavor + texture will be slightly different.
My son made this for brunch ….. loved it so much I just had to ask him for a link to the recipe. I will definitely be making this on a regular basis!
Wonderful to hear, Pat! Thank you for sharing.