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Warm, rich, and packed with flavor: this shakshuka recipe is the perfect meal for breakfast, brunch, or even dinner!
This traditional North African and Middle Eastern dish features poached eggs simmered in a spiced tomato sauce, all made in a single pan for easy cleanup.
With a bold blend of garlic, onions, bell peppers, and warm spices like paprika and cumin, shakshuka delivers a balance of tangy, savory, and slightly smoky flavors.
Whether you serve it with crusty bread or enjoy it as is, this easy, 30-minute recipe will quickly become a favorite.
Ingredients for the Best Shakshuka
To make this easy one-pan shakshuka, you will need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 can (28 ounces) crushed tomatoes
- Salt and black pepper to taste
Eggs & Toppings:
- 4 to 6 large eggs
- ¼ cup crumbled feta cheese (optional)
- Fresh parsley or cilantro for garnish
- Crusty bread or pita for serving
How to Make Shakshuka (Step-by-Step)
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.
Step 2: Simmer the Tomato Sauce
Pour in the crushed tomatoes and season with salt and black pepper. Stir well, then reduce the heat to a gentle simmer. Let the sauce cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3: Add the Eggs
Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and let the eggs cook until the whites are set but the yolks are still slightly runny, about 5 to 7 minutes.
Step 4: Garnish and Serve
Sprinkle with crumbled feta cheese, fresh parsley, or cilantro. Serve immediately with warm bread for dipping.
Best Tips for the Perfect Shakshuka
- Use a cast-iron or nonstick skillet: A wide, heavy-bottomed pan ensures even cooking.
- Adjust spice levels to taste: Add more red pepper flakes for heat or keep it mild.
- Control egg doneness: For firmer yolks, cook a few minutes longer. For runnier yolks, remove from heat earlier.
- Avoid a watery sauce: Simmer the tomatoes long enough to thicken the base before adding the eggs.
Serving & Pairing Ideas
Shakshuka is best enjoyed straight from the pan, with plenty of bread for scooping up the sauce. Here are some delicious pairing ideas:
- Bread options: Serve with pita, sourdough, naan, or crusty baguette.
- Low-carb options: Enjoy with avocado slices or a simple green salad. Click here if you’re looking for salad recipe ideas.
- Additional toppings: Try olives, yogurt, or extra feta for more texture and flavor.
One-Pan Shakshuka Variations
Shakshuka is highly adaptable. Try these flavorful one-pan variations:
- Spicy Harissa Shakshuka: Add a spoonful of harissa paste for a smoky heat.
- Green Shakshuka: Replace tomatoes with spinach, zucchini, and fresh herbs.
- Cheesy Shakshuka: Stir in shredded mozzarella or Parmesan for a creamy twist.
- Protein-Packed Shakshuka: Add chickpeas, white beans, or ground lamb for extra protein.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding a splash of water if needed.
- Freezing: The tomato sauce can be made ahead and frozen for up to 2 months. Add fresh eggs when ready to serve.
Recipe FAQ’s
Can I make shakshuka ahead of time?
Yes! You can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, reheat the sauce, add fresh eggs, and cook until the eggs are done.
Can I add meat to shakshuka?
Absolutely! Ground lamb, chorizo, or sausage can be browned in the pan before adding the tomato sauce for extra protein.
Is shakshuka spicy?
Traditional shakshuka has a mild warmth from smoked paprika and cumin, but you can make it spicier by adding red pepper flakes, harissa, or cayenne pepper.
Easy Shakshuka Recipe
Ingredients
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional, for heat
- 1 can (28 ounces) crushed tomatoes
- Salt and black pepper to taste
Eggs & Toppings:
- 4 – 6 large eggs
- ¼ cup crumbled feta cheese optional
- Fresh parsley or cilantro for garnish
- Crusty bread or pita for serving
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.
Step 2: Simmer the Tomato Sauce
- Pour in the crushed tomatoes and season with salt and black pepper. Stir well, then reduce the heat to a gentle simmer. Let the sauce cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3: Add the Eggs
- Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and let the eggs cook until the whites are set but the yolks are still slightly runny, about 5 to 7 minutes.
Step 4: Garnish and Serve
- Sprinkle with crumbled feta cheese, fresh parsley, or cilantro. Serve immediately with warm bread for dipping.
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