This easy shakshuka recipe is built around a rich tomato sauce base, with gently poached eggs set right in the middle and crumbled feta scattered on top. Shakshuka is one of those dishes that you can make if you want a quick and filling breakfast, paired with some crusty bread.
It was that one morning when I found half an onion on the counter and a can of tomatoes I needed to use. I threw everything into one pan, let it go, and pulled out something that looked and smelled way better than the effort I put in. It has been a regular in my kitchen when I have plenty of tomatoes available.
Make It as Mild or Spicy as You Like
The spice level in this dish is completely up to you, which is part of what makes it work for so many different people. If you want it mild, swap the jalapeños for a regular green bell pepper, and the dish stays just as flavorful without the kick. Add an extra chili or more seasoning for a bolder, smokier result if that suits your taste better. You can even prepare air fryer chicken with orange sauce at the same time, or make some chicken lettuce wraps for a lighter pairing, and battered air fryer pickles to serve alongside.
Fresh or Canned Tomatoes Both Work
You can use fresh tomatoes when they are in season and want a lighter, brighter sauce. A can of diced tomatoes is the easier option year-round and provides a deep, consistent base without extra prep. Some people call this baked eggs in tomato sauce, but whichever way you go, the result is the same thick, satisfying result.
No-Fuss Guide to Making Shakshuka Recipe
Here is exactly how to make shakshuka at home from start to finish. One skillet, a handful of ingredients, and four steps are all it takes.
Get Your Cooking Crew Ready
- Skillet: It heats evenly and gives you good control over the simmer.
- Large Spoon: Use this to stir the sauce, crush the tomatoes, and make the wells for the eggs before cracking them in.
Ingredients You’ll Need for Flavor Explosion:
- Olive Oil: Gets the pan going and gives the vegetables a good surface to cook in without sticking.
- Onion: The onion builds the savory base of the whole dish.
- Red Bell Pepper: Adds natural sweetness and body to the sauce, balancing the tomatoes’ acidity.
- Jalapeños or Red Hot Peppers: These are the ones that bring the heat.
- Garlic: Chopped garlic adds aroma with the spices.
- Smoked Paprika: Gives the sauce its warm, smoky color and flavor.
- Ground Cumin: Adds a gentle earthiness to the spiced tomato base without overpowering it.
- Salt and Black Pepper: Season throughout the cooking process, not just at the end.
- Tomatoes: A can of diced tomatoes gives you a deep, consistent tomato flavor.
- Cilantro: Stirred in near the end for freshness.
- Eggs: Go directly into the sauce and cook gently in the heat of the pan.
- Crumbled Feta: Adds a salty, creamy contrast to the rich sauce.
- Crusty Bread for Serving: For scooping up the sauce and egg.
*Exact measurements are listed in the recipe card below.
Your Flavor-Packed Game Plan for Middle Eastern Poached Egg Recipe
One: Dice and Measure Your Ingredients
Dice the onion, red bell pepper, and jalapeños into small, even pieces before you turn on the heat. Chop the garlic and measure out all your spices so they are lined up and ready the moment you need them. Having everything prepped before the pan heats up keeps the whole process moving without any stops in the middle.
Two: Cook the Vegetables and Add the Spices
Heat the skillet over medium heat, add the olive oil, and swirl to coat the bottom of the pan. Add the diced onion and red bell pepper and cook for 6 to 7 minutes, stirring occasionally, until they soften and pick up a little color around the edges. Add the garlic, smoked paprika, cumin, and salt and pepper, and stir everything together for about 1 minute until the pan smells fragrant.
Three: Build the Sauce and Let It Simmer
Pour in the canned tomatoes and use a large spoon to crush them gently as you stir them into the pan. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for 10 to 30 minutes, stirring occasionally, until the sauce thickens to a rich, spoonable consistency. Stir in 2 tablespoons of cilantro, taste, and adjust the seasoning before you add the eggs.
Four: Add the Eggs and Finish the Dish
Use a spoon to make six small wells in the sauce, then crack an egg into each well carefully so the yolk stays intact. Spoon a little sauce over the egg whites, cover the pan, and cook for about 8 minutes until the whites are set and the yolks are still runny. Each egg comes out poached, nestled in the sauce, so remove from the heat, top with the remaining cilantro and crumbled feta, and serve immediately with bread.
Recipe Notes by Zuzana:
The lid is the part people rush, and it changes everything about the eggs. The first time I made this, I lifted the lid twice to check on the yolks, and the steam escaped both times, which meant the whites took almost three extra minutes to set and the texture went slightly rubbery at the edges. Leave the lid on the whole time and trust the eight minutes. The sauce thickness matters just as much going in. For another breakfast option, try out my feta egg scramble casserole.
- To get a good poach on the eggs, keep the heat on low after you add them and resist lifting the lid before the time is up.
- If you prefer a firmer yolk, leave the lid on for an extra 2 to 3 minutes after the whites set.
- Swap cilantro for fresh parsley if that works better for you. It gives a slightly different but still fresh finish.
- The sauce is better with more time on the heat. Let it simmer on the longer end if you can, the flavor goes deeper the longer it cooks.
Kitchen Q&A: Let’s Crack It
What are the Best Pair-Ups to Serve with Shakshuka?
Tear off a piece of pita bread and dip it straight into the sauce for the most classic way to eat this dish. It also pairs well with sausage and egg muffins, cream cheese crepes, and creamy eggs if you want to put together a fuller brunch spread with minimal extra work. For a drink to go with it, a cold-brew sorrel keeps things light and refreshing.
Store leftover shakshuka in an airtight container in the fridge for up to 3 days. The sauce keeps well on its own, but the eggs can get rubbery when reheated, so a fresh batch is worth it if you have the time. Reheat the sauce slowly over low heat and crack fresh eggs directly into it for the best result.
How to Freeze Shakshuka Like a Pro?
The tomato sauce freezes well on its own, so freeze it before the eggs go in rather than after. Let it cool completely, transfer to a freezer-safe container, and store for up to 2 months. When ready to use, thaw overnight in the fridge, reheat in a skillet, and cook fresh eggs directly in the sauce.
More Easy-Breezy Recipes You’ll Love
If you want to keep the good food going, a few more recipes are worth adding to your list. Garlic Parmesan chicken wings are crispy and full of flavor, and they come together fast whenever you want something satisfying on the table. For something lighter, this bold, zesty, high-protein chicken salad is a solid option for a quick meal that requires little prep.
Try out with something fun like these tangy fried pickles with ranch dip, which are quick to make and always go fast at the table. These recipes make it easy to keep things interesting without spending too much time in the kitchen.
Pin Now and Savor Later
Need Support or have Questions? Join us on Facebook.
Follow us on Pinterest, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Get Your Printable Recipe Here
If You Loved It, Drop a 5-Star High Five!
How To Make Shakshuka
Equipment
- 1 Skillet
- 1 Large Spoon
Ingredients
- 1 Tablespoon Olive Oil
- 1 Cup Onion diced small
- 1 Cup Red Bell Pepper diced
- 2 Pieces Jalapeños or red hot peppers, swap with green bell pepper for mild
- 3 Cloves Garlic chopped
- 1 Tablespoon Smoked Paprika
- ½ teaspoon Ground Cumin
- 1 Pinch Salt
- 1 Pinch Black Pepper
- 1 Can Tomatoes 28 ounces, diced
- 3 Tablespoons Cilantro chopped
- 6 Eggs
- Crumbled Feta
- Crusty Bread for serving
Instructions
- Dice the onion, bell pepper, and jalapeños, chop the garlic, and measure the spices.
- Sauté the onion and bell pepper until softened, then add the garlic, spices, salt, and pepper.
- Add the tomatoes, simmer until thickened, then stir in most of the cilantro and adjust seasoning.
- Crack eggs into wells in the sauce, cover and cook until the whites are set, then top with feta and remaining cilantro before serving.
Notes
- To get a good poach on the eggs, keep the heat on low after you add them and resist lifting the lid before the time is up.
- If you prefer a firmer yolk, leave the lid on for an extra 2 to 3 minutes after the whites set.
- Swap cilantro for fresh parsley if that works better for you. It gives a slightly different but still fresh finish.
- The sauce is better with more time on the heat. Let it simmer on the longer end if you can, the flavor goes deeper the longer it cooks.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
other breakfast options
Other breakfast options can help keep your mornings varied, simple, and satisfying. Choose from hearty, protein-packed, sweet, or savory dishes to add more variety to your breakfast routine.
