Shakshuka Recipe
Quick Answer
Shakshuka is eggs poached in a spiced tomato-pepper sauce. Sauté onion, garlic, and bell pepper, add cumin, paprika, and canned tomatoes, simmer 10 minutes, create wells, crack in eggs, cover and cook 5-8 minutes until whites are set. Serve with crusty bread. Feeds 4 in 25 minutes.
By Sarah Mitchell • June 14, 2026
Eggs poached in a spiced tomato and pepper sauce — a vibrant Middle Eastern breakfast in one pan.
About This Recipe
"Shakshuka" is a Breakfast recipe that brings eggs, canned tomatoes, bell peppers, diced, onion, diced and garlic together into a flavorful, well-balanced dish. Rated Easy and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 3 and works equally well for a weeknight dinner or a relaxed weekend meal. The Middle Eastern inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 6 eggs
- 400 g canned tomatoes
- 2 bell peppers, diced
- 1 onion, diced
- 3 cloves garlic
- 2 tsp cumin
- 1 tsp paprika
- 50 g feta, crumbled
Instructions
- 1
Sauté onion and peppers 5 min. Add garlic and spices, cook 1 min.
- 2
Add tomatoes, simmer 10 min until thickened.
- 3
Make wells, crack eggs in. Cover, cook 5-7 min until whites set.
- 4
Top with feta, herbs. Serve with crusty bread.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Eggs is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Shakshuka" is a versatile Breakfast dish that pairs beautifully with fresh fruit, Greek yogurt, toast or a warm croissant and classic Middle Eastern sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Shakshuka stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
What is shakshuka?
Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce with onions, peppers, and cumin. The name comes from the Arabic word for 'mixture'. It's traditionally eaten for breakfast but is popular for any meal.
Is shakshuka healthy?
Yes — shakshuka is naturally high in protein (from eggs), rich in vitamins from tomatoes and peppers, low in carbs, and typically under 300 calories per serving. It's vegetarian, gluten-free (without bread), and a great source of iron and lycopene.
Can you make shakshuka ahead of time?
You can make the tomato sauce up to 3 days ahead and refrigerate. When ready to serve, reheat the sauce, create wells, and poach fresh eggs. Don't poach the eggs ahead — they're best cooked just before serving.
What do you eat with shakshuka?
Crusty bread, pita, or challah for dipping is traditional. You can also serve it with rice, couscous, or feta cheese crumbled on top. In Israel, it's commonly served with a fresh chopped salad on the side.
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