Classic Shakshuka

Why You’ll Love This Recipe

I love this recipe because it’s straightforward, packed with flavor, and requires minimal cleanup since it’s all made in one pan. The combination of spices gives the tomato sauce a warm, aromatic depth, while the eggs add creaminess and protein. It’s very versatile, so I can easily add heat or sweetness to match my mood. Plus, serving it with warm pita or crusty bread makes it an inviting, shareable dish.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp chili flakes or cayenne (optional, for heat)
1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, for garnish

Optional for serving:
Warm pita, flatbread, or sourdough

Directions

Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing for 5–7 minutes until softened.

Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for another minute until fragrant.

Pour in the crushed tomatoes and season with salt and pepper. Reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally until thickened and flavors develop.

Using the back of a spoon, create small wells in the sauce. Crack an egg into each well.

Cover the pan and cook for 5–7 minutes, or until the whites are set and yolks are still slightly runny. I like mine with a little runny yolk, but you can cook longer for firmer yolks.

Remove from heat, sprinkle with fresh parsley or cilantro, and serve immediately with warm bread for scooping.

Servings and Timing

This recipe serves 2 to 4 people. Preparation and cooking take about 25–30 minutes total, making it a quick and satisfying meal any time of day.

Variations

Sometimes, I add a dash of harissa or smoked paprika to the sauce for a smoky, spicy twist. If the tomatoes taste too acidic, a pinch of sugar or honey balances the flavor nicely. For a chunkier sauce texture, I use whole peeled tomatoes crushed by hand rather than canned crushed tomatoes. You can also add some crumbled feta or olives on top for extra Mediterranean flair.

Storage/Reheating

If I’m prepping ahead, I make the sauce and refrigerate it for up to 3 days. When ready to eat, I reheat the sauce gently on the stove and add fresh eggs to poach right before serving. Leftover shakshuka sauce freezes well too, but I recommend cooking fresh eggs each time for the best texture.

FAQs

Can I make shakshuka without bell peppers?

Yes, you can skip the bell peppers if you don’t have any on hand. The dish will still be flavorful, though the peppers add sweetness and texture.

What type of bread works best for serving?

I prefer warm pita or crusty sourdough to scoop up the sauce and eggs, but any flatbread or even toast works well.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used if they are in season and ripe. You’ll want to peel and roughly chop them before simmering until the sauce thickens.

How do I make shakshuka spicier?

Add extra chili flakes, cayenne, or a spoonful of harissa paste to the tomato sauce while cooking. Adjust to your heat preference.

Is shakshuka gluten-free?

Yes, shakshuka itself is naturally gluten-free. Just serve it with gluten-free bread or enjoy it on its own.

Conclusion

I find classic shakshuka to be a wonderfully flavorful and satisfying meal that’s both comforting and easy to prepare. The blend of spices, rich tomato sauce, and perfectly poached eggs make it a versatile dish I return to again and again. Whether for breakfast, brunch, or dinner, it’s a one-pan wonder that warms the soul and the appetite.