This Easy Shakshuka Recipe is a simple skillet of simmered tomatoes, peppers and spices with eggs gently cooked right in the sauce—but when it comes together, it feels like something you’d order at a great little café.
It’s warm, cozy and packed with flavor… and surprisingly easy to make at home.
If you love flavorful egg recipes like this shakshuka, you’ll want to try our recipes for baked Italian egg pastries, sausage and scrambled egg pizza and huevos rancheros.
What Is Shakshuka (and Why You’ll Love It)
Shakshuka is a North African and Middle Eastern dish made with eggs poached in a flavorful tomato sauce.
If you’ve never had it before, think of it as:
👉 A cross between a hearty breakfast and a simple, satisfying dinner.
You get:
• A rich, spiced tomato base
• Perfectly cooked eggs
• A little tangy cheese on top
• Plenty of opportunity for dipping bread
The Flavor Base (This Is Where It All Starts)
Everything begins with sautéed vegetables and spices.
You’ve got:
• Red bell pepper + onion for sweetness
• Jalapeño for a little heat
• Garlic for depth
• Cumin, paprika and turmeric for warmth and color
As they cook together, they create a base that’s incredibly flavorful before the eggs even go in.
The Sauce Situation
Once the tomatoes are added and simmered, the sauce becomes:
• Slightly thick
• Rich and savory
• Full of layered flavor
It’s the kind of sauce you’ll want to scoop up with rustic bread—don’t skip that part.
Cooking the Shakshuka Eggs Just Right
This is the fun part.
The eggs are gently slipped into the simmering sauce and cooked until:
✔ The whites are set
✔ The yolks are still soft (or cooked to your liking)
👉 Covering the skillet helps the eggs cook evenly without overcooking the bottoms.
Recipe Tips
- Use a large skillet: Gives the eggs space to cook evenly.
- Don’t rush the sauce: Let it simmer so the flavors develop.
- Crack eggs into a bowl first: Makes it easier to place them gently into the sauce.
- Watch the yolks: Cook to your preference—runny or firm.
Is shakshuka spicy?
It can be, but it doesn’t have to be.
This recipe has a mild level of heat from jalapeño and spices, but you can easily adjust it:
- Use less jalapeño for milder flavor
- Add more for extra heat
Can you make shakshuka ahead of time?
Yes—with one small adjustment.
You can make the tomato sauce ahead and refrigerate it. When ready to serve, reheat the sauce and add the eggs fresh so they cook perfectly.
What do you serve with shakshuka?
Shakshuka is best served with something to scoop up the sauce, like:
• Italian bread
• Naan
• Toasted sourdough
A simple salad also pairs nicely.
Can you use different cheeses?
Absolutely.
Feta is traditional, but you can also use:
• Goat cheese
• Ricotta
• Even shredded mozzarella
Each gives a slightly different flavor.
Why This Recipe Works
It’s all about simplicity and balance.
The spiced tomato sauce, the soft eggs, and the tangy cheese come together in a way that feels both comforting and a little elevated.
And it’s a one pan egg recipe—which is always a win. We love to make it for dinner (it’s a cozy meal with big flavor, just like our Indian butter chicken).
This is one of those recipes that feels a little different from the usual, but once you make it, you’ll wonder why you don’t make it more often. It’s easy, flavorful and just really satisfying.
Easy Shakshuka Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1½ cups chopped red bell pepper
- 1 cup chopped sweet onion
- 1 medium jalapeño pepper, seeded and chopped
- 3 medium garlic cloves, sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- One 28-ounce can whole plum tomatoes with juices, undrained and coarsely chopped
- 6 large eggs
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh oregano
Instructions
- In a 10-inch enamel-lined cast-iron skillet, heat the oil over medium-heat. Add all ingredients through black pepper, and stir. Cook for 10 minutes, until vegetables are softened, stirring occasionally. Stir in the tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
- Break the eggs into a small dish (being careful not to break the yolks) and slip the eggs into the tomato mixture. Reduce the heat. Cook, covered, 5 to 10 minutes or until the whites are completely set and the yolks are of desired doneness. Sprinkle cheese and oregano on top.
Notes
- Use a large skillet for even cooking
- Simmer sauce for best flavor
- Cook eggs to your preference
- Serve with bread for dipping
- Great for brunch or dinner
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
