I first had shakshuka while touring Israel, and it’s one of those dishes I couldn’t stop thinking about once I got home. Shakshuka is basically just eggs poached gently in a thick, spiced tomato and pepper sauce that I like to scoop up with bread – it’s simple, hearty, and so so delicious.

This is the version I make most at home now: onions, garlic, and bell pepper sautéed until soft, a good hit of cumin and smoked paprika, crushed tomatoes simmered down thick, and eggs cracked right into the sauce to poach. I top it with fresh herbs and a spoonful of my Skhug (Zhoug) Sauce – a spicy, herby Yemeni condiment that gives the whole dish another layer of heat and freshness. Shakshuka works just as well for a slow Sunday brunch as it does for a fast, meatless dinner!

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Why This Recipe Works

• Simmering the tomato sauce before adding the eggs thickens it enough that the eggs poach instead of just boiling in loose liquid – a thin sauce gives you watery, unevenly cooked eggs.
• A wide, shallow skillet (cast iron works great) gives each egg enough room to set without running into the others, and helps the sauce reduce faster and more evenly than a narrow pot would.
• Blending or mashing the sauce is optional, not required. I prefer mine smoother, so I run it briefly with an immersion blender before adding the eggs – but a chunkier, more rustic sauce is just as traditional.
• Covering the pan while the eggs cook traps heat so the tops of the whites set gently without you having to flip or baste the eggs, which keeps the yolks from overcooking.

How to Make Shakshuka

Shakshuka is my favorite cozy, one-skillet dish thats great for breakfast – or anytime. This egg dish hails from North Africa and the Middle East (I learned how to cook it while Touring Israel) – and once you try it, you’ll see why it’s become a brunch favorite back home in my kitchen!

This breakfast recipe is similar to our Spanish Pizza Eggs – we will start to sauté onions, garlic, and bell peppers in olive oil – and then stir in cumin, paprika, and chili flakes for a little heat, then add crushed tomatoes and let it all simmer into a thick, cozy sauce. Finally we will crack in a few eggs, cover the pan, and let them gently cook until the whites are set and the yolks are perfectly runny.

This recipe is hearty, healthy-ish, and totally satisfying – whether it’s breakfast, brunch, or breakfast-for-dinner.

Easy Shakshuka Recipe Ingredients

To make this recipe, we will need the following ingredients:

• Olive oil (2 tablespoons): the base for sautéing and carrying the spices.
• Onion (1 small, diced): savory sweetness that mellows into the sauce.
• Bell pepper (1 red or yellow, diced): sweetness and brightness that balances the tomatoes’ acidity.
• Garlic (2–3 cloves, minced): bold, aromatic depth.
• Ground cumin (1 teaspoon): earthy warmth that’s signature to North African and Middle Eastern shakshuka.
• Smoked paprika (1 teaspoon): smoky depth that plays well against the eggs.
• Chili flakes or cayenne (¼ teaspoon, optional): adjustable heat.
• Crushed tomatoes (1 28-ounce can): the base everything simmers into.
• Salt and pepper, to tasteEggs (4–6): poached directly in the sauce.
• Fresh parsley or cilantro, for garnish
• Crumbled feta, optional: salty, creamy contrast to the acidity.
• Bread or pita, for serving: essential for scooping up sauce and yolk.
• Skhug sauce, for serving: adds bold heat and freshness on top.

Steps to Make Easy Shakshuka

Once you’ve gathered your ingredients, we will use the following process:

Mistakes to Avoid

• Adding the eggs before the sauce has thickened. A thin sauce won’t hold the eggs in place and cooks unevenly – simmer it down first.
• Using a narrow pot. The eggs need room to spread and cook evenly; a wide skillet works far better than a deep saucepan.
• Seasoning after the eggs go in. Taste and adjust the sauce before adding eggs – once they’re in, it’s much harder to stir without breaking the yolks.
• Skipping the cover. Without a lid, the tops of the eggs won’t set evenly and you’ll end up with a runny white and an overcooked bottom.

Tips and Tricks to Make Perfect Shakshuka

Use a wide skillet: A wide pan gives eggs room to spread and cook evenly in the sauce. Cast iron works great.

Simmer the sauce first: Let the tomato base thicken before adding eggs so they don’t get watery.

Crack eggs into a ramekin first: This helps you control placement and avoid shell fragments.

Cover while eggs cook: Traps heat to cook the tops of the eggs gently without drying them out.

Customize with add-ins: Try spinach, kale, chickpeas, or leftover roasted veggies stirred into the sauce.

Use good-quality canned tomatoes: Since tomatoes are the base of the dish, use crushed San Marzano or fire-roasted tomatoes for richer flavor.

Season as you go: Taste your sauce before adding the eggs. Once the eggs go in, it’s harder to adjust the seasoning without overcooking them.

Want runny yolks? Watch the clock: Cook the eggs for 5–6 minutes for soft centers, or a few minutes longer if you prefer them set.

Add cheese: Feta or goat cheese gives a salty, creamy finish. Add it after cooking to avoid it melting completely into the sauce.

Make it your own: Try topping with avocado slices, a drizzle of tahini, or a dollop of Greek yogurt for extra richness.

Double the sauce, freeze for later: The tomato base freezes beautifully. Make a big batch and freeze half to pull out when you need a quick, impressive meal.

Storage and Reheating

Store cooled leftovers in an airtight container in the fridge for up to 3 days.

Reheat the sauce gently on the stovetop – if you have leftover eggs in the sauce, know that reheated poached eggs firm up further, so they won’t stay quite as runny as fresh.

For best texture on a reheat, warm just the sauce and poach a fresh egg into it.

What to Serve With Shakshuka

Crusty bread, pita, or naan are non-negotiable for scooping. For something to round out the meal, Tahini Roasted Cauliflower or an Easy Tabbouleh both pair well with the same Middle Eastern flavors, and Za’atar Pizza makes a fun addition to a bigger brunch spread.

Tahini Roasted Cauliflower

Easy Tabbouleh Recipe

Skhug Recipe (Zhoug Sauce)

Za’atar Pizza

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Shakshuka Recipe FAQs