How to Make Spicy Shakshuka That’s Better Than Brunch Out: My Shakshuka recipe is the ultimate one-pan breakfast or brunch- I poach eggs in a rich, spiced tomato and pepper sauce and then top it with fresh herbs and spicy cilantro and jalapeño Skhug/Zhoug Sauce. It’s indulgent, healthy, and endlessly customizable- perfect for everything from Sunday brunch to meatless Monday dinners!

This is The Cozy, One-Skillet Shakshuka You’ll Make Again and Again: There’s something magical about cracking eggs into a bubbling pan of spiced tomatoes and watching them gently cook to perfection… my Shakshuka looks fancy, tastes bold, and comes together with pantry staples in just one pan.

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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.

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 tbsp): Forms the base of flavor; used to sauté the vegetables and carry the spices. Adds richness and a silky texture.
• Onion (1 small, diced): Adds savory sweetness and depth; softens into the tomato sauce for a mellow base.
• Bell pepper (1 red or yellow, diced): Brings sweetness and a touch of brightness; balances the acidity of the tomatoes.
• Garlic (2–3 cloves, minced): Provides bold, aromatic flavor that infuses into the sauce for a warm, savory finish.
• Ground cumin (1 tsp): Adds earthy, warm undertones that are signature to North African and Middle Eastern shakshuka.
• Smoked paprika (1 tsp): Brings a smoky, slightly sweet depth that enhances the tomato sauce and complements the eggs.
• Chili flakes or cayenne (¼ tsp, optional) – Adds a gentle (or bold) kick of heat, depending on how spicy you like it.
• Crushed tomatoes (1 28 oz can): The rich, tangy base that everything simmers in. Thickens into a hearty sauce for poaching the eggs.
• Salt and pepper, to taste: Balances all the flavors and brings the tomato sauce and spices to life.
• Eggs (4–6): The main protein and star of the dish. Poached directly in the sauce, they add richness and substance.
• Fresh parsley or cilantro (for garnish): Adds a burst of fresh, herbal flavor and color to finish the dish.
• Crumbled feta (optional): Salty, creamy contrast to the acidity of the tomatoes and the richness of the eggs.
• Bread or pita (for serving): Essential for scooping up the sauce and yolk — this dish is meant to be eaten with bread!
• Skhug sauce (for serving): A spicy, herby Yemeni condiment that adds bold heat, freshness, and extra depth. A flavorful twist to traditional shakshuka.
• Garlic salt (optional): Enhances the tomato base with a salty, savory boost and layers in extra garlicky goodness.
• Black pepper (optional): Brings subtle heat and earthiness that sharpens the richness of the tomatoes and eggs.

Steps to Make Easy Shakshuka

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

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.

Shakshuka Recipe FAQs

What to Serve With Shakshuka

Tahini Roasted Cauliflower

Easy Tabbouleh Recipe

Skhug Recipe (Zhoug Sauce)

Za’atar Pizza

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