Difficulty
Easy
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Servings
4 servings
I first discovered shakshuka during a trip to Lebanon, where I watched in fascination as a local chef simmered tomatoes with aromatic spices before cracking eggs directly into the bubbling sauce. The simplicity and boldness of the dish stayed with me long after I returned home. When I finally attempted to recreate it in my own kitchen, the rich aroma of cumin and paprika filled my apartment, transporting me back to that small Mediterranean café. I’ve since made this shakshuka recipe countless times, tweaking the spice levels and ingredients until reaching this perfect version. What began as a culinary souvenir has become my go-to weekend brunch dish when friends visit. There’s something magical about bringing a colorful skillet directly to the table, where everyone can tear off pieces of crusty bread and dip them into the savory tomato sauce and runny egg yolks. This easy shakshuka has a way of turning an ordinary morning into something special, and I’m excited to share this simplified version with you!
Why You Will Love This Shakshuka
- One Pan Wonder: Everything cooks in a single skillet for minimal cleanup.
- Budget Friendly: Uses simple pantry staples and affordable ingredients.
- Versatile Meal: Perfect for breakfast, brunch, lunch, or dinner.
- Impressive Presentation: Looks stunning despite minimal effort.
- Customizable Heat: Easily adjust spice levels to suit your preference.
- Nutritionally Balanced: Provides protein, vegetables, and healthy fats in one dish.
- Make Ahead Friendly: The tomato base can be prepared in advance.
- Naturally Gluten-Free: Enjoyable for those avoiding gluten.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon chili powder (adjust to taste)
¼ teaspoon salt
Freshly ground black pepper
1 can (28 oz) crushed tomatoes
6 large eggs
½ cup crumbled feta cheese
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
Warm pita bread or crusty bread, for serving
Execution
Heat the Oil: In a large skillet with a lid, heat olive oil over medium heat.
Sauté Aromatics: Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Add Spices: Stir in cumin, paprika, chili powder, salt, and black pepper. Toast the spices for about 30 seconds until aromatic.
Simmer the Sauce: Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and let it cook for about 10 minutes until slightly thickened, stirring occasionally.
Create Wells and Add Eggs: Use the back of a spoon to create 6 small wells in the sauce. Crack an egg into each well.
Cover and Cook Eggs: Reduce heat to low, cover the skillet, and cook for 5-8 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firm yolks).
Garnish: Remove from heat and sprinkle with crumbled feta, cilantro, and parsley.
Serve: Bring the entire skillet to the table and serve hot with warm bread for dipping.
Additional tips
- Perfect Pan: A 12-inch cast iron skillet works beautifully for shakshuka, but any large skillet with a lid will do.
- Tomato Options: If crushed tomatoes aren’t available, use diced tomatoes blended briefly with an immersion blender, or substitute with fresh tomatoes in summer.
- Egg Doneness: For perfectly set whites with runny yolks, watch carefully during the final cooking stage. The eggs will continue cooking slightly after removing from heat.
- Spice Variations: Add a pinch of cayenne for extra heat, or try smoked paprika for a deeper flavor.
- Herb Substitutions: If you don’t enjoy cilantro, double the parsley or add fresh mint instead.
- Make Ahead Strategy: Prepare the tomato base up to 2 days ahead and refrigerate. Reheat before adding eggs.
- Dairy Free Option: Omit the feta cheese or substitute with a dairy-free alternative.
- Serving Suggestion: For a complete meal, serve with a simple green salad and warm flatbread.
FAQ
1. Can I make shakshuka with egg whites only?
Yes! Simply separate your eggs and use only the whites. They’ll cook faster than whole eggs, so adjust your cooking time accordingly.
2. How do I store leftovers?
Shakshuka is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently in the microwave or on the stovetop.
3. Can I add other vegetables to my shakshuka?
Absolutely! Spinach, kale, zucchini, or eggplant are excellent additions. Add leafy greens at the end of cooking, and heartier vegetables when sautéing the onions and peppers.
4. Is shakshuka spicy?
This recipe has a mild heat that most people enjoy. Adjust the chili powder up or down according to your preference, or add fresh chili peppers for more pronounced heat.
5. Can I make shakshuka in the oven?
Yes! Prepare the tomato base on the stovetop, add the eggs, then transfer to a preheated 375°F oven for 7-10 minutes until eggs are set.
6. What’s the best bread to serve with shakshuka?
Warm pita bread is traditional, but crusty sourdough, baguette, or ciabatta are all excellent options for soaking up the flavorful sauce.
7. Can I add meat to this recipe?
While traditional shakshuka is vegetarian, you can add cooked chorizo, merguez sausage, or ground lamb before adding the tomatoes for a heartier version.
8. What can I use instead of feta cheese?
Goat cheese, Greek yogurt, or labneh make excellent substitutes. For a dairy-free version, try a sprinkle of nutritional yeast or dairy-free yogurt.
9. Can I double this recipe for a crowd?
Yes! Use a larger pan or divide between two skillets. The cooking time remains roughly the same.
Be sure to check out the full recipe card below with all the details and instructions. This vibrant Shakshuka is ready to brighten your table!
Shakshuka
Equipment
- Large Skillet with Lid
- Spatula
Ingredients
Shakshuka
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium red bell pepper seeded and diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder adjust to taste
- 1/4 teaspoon salt
- black pepper freshly ground, to taste
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- 1/2 cup feta cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh parsley chopped
- pita bread or crusty bread warm, for serving
Instructions
- In a large skillet with a lid, heat olive oil over medium heat.
- Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in cumin, paprika, chili powder, salt, and black pepper. Toast the spices for about 30 seconds until aromatic.
- Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and let it cook for about 10 minutes until slightly thickened, stirring occasionally.
- Use the back of a spoon to create 6 small wells in the sauce. Crack an egg into each well.
- Reduce heat to low, cover the skillet, and cook for 5-8 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firm yolks).
- Remove from heat and sprinkle with crumbled feta, cilantro, and parsley.
- Bring the entire skillet to the table and serve hot with warm bread for dipping.