Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 small red onion, peeled, halved, and sliced; 1 garlic clove, minced; 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5 cm/1/4” strips; 1 tomato, diced; 400g (14 oz) can crushed tomatoes; 1 tbsp tomato paste; 1/2 cup (125 ml) chicken or vegetable broth (or water); 1 tsp paprika; 1 tsp cumin; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (or to taste); 1/2 tsp salt; 4 eggs (up to 6 can be used); 2 tbsp fresh parsley or coriander/cilantro, roughly chopped; Pita or crusty bread, to serve

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Shakshuka is one of my favorite comfort meals—a hearty, spiced tomato and pepper stew with eggs poached or baked right in the sauce. Originating from the Middle East and North Africa, it’s perfect for breakfast, brunch, or even a light dinner. I always serve it with warm crusty bread or pita to soak up every flavorful bite.

Why You’ll Love This Recipe

I love how this dish brings together pantry staples like canned tomatoes, garlic, and eggs into something so vibrant and satisfying. It’s warming, nourishing, and full of bold spices like cumin and paprika. Plus, it’s all cooked in one pan and ready in just 30 minutes, making cleanup a breeze. Shakshuka

Ingredients

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

Olive oil (2 tablespoons)
Small red onion, peeled, halved, and sliced (1)
Garlic clove, minced (1)
Small red capsicum/bell pepper, halved and sliced into 0.5 cm/¼” strips (1)
Tomato, diced (1)
Crushed tomatoes, canned (400 g / 14 oz)
Tomato paste (1 tablespoon)
Chicken or vegetable broth, or water (½ cup / 125 ml)
Paprika (1 teaspoon)
Cumin (1 teaspoon)
Black pepper (¼ teaspoon)
Cayenne pepper or other hot spice (¼ teaspoon, or to taste)
Salt (½ teaspoon)
Eggs (4, or up to 6 if desired)
Fresh parsley or coriander/cilantro, roughly chopped (2 tablespoons)
Pita or crusty bread, to serve

Directions

I start by preheating the oven to 180°C (350°F) if I’m baking the eggs.
In a medium cast iron skillet, I heat olive oil over medium-high heat. I sauté the onion and garlic for about 2 minutes until the onion softens.
I add the bell pepper and cook for another minute, then stir in the diced fresh tomato and cook for 2 minutes until it breaks down slightly.
I pour in the crushed tomatoes, tomato paste, broth, paprika, cumin, cayenne, salt, and pepper. I stir it all together and reduce the heat to medium-low, letting the sauce simmer for 5 minutes until it thickens slightly.
I use a spoon to make small wells in the sauce and gently crack the eggs into them. I let them cook for a minute to begin setting.
I then transfer the skillet to the oven and bake for 7 to 12 minutes until the egg whites are set and the yolks are still runny—or cook longer if I prefer firmer yolks. (Alternatively, I cover the skillet and finish cooking the eggs on the stovetop for 3–5 minutes.)
I remove it from the oven, sprinkle with chopped parsley or coriander, and serve hot with warm bread for dipping.

Servings and timing

This recipe serves 2 to 3 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes crumble feta over the top before baking for added richness.
For a smoky depth, I swap regular paprika for smoked paprika.
I use harissa paste or chili flakes instead of cayenne for a spicier twist.
When I want to stretch the dish, I add chickpeas or cooked lentils to the tomato base.
I occasionally top it with avocado slices or a dollop of yogurt for a creamy finish.

storage/reheating

I store leftover shakshuka in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over low heat, adding a splash of water if the sauce has thickened too much. If I have leftover sauce without eggs, I simply crack fresh eggs into it when reheating.

FAQs

Can I make shakshuka ahead of time?

Yes, I often prepare the sauce in advance and refrigerate it. When I’m ready to serve, I reheat the sauce and cook the eggs fresh.

Do I need to bake the eggs or can I do it all on the stove?

Either works! I bake when I want an even cook, but I’ve also had great results covering the skillet and poaching the eggs right on the stove.

Can I make this dish vegan?

Absolutely—I skip the eggs and add protein-rich options like chickpeas or tofu. It’s still delicious with just the tomato-pepper sauce.

What kind of bread is best for serving?

I usually go for crusty sourdough, pita, or even naan. Anything sturdy enough to scoop up that sauce works well.

How spicy is shakshuka?

It’s moderately spiced as written, but I adjust the cayenne to make it milder or hotter depending on who I’m serving.

Conclusion

Shakshuka is one of those dishes I come back to again and again for its simplicity, flavor, and versatility. It’s comforting, easy to customize, and ideal for any time of day. Once I tried it, it quickly became a staple in my kitchen.