Easy Shakshuka Recipe



The dish shakshuka, often spelled shakshouka, hails from North Africa and is popular there as well as in many other places throughout the world. Arabic for "a combination," but this straightforward one-pot dinner is much much more. Shakshuka is a dish that can be enjoyed for breakfast, lunch, or dinner and consists of gently poached eggs in a spicy tomato and pepper sauce. In addition, it takes barely 30 minutes to prepare.

Because they are readily available all year long and cook down evenly to produce a sauce, this shakshuka recipe asks for a sizable can of whole peeled tomatoes. If you like, you can substitute diced tomatoes; however, the mixture will be a little bit chunkier and thinner. There are several ways to customise this recipe, such as by adding some heat in the form of cayenne pepper, harissa, or Calabrian chilli paste.

Just before serving for a touch of extra creamy saltiness. A mixture of fresh cilantro and parsley (or both) adds a splash of green. Shakshuka should always be served with fresh bread or pita on the side to mop up the sauce.A delightful chunky tomato and bell pepper sauce forms the base of the straightforward dish shakshuka, which also includes gently poached eggs. This morning dish, which is thought to have originated in Tunisia, is well-liked throughout most of North Africa and the Middle East. You may serve it for breakfast, lunch, or dinner because it is very filling. Check out the critical advice below and the instructional video to learn how to create shakshuka!

"One of my go-to dishes is shakshuka since it's so easy to make and has such a strong taste. It is substantial, profoundly fulfilling, and easily adaptable to your preferred spice tolerance. I like that this recipe uses chopped bell pepper and onion rather than sliced, which reduces cooking time."


  • Olive oil, two tablespoons
  • 1 medium onion, chopped
  • 1 chopped medium red bell pepper
  • 3 minced garlic cloves
  • 1 to 2 teaspoons of optional harissa paste
  • smoked or sweet paprika, 2 tablespoons
  • 1 teaspoon of cumin, ground
  • 1/8 teaspoon coriander powder
  • Whole, peeled tomatoes in a single (28-ounce) can
  • Salt, as desired
  • black pepper, freshly ground, to taste
  • six giant eggs
  • Feta cheese crumbles, 1/4 cup, optional
  • 1/4 cup fresh cilantro, parsley, or a combination of the two leaves


Step 1:

Gather the ingredients.

Step 2:

Put a medium Dutch oven or other sturdy pot on the stovetop. After the oil is heated, add the onion. Sauté for 2 to 3 minutes, or until starting to become transparent.

Step 3:

Add the bell pepper and cook for 2 minutes, or until it starts to soften. Add the garlic, paprika, cumin, coriander, and harissa, if using. For about 30 seconds, stir and heat until aromatic.

Step 4:

Add the tomatoes and their juices to the pan, smashing the tomatoes with your hands as you do so. Mix thoroughly and add salt and pepper to taste.Bring to a vigorous simmer and then turn heat down to medium. For about 15 minutes, simmer, stirring now and again, until thickened and the tomatoes have somewhat broken down.

Step 5:

Create 6 evenly spaced indentations in the mixture, each one just large enough to hold an egg. In each depression, crack an egg.

Step 6:

Until the egg whites are set and the yolks are cooked to your preference, cook the eggs in a covered pan. Depending on the size of your pan, the heat of your burner, and how you like your eggs, this could take anywhere from 5 to 15 minutes. When done, turn off the heat and top with chopped fresh parsley and/or cilantro and feta cheese, if using. Serve.

Recipe Variations

This recipe benefits from the flavour and intensity of harissa, a North African pepper paste. Instead, you can substitute red pepper flakes or cayenne pepper to taste, or add an equal amount of Calabrian chile paste.

Green shakshuka, a common variety, is made with spinach. A southern variation of the dish is chorizo shakshuka.


Keep a watchful check on your eggs to prevent overcooking. Since the cook time might vary greatly, check them frequently to ensure they are cooked to your preferences.

We don't advise making this dish on a cast-iron pan unless it is very well seasoned because the tomato sauce is acidic. Acidic components may damage the pan's finish, imparting a metallic flavour to the sauce. Pans made of stainless steel, non-stick, enamelled cast iron, and other materials perform well.


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