There’s something magical about the smell of tomatoes, garlic, and spices bubbling away in a skillet—like a warm hug from the kitchen. Shakshuka has that kind of cozy power, wrapping you in a savory, tangy blanket that’s perfect any night of the week. Whenever I make this dish, the vivid reds and sunny eggs cracked right into the sauce feel like the ultimate comfort food. Plus, it’s so simple, fast, and downright satisfying—I can’t wait to share how easy it is to whip up your own pan of this Middle Eastern classic. Trust me, once you try it, shakshuka will become your go-to for dinners that feel homemade but fancy enough to impress.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
2 tbsp olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp cayenne pepper (optional, for heat)
1 can (28 oz) crushed tomatoes
Salt and black pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crusty bread or pita, for serving
How I Make It
Step 1:
Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté until soft and fragrant—about 5 to 7 minutes. You want the veggies tender but not mushy, so keep stirring now and then.
Step 2:
Stir in the minced garlic, cumin, smoked paprika, and cayenne (if using). Let everything cook together for about a minute until the spices smell toasty and delicious.
Step 3:
Pour in the crushed tomatoes and season with salt and pepper. Bring the sauce to a gentle simmer and let it cook for 10–15 minutes, uncovered, until it thickens slightly and the flavors meld. Stir occasionally, scraping the bottom so nothing sticks or burns.
Step 4:
Using the back of a spoon, make small wells in the sauce and crack the eggs right into them. Cover the skillet with a lid and cook for about 5–7 minutes, or until the egg whites are set but the yolks are still soft and runny. For firmer yolks, cook a couple minutes longer.
Step 5:
Sprinkle the shakshuka with fresh parsley or cilantro before serving. Scoop it up with warm crusty bread or pita to soak up every bit of that rich, tomatoey sauce.
Variations & Tips
Swap out the red bell pepper for a green one or some diced jalapeño for extra kick.
Add crumbled feta cheese on top for a tangy contrast.
Try fresh herbs like mint or dill for a unique flavor twist.
If you want to stretch the meal, add cooked chickpeas or spinach to the sauce.
Use canned diced tomatoes instead of crushed if you prefer a chunkier texture.
For a smoky flavor, char the peppers on a grill or under the broiler before adding.
How I Like to Serve It
Shakshuka makes an amazing dinner any time of year, but I especially love it when the evenings start to cool down. Serve it alongside a fresh green salad or roasted veggies to round out the meal. And if you’re feeling fancy, a drizzle of good olive oil and some tangy labneh or yogurt dolloped on top takes it over the edge. Nothing beats breaking into those perfectly cooked eggs and dipping bread into that warm, spiced sauce!
Notes
Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the eggs.
Eggs can be poached separately if you prefer and added right before serving.
Closing: This shakshuka recipe is always a winner because it’s simple, flavorful, and makes you feel like you’ve got a little sunshine on your plate.
