This easy shakshuka cooks eggs in a gently spiced tomato and pepper sauce for a warming one-pan meal. It works for brunch or dinner, and a few pantry spices give the tomatoes depth without making the dish fiery. Serve it straight from the skillet with bread for dipping.
Shakshuka is a flexible dish, so this version keeps the base simple and makes the eggs the last step. Simmering the sauce first thickens it; shallow wells help each egg cook evenly. Use a wide skillet with a lid so steam can set the whites without drying the sauce.
What makes this recipe work
Shakshuka is a flexible dish, so this version keeps the base simple and makes the eggs the last step. Simmering the sauce first thickens it; shallow wells help each egg cook evenly. Use a wide skillet with a lid so steam can set the whites without drying the sauce.
Ingredients and practical tips
Use a ripe red bell pepper for sweetness, and bloom cumin, paprika, and coriander briefly in oil before adding tomatoes. If canned tomatoes taste sharp, simmer the sauce a few extra minutes rather than adding much sugar. For fully set eggs, cover the pan and cook until both the whites and yolks are firm; guidance on safe egg handling is available from the USDA egg safety resource.
How to make easy shakshuka
Use a ripe red bell pepper for sweetness, and bloom cumin, paprika, and coriander briefly in oil before adding tomatoes. If canned tomatoes taste sharp, simmer the sauce a few extra minutes rather than adding much sugar. For fully set eggs, cover the pan and cook until both the whites and yolks are firm; guidance on safe egg handling is available from the USDA egg safety resource.
Warm the olive oil in a large lidded skillet over medium heat. Add onion and bell pepper and cook for 6–8 minutes until softened. Stir in garlic, cumin, paprika, and coriander for 30 seconds. Add crushed tomatoes, salt, and pepper.
Bring the sauce to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until thick enough to hold shallow wells. Make four wells in the sauce and crack an egg into each. Cover and cook over medium-low until whites and yolks are firm, about 8–12 minutes.
Season to taste, sprinkle with herbs, and serve hot with bread.
What to serve with it
Serve with parsley or cilantro and a spoonful of thick yogurt if you like. A crisp salad or Mediterranean quinoa salad makes the meal more substantial; for another skillet dinner, try our chicken teriyaki.
Storage and reheating
Shakshuka is best served fresh because eggs continue to firm as they sit. Refrigerate leftovers promptly in a sealed container and use within 3 days. Reheat gently on the stove until steaming hot; the yolks may become firmer.
Estimated nutrition
Estimated per serving (one quarter of the skillet, without bread or optional toppings). Egg size, canned tomato brand, and added oil can change the numbers.
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 19 g |
| Protein | 10 g |
| Total fat | 13 g |
| Saturated fat | 3 g |
| Fiber | 5 g |
| Total sugars | 11 g |
| Sodium | 580 mg |
Easy Shakshuka Recipe
Prep: 10 minutes · Cook: 30 minutes · Total: 40 minutes · Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground coriander
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 4 large eggs
- 2 tbsp chopped parsley or cilantro
- Warm the olive oil in a large lidded skillet over medium heat. Add onion and bell pepper and cook for 6–8 minutes until softened.
- Stir in garlic, cumin, paprika, and coriander for 30 seconds. Add crushed tomatoes, salt, and pepper.
- Bring the sauce to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until thick enough to hold shallow wells.
- Make four wells in the sauce and crack an egg into each. Cover and cook over medium-low until whites and yolks are firm, about 8–12 minutes.
- Season to taste, sprinkle with herbs, and serve hot with bread.
Can I make the sauce ahead?
Yes. Cook the tomato base up to 3 days ahead, refrigerate, then reheat it and cook the eggs just before serving.
How spicy is shakshuka?
This version is mild. Add a pinch of red pepper flakes with the spices if you want more heat.
Explore more ideas in our dinner collection.
Easy Shakshuka
Ingredients
Method
- Warm the olive oil in a large lidded skillet over medium heat. Add onion and bell pepper and cook for 6–8 minutes until softened.
- Stir in garlic, cumin, paprika, and coriander for 30 seconds. Add crushed tomatoes, salt, and pepper.
- Bring the sauce to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until thick enough to hold shallow wells.
- Make four wells in the sauce and crack an egg into each. Cover and cook over medium-low until whites and yolks are firm, about 8–12 minutes.
- Season to taste, sprinkle with herbs, and serve hot with bread.
