Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner. Read through for important tips and watch the video for how to make shakshuka!

Shakshuka in cast iron skillet

What is shakshuka?

A North African dish, said to have originated in Tunisia, shakshuka, ponounced Shak-SHOO-kah, is made of soft cooked eggs, gently poached or braised in a delicious chunky tomato and bell pepper sauce. The seasoning can vary from one recipe to another, but you'll often find warm spices like cumin, paprika, and crushed red pepper flakes for some heat. (If you're familiar with the popular Southern Italian dish known as eggs in purgatory, then this idea of cooking eggs in tomato sauce is not new to you!)

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread. And it's often listed as a breakfast (or dinner) food next to things like falafel and ful muddamas.

poached eggs in shakshuka tomato sauce in cast iron skillet with pita bread and sides of cucumbers and olives


This easy shakshuka recipe is something I make often for Sunday brunch, although I'm not shy to serve it for dinner as well. There are two main components to this recipe: The chunky tomato sauce and the eggs.

The sauce starts with a sofrito of chopped onions, green bell peppers, and garlic, seasoned with North African flavors including cumin, coriander, paprika and a dash or red pepper flakes (you can omit the red peppers if you don't eat spicy food). Whenever possible, I like using fresh ripe tomatoes when making shakshuka (the softer tomatoes will do great here). But when tomatoes are not in season, I am okay using a can of whole plum tomatoes or canned diced tomatoes.

Once the sauce is ready, you'll simply nestle the eggs in it and allow them to gently cook in the simmering sauce until the whites settle. The eggs are meant to be runny, but if you don't like them that way, it's fine to cook them to your liking.

ingredients to make shakshuka

Ingredients: what you'll need to make shakshuka

  • Extra virgin olive oil
  • Vegetables: 1 large chopped onion, 1 to 2 green bell peppers, and 2 minced garlic cloves. These three ingredients (plus spices) creates a sofrito to start the chunky sauce.
  • Spices: coriander, cumin, paprika-- a trio of warm North African flavors. If you like spicy shakshuka (some call it eggs in purgatory), add a pinch of red pepper flakes or cayenne pepper.
  • Tomatoes: In this recipe, I use 6 fresh medium-sized tomatoes and about ½ cup of tomato sauce, this combination gives me the texture and flavor I'm looking for. It helps if your fresh tomatoes are soft and almost overripe. If tomatoes are not in season, you can replace them with 1 28-ounce can of whole tomatoes or 6 cups canned chopped tomatoes with their juices. If you use the canned tomato alternative, you can omit the tomato sauce.
  • Eggs: 6 large raw eggs
  • Garnish: This is totally optional, but for me a handful of fresh chopped parsley and mint just before serving adds freshness and a pop of color. And if you love your shakshuka with feta, then add a sprinkle of creamy feta cheese just before serving.

How to Make Shakshuka

The print friendly recipe with measurements is just below, but here is a quick tutorial with a few photos to help you along. This recipe basically has two main steps:

  • Make the shakshuka tomato sauce. Start by sauteing chopped onions, bell peppers, and garlic with a little bit of extra virgin olive oil in a large, heavy skillet or pan (with a lid). Season with kosher salt and coriander, paprika, cumin, and crushed pepper flakes. Cook for at least 5 minutes, stirring, until the veggies are tender, then add fresh diced tomatoes (I used 6 vine ripe tomatoes) and ½ cup of tomato sauce. (Or, if you don't have fresh tomatoes, you can use canned a large 28-ounce of canned whole tomatoes or 6 cups of canned diced tomatoes). Bring the tomatoes to a boil, then cover and let simmer for about 15 minutes, then uncover and cook a few more minutes until your sauce has thickened.

    cooked tomatoes, bell peppers, onions and garlic
  • Add the eggs and cook. When the sauce is ready, use the back of a spoon and make some holes in the sauce. Crack your eggs and nestle each egg in one of the holes you created. Cover the skillet and allow the eggs to simmer in the sauce over medium-low heat until the egg whites have settled (as I said earlier, the eggs are supposed to be soft and somewhat runny. If you like your eggs hard, you can let them cook a bit longer).

    eggs cooked in the shakshuka sauce
  • Serve immediately! Once the eggs are ready, garnish with parsley and serve immediately!

What to serve with Shakshuka?

There is no right or wrong way to serve this tasty dish, but in my opinion, bread such as pita or a crusty loaf (or even challah) is essential. (I've been known to even use up extra garlic bread to dunk in the chunky tomato sauce). You can serve shakshuka with other dishes. Here are a few ideas:

Shakshuka with meat

If you want to incorporate meat in this shakshuka recipe, you'll use ½ pound of ground or small diced meat, lamb or beef are common options. Cook the meat first in a bit of extra virgin olive oil until fully browned, and season with kosher salt, black pepper, and if you like, a dash of allspice. From there, add the onions, garlic, and bell peppers and make the shakshuka sauce by following the recipe.

Or, if you have some leftover meat from a leg of lamb or lamb rack chops, give them a new life by serving them over shakshuka.

More egg recipes to try:

Browse more breakfast recipes. Browse all Mediterranean recipes.

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4.99 from 173 votes

Easy Shakshuka Recipe

Suzy Karadsheh
Shakshuka served in a cast iron skillet
Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!
Prep – 10 minutes
Cook – 30 minutes
Total – 30 minutes
Mediterranean, Middle Eastern, Tunisian
Serves – 6 people (up to)
Breakfast, Lunch


  • Extra virgin olive oil
  • 1 large yellow onion chopped
  • 2 green peppers chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • Pinch red pepper flakes optional
  • Salt and pepper
  • 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
  • ½ cup tomato sauce
  • 6 large eggs
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup chopped fresh mint leaves


  • Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
  • Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  • Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  • Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.



  • Make Ahead Tip: You can prepare the shakshuka tomato sauce one night in advance.  Let cool completely, then store in the fridge in a tight lid glass container. When you are ready the next day, warm up the sauce in a skillet and add the eggs and follow the recipe from step #3 on.
  • Leftovers Storage: Leftovers will keep for 1 to 2 days if stored properly in the fridge in tight-lid glass containers. Warm up over medium heat, adding a little more liquid to the shakshuka sauce if needed.
  • To add meat: If you want to add meat, cook about ½ ground beef or ground lamb in some extra virgin olive oil. Season well with salt and pepper. Once fully cooked, remove the meat from the skillet, wipe the skillet well and follow steps #1 and #2 to make the shakshuka sauce, only this time, add the cooked ground meat to the skillet to simmer with the tomatoes for 15 minutes or so before adding the eggs.
  • Visit Our Shop to browse quality Mediterranean ingredients including olive oils and all-natural and organic spices used in this recipe.


Calories: 111kcalCarbohydrates: 10.9gProtein: 7.7gFat: 4.7gSaturated Fat: 1.5gMonounsaturated Fat: 1.7gTrans Fat: 0.1gCholesterol: 163.7mgSodium: 170mgPotassium: 550.3mgFiber: 3.2gSugar: 5.9gVitamin A: 1954.4IUVitamin C: 55.8mgCalcium: 61.3mgIron: 1.9mg
Tried this recipe?

*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information and media for readers' benefit. Enjoy!

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Valerie McEwen says:

    5 stars
    Turned out perfect! Used canned tomatoes instead of fresh, but otherwise followed the recipe as written. It was perfect!

    1. Susan says:

      Valerie, did you use a whole can of tomatoes? Drained? There are no good fresh tomatoes here in January! Can hardly wait to try this recipe!

  2. Bonnie Kopicki says:

    IT doesnt tel me HOW MUCH CUMIN?

    1. Suzy says:

      Hello! The recipe calls for 1/2 teaspoon ground cumin. Enjoy!

    2. Shawn says:

      Half teaspoon was perfect

  3. Ann says:

    Can this be frozen, before adding the eggs of course? I have a lot of fresh tomatoes to use up.

    1. Suzy says:

      Hi, Ann. That's not something we've tried before with this recipe, but it should be fine!

  4. Beata says:

    5 stars
    My friends invited me to go join them for some food and fun and to stay overnight, and I said, yay, would you like some breakfast the next day? They said yes, so in the morning I cooked your shakshuka recipe. I used 1 onion, 1 green and 1 red bell pepper, 24 oz. container of halved grape tomatoes with plenty of spices including the spices listed plus garlic salt. I think I at least doubled the spices as compared to the recipe card. I cooked 1 egg per person since I was also heating up some pre-cooked Santa Maria inspired tri-tip (about 8 oz. for 3 people). after cracking the eggs into the pan, I covered the pan and let the eggs cook on the stovetop until done to our liking. The breakfast was nothing short of spectacular and my friends said they absolutely loved the flavors. Thank, you, Suzy!!!

    1. Suzy says:

      Oh, wonderful! Thanks, Beata!

  5. Sally says:

    5 stars
    So delicious. A great way to use home grown tomatoes. I also throw in squash. Not authentic, but a good use of those garden veggies!

    1. Suzy says:

      Love that idea! Thanks for sharing, Sally!

  6. Bobbie says:

    5 stars
    I haven’t personally made this recipe but the bed and breakfast I work has and it’s DELICIOUS.

    1. Suzy says:

      Yay! Love hearing that! Hope you give this recipe a try yourself sometime :).

  7. Katie says:

    5 stars
    WOW! I never had anything like this before and it was absolutely FANTASTIC!!!! 10/10!!! Thank you so much for introducing me to this dish. I made it last night for dinner AND this morning for breakfast, lol. Sooooo Good!!!

    1. Suzy says:

      Thanks so much, Katie!

  8. Jason says:

    I’ve had this dish with grits. It was really tasty.

  9. Gayle says:

    Sorry for this stupid question!!! For the 6 egg Shakshuka recipe, is a 10 inch skillet large enough or does it require a 12 inch skillet? Thanks so much for your wonderful work!!!

    1. Suzy says:

      No question is "stupid" :). You may be able to squeeze it into a 10", but we use a 12". Hope you enjoy the shakshuka!

  10. Julie says:

    I am making this for the second time and I serve it on a bed of crispy shredded hash browns with a slice of herb bread toasted

    1. Suzy says:

      That sounds wonderful! Thanks for sharing, Julie!

    2. Kesai Riddick says:

      I made this for the first time and will add it to my repertoire. Thank you.

      1. Suzy says:

        Love to hear it! Thanks, Kesai!

  11. Eric says:

    5 stars
    This recipe is amazing!

    1. Suzy says:

      So glad you enjoyed it, Eric!

  12. Christina says:

    5 stars
    I am personally not a huge fan of egg yolks, but when it is paired with the delicious shakshuka sauce, I love them! Seriously so good and pairing it with some bread was amazing!

  13. Mark F. says:

    5 stars
    I recently returned from a trip to Israel. Shakshuka is a very popular breakfast entree there. I first saw Shakshuka on an episode of "Somebody Feed Phil" on Netflix. So, I had to try it in every city I visited... I had it in Tiberias (Galilee), the Dead Sea, Jerusalem, and Tel Aviv, and really liked it. This morning, I made Suzy's recipe for my wife and I... and it was better than what I had in Israel.

    I have heard that the best in Israel is at a restaurant in Yaffo (Jaffa) called Dr. Shakshuka. I did not get a chance to try it there but it would have to be amazing to beat this one! I guess I will have to go back to Israel for a taste comparison!! 🙂
    Thank you Suzy for a great recipe!

    1. Suzy says:

      Thank you for sharing and for your very kind review, Mark. So glad my version was such a hit for you :).

  14. Jo says:

    So good! I'd like to serve this dish as a light supper. Can you suggest what type of wine to serve with it?

  15. Merce says:

    5 stars
    Can't even count the amount of times I've made this. It's become out staple weekend brunch. So absolutely delicious!

    1. Ruth Paans says:

      5 stars
      I made this for dinner with rice. It was amazing!! It's nice to have a recpie on hand that doesn't require but but is still so full of flavour. Very impressed!

      1. Ruth Paans says:

        5 stars
        Sorry, I see I had a typo. I was trying to say that "It is nice to have a recipe that doesn't require meat but is still so full of flavour."

      2. Suzy says:

        Thanks, so much, Ruth!

  16. Mike James says:

    5 stars
    Absolutely love this dish! It is perfect light supper. As a type 1 diabetic who is allergic to many things including black pepper, this dish is perfect in subtle natural flavors with fresh bread, eggs, and especially Feta.

    1. Suzy says:

      Thanks, Mike! Glad it worked out so well for you!

    2. Doris says:

      Authentic heat is harissa. Pita bread.