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The shakshuka recipe in a skillet.
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4.98 from 215 votes

Shakshuka Recipe

To make shakshuka, gently poach eggs in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet recipe!
Prep Time10 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Breakfast, Lunch
Cuisine: Mediterranean, Middle Eastern, Tunisian
Diet: Gluten Free, Vegetarian
Servings: 6 people (up to)
Author: Suzy Karadsheh

Ingredients

  • 3 tablespoons 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
  • 1/2 teaspoon ground cumin
  • pinch red pepper flakes optional
  • kosher salt
  • black pepper
  • 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
  • 1/2 cup tomato sauce
  • 6 large eggs
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh mint leaves

Instructions

  • Sauté the aromatics. Heat the olive oil in a large skillet set over medium heat. Once the oil begins to shimmer, add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Finish the sauce. 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.
  • Add the eggs. 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 indentation.
  • Finish the eggs. Reduce the heat to medium-low, cover the skillet, and cook on low until the egg whites are set.
  • Garnish and serve. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper flakes, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Video

Notes

  • 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 1/2 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.

Nutrition

Calories: 172.9kcal | Carbohydrates: 10.9g | Protein: 7.7g | Fat: 11.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 6.8g | Trans Fat: 0.02g | Cholesterol: 163.7mg | Sodium: 364mg | Potassium: 550.4mg | Fiber: 3.2g | Sugar: 5.9g | Vitamin A: 1954.4IU | Vitamin C: 55.8mg | Calcium: 61.5mg | Iron: 2mg

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