This shakshuka recipe features gently poached eggs in a flavorful tomato and red pepper sauce. Try it for an easy, healthy breakfast, lunch, or dinner!

Jeanine Donofrio

Phoebe Moore

Updated Feb 3, 2026

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Shakshuka is one of my favorite breakfasts…and lunches…and dinners. Though this Middle Eastern and North African dish is traditionally eaten for breakfast, it’s so easy, filling, and flavorful that it’s a great option for any meal of the day.

Below, I’m sharing my go-to shakshuka recipe, which features gently poached eggs cooked in a fragrant bell pepper and tomato sauce that’s spiced with cumin and paprika. It’s an updated version of a recipe I originally shared in 2017, with a more traditional, streamlined ingredient list and new photos. If you like simple meals that go BIG on flavor, you’ll love this.

What is shakshuka?

Shakshuka is North African in origin (the name shakshuka comes from the Tunisian word for “shaken up”), but it’s widely enjoyed throughout North Africa and the Middle East in countries like Jordan, Israel, Egypt, and more. Traditionally, the dish consists of eggs poached in a spiced bell pepper and tomato sauce, similar to the Southern Italian dish eggs in purgatory.

Many shakshuka variations exist today, from green shakshukas made with leafy green vegetables to others starring butternut squash or sweet potato. This recipe sticks to a traditional tomato base. Keep reading to learn how to make it!

Shakshuka Ingredients

This shakshuka recipe starts with simple pantry ingredients:

Eggs, of course! They cook in the flavorful tomato sauce.
Canned crushed tomatoes – They make up the base of the sauce. I love the smoky flavor of fire-roasted tomatoes here, but regular crushed tomatoes work too. If you prefer to use fresh tomatoes, replace the canned ones with 4 cups diced fresh tomatoes.
Extra-virgin olive oil – For richness.
Onion and garlic – They add savory flavor to the sauce.
Red bell pepper – It gives the sauce texture and sweetness.
Cumin, paprika, and cayenne pepper – These spices add earthy, peppery flavor to the sauce. Feel free to skip the cayenne if you’re sensitive to heat.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Shakshuka

This shakshuka recipe is an easy one-pan meal. Here’s how it goes:

First, sauté the onion and red bell pepper in a large skillet until they soften.
Add the garlic, paprika, cumin, and cayenne pepper and cook until they’re fragrant.
Stir in the canned crushed tomatoes and simmer until the tomato mixture thickens.
Finally, crack the eggs into the sauce, cover the pan with a lid, and cook until the eggs are just set, 5 to 8 minutes.

Tip: Cover the pan for perfectly cooked eggs. It will help the egg whites cook through while keeping the yolks runny. If you don’t have a lid for your pan, you can cover it with a baking sheet.

Season with salt and pepper to taste and serve with pita bread!

What to Serve with This Recipe

I always serve shakshuka with a sprinkle of fresh herbs like parsley or cilantro and crumbled feta cheese on top. Bread on the side is also a must. Pita is my #1 pick, but crusty bread is delicious too.

If you’re serving it for breakfast or brunch, round out the meal with a fresh fruit salad.
If you’re serving it for lunch or dinner, pair it with a mezze platter filled with salads and spreads like hummus, baba ganoush, and tabbouleh. It’s fantastic with falafel too.

More Healthy Egg Recipes

If you love this shakshuka recipe, try one of these healthy egg recipes next:

Shakshuka Recipe

rate this recipe:

4.97 from 187 votes

Prep Time: 10

Cook Time: 25

Total Time: 35

Serves 4

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Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring gently poached eggs in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast, lunch, or dinner. Shakshuka is a delicious option for any meal!

Ingredients

2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 red bell pepper, stemmed, seeded, and diced
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon paprika
Pinch cayenne pepper, optional
1 (28-ounce) can fire-roasted crushed tomatoes
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
6 large eggs
¼ cup fresh parsley or cilantro leaves
¼ cup crumbled feta cheese
Pita, for serving

Instructions

Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red peppers and cook for 5 to 8 minutes, or until softened. Add the garlic, cumin, paprika, and cayenne, if using, and cook, stirring, for 30 seconds, or until fragrant.
Add the tomatoes, salt, and several grinds of pepper. Simmer over low heat, stirring often, for 15 minutes, or until the sauce has thickened.
Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4 to 8 minutes. The timing will depend on how runny or firm you like your eggs. Season to taste with salt and pepper and top with the parsley and feta. Serve with pita.