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Easy Shakshuka Recipe (Traditional & Authentic)
Try this easy shakshuka recipe with eggs poached in a spiced tomato sauce. Perfect for breakfast, brunch, or a quick dinner!
Prep
15 min
Cook
—
Total
45 min
Serves
4
Instructions
- 01
Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden. Stir in the diced bell pepper and cook for another 4–5 minutes.
- 02
Build flavor: Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant. Add tomato paste, stir and cook for another minute.
- 03
Add tomatoes: Pour in the crushed tomatoes, water and stir well.
- 04
Season with salt, pepper, and a little sugar if your tomatoes are very acidic.
- 05
Simmer: Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. And more water if needed.
- 06
Make nests and add eggs: Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer fully set yolks).
- 07
Garnish and serve: Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce!
Nutrition
per serving · 1 serving
- Calories
- 162
- Protein
- 11g
- Carbs
- 14g
- Fat
- 8g
- Fiber
- 4g
- Sugar
- 8g
- Sat. fat
- 2g
- Sodium
- 234mg
- Cholesterol
- 246mg
Variations & swaps
Ingredients & Substitutions
- Onion, Bell Pepper, & Garlic – This trio of aromatics builds the flavorful foundation for our Israeli shakshuka sauce.
- Cumin & Sweet Paprika – These spice cabinet staples are classic shakshuka additions across the diaspora. Feel free to dial up the heat with the optional addition of red pepper flakes or ground cayenne pepper.
- Tomatoes – In addition to fresh chopped tomatoes, I like to use tomato paste for a concentrated tomato flavor and an umami undertone. Working from your pantry? Swap in crushed tomatoes in place of fresh.
- Eggs – If given the opportunity, opt for pasture-raised eggs for the best results. Not only are the vibrant saffron yellow yolks extra beautiful, they also have a richer flavor thanks to a more varied diet.
- Fresh Parsley or Cilantro – Fresh herbs add a pretty pop of green and a touch of vegetal brightness. Don’t have any on hand? Add a bit of dried parsley or cilantro to the sauce. You can also try using colorful scallion greens, radish sprouts, or peppery arugula instead. It’ll also be lovely without!
- Crumbled Feta – Optional, but excellent for adding richness and a touch of salty brininess. Plus, that stark white against the bright red sauce? 🤌Perfection.
- This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Optional Variations & Dietary Adaptations
- Add Veggies – I particularly like to add sautéed spinach, leftover garlic mushrooms, and/or roasted eggplant to my shakshuka, but feel free to get creative here. It’s a great recipe for cleaning out any bits and bobs leftover from other recipes.
- Boost the Protein – To keep it vegetarian, try adding roasted chickpeas or the seasoned tofu from my Buddha bowl recipe. If you don’t mind having meat on the menu, spicy merguez sausage, browned ground beef, sliced simple chicken breasts, or diced chicken patties are all good additions.
- Manage the Heat – While I offer a few spice cabinet options for bumping up the spice, you can look to fresh peppers, too. If you’re an adventurous eater, feel free to swap out one of the bell peppers for a spicier poblano pepper, or simply add the sautéed chiles of your choice!
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