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Craving a fast, restaurant-quality shakshuka? This one-pan classic delivers jammy tomatoes, tender peppers, and runny-yolk eggs in just 35 minutes.
What is Shakshuka?
Authentic shakshuka originated from North Africa (likely in the Maghrebi region around Tunisia, Libya, and Algeria) and later spread across the Middle East. Many people associate shakshuka with Israel and Tel Aviv, where it also gained popularity. The recipe's traditional elements are tomatoes, peppers, onions, warm spices (often cumin), and eggs poached directly in the sauce, served with bread.
My version honors that base but leans into harissa and a touch of smoked paprika, finishes with feta and parsley, and offers an oven option for convenience. It stays vegetarian and weeknight-friendly while keeping that bold, cozy, authentic character. Making shakshuka at home virtually transports you to the cafés of Tunis, Marrakech, and Cairo. Pull apart warm pita, add olives and herbs, sip mint tea, and you're there.
One-Pan Shakshuka for Breakfast, Lunch, or Dinner
- Harissa-forward, not flat: I use 2 tablespoon harissa paste plus cumin and smoked paprika, so the sauce tastes like a real North African kitchen-not just tomatoes with eggs. Adjust the harissa to make it family-friendly.
- Canned or fresh tomatoes: I use canned whole peeled tomatoes and crush them by hand for a rustic, chunky sauce that clings to bread. In summer, you can swap in ripe fresh tomatoes for peak flavor.
- I provide 2 cooking options-on the stove or in the oven. On the stovetop, I cover the skillet to steam-poach the eggs in 6-8 minutes; for a hands-off option or slightly firmer yolks, I bake at 375°F. Use whichever fits your pan, crowd size, and yolk preference. Either way, you only use one pan!
- Make-ahead friendly: I cook the sauce in advance (hello, meal prep) and drop in eggs to order-great for entertaining or a lazy brunch, Meatless Monday, or even weeknight dinner.
Ingredients & Substitutions
- Red bell peppers: Green bell peppers, poblanos, Anaheim peppers are all wonderful additions or substitutions for red bell peppers.
- Harissa: Add a big pinch of cayenne pepper to a teaspoon of tomato paste or even use some sambal to replace the harissa!
- Feta: Goat cheese, Ricotta, Greek yogurt, and though not traditional, you can use Cotija or queso fresco to swap out the feta.
- Parsley: Dill and cilantro are good additions or alternatives for the parsley.
- Tomatoes: Use 4 to 5 fresh vine ripened or globe-shaped tomatoes to sub out the canned tomatoes. Peel the tomatoes by making an ice bath. Then, boil water and make an "X" slit on the bottom of each one. Place them in the water for about 1 minute and then place them into the ice bath to cool. Peel the skins off and discard. Cut out the stems and then chop or smash the tomatoes as you would from the can.
The complete list of ingredients and the amounts are in the recipe card below.
How to Make Shakshuka (Step-by-Step Photos)
- Sauté Veggies: Heat olive oil in a skillet. Cook onion and bell pepper until soft and lightly browned, 8-10 min.
- Spice It Up: Add garlic, harissa, cumin, paprika, and chili flakes; cook 1 min until fragrant.
- Simmer Sauce: Stir in crushed tomatoes, season, and simmer uncovered 10-15 min until slightly thickened.
- Cook Eggs: Make wells, crack in eggs, cover and cook 6-8 min until whites are set (or bake at 375°F for firmer yolks).
- How to Serve: Top with feta and parsley. Serve hot with toast.
Shakshuka Variations
- Veggie Heavy: Since shakshuka is a vegetarian meal, you can add ingredients like chickpeas, spinach, green bell peppers, asparagus, or Swiss chard. Just remember to cook them down prior to adding the tomatoes or you could risk a watery sauce.
- More Smokiness: If you love the smokiness of this dish and want even more, roast your peppers first or use already roasted peppers from a jar.
- Creamy: Add a swirl of regular or Greek yogurt for a creamy version!
- Meaty: Merguez, ground lamb, and even chorizo are delicious protein additions!
- Pasta or Rice: Feel free to top your favorite short pasta with the shakshuka! I recommend small and short pasta rather than long and thin which will have a better texture and will hold the sauce much better. You can also use rice or rice-shaped pasta, orzo.
How to Serve It (Beyond Toast)
Across North Africa-Tunisia, Libya, Algeria, Morocco-and through the Middle East-this tomato-pepper skillet with eggs is a staple for breakfast that easily becomes an any-time meal. I love dipping into shakshuka with toasted crusty bread, warm pita, or challah. You can serve it with my orzo salad or tomato cucumber avocado chickpea salad. For breakfast or brunch, you can set out mini cast-iron shakshukas with bowls of olives, cucumber-tomato salad, tahini, labneh, hummus, and plenty of herbs so everybody can customize their own bowl. If you want something heartier, spoon the sauce and eggs over creamy polenta, herbed couscous, bulgur, quinoa, or buttered rice.
More Savory Breakfast Recipes
- Sweet Potato & Sausage Frittata
- Egg Muffins (with spinach, cherry tomatoes, and feta)
- Puff Pastry Egg Breakfast Tarts (with prosciutto and asparagus)
- Southwestern Breakfast Casserole
- Ham and Broccoli Frittata
- Sausage & Egg Breakfast Casserole (with hash browns, broccoli, and Cheddar)
- Breakfast Egg Muffins (with bacon and spinach)
Traditional Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 6 cloves garlic finely minced
- 2 tablespoons harissa paste adjust to taste
- 1 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red chile flakes optional
- 28 oz canned whole peeled tomatoes crushed by hand (or use fresh ripe tomatoes in season)
- Salt and pepper to taste
- 4 eggs room temperature
Garnish
- ⅓ cup crumbled feta cheese
- ¼ cup Chopped fresh parsley
- Toasted crusty bread
Instructions
- In a large skillet over medium heat, warm the olive oil. Add onion and bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 8-10 minutes.
- Stir in garlic, harissa, cumin, paprika, and chili flakes (if using). Sauté until fragrant, about 1 minute.
- Add crushed tomatoes with their juices. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Let it cook uncovered for 10-15 minutes, stirring occasionally, until thickened slightly.
- Make little wells in the sauce and crack an egg into each one. Cover the pan and cook until the whites are just set and yolks are still runny, about 6-8 minutes. (Or bake at 375°F for a slightly more set yolk.)
- Sprinkle with feta and parsley. Serve immediately with toast for dipping.
Notes
- If you don't want to crush the tomatoes by hand, you can always use kitchen sheers to roughly cut them up. We don't recommend using a potato smasher as juice will splash everywhere!
- Simmer the tomato sauce uncovered to reduce and intensify the flavors.
- Using room temperature eggs is the best way to cook them faster and more evenly.
- For a glossy yolk, don't cover your pan once you put the eggs in.
- For a faster cook time, cover the pan after adding the eggs.
- To prevent broken shells in your sauce, first crack your egg into a small ramekin or cup, then transfer to the tomato sauce. If a piece of shell drops into your ramekin it's easier (and not hot!) to reach your fingers in and grab it out.
- To add a silky texture to your shakshuka, you can drizzle high-grade olive oil.
- If the tomatoes are too tart or acidic, add a big pinch of salt into the sauce before adding the eggs. Taste and adjust as needed.
- The nutritional info does not include the bread.
Storage Tips
- Fridge: Everything can be stored in the refrigerator for up to 3 days in an airtight container.
- To reheat, you can do it in a pan or a microwave safe bowl covered, but only do it in 30 second bursts as the eggs might overcook and the tomato sauce will likely splatter.
- Do not freeze this shakshuka.
You'll need these supplies:
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Large skillet (not cast iron) *see note
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I made this yesterday. My hubby couldn’t eat it because of acid reflux, but kids and I really enjoyed it. I mixed in leftover cooked chicken to make it enough as dinner for everybody.
Smart move to add chicken to bulk it up! Thank you, Helen, for your review! 🙂
I grew up eating shakshuka, haven't had it in a while. Your recipe is delicious, I had everything. I doubled the feta just because!
Thanks for trying my recipe, Marian, and so glad you liked it! ❤️
Julia, I made it this morning with the fresh tomatoes out of my garden. I followed your instructions for fresh tomatoes. I love using them while I can. I added some spinach towards the end - so, so good! I highly recommend adding spinach!
I love the addition of spinach! Thank you so much for your comment, Laura! 🙂