Traditional Shakshuka

Shakshuka (4 eggs poached in a spiced tomato, pepper, and onion sauce) in a white pan.

This authentic-style shakshuka features a harissa-spiced tomato–pepper base with onions and warm spices (cumin), plus gently poached eggs, finished with feta and parsley. A restaurant-quality, cozy brunch or breakfast, it traces its roots to North Africa (especially Tunisia), the Middle East, and Israel (Tel Aviv). It’s healthy, vegetarian, simple and easy—made in one pan in just 35 minutes.

Course Breakfast

Cuisine Middle Eastern, North African

Keyword shakshuka

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 225kcal

Author Julia

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

US Customary - Metric

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