Dinner

Shakshuka Recipe (Easy & Traditional) Recipe

Name: Shakshuka Recipe (Easy & Traditional) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped

ByHugo Harnd January 21, 2026January 21, 2026

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Introduction

Shakshuka is a flavorful and comforting Middle Eastern dish featuring poached eggs in a rich, spiced tomato and pepper sauce. This easy and traditional recipe is perfect for breakfast, brunch, or a simple dinner that impresses with minimal effort.

The image shows a rustic small metal pan with two golden handles containing a shakshuka, which is a thick red tomato sauce base with two soft white poached eggs on top, sprinkled with chopped green herbs and black pepper. The pan sits on a round wooden coaster. Nearby, there is a white plate with cut pieces of green melon, sliced orange, and chopped green kiwi, alongside a glass of clear water and a glass of bright yellow-orange juice. A knife and fork rest on a folded white napkin next to the pan, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
4 garlic cloves (finely chopped)
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 (28-ounce) can whole peeled tomatoes
6 large eggs
Salt and pepper (to taste)
1 small bunch fresh cilantro (chopped)
1 small bunch fresh parsley (chopped)

Instructions

Step 1: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion becomes translucent.
Step 2: Stir in the chopped garlic, paprika, cumin, and chili powder. Cook for another minute until fragrant.
Step 3: Pour in the canned whole peeled tomatoes with their juice. Use a large spoon to break down the tomatoes. Season the sauce with salt and pepper, then bring it to a gentle simmer.
Step 4: Make small wells in the simmering sauce and carefully crack an egg into each well. Cook the eggs uncovered for 5 to 8 minutes, or until the whites are set and yolks are done to your preference. Covering the pan can speed up the cooking process.
Step 5: Garnish the shakshuka with chopped cilantro and parsley before serving. Enjoy warm with crusty bread or pita.

Tips & Variations

For a smoky flavor, use smoked paprika instead of regular paprika.
Add a pinch of sugar if your tomatoes are very acidic to balance the flavors.
Include other vegetables like zucchini or eggplant for extra texture and nutrition.
Try topping shakshuka with crumbled feta cheese for a creamy, tangy twist.
If you prefer spicier food, add a chopped chili or a dash of cayenne pepper.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. Note that eggs may become firmer after reheating, so the texture will differ slightly from freshly cooked.

How to Serve

The image shows a white plate with a single cooked egg on top of a thick tomato sauce with visible chunks of vegetables like onions and carrots, garnished with chopped green herbs. The egg has a bright white cooked edge and a yellow yolk that is broken and flowing slightly onto the sauce. The sauce is rich red with some darker and lighter shades, thick and textured with small vegetable pieces. A silver fork is placed on the plate, piercing the egg yolk. In the background, there is a pan filled with more of the tomato sauce and eggs, resting on a wooden board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without fresh herbs?

Yes, fresh cilantro and parsley add brightness but you can omit them or use dried herbs in a pinch. The dish will still be tasty but less vibrant.

What can I serve with shakshuka?

Shakshuka pairs wonderfully with crusty bread, pita, or warm flatbreads to scoop up the sauce and eggs. It’s also nice alongside a simple green salad or labneh for a more substantial meal.