Shakshuka Recipe – Authentic North African Eggs in Spicy Tomato Sauce

If you’re looking for a bold, comforting, and wholesome dish to add to your recipe collection, the Shakshuka Recipe is a must-try. This traditional North African and Middle Eastern recipe combines poached eggs simmered in a rich, spiced tomato sauce with onions, bell peppers, garlic, and warm spices like cumin and paprika. Whether you’re making a hearty breakfast, a satisfying brunch, or a light dinner, this one-pan dish delivers big flavor with minimal effort.

Perfect for dipping crusty bread or pita, shakshuka has become a global favorite thanks to its healthy ingredients, vibrant colors, and crowd-pleasing taste. Ready in under 40 minutes, this dish is ideal for busy weekdays or leisurely weekend mornings.

Why You’ll Love This

• One-pan meal = easy cleanup
  
• Naturally vegetarian and packed with protein
  
• Ready in under 40 minutes
  
• Perfect for breakfast, brunch, or dinner
  
• Customizable with extra veggies, cheese, or different spices
  

Shakshuka Recipe

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Category

Breakfast, Brunch, Main Course

Cuisine

Tunisian / North African, Middle Eastern

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Calories

209

Shakshuka is a flavorful egg dish simmered in tomato and pepper sauce, spiced with cumin, paprika, and chili for a gentle kick. Traditionally enjoyed as a North African breakfast, it’s also perfect for brunch, lunch, or dinner. The runny yolks pair beautifully with the tangy tomato sauce, making every bite rich, savory, and comforting.

Author:

Guiseppe

Ingredients

• 3 tbsp Olive oil

• 1 ⅓ cups Onion (chopped)

• 1 cup Bell peppers (any color, thinly sliced)

• 2 Garlic cloves (minced)

• 2 ½ cups Tomatoes (chopped fresh or drained canned tomatoes)

• 1 Hot Chile Pepper (seeded and finely chopped, optional, adjust to taste)

• 1 tsp Ground Cumin

• 1 tsp Paprika

• 1 tsp salt

• 4 large Eggs

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Directions

1. Sauté the vegetables
2. Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
3. In a bowl, combine chopped tomatoes, chile pepper, cumin, paprika, and salt. Stir this mixture into the skillet with the onions and peppers.
4. Reduce heat to low and cook uncovered for about 10 minutes, or until the tomato juices reduce into a thick, rich sauce.
5. Make 4 small wells in the sauce and gently crack one egg into each indentation.
6. Cover the skillet and cook for 5–7 minutes, until egg whites are set but yolks are still slightly runny (or longer if you prefer firm yolks).
7. Garnish with fresh herbs (like parsley or cilantro, optional) and serve hot with crusty bread or pita.

Recipe Note

Chef Tips

• For extra richness, crumble feta cheese over the shakshuka before serving.
  
• Want more flavor? Add smoked paprika or a pinch of cayenne for extra heat.
  
• Use canned tomatoes when fresh ones aren’t in season.
  

Serving Suggestions

• Pair with warm pita, naan, or crusty sourdough bread for dipping.
  
• Serve alongside a fresh cucumber-tomato salad for a balanced meal.
  
• Add a side of roasted potatoes or couscous to make it heartier.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
  
• Reheat: Warm gently in a skillet over low heat. For best results, cook fresh eggs when reheating instead of storing cooked eggs.
  

Nutrition

Nutrition

Serving Size

1 serving (1 egg with sauce)

per serving

Calories

209

Amount/Serving % Daily Value

Carbs

13 grams

5%

Protein

8 grams

16%

Fat

15 grams

19%