Name: Shakshuka Recipe (Easy & Traditional) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; Salt and pepper, to taste; 2 tablespoons olive oil; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs

↓ Jump to Recipe

If you are craving a dish that perfectly balances rich, comforting flavors with a vibrant, colorful presentation, this Shakshuka Recipe (Easy & Traditional) Recipe is about to become your new favorite. Originating from the heart of North African and Middle Eastern cuisine, shakshuka is a simple yet deeply satisfying meal where poached eggs gently cook in a luscious, spiced tomato sauce. Every spoonful bursts with paprika, cumin, and garlic, delivering a warm hug of flavor complemented by fresh herbs. Whether you're looking for a hearty breakfast, a delightful brunch, or an easy dinner, this recipe brings joy in every bite and is incredibly approachable for cooks of all skill levels.

Ingredients You'll Need

A silver frying pan filled with a thick red tomato sauce that has chunks of vegetables, with seven raw eggs cracked on top showing bright yellow yolks and some white parts starting to cook. The pan is sitting on a black stove, and in the background, there is a white marbled surface with blurred green herbs in a glass and cracked eggshells nearby. The sauce fills the pan almost to the edge with a glossy, slightly bubbly texture. photo taken with an iphone --ar 4:5 --v 7

This Shakshuka Recipe (Easy & Traditional) Recipe relies on a handful of fresh and pantry staples that come together effortlessly. Each ingredient plays a crucial role—whether it's building the base of the sauce, layering in aromatic spice, or adding a vibrant pop of color, these essentials guarantee an irresistible dish.

2 tablespoons olive oil: A good-quality olive oil helps sauté the veggies perfectly and adds a fruity depth to the sauce.

1 medium onion (diced): Onions provide sweetness and texture that balance the acidity of the tomatoes.
1 red bell pepper (seeded and diced): Adds a natural sweetness and gorgeous red hue for visual appeal.
4 garlic cloves (finely chopped): Garlic infuses its unmistakable aroma and enhances the overall flavor complexity.

2 teaspoon paprika: Key for that smoky warmth and vibrant color that defines shakshuka.
1 teaspoon cumin: Brings earthiness and a subtle nutty undertone to the tomato base.
¼ teaspoon chili powder: Just enough heat to give a gentle kick without overpowering the dish.

1 (28-ounce can) whole peeled tomatoes: The heart of the sauce, these tomatoes provide rich flavor and texture when simmered down.
6 large eggs: The crowning glory poached in the sauce to create creamy, runny yolks that blend beautifully.
Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.

1 small bunch fresh cilantro (chopped): Bright, fresh, and herbaceous—perfect for a finishing touch.
1 small bunch fresh parsley (chopped): Adds freshness and a lovely green contrast that makes your serving pop.

How to Make Shakshuka Recipe (Easy & Traditional) Recipe

Step 1: Sauté the Aromatics

Start by warming the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper. Cook them gently for about 5 minutes until the onions turn translucent, softening into sweet, fragrant morsels that form the flavor foundation for the sauce.

Step 2: Add Garlic and Spices

Next, toss in the finely chopped garlic along with the paprika, cumin, and chili powder. Stir everything together and cook for just another minute to toast the spices and release those captivating aromas into the pan.

Step 3: Simmer the Tomato Sauce

Pour in the whole peeled tomatoes with their juice. Using a large spoon, break the tomatoes down into chunky pieces, letting them meld with the sautéed vegetables. Season generously with salt and pepper, then bring the mixture to a gentle simmer. This slow bubbling melds the flavors and thickens the sauce beautifully.

Step 4: Poach the Eggs

Using the back of your spoon, create six small wells in the simmering sauce and carefully crack an egg into each one. Let the eggs cook uncovered for 5 to 8 minutes depending on your preferred yolk consistency. You can cover the pan with a lid to speed up cooking, but watching those eggs gently firm up is part of the fun!

Step 5: Garnish and Serve

Once the eggs are perfectly cooked, scatter the chopped cilantro and parsley evenly over the top. This last touch not only adds an inviting freshness but also a lovely burst of green that makes the dish as beautiful as it is flavorful.

How to Serve Shakshuka Recipe (Easy & Traditional) Recipe

The image shows a white plate with two fried eggs sitting on a chunky reddish tomato sauce mixed with diced vegetables and green herbs scattered on top. One egg's yolk is broken, oozing bright yellow liquid that blends with the thick tomato sauce. A silver fork is placed on the plate, resting on the yolk and sauce, with some sauce stains visible on the tines. In the background, a round metal pan filled with more tomato sauce and eggs is placed on a wooden board on a white marbled surface. The pan has a shiny silver spoon resting inside the sauce. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishing your shakshuka, fresh chopped cilantro and parsley are non-negotiable essentials that brighten every bite. You might also consider a dollop of tangy yogurt or a sprinkle of crumbled feta if you want to elevate it with creamy richness, though the traditional recipe shines with just herbs.

Side Dishes

Shakshuka pairs wonderfully with warm, crusty bread or fluffy pita to scoop up the sauce and runny yolks. For a heartier meal, serve alongside a simple cucumber and tomato salad dressed with lemon and olive oil. The crispness of the salad contrasts beautifully with the warm spices and softness of the eggs.

Creative Ways to Present

Imagine serving shakshuka straight from the pan at the table, letting everyone dig in with wooden spoons and fresh bread—this communal style is a total crowd-pleaser. For an elegant twist, try individual ramekins or drizzle a little chili oil on top for a stunning, colorful finish that makes the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and honestly, who doesn’t want them?), transfer the shakshuka to an airtight container and refrigerate for up to 3 days. Store the eggs nestled in the sauce for maximum flavor absorption.

Freezing

This dish freezes well if you omit poaching eggs before freezing. Freeze the tomato sauce separately in a freezer-safe container for up to 3 months. When ready to eat, thaw, reheat gently, and add freshly poached eggs on top for that ideal shakshuka experience.

Reheating

Reheat shakshuka gently in a skillet over low to medium heat to avoid breaking the texture of the sauce. If the eggs are already cooked, reheat briefly until warmed through, or poach fresh eggs in the warmed sauce for the best texture and freshness.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh tomatoes can be used, but they need to be peeled and cooked down longer to achieve the same thick, rich sauce that canned tomatoes provide. Fresh, ripe tomatoes also add a bright flavor if that's your preference.

What can I use instead of cilantro or parsley for garnish?

If you’re not a fan of cilantro or parsley, fresh basil or mint leaves can be great alternatives. Each herb brings a different nuance, so feel free to experiment based on what you enjoy most.

Can I make shakshuka vegan?

Definitely! To make a vegan version, simply skip the eggs and perhaps add some crumbled tofu or chickpeas to the tomato sauce for protein. The sauce itself is naturally vegan and packed with flavor.

Is shakshuka spicy?

This recipe has a warm mild spiciness due to paprika and chili powder but isn’t overwhelmingly hot. You can easily adjust the chili powder to your preferred spice level or add fresh sliced chilies for extra heat.

What’s the best bread to serve with shakshuka?

Traditional choices include crusty baguette, pita, or challah. Any bread that's sturdy enough to scoop the sauce and eggs works brilliantly. Freshly toasted bread always takes this dish to the next level!

Final Thoughts

There’s something deeply comforting about this Shakshuka Recipe (Easy & Traditional) Recipe that makes it a timeless favorite in kitchens everywhere. It’s a beautiful combination of simple ingredients, soulful spices, and that unbeatable moment when you break into the runny egg yolk. I wholeheartedly encourage you to try making this recipe at home—once you do, it will surely hold a special spot at your table, ready anytime you crave a dish that feels both exotic and like a warm hug from the inside.

Shakshuka Recipe (Easy & Traditional) Recipe

Ingredients You'll Need