Imagine waking up to the irresistible aroma of slowly simmered tomatoes, sweet bell peppers, and warm spices bubbling away on the stove while six golden eggs poach gently right in the sauce. This classic shakshuka recipe delivers exactly that magic in one single pan. Originating in North Africa (most food historians trace it to Tunisia, where the name literally means “mixed up”), shakshuka quickly became a beloved staple across the Middle East and is now a worldwide brunch favourite. The combination of juicy tomatoes, fragrant spices, and perfectly runny yolks creates a comforting, flavour-packed meal that works for breakfast, lunch, or a quick weeknight dinner. Whether you are searching for the best shakshuka recipe, wondering if you can use tomato sauce for shakshuka, or simply craving eggs in tomato sauce done right, this authentic yet easy version will become your new go-to. It is naturally vegetarian, gluten-free, and endlessly customizable, yet stays true to the traditional North African roots that made it famous. One bite and you will understand why this dish has travelled the globe and won so many hearts.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories (per serving) |
|---|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 4 | 280 kcal |
Ingredients
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 large yellow onion (about 150 g), finely diced
- 1 large red bell pepper (about 150 g), diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 6 medium ripe tomatoes (about 800 g), chopped OR 1 × 800 g can crushed tomatoes
- 100 ml tomato sauce (only if using fresh tomatoes)
- 6 large eggs
- Large handful of fresh parsley and cilantro, chopped
- Crusty bread or pita, for serving
- Optional: 50 g crumbled feta cheese
Instructions
- Heat the olive oil in a large, wide skillet over medium heat.
- Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5–7 minutes until the vegetables soften and the onion turns lightly golden.
- Stir in the minced garlic, cumin, paprika, coriander, and red pepper flakes. Cook for 60 seconds until fragrant.
- Add the chopped fresh tomatoes (or crushed tomatoes from the can) and the tomato sauce if using fresh tomatoes. Season generously with salt and black pepper. Bring to a gentle simmer, then reduce the heat and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens to a rich, spoonable consistency. If it becomes too thick, add a splash of water.
- Using the back of a spoon, make six small wells in the sauce, spacing them evenly. Carefully crack one egg into each well.
- Cover the skillet, reduce the heat to low, and cook for 5–8 minutes until the egg whites are fully set but the yolks remain runny (or cook longer for firmer yolks).
- Remove from heat, sprinkle generously with chopped parsley and cilantro, and add crumbled feta if desired. Serve immediately with warm bread for dipping.
Expert Tips (The Secret Sauce)
The real magic of any great shakshuka recipe happens in the first 15 minutes when the tomato base develops deep flavour. When preparing your shakshuka recipe, one common mistake is rushing the sauce development, which can result in a watery or bland base instead of the rich, concentrated tomato sauce that defines this dish. Take your time to let the onions caramelize slightly, and the spices bloom fully in the oil before adding tomatoes. This step builds depth and ensures every bite is packed with authentic North African flavour that makes homemade shakshuka far superior to any quick version. Use a wide non-reactive skillet so the eggs have room to poach evenly without spreading. Keep the heat low once the eggs are added so the whites set gently while the yolks stay silky. Finally, taste the sauce before adding eggs and adjust the seasoning because a perfectly balanced base is what separates good shakshuka from unforgettable shakshuka.
Variations
Make it extra creamy by scattering crumbled feta or goat cheese over the finished dish. For a spicy kick, stir 1–2 teaspoons of harissa paste into the sauce. To turn this into a vegan shakshuka recipe, replace the eggs with cubes of firm tofu seasoned with a pinch of black salt (kala namak) or simply add a can of drained chickpeas for extra protein and texture.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat with a splash of water to loosen the sauce. Note that the eggs will firm up upon reheating, so the texture changes slightly, but the flavour remains delicious.