How to make Shakshuka is easier than many people think. This classic Mediterranean and Middle Eastern recipe features eggs gently cooked in a rich tomato sauce filled with onions, bell peppers, garlic, and fragrant spices. Everything comes together in a single skillet, making it an excellent choice for breakfast, brunch, lunch, or even a light dinner. The combination of fresh vegetables, warm seasonings, and perfectly poached eggs creates a comforting meal that’s both nutritious and full of bold flavor. Serve it with warm bread to enjoy every bit of the delicious sauce.
At Richy Bites, we believe the best recipes are made with simple ingredients and easy techniques. Alessia enjoys creating meals that are approachable, comforting, and perfect for sharing with family and friends around the table.
Why You’ll Love This How to Make Shakshuka
Learning How to make Shakshuka gives you a recipe that’s both impressive and incredibly simple. Fresh vegetables slowly cook into a rich tomato base while the eggs gently poach in the sauce, creating a meal that’s colorful, satisfying, and naturally wholesome.
Another advantage is the one-pan preparation. Everything cooks together in a single skillet, reducing cleanup while allowing all the flavors to blend beautifully. Whether you’re feeding your family or entertaining guests, this recipe always delivers excellent results.
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 6 |
| Cuisine | Mediterranean, Middle Eastern, Tunisian |
| Difficulty | Easy |
Ingredients You’ll Need
Main Ingredients
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 3 tablespoons |
| Large yellow onion, chopped | 1 |
| Green bell peppers, chopped | 2 |
| Garlic cloves, chopped | 2 |
| Ground coriander | 1 teaspoon |
| Sweet paprika | 1 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Red pepper flakes | Pinch, optional |
| Kosher salt | To taste |
| Black pepper | To taste |
| Fresh tomatoes, chopped | 6 medium |
| Tomato sauce | 1/2 cup |
| Large eggs | 6 |
| Fresh parsley, chopped | 1/4 cup |
| Fresh mint, chopped | 1/4 cup |
Optional Serving Ideas
| Side Dish | Why It Pairs Well |
|---|---|
| Warm pita bread | Perfect for scooping up the sauce |
| Crusty artisan bread | Adds texture and absorbs the sauce |
| Challah | Soft and slightly sweet accompaniment |
| Fresh cucumber salad | Adds freshness and crunch |
| Crumbled feta cheese | Adds creamy, salty flavor |
How to Make How to Make Shakshuka
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, green peppers, garlic, coriander, paprika, cumin, optional red pepper flakes, salt, and black pepper. Cook while stirring occasionally until the vegetables become soft and fragrant.
Stir in the chopped tomatoes and tomato sauce. Cover the skillet and allow the mixture to simmer for about 15 minutes. Remove the lid and continue cooking until the sauce thickens slightly. Taste the mixture and adjust the seasoning if necessary.
Using the back of a spoon, create six evenly spaced wells in the sauce. Carefully crack one egg into each well.
Reduce the heat to medium-low, cover the skillet, and cook until the egg whites are fully set while the yolks remain cooked to your preferred consistency.
Finish the dish by sprinkling the chopped parsley and mint over the top. Serve immediately with warm pita, crusty bread, or challah while everything is hot.
Helpful Tips
Choose ripe tomatoes for the richest and freshest flavor.
Allow the tomato sauce to reduce before adding the eggs so it develops a thicker consistency.
Create deep wells in the sauce to help keep each egg in place.
Cover the skillet while cooking the eggs so the whites cook evenly.
Watch the eggs closely because they continue cooking slightly after removing the skillet from the heat.
Add the fresh herbs just before serving to preserve their bright flavor and aroma.
Recipe Details
| Feature | Description |
|---|---|
| Flavor | Savory, lightly spiced, fresh |
| Texture | Thick tomato sauce with tender poached eggs |
| Occasion | Breakfast, brunch, lunch, light dinner |
| Method | Skillet |
| Best Served With | Pita bread, crusty bread, challah |
Nutritional Information
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 173 |
| Protein | 7.7 g |
| Carbohydrates | 10.9 g |
| Fat | 11.7 g |
| Saturated Fat | 2.4 g |
| Fiber | 3.2 g |
| Sugar | 5.9 g |
| Sodium | 364 mg |
Frequently Asked Questions
What is Shakshuka traditionally made of?
Traditional Shakshuka consists of eggs gently poached in a tomato sauce made with onions, bell peppers, garlic, olive oil, and warm spices like paprika, coriander, and cumin. Fresh herbs such as parsley and mint are typically added before serving.
How do you know when the eggs are done in Shakshuka?
The eggs are ready once the whites have completely set while the yolks have reached your preferred doneness. If you enjoy runny yolks, remove the skillet from the heat as soon as the whites become firm.
Can you make Shakshuka ahead of time?
Yes. The tomato sauce can be prepared a day ahead and stored in the refrigerator. When ready to serve, simply reheat the sauce, crack in the eggs, and cook them fresh for the best texture.
What do you serve with Shakshuka?
Shakshuka is traditionally served with warm pita bread, crusty artisan bread, or challah. Many people also enjoy serving it alongside feta cheese, olives, or a crisp salad to complete the meal.
Storage Instructions
Allow the tomato mixture to cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to two days. Reheat gently in a skillet over medium heat, adding a splash of water or tomato sauce if the mixture has thickened. For the freshest flavor and texture, prepare the sauce ahead of time and cook fresh eggs just before serving.
Print
How to Make Shakshuka, Easy Mediterranean Skillet Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy Shakshuka recipe features eggs gently poached in a rich tomato sauce with onions, green peppers, garlic, warm spices, parsley, and mint. It is a satisfying one-skillet meal that works beautifully for breakfast, brunch, lunch, or a light dinner.
Ingredients
3 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Pinch red pepper flakes, optional
Kosher salt, to taste
Black pepper, to taste
6 medium tomatoes, chopped, about 6 cups
1/2 cup tomato sauce
6 large eggs
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
Warm pita, challah, or crusty bread, for serving
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion, green peppers, garlic, coriander, paprika, cumin, optional red pepper flakes, salt, and black pepper.
3. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Add the chopped tomatoes and tomato sauce.
5. Stir well, cover the skillet, and simmer for about 15 minutes.
6. Remove the lid and continue cooking until the tomato mixture reduces slightly and thickens.
7. Taste the sauce and adjust the seasoning as needed.
8. Use a wooden spoon to create 6 evenly spaced wells in the tomato mixture.
9. Carefully crack one egg into each well.
10. Reduce the heat to medium-low and cover the skillet.
11. Cook until the egg whites are fully set and the yolks reach your preferred doneness.
12. Remove the lid and sprinkle the shakshuka with chopped parsley and fresh mint.
13. Add extra black pepper or red pepper flakes if desired.
14. Serve immediately with warm pita, challah, or crusty bread.
Notes
Use ripe tomatoes for the best flavor.
Allow the sauce to thicken before adding the eggs.
Covering the skillet helps the egg whites cook evenly.
For softer yolks, remove the skillet from the heat as soon as the whites are set.
The tomato sauce can be prepared 1 day ahead and refrigerated in a tightly sealed container.
Reheat the sauce in a skillet before adding the eggs.
Store leftovers in a tightly sealed container in the refrigerator for 1 to 2 days.
Reheat gently over medium heat and add a small amount of water or tomato sauce if needed.
Serve with pita, crusty bread, challah, feta, olives, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch
- Method: Skillet
- Cuisine: Mediterranean, Middle Eastern, Tunisian
Nutrition
- Serving Size: 1 serving
- Calories: 172.9
- Sugar: 5.9 g
- Sodium: 364 mg
- Fat: 11.7 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0.02 g
- Carbohydrates: 10.9 g
- Fiber: 3.2 g
- Protein: 7.7 g
- Cholesterol: 163.7 mg
Conclusion
Once you learn How to make Shakshuka, you’ll have a versatile one-skillet recipe that’s suitable for almost any meal of the day. The combination of slowly simmered tomatoes, colorful vegetables, fragrant spices, and perfectly cooked eggs creates a comforting dish that’s both simple and satisfying. Whether you’re preparing a relaxed weekend brunch or a quick homemade dinner, this classic recipe delivers fresh ingredients, bold Mediterranean flavor, and reliable results every time.