Mediterranean Shakshuka Recipe

shakshuka in a skillet. It is garnished with cheese and cilantro. Served with salad and cheese on the side.

5 from 1 vote

Easy shakshuka recipe with eggs poached in a spiced tomato and bell pepper sauce. Ready in one pan in about 30 minutes. Here’s how to make this dish with step-by-step photos and a quick recipe video tutorial.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Side Dish

Cuisine: Middle Eastern

Servings: people

Calories: 170kcal

Author: Preeti Nayak

Equipment

1 heavy bottom pan or skillet with a lid

Ingredients

6 eggs
2 tablespoon extra-virgin olive oil
1.5 cups onions, chopped (2 onions)
1 red bell pepper, chopped (1 cup)
2 teaspoon finely chopped/minced garlic
2 teaspoon ground coriander
1 teaspoon cumin powder
2 teaspoon paprika (smoked or regular both works fine)
½ teaspoon freshly ground black pepper
3.5 cups fresh tomatoes, chopped (or 1-28 ounce canned tomatoes, chopped)
salt to taste
2 green chilies (optional)
2-3 tablespoon finely chopped fresh parsley or cilantro
¼ cup crumbled feta
lemon wedges, for serving

Instructions

Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat.
Add the chopped onions and bell peppers. Sauté for 5-7 minutes, or until they become soft and tender.
Lower the heat, add the minced garlic, coriander powder, cumin powder, paprika, and pepper. Stir and cook for 30 seconds to release the flavors.
Add the chopped tomatoes and green chilies, if using. Season with salt, then stir to combine. Cover the pan with a lid and simmer on medium-low heat for 15 minutes, or until the tomatoes are softened. If the sauce looks too dry, add 1-2 tablespoons of water, stir, cover, and continue cooking until the tomatoes are soft.
Open the lid and mash some of the tomatoes with the back of a spoon or spatula to break them down and thicken the sauce.

The tomato sauce should be thick enough to hold the eggs in place. If it is too watery, simmer it uncovered for a few extra minutes before adding the eggs.

Taste the sauce and adjust seasonings with salt, pepper, or paprika as needed. Stir in the chopped parsley or cilantro. Keep the heat low. Gently create small indentations in the sauce with the back of the spoon to make nests for the eggs.
Crack each egg into a small bowl first, then gently slide it into a nest in the sauce. This makes it easier to place the eggs without breaking the yolks. Repeat with the remaining eggs, spacing them evenly around the pan. You can refer to the shakshuka recipe video for a visual guide (optional).
Sprinkle some pepper and fresh parsley or cilantro over the eggs. Cover the pan and cook over low heat for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your liking. For runny yolks, start checking around 5 minutes. Cook longer for firmer yolks.
Top with crumbled feta cheese, if using, and fresh parsley or cilantro. Your shakshuka is ready. Serve immediately with crusty bread or pita bread and a lemon wedge for squeezing.

Video

Notes

Fresh vs. canned tomatoes: Fresh tomatoes give the best flavor and texture, but they take longer to cook. You can use canned diced tomatoes when you want a quicker option.
Cook the eggs your way: Cook the eggs for 5-8 minutes on low heat for runny yolks. Cook longer for firmer yolks. Covering the pan helps the eggs cook faster.
Pan size matters: The number of eggs depends on the size of your pan. I can fit 6 eggs in mine. You can use 4-8 eggs, depending on your pan. Avoid overcrowding so the eggs cook evenly.
Make-ahead sauce: Prepare the shakshuka sauce up to 2 days ahead and refrigerate it in an airtight container. Reheat the sauce, add the eggs, and cook until they reach your preferred doneness.
Storing & reheating: Refrigerate leftover shakshuka within 2 hours of cooking and use within 2-3 days. Reheat gently on the stovetop until piping hot.

Nutrition