Poached eggs gently simmered in a rich tomato, onion, and pepper sauce with warm spices — shakshuka is a classic Middle Eastern and North African dish that’s hearty, healthy, and satisfying any time of the day.
Shakshuka (also spelled shakshouka) is a one-pan recipe made by poaching eggs in a spiced tomato and pepper sauce. It’s a beloved dish across the Middle East and North Africa, often served for breakfast but just as good for brunch, lunch, or a quick weeknight dinner.
This easy shakshuka recipe is naturally vegetarian, packed with protein, and bursting with bold, smoky flavours. Think of it as the Middle Eastern cousin of khageena or even Italian eggs in purgatory. Serve it with crusty bread, Lebanese flatbread, or pita to scoop up every last drop of the delicious tomato sauce.
Why You’ll Love This Shakshuka
- One-pan recipe – minimal cleanup, maximum flavour.
- Quick & easy – ready in under 30 minutes.
- Versatile – enjoy it for breakfast, brunch, or dinner.
- Customisable – add spinach, feta, or beans for your own twist.
- Wholesome & hearty – protein-rich eggs with nutrient-dense veggies.
Ingredients You’ll Need
To make this authentic Middle Eastern shakshuka at home, you’ll need:
Fresh herbs – coriander (cilantro) or parsley for garnish.
Eggs – fresh, free-range eggs work best for poaching.
Onion – sautéed until lightly golden for a sweet base.
Tomatoes – fresh or canned work; a mix gives the best flavour.
Bell peppers (capsicum) – use red and green for colour and sweetness.
Olive oil – for sautéing.
Spices – cumin, paprika, chilli flakes (optional), plus salt and pepper.
How To Make Shakshuka (Middle Eastern Eggs)
Sauté the base: Heat olive oil in a heavy pan. Add chopped onions and sauté until softened. Stir in capsicum/bell peppers and cook for a few minutes.
Build the sauce: Add tomatoes, spices, salt, and a splash of water. Cover and simmer on low heat for about 15 minutes until thick and rich.
Add the eggs: Make small wells in the sauce and crack eggs into each pocket. Cover with a lid and cook until eggs are set to your liking (5 minutes for runny yolks, 7–10 minutes for firm).
Finish & serve: Garnish with chilli flakes and fresh coriander. Serve immediately with warm bread.
Variations
While the classic shakshuka recipe is simple, here are some delicious variations to try:
- Swap peppers for zucchini, mushrooms, or eggplant for a twist.
- Add feta cheese for a salty, creamy kick.
- Stir in spinach or kale for extra greens.
- Bulk it up with chickpeas or white beans.
- Try a spicy version with harissa paste.
Watch How to Make Shakshuka (Middle Eastern Eggs)
TIPS FOR MAKING SHAKSUKA
- Preferably use heavy based pan with lid. To poach the eggs in the end, even heat is required so a proper fitting lid is essential.
- Use fresh tomatoes and canned tomatoes both as they give wonderful sweetness and rich flavour to the sauce.
- Cook Shakshuka on medium low flame. You need onions to be sautéed nicely with peppers while releasing their flavours and sauce needs to simmer too. If you rush this in high heat it wouldn’t be that flavoursome and sauce will be dry.
- Cook the eggs depending on how you like your eggs to be. If you prefer runny egg yolk just cook for 5 minutes, for full done eggs 7 -10 minutes is enough. Remove from the heat once done. Eggs still keep cooking as sauce is hot.
- Experiment with any variations and make your own version of delicious Shakshuka.
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Shakshuka (Middle Eastern Eggs)
Ingredients
- 4 Eggs
- 1 Medium Onion Chopped
- 2 Large Tomatoes Chopped See Notes
- ½ cup Red Capsicum/Bell Pepper
- ½ cup Green Capsicum/Bell Pepper
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Cumin Powder
- ¼ cup Water
- Chilli Flakes ( Optional)
- Coriander/Cilantro for Garnish
Instructions
- In a pan heat olive oil and add onions. Sautee them on medium heat just until slight colour starts to appear on them.
- Add capsicums and tomatoes, cook for few minutes. Add all the spices and mix well.
- Add water and mix it ,cover the pan. Cook for around 15 minutes on low heat. The sauce shouldn't be runny and watery.
- Make small pockets in the sauce and put an egg in each pocket. Cover the lid and cook until eggs are done to your liking. If you prefer runny yolk cook for 3-4 minutes, for full cooked egg yolks it will take 5-7 minutes.
- Garnish with chilli flakes and coriander, Serve with bread or Lebanese flat bread.
Notes
- Canned tomatoes can also be used.
