Classic Shakshuka

This Classic Shakshuka is the ultimate one-skillet comfort meal — bold, cozy, and incredibly simple. With origins in North Africa and deep roots in Israeli and Middle Eastern cuisine, Shakshuka is beloved for its rich tomato sauce spiced with cumin, paprika, and garlic, and the eggs poached right into the bubbling sauce.

This recipe stays true to its roots while staying simple and accessible for a weekday breakfast, brunch, or dinner.

Why You’ll Love This Recipe:

Bold flavor with minimal ingredients

1. Poached eggs = built-in protein

2. One-skillet recipe, ready in under 30 minutes

3. Naturally vegetarian, gluten-free, and low-carb

4. Perfect with pita, crusty bread, or even rice

Final Thoughts:

This easy, Classic Shakshuka is all about bold flavor, simple ingredients, and that magical moment when runny yolks meet warm, spiced tomato sauce. It’s deeply satisfying, wildly versatile, and endlessly comforting — a must-have recipe in every home cook’s rotation.

Yield: 2-4 servings

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Classic Shakshuka

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This classic shakshukais the ultimate one-skillet comfort meal — bold, cozy, and incredibly simple. With origins in North Africa and deep roots in Israeli and Middle Eastern cuisine, shakshuka is beloved for itsrich tomato sauce spiced with cumin, paprika, and garlic, and theeggs poached right into the bubbling sauce.

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Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ¼ tsp chili flakes or cayenne (optional, for heat)
• 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
• Salt and pepper, to taste
• 4–6 large eggs
• Fresh parsley or cilantro, for garnish
• Optional: warm pita, flatbread, or sourdough for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and sauté for 5–7 minutes, until softened. Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for 1 more minute, until fragrant.
2. Pour in the crushed tomatoes and season with salt and pepper. Reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until thickened and the flavors have developed.
3. Using the back of a spoon, create small wells in the sauce. Crack an egg into each well. Cover the pan and cook for 5–7 minutes, or until whites are set and yolks are still slightly runny (or cook longer for firmer yolks).
4. Remove from heat. Sprinkle with fresh parsley or cilantro and serve immediately with warm bread for scooping.

Notes

Want to prep ahead? Make the sauce ahead and refrigerate for up to 3 days. Reheat and add fresh eggs when ready.

Use canned whole tomatoes: Just crush them by hand or in the pan for a chunkier texture.

Add extra spice: Try a dash of harissa or smoked paprika for extra depth.

Add a touch of sweetness: A pinch of sugar or honey balances out acidic tomatoes if needed.

Nutrition Facts

Calories

454

Carbs

41 g

Cholesterol

372 mg

Fat

25 g

Fiber

7 g

Net carbs

34 g

Protein

20 g

Sat. Fat

5 g

Sodium

673 mg

Sugar

14 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.