This Easy Shakshuka is one of the most delicious and comforting ways to enjoy eggs! A popular North African and Middle Eastern dish, it is made with poached eggs in a lightly spiced, jammy tomato and pepper sauce and served with a crusty bread or pita. It comes together in under 30 minutes, tastes absolutely incredible, and is also great for meal prep!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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Why you should try this Shakshuka
It is really simple and accessible to make. Very little chopping is required as I like to use crushed canned tomatoes, and the recipe comes together in under 30 minutes without much effort.
It is perfectly spiced and incredibly comforting. The eggs pair beautifully with the fragrant, jammy sauce made of peppers and tomatoes, creating a delicious hearty meal.
It is an easy, nutritious meal that can also be prepared in advance. This Shakshuka is loaded with protein, fiber and healthy fats, and makes for an easy meal you can eat for breakfast, lunch, or dinner. It also stores and reheats really well!
Video tutorial
Here is a short video tutorial for this recipe that I recommend watching first:
The best veggies for Shakshuka
The Shakshuka sauce is made of peppers and tomatoes. Here's what I recommend:
- Peppers: Use any kind of green peppers you like. If you can only find bell peppers, they will work fine. But ideally, a mixture of sweeter and spicier peppers works really well. I recommend both Anaheim and Poblano peppers for the best flavor
- Tomatoes: This might be controversial, but I don't think it's worth it to bother chopping fresh tomatoes. Just find a can of crushed tomatoes with no added ingredients, and add it directly to the pan while cooking. The results will be great!
Process with photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.
1. Crushed cookie layer
Start by sauteing the peppers in olive oil until they are soft and change color. Add the garlic and saute until the raw smell disappears:
Now add the spices and sauté again until fragrant:
Add the canned crushed tomatoes, and stir for a couple minutes. Then cover and cook on low heat for ~10 minutes until a jammy sauce forms:
Top Tip
The secret to getting the best flavor in the Shakshuka sauce is to properly cook down the veggies until they reach a very soft, jammy consistency. This caramelizes the peppers and tomatoes and brings out their aroma and flavor. If the sauce becomes too thick in this process, just add some water!
Make wells for the number of eggs you want to add, and break them in. Top with mozzarella and feta cheese:
Cover and cook on low heat for just 3-5 minutes until the eggs are cooked to your liking. Serve hot with a crusty bread (like French baguette) or pita (or pide in Turkish):
Frequently asked questions
Yes, you can use any kind of green peppers you have access to or like! Just make sure they have a slightly sweet and spicy flavor (e.g., don't just substitute for chilis or jalapenos!)
This requires a little trial and error depending on the size and make of your pan and the strength of your burner. On the lowest flame and a cover on top, the eggs typically take between 3-5 minutes to cook to a runny yolk consistency. I recommend checking the yolks after ~3 minutes with a fork and cooking more as needed, as you can always cook the eggs more but cannot uncook them if they are overdone.
If you want to make Shakshuka in advance, you can prepare the sauce and refrigerate it. Then reheat it when a splash of water when ready to serve, and poach the eggs fresh. You can also cook the eggs and then refrigerate the Shakshuka as it reheats well in the microwave, but of course fresh is always best.
Related recipes
Check out some more of my easy savory recipes!
Print
Easy Shakshuka Recipe
- Total Time: 25 minutes
- Yield: 3 servings
Description
An easy and delicious Shakshuka made in under 30 minutes with perfectly poached eggs in a lightly spiced, jammy tomato and pepper sauce
Ingredients
- 3 tbsp olive oil
- 3 medium sized green peppers, finely diced. I recommend a mix of Anaheim and Poblano but you can also use bell peppers
- 2 tbsp minced garlic
- 1 to 1 ½ teaspoon salt
- 1 tsp pepper
- 1 to 2 teaspoon paprika
- 1 to 2 teaspoon chili flakes
- ½ tsp cumin
- 1 28oz can of crushed tomatoes
- 5-6 large eggs based on your preference
- Shredded mozzarella and crumbled feta cheese to taste
- Cilantro or parsley for garnish
- Turkish bread (pide) or toasted French Baguette to serve
Instructions
- Heat the olive oil in a 10" stainless steel pan. Add the peppers and cook on medium heat for 5-7 minutes until the peppers soften and change color
- Add the minced garlic and saute for 1 minute
- Add all the spices and salt, and saute for 1-2 minutes unitl fragrant
- Add the crushed tomatoes and cook for 1-2 minutes. Then cover, turn the heat to low, and cook for 10-12 minutes. Stir halfway through. The sauce should cook down and start to look thick and jammy in order to bring out the flavor. You can add a splash of water if it feels too thick or starts to stick to the pan
- Taste the sauce and adjust the seasoning as desired
- Keeping the heat on the lowest flame, create small "wells" or pockets in the sauce for the eggs. Add the eggs to the pockets, and top with the mozzarella and feta cheese. Cover with a lid and cook for 3-5 minutes until the eggs are perfectly poached with runny yolks. The exact time will vary depending on different factors, so I recommend checking at 3 minutes with a fork to see how the yolks look and cooking more only if needed
- While the eggs cook, toast the bread
- Serve the Shakshuka fresh with a garnish of cilantro / parsley and the toasted bread. Enjoy!
Video Tutorial:
Notes
- If preparing in advance, you can make the sauce and refrigerate it. When ready to serve, reheat the sauce with a splash of water, and poach the eggs fresh!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: North African
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