Traditional Shakshuka

Shakshuka is a North African and Middle Eastern classic of eggs gently poached in a spiced tomato and pepper stew. The sauce is rich with olive oil, garlic, cumin, and paprika, creating a hearty base that is perfect for dipping warm bread. Simple, inexpensive, and deeply flavorful, this dish has become a breakfast staple across the Mediterranean and beyond.

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Prep Time 10

Cook Time 25

Ingredients

3 tablespoons olive oil
1 medium onion finely chopped
1 red bell pepper chopped
3 –4 garlic cloves minced
1 tbsp crushed red peppers optional, for heat
2 teaspoons ground cumin
2 teaspoons sweet paprika
½ teaspoon cayenne pepper optional
1 can 28 oz crushed tomatoes (or 5–6 fresh ripe tomatoes, peeled and chopped)
½ teaspoon sugar optional, to balance acidity
Salt and black pepper to taste
6 –3 large eggs
Fresh parsley or cilantro, feta cheese for toppings
Crusty bread or pita for serving

Instructions

Sauté the Vegetables

Heat the olive oil in a wide skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic, letting it sizzle until fragrant.

Spice It Up

Add cumin, paprika, and cayenne, and red pepper flakes. Stir for a minute to toast the spices and release their aroma.

Simmer the Sauce

Pour in the crushed tomatoes. Add sugar if needed to cut the acidity. Season with salt and pepper. Lower the heat and let the sauce simmer for 10–15 minutes, until it thickens slightly.

Add the Eggs

Make little wells in the sauce with a spoon and crack the eggs directly into them. Cover the skillet and cook until the whites are set but the yolks remain runny, about 6–8 minutes.

Finish and Serve

Garnish with parsley or cilantro. Serve straight from the pan with plenty of bread to scoop up the sauce and eggs.

Video

Notes

Control the Heat: Adjust the spice level by adding or removing chilies and cayenne. A mild version still tastes fantastic, while a spicier version feels more traditional to North African kitchens.

Egg Timing Matters: For soft, runny yolks, cover the pan and cook for 5–6 minutes. For firmer yolks, go up to 8–10 minutes.

Bread is Essential: Crusty bread or pita is not just a side but part of the experience. It soaks up the sauce and yolk, turning shakshuka into a full, filling meal.