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Shakshuka Recipe

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This Shakshuka Recipe is a popular Middle Eastern breakfast that is basically poached eggs in a spicy tomato sauce - it's vegetarian, easy and healthy!

  • Author: Yumna Jawad
  • Posted:

Shakshuka Recipe

Have you ever had Shakshuka? It’s as fun to eat as it is to say! It’s basically a Middle Eastern recipe, that originated in Tunisia. It’s made with poached eggs in a spicy tomato sauce. The best thing about a Shakshuka recipe for me is the sauce. It has simple vegetables (usually just onions and red peppers) and a variation of spices, commonly paprika, cumin and cayenne pepper.

This is one of those breakfast recipes that is totally doable for dinner. It’s vegetarian, easy-to-make, low-carb, paleo, keto-friendly and an all around bomb tasting dish!

Final poached eggs Shakshuka Recipe in a stainless steel pan

How to Make Shakshuka Recipe

I start by slicing the red peppers, onions and garlic. Many people prefer to dice the vegetables to better incorporate them into the sauce. But I find that the sauce is cooking for so long that the size of them doesn’t really matter. As for the herbs, I use parsley or cilantro. I like leaving the leaves whole to sprinkle on the final dish.

Vegetables to on board for making Shakshuka Recipe

Now for the cooking part – I grab a large pan or cast iron skillet, and saute the onions, peppers. I want to vegetables to be soft, so this will take about 10 minutes.

Stainless steel pan with sauteed onions and red peppers

Next I add the garlic, canned diced tomatoes and spices. I recommend using the traditional spices, which are cumin, paprika and cayenne pepper. But then you can add some coriander, caraway, red pepper flakes, chili powder and even sugar (which I don’t find necessary). It’s important here to let the sauce simmer for a good 10 minutes. This will ensure that the sauce is not runny, but more like a stew. This will help hold the eggs in place too, so you don’t get scrambled eggs.

Then I create 6 “nests” with my wooden spoon, and carefully crack the eggs into those nests. Finally, I cover the pan to allow the eggs to cook.

Stainless steel pan with sauteed onions, peppers and tomato sauce, showing wells for cracking the eggs

I like cooking the eggs pretty well done, but if you like the eggs to be more runny, you can reduce the cooking time. What’s important is that the egg whites are solidified. This is a wonderfully family-sharing meal and makes for a beautiful presentation on a brunch display. If you want to make just enough for yourself, it’s very doable in a smaller pan.

Closeup shot of Shakshua Recipe with a black spatula sitting where one serving has been removed

Tips to Make this Shakshuka Recipe

  • For the best sauce consistency: It’s important to let the sauce simmer and allow it to thicken in order to hold the eggs in place. But be careful not to reduce the sauce too much. This made lead to it burning or sticking to the pan. It will all depend on the size of your pan and the thickness of the tomatoes to begin with.
  • For runny eggs: If you prefer the eggs more runny, you’ll want to reduce the sauce a couple extra minutes before cracking the eggs into the pan. Otherwise the sauce will run into the eggs, and we want to keep them separated for the most part.
  • For best presentation: If you want to make sure the dish doesn’t look like tomato scrambled eggs, make sure first that the sauce is thick enough, as I’ve mentioned earlier, and also make sure to create small indentations for dropping the cracked eggs. This allows the tomato sauce to nestle the cracked eggs in place, without having them spread out all over the pan.

How to Serve Shakshuka

  • For Breakfast: You really don’t need anything and can enjoy it as is. I love eating it with pita bread or a crusty bread, like sourdough or garlic bread.
  • For Lunch or Dinner: This pairs really well with a simple salad, like fattoush or a side like oven-baked fries.
Plate with one serving of Shakshuka with sourdough bread

This Shakshuka Recipe is a staple dish I serve when I’m inviting friends for a Middle Eastern breakfast/brunch. I love that it’s all made in one skillet and that it’s totally acceptable (and preferable) to serve it in that one skillet. This is one of my favorite egg recipes that is bursting with flavor, full of protein and very enjoyable any time of the day.

I hope you love this healthy-ish feelgood Shakshuka recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

For more egg recipes:

5 from 3 votes
Final poached eggs Shakshuka Recipe in a stainless steel pan
Shakshuka Recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This Shakshuka Recipe is a popular Middle Eastern breakfast that is basically poached eggs in a spicy tomato sauce - it's vegetarian, easy and healthy!

Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Keyword: brunch, ketogenic, Low-carb
Servings: 3 servings
Calories: 207 kcal
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 1 medium red bell pepper sliced
  • 2 cloves garlic minced
  • 2 14 ounce cans diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • Salt and freshly ground black pepper
  • 6 eggs
  • Fresh cilantro for garnish
  • Crusty bread for serving
  1. Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.

  2. Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.

  3. Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes.

  4. Garnish with fresh cilantro and serve with crusty bread or pita.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Sourcing: You can find all the spices for this recipe at your local grocery store.

Substitutes: For best results, follow the recipe as is. However you can substitute red peppers or green peppers. You can also use fresh tomatoes instead of canned tomatoes, but the consistency will be slightly different

Nutrition Facts
Shakshuka Recipe
Amount Per Serving (2 eggs)
Calories 207 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 327mg 109%
Sodium 130mg 5%
Potassium 285mg 8%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 12g 24%
Vitamin A 40.9%
Vitamin C 65.4%
Calcium 6.8%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Reply
    Elizabeth Dimitroff
    November 12, 2018 at 7:23 am

    I love the feel good foodie! I made this recipie for dinner last week and it was delicious and perfect! One of my favorite dinners and so easy to make. Incredible flavor and spice but so simple!! I highly recommend this recipie.

    • Reply
      Yumna Jawad
      November 12, 2018 at 12:16 pm

      Awww thank you so much! I really appreciate the feedback and I’m so glad you enjoyed the recipe!! 🙂

      • Reply
        March 25, 2019 at 7:26 pm

        This was so good! I made it to the recipe. Added a bit of feta to garnish. Next time I will add mushrooms to it.

        • Reply
          Yumna Jawad
          March 25, 2019 at 8:04 pm

          So glad you enjoyed the recipe! And I love the idea of adding mushrooms and/or feta to it!

  • Reply
    November 5, 2018 at 6:29 am

    PS. The coriander was the game changer for me 😘😘

    • Reply
      Yumna Jawad
      November 5, 2018 at 7:44 am

      Oh yeah!! I love coriander in this!!

  • Reply
    Martha colley
    November 5, 2018 at 6:27 am

    Made this recipe for breakfast a week ago for my son with 8 eggs, cause it was on Sunday and u wanted him to have some for Monday morning…added mushrooms and spinach.
    So I asked my son, “do you want 2 or 3 eggs”? He said 2. So dished him two eggs and 2 slice toast, he ended up eating 4 eggs and 3 slice toast 😧😧😧. Then I thought he could have eaten the whole thing cause he’s a high s hooligan football player. He says it’s the best egg recipe I ever made.
    This Shakshuka recipe is the bomb 💣💣, I ❤❤❤ and I think everyone should try it.

    • Reply
      Yumna Jawad
      November 5, 2018 at 7:44 am

      Hi Martha! That’s so amazing and I’m so happy your son loved it so much! Can’t believe he ended up eating so much of it. That makes me so happy! Thanks for sharing your experience!!

  • Reply
    November 2, 2018 at 11:14 pm

    Love it. The cumin and the added cilantro, though meant for decorative, made it for me.

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