A bubbling pan of Shakshuka is a breakfast dream—fiery red tomato sauce cradling soft-baked eggs, scattered with herbs and finished with crusty bread for dipping. It’s vibrant, deeply savory, and satisfying in a way few egg dishes manage to be. Whether you’re after a cozy brunch or a quick dinner, this North African favorite delivers rich flavor and rustic beauty with minimal effort.

What makes this the best Shakshuka? It’s the perfect balance of spices and the creamy texture of poached eggs melting into the warm sauce. You get smoky paprika, a touch of chili, and garlic all dancing in a tomato base. The eggs cook right in the sauce until just set, so every bite is rich, runny, and unforgettable.

What Kind of Tomatoes Should I Use for Shakshuka?

Canned crushed tomatoes work beautifully here because they offer consistency and a deeply concentrated tomato flavor. However, if you’re in peak tomato season, ripe fresh tomatoes, finely chopped, can create a more delicate version. Just make sure to simmer them long enough to break down and thicken.

Ingredients for the Best Shakshuka Recipe Ever

Eggs – The star of the dish. They poach directly in the sauce, soaking up all the bold flavors.

Crushed Tomatoes – The base of the sauce. Rich, tangy, and perfect for holding the spices.

Garlic & Onion – These aromatics build the foundational depth in the sauce.

Red Bell Pepper – Adds a subtle sweetness and extra body.

Olive Oil – For sautéing and bringing everything together.

Paprika & Cumin – Smoky and earthy, these spices give Shakshuka its signature warmth.

Chili Flakes – For a touch of heat. Adjust to your spice preference.

Salt & Pepper – Essential for balance and flavor.

Fresh Parsley or Cilantro – A bright, herbal finish to contrast the rich sauce.

Crusty Bread – Optional, but highly recommended. Perfect for scooping every last bit.

How To Make the Best Shakshuka Recipe Ever

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper, cooking until softened and slightly caramelized. This step builds the sweet-savory base of your sauce.

Step 2: Add Garlic and Spices

Stir in minced garlic, paprika, cumin, and chili flakes. Toast the spices for a minute until fragrant. This deepens their flavor and infuses the oil with warmth.

Step 3: Pour in the Tomatoes

Add the crushed tomatoes and stir well. Let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together. Season with salt and pepper to taste.

Step 4: Make Wells and Add Eggs

Use a spoon to make small wells in the sauce and gently crack an egg into each one. Cover the pan and let the eggs cook until the whites are set but the yolks are still runny—about 5-7 minutes.

Step 5: Garnish and Serve

Remove from heat and sprinkle chopped fresh parsley or cilantro over the top. Serve immediately with slices of warm crusty bread to scoop up the sauce and yolks.

How to Serve and Store the Best Shakshuka Recipe Ever

Shakshuka is best served hot, straight from the skillet. Garnish with a generous sprinkle of fresh herbs and bring the whole pan to the table for a rustic, communal vibe. Pair it with toasted sourdough or pita bread, and a dollop of yogurt or feta on the side if you like a creamy contrast.

To store leftovers, let the shakshuka cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the stove over low heat. While the eggs may firm up slightly after refrigeration, the flavors deepen beautifully overnight.

Frequently Asked Questions

Can I make shakshuka ahead of time?

Yes! You can prepare the sauce in advance and refrigerate it. When you’re ready to eat, reheat the sauce and add the eggs fresh.

What kind of pan is best for shakshuka?

A cast-iron or heavy-bottomed skillet works best. It retains heat evenly and can go from stovetop to table.

Can I add cheese to shakshuka?

Absolutely. Crumbled feta is a classic addition and melts nicely into the sauce without overpowering the spices.

Is shakshuka spicy?

It has a gentle warmth from the spices and chili flakes, but it’s easy to adjust. For more heat, add a diced chili or extra flakes.

Can I make it with egg whites only?

You can, but the yolks are key for richness. If you’re watching cholesterol, try a mix of whole eggs and whites.

What goes well with shakshuka for brunch?

Add a side of herby salad, roasted potatoes, or even a few slices of avocado for a complete brunch spread.

Want More Breakfast Ideas?

You might also like the Fluffy Japanese Souffle Pancakes, for a cloud-like contrast to shakshuka’s savory heat. Or dive into the Best Mashed Potatoes Recipe if you’re planning a breakfast-for-dinner moment with hearty sides.

For more one-pan wonders, check out the Creamy Crockpot Mac and Cheese, which is great for prepping ahead. The Hearty One Pot Beef Stew Recipe also brings comfort to the table with minimal cleanup.

And if you’re in the mood for eggs with a twist, don’t miss the Pickled Eggs with Apple Cider Vinegar Recipe. They’re tangy, bold, and pair well with anything smoky or spicy.

Pin and Tell Me How Yours Turned Out

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If you make this shakshuka, let me know how it turned out! Did you go heavy on the chili? Try a different herb? Leave a comment below—I love hearing how others bring their own flavor to the pan.

The Best Shakshuka Recipe Ever

Author: Julia Koch
Total Time: 30 minutes
Yield: Serves 2-4

Print Recipe

Description

This Shakshuka recipe features perfectly poached eggs simmered in a spiced tomato and pepper sauce. Bursting with North African flavor, it’s an ideal choice for brunch, breakfast, or a light dinner. Serve it with warm crusty bread for a satisfying and rustic dish that comes together in one skillet.

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; cook until softened.
Stir in minced garlic, paprika, cumin, and chili flakes. Toast the spices for 1 minute.
Pour in the crushed tomatoes. Simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper.
Make small wells in the sauce and crack the eggs into them. Cover and cook 5–7 minutes, until egg whites are set.
Remove from heat, garnish with fresh herbs, and serve with crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast