Easy Shakshuka

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This easy shakshuka recipe features poached eggs in a flavorful tomato sauce. It comes together quickly and can be served any time of the day!

Since making shakshuka for the first time a few years ago, Isaac and I have become obsessed. We’ve tried it a couple different ways (even a green shakshuka), but I think this version with bell pepper and feta is my absolute favorite and the best we’ve ever tasted… even better than the shakshuka we ate in Israel.

The best part about this dish (besides how delicious it tastes) is that you cook everything in one pan! I don’t know a single person that doesn’t love easy, one-pan meals like this. My egg roll in a bowl is another one-pan favorite!

We usually make this dish for dinner served with sourdough bread or a whole grain like quinoa or brown rice, but it would also be perfect for lunch or breakfast. There’s no wrong time to serve shakshuka!

A cast iron skillet with shakshuka. It contains poached eggs in a tomato based sauce and is topped with crumbled feta cheese and fresh herbs.

What is Shakshuka?

Let’s start with the basics. Shakshuka (also spelled shakshouka or chakchouka) is a dish where eggs are poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. From my online research it seems as though the dish originated in North Africa. That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well.

If you’re new to the dish, don’t be scared away by the name. It’s way easier to cook than it is to pronounce. Just kidding, it’s pretty easy to pronounce as well… just say it like this “shock-shoo-kah.”

Ingredients Needed

Ingredients measured out to make Shakshuka: olive oil, sea salt, turmeric, paprika, cumin, curry powder, pepper, cayenne, garlic, onion, canned diced tomatoes, feta and bell pepper.
  • onion and garlic – two essential flavor enhancers for the sauce!
  • bell pepper – I love using orange bell pepper for its sweetness and vibrant color, but yellow or red bell pepper will also work.
  • cumin, paprika, cayenne, curry powder and turmeric – these spices are what makes this dish so special and flavorful!
  • diced tomatoes – forms the base of the shakshuka sauce. I typically use a 28-ounce can of diced tomatoes for ease, but you can totally use fresh tomatoes. You’ll probably need about 10 tomatoes.
  • eggs – the star of the show! You’ll crack these right into the sauce for poaching. They cook up beautifully in the tomato sauce. I usually add 4-5 eggs to this dish.
  • feta cheese – it’s creamy, tangy and pairs perfectly with the spiced tomato sauce. It’s a must-have topping!

Find the full ingredient list with measurements in the recipe card below.

Substitutions & Notes

  • Curry powder: Curry powder is an untraditional ingredient for shakshuka but it adds a ton of flavor. If you don’t love curry flavor you can leave it out, but I highly recommend it.
  • Vegetables: The fun thing about shakshuka is that you can customize the sauce! Don’t love bell peppers? Leave them out. Want to add greens, add them in with the tomatoes! Have fun experimenting with different vegetables in your shakshuka.
  • Make it dairy-free: The feta adds a lovely creaminess to the dish, but if you’re dairy-free, you can easily leave the cheese out or use a dairy-free feta.

How to Make Shakshuka

Yellow bell pepper and onion cooking in a pan.

Step 1: Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic to the skillet and cook until the vegetables are soft and fragrant – about 5-10 minutes.

yellow bell pepper with onion, and other spices in a pan.

Step 2: Stir in the cumin, paprika, cayenne, curry, turmeric, salt and pepper to the onion mixture and cook while stirring to combine for an additional minute.

Yellow bell pepper with onion and other spices mixed with a tomato sauce and topped with feta cheese.

Step 3: Add the diced tomatoes to the skillet and bring the sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens a bit – about 10 minutes. Sprinkle the feta cheese to the tomato mixture and stir.

Four poached eggs in a pan with a tomato sauce.

Step 4: Crack the eggs into the tomato sauce, spacing them out so you get 4-5 eggs in the large skillet. Cover and let the eggs cook, undisturbed for about 5 minutes or until the egg whites are cooked through. Remove the skillet from the heat, uncover and let sit for an additional 1-2 minutes before serving.

Brittany’s Tips!

  • Use fresh spices: If your spices have been sitting in the pantry for a while, it might be time to replace them. Fresh cumin, paprika, and turmeric can make a big difference in the overall taste of this recipe.
  • Use a large lidded skillet: Make sure your skillet has a lid. You’ll need to be able to cover the pan for poaching the eggs evenly.
A serving of shaksuka on a plate with a side of bread.

How to Serve Shakshuka

To serve shakshuka, spoon 1-2 eggs along with a big serving of tomato sauce onto a plate. Garnish with extra feta cheese and fresh cilantro and parsley.

Serve it with pita bread or toast (we love sourdough bread), a side salad (like this Israeli salad or lentil salad) or a whole grain like quinoa or brown rice for a complete meal. You could also serve it with a side mezze platter with baked pita chips, hummus, whipped feta dip and fresh veggies.

Since the main protein source for this dish is eggs, you can serve it for just about any meal — breakfast, brunch, lunch or dinner. It comes together quickly and works great as a fast weeknight dinner option. Plus, you can reheat the leftovers for breakfast… score!

A cast iron skillet with shakshuka. It contains poached eggs in a tomato based sauce and is topped with crumbled feta cheese and fresh herbs.

How to Store Leftovers

If you have leftover shakshuka you can store it in an airtight container in the fridge for 2-3 days. To warm, heat over medium-low heat until cooked throughout.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce, add the eggs, and cook until the eggs are done.

Can I use a different type of cheese?

Absolutely! If you’re not a fan of feta, try using goat cheese, ricotta, or even shredded mozzarella.

Can I use fresh tomatoes instead of canned tomatoes?

Absolutely! I typically go for canned tomatoes just for ease, but you can definitely use fresh tomatoes if you prefer. You’ll probably need about 10 tomatoes chopped depending on their size.

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4.46 from 59 votes

Easy Shakshuka

This easy shakshuka recipe features poached eggs in a flavorful tomato sauce. It comes together quickly and can be served any time of the day!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients  

  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 1 orange bell pepper, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1-2 teaspoons curry powder
  • ¼ teaspoon turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 28 ounce can diced tomatoes
  • 4-5 eggs
  • ½ cup feta cheese
  • fresh cilantro and parsley, for serving

Instructions 

  • Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.
  • Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.
  • Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
  • Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.

Video

Notes

  • Curry powder – Curry powder is an untraditional ingredient for shakshuka but it adds a ton of flavor. If you don’t love curry flavor you can leave it out but I highly recommend it.
  • Vegetables – The fun thing about shakshuka is that you can customize the sauce! Don’t love bell peppers? Leave them out. Want to add greens, add them in with the tomatoes! Have fun experimenting with different vegetables in your shakshuka.
  • Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.

Nutrition

Serving: 1/4 of recipe | Calories: 284kcal | Carbohydrates: 17g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 224mg | Sodium: 620mg | Fiber: 3g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Middle Eastern
Keyword: shakshuka
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, Iโ€™m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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4.46 from 59 votes (23 ratings without comment)

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Recipe Rating




105 Comments

    1. So glad you loved this recipe, Magda. Thanks for making it and for coming back to leave a review. I appreciate it!

  1. 3 stars
    The meal was pretty good, but for some reason the sauce wouldn’t thicken. Followed the recipe exactly except for the feta (I’m dairy-free), so I’m not sure what went wrong here. Might make again if the tomato sauce will thicken up instead of staying soupy.

    1. Hi Aubrey! I am glad to hear you enjoyed this recipe. The sauce isn’t supposed to get super thick, that is why you’ll want to serve this with a crusty break to soak up the sauce, so you didn’t do anything wrong. Hope that helps!

  2. 5 stars
    I made this for dinner last night & we loved it! We can’t handle spicy, so I skipped the cayenne. Also, I wanted a complete one pot meat, so when I added the tomatoes, I also added 2 cups of water & 2/3 cup of San Giorgio Acini Di Pepe No. 48. Worked out great & hubby said to save the recipe! I have a picture, but don’t see how to post it.

    1. Amazing! I am so glad you loved this recipe and it turned out amazing for you, Royce. Thank you for giving this recipe a try and sharing your review & star rating, it means so much to me!

  3. 5 stars
    Truly delicious! I made also added some minced beef to it and it came out amazing. All the family loved it. Will surely make it again ๐Ÿ™‚

    1. YUM! This sounds amazing, Elaine. I am so glad you found this recipe and are loving it. Thank you for your review + star rating, I appreciate it!

  4. 5 stars
    Absolutely delicious and filling! I decided to make it a little more hearty with the addition of chorizo and butter beans in the filling, then topped with avocado and kalamata olives. I’ll be making this more often now. Thanks, Britt!

    1. Absolutely! I am excited to hear that you are loving this recipe and it turned out great for you. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  5. 5 stars
    Really lovely, I will put a little less cayenne next time because I’m weak but this will be my go to shakshuka recipe! I’ve made it with feta for myself but my partner doesn’t like it (freaky, I know) so I used some bocconcini and that was really nice too for texture and creaminess ๐Ÿ™‚

    1. Yum! I am glad you are loving this recipe, Katrina. Thank you for sharing your review + star rating, I so appreciate it!

  6. 5 stars
    Great recipe, had some eggplant chopped left over from another recipe so used that peppers onions herbs and all the spices. Used a touch of broth to help the eggplant cook up a bit more, added eggs and did use some feta on top. A favorite.

    1. Woo! So pumped to hear that this recipe was a hit, Frances. Thanks for making it and for coming back to leave a review. It means the world to me!

  7. Hi Brittany,
    I’m a little late coming to the table for this recipe, but I just stumbled upon it tonight. It reads like a really good novel, where you can completely visualize the characters and plot development in your head. With a good recipe, you can practically taste the ingredients as they meld together to create a dish layered in taste and texture sensations. Delicious! There is one layer in this concoction, however, that neither my husband nor I have ever enjoyed: poached eggs. Do you think any other type of egg could be substituted and still make a tasty meal? I would so appreciate your ideas! Thank you.
    Terri

    1. Hi, Terri! I occasionally make leftovers with an over-easy egg but you could easily do over-hard if that’s what you prefer! Just omit the step where you add the eggs to the shakshuka and make your eggs how ever you like them and serve them together.

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