Shakshuka
This easy shakshuka recipe features gently poached eggs in a tomato and bell pepper sauce. It's a perfect breakfast, lunch, or dinner!
- Total time
- 35 min
- Active time
- 10 min
- Yield
- 4
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
White Onion
1 small white onion (diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Shakshuka
Red Bell Pepper
1 red bell pepper (stemmed, seeded, and diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Shakshuka
Garlic
3 garlic cloves (minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Shakshuka
Cayenne Pepper
Pinch cayenne pepper (optional)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Shakshuka
Fire-Roasted Tomatoes
1 (28-ounce) can fire-roasted crushed tomatoes
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Details and source
Source: Best Shakshuka
Sea Salt
½ teaspoon sea salt (plus more to taste)
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Details and source
Source: Best Shakshuka
Parsley
¼ cup fresh parsley or cilantro leaves
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Cilantro Leaves
Source: Best Shakshuka
Pita
Pita (for serving)
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Details and source
Source: Best Shakshuka
Additional ingredient notes
Shakshuka Ingredients
This shakshuka recipe starts with simple pantry ingredients: Eggs, of course!
They cook in the flavorful tomato sauce. Canned crushed tomatoes – They make up the base of the sauce. I love the smoky flavor of fire-roasted tomatoes here, but regular crushed tomatoes work too. If you prefer to use fresh tomatoes, replace the canned ones with 4 cups diced fresh tomatoes. Extra-virgin olive oil – For richness. Onion and garlic – They add savory flavor to the sauce. Red bell pepper – It gives the sauce texture and sweetness. Cumin, paprika, and cayenne pepper – These spices add earthy, peppery flavor to the sauce.
Required setup
Equipment
large lidded skillet
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
25 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red peppers and cook for 5 to 8 minutes, or until softened. Add the garlic, cumin, paprika, and cayenne, if using, and cook, stirring, for 30 seconds, or until fragrant.
medium heatSkilletStep 2
Add the tomatoes, salt, and several grinds of pepper. Simmer over low heat, stirring often, for 15 minutes, or until the sauce has thickened.
low heatStep 3
Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4 to 8 minutes. The timing will depend on how runny or firm you like your eggs. Season to taste with salt and pepper and top with the parsley and feta. Serve with pita.
Image detailsEggs cooking in tomato and red pepper sauceLove And Lemons · Best ShakshukaDev reference Visual cue
until the eggs are set, 4 to 8 minutes.
Checks3
TextureInfoTextureuntil the eggs are set, 4 to 8 minutes.
Expected state: until the eggs are set, 4 to 8 minutes.
TimingInfoTiming4 to 8 minutes
Target: 4-8 minute
Expected state: Cover and cook until the eggs are set, 4 to 8 minutes.
ServiceMain recipeSource service instruction
Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4 to 8 minutes. The timing will depend on how runny or firm you like your eggs. Season to taste with salt and pepper and top with the parsley and feta. Serve with pita.
Inputs and tools3
Uses
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- Pita (for serving)
Why and source
This step has reviewed source-backed guidance.
- Source: Best Shakshuka
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
WHAT TO SERVE WITH THIS RECIPE
I always serve shakshuka with a sprinkle of fresh herbs like parsley or cilantro and crumbled feta cheese on top.
Bread on the side is also a must. Pita is my #1 pick, but crusty bread is delicious too.
Article photos
Photos used with the article notes.
Source: Best Shakshuka
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Sauce
Source step 2 creates or uses sauce.
Extra useful notes
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We recently updated this post with a streamlined recipe and new photos.
We recently updated this post with a streamlined recipe and new photos. If you'd like to make the old version, find the recipe here.
Did you make the recipe? I want to see!
Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.
Tag @loveandlemons on Instagram.
rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
Just noticed a mistake in the description of the recipe.
Just noticed a mistake in the description of the recipe. This recipe did not originate, and is not related to, Isreal. In fact, it was stolen by “Isreal” from Palestinian culture.
Please make sure that your recipes are referenced back to its correct geographical origins.
Please make sure that your recipes are referenced back to its correct geographical origins.
A food blog with fresh, zesty recipes.
A food blog with fresh, zesty recipes.
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How to Make Shakshuka
This shakshuka recipe is an easy one-pan meal.
Here’s how it goes: First, sauté the onion and red bell pepper in a large skillet until they soften. Add the garlic, paprika, cumin, and cayenne pepper and cook until they’re fragrant.
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Source and Origin
Origin declaration
Adapted from source
Imported from the love-and-lemons page for dev review.
Copy risk: Unchecked
Best Shakshuka
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