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