This homemade shakshuka is a bold, one-pan dish where eggs are gently poached in a simmering spiced tomato and bell pepper sauce. Bursting with cumin, paprika, garlic, and chili warmth, it’s comforting, easy to make, and perfect for dipping crusty bread. Whether you’re hosting brunch or craving a cozy dinner, this shakshuka is guaranteed to impress.
Yields: 2-4 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Why You’ll Love This Recipe
✔ One-pan wonder – easy cleanup
✔ Packed with flavor from aromatic spices
✔ Versatile – serves for breakfast, lunch, or dinner
✔ Naturally vegetarian (add meat if desired)
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread, for serving
Instructions:
Step 1: Sauté the Aromatics
- Heat olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sliced bell pepper and cook for another 5 minutes, until the pepper is slightly tender.
Step 2: Add Tomatoes and Spices
- Pour in the diced tomatoes (with their juice) and tomato sauce. Stir in the paprika, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and cook for 5-7 minutes, allowing the sauce to slightly thicken.
Step 3: Create Wells for the Eggs
- Using the back of a spoon, make four small wells in the tomato mixture.
Step 4: Crack in the Eggs
- Carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
Step 5: Cook the Eggs
- Cover the skillet and cook over low heat for 5-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). Alternatively, you can transfer the uncovered skillet to a preheated 350°F (175°C) oven for a few minutes to finish cooking the eggs.
Step 6: Garnish and Serve
- Sprinkle the shakshuka with fresh chopped parsley or cilantro. Serve hot directly from the skillet with plenty of crusty bread for dipping into the sauce and runny yolks.
Pro Tips
✅ Perfect eggs: Cover the pan to help set the tops.
✅ Extra smoky flavor: Add ½ tsp smoked paprika.
✅ Make ahead: Prepare the sauce in advance, reheat, and add eggs when ready.
Serving Suggestions
Brunch Spread: Pair with fresh fruit and labneh.
Dinner Option: Serve with a side salad.
Spicy Twist: Add harissa or extra chili flakes.
Enjoy your delicious homemade Shakshuka!
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