Shakshuka With Peppers, Feta and Eggs in One Skillet
This easy shakshuka recipe simmers onion, red pepper, garlic, cumin and smoked paprika with a 28-ounce can of crushed tomatoes, then cooks 6 eggs right in the sauce under a lid. It takes about 40 minutes in one 12-inch skillet and serves 4 at roughly 280 calories each, before bread.
Quick answer
Soften 1 diced onion and 1 red pepper in 2 tbsp olive oil for 7 minutes. Stir in 3 garlic cloves, 1 tsp cumin and 1 tsp smoked paprika for 30 seconds, add a 28-oz can of crushed tomatoes and simmer 10 to 12 minutes. Make 6 wells, crack in the eggs, cover and cook 8 to 10 minutes until the whites are fully set and the yolks have thickened. Top with feta and parsley. Serves 4.
Easy Shakshuka
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Shakshuka Recipe Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or cilantro
- Warm pita or crusty bread, for serving (optional)
How to Make Shakshuka
- Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring now and then, for 6 to 7 minutes, until soft and starting to brown.
- Add the garlic, cumin, smoked paprika and cayenne (if using) and stir for 30 seconds, until fragrant.
- Pour in the crushed tomatoes, add the salt and pepper and simmer uncovered for 10 to 12 minutes, stirring occasionally, until thick enough to hold a well. Taste and adjust the salt.
- Use a spoon to make 6 wells in the sauce and crack an egg into each one.
- Cover the skillet and cook over medium-low heat for 8 to 10 minutes, until the egg whites are completely set and the yolks have thickened.
- Take the pan off the heat, scatter the feta and herbs over the top and serve from the skillet with bread.
Nutrition Facts
Per serving (1 of 4, 1 1/2 eggs with sauce) (estimated)
- Calories: 280
- Total fat: 17 g
- Saturated fat: 4.5 g
- Cholesterol: 290 mg
- Sodium: 880 mg
- Carbohydrates: 21 g
- Fiber: 5 g
- Sugar: 12 g
- Protein: 15 g
Estimated from USDA FoodData Central SR Legacy values for olive oil, onion, red bell pepper, garlic, cumin, paprika, canned crushed tomatoes (FDC 170501), whole eggs, feta and salt. The optional cayenne, the herbs and the bread are not included; one 6-inch pita adds about 165 calories.
What Is Shakshuka?
Shakshuka is eggs cooked in a spiced tomato and pepper sauce. It comes from North Africa (Tunisia, Libya, Algeria and Morocco) and is now common across the Middle East as a breakfast or brunch dish. The name is spelled several ways, including shakshouka and chakchouka. Every version shares the same idea: a thick, savory sauce with eggs set into it and bread to scoop it up.
Easy Shakshuka Recipe Ingredients and What They Do
| Ingredient | Job in the dish | Swap |
|---|---|---|
| Crushed tomatoes (28 oz) | Thick, smooth base | Diced canned tomatoes, mashed as they cook |
| Onion and red pepper | Sweetness and body | Any sweet pepper; add a jalapeño for heat |
| Cumin and smoked paprika | The warm, earthy flavor | Sweet paprika plus a pinch of chili flakes |
| Eggs (6 large) | Protein; they cook in the sauce | 4 eggs for a lighter pan |
| Feta | Salty finish | Goat cheese, or skip it |
Toasting the spices in the oil for 30 seconds before the tomatoes go in brings out their flavor. Do not skip the 10-minute simmer either: the sauce needs to be thick enough that the eggs sit in their wells instead of sliding around.
How to Make Shakshuka: Timing Step by Step
| Step | Time | What to look for |
|---|---|---|
| Soften onion and pepper | 6–7 min | Soft, sweet, starting to brown |
| Toast garlic and spices | 30 sec | Fragrant, not burnt |
| Simmer canned tomatoes | 10–12 min | Thick enough to hold a well |
| Cook eggs, covered | 8–10 min | Whites fully set, yolks thickened |
| Total with prep | About 40 min |
How Long to Cook the Eggs in This Easy Shakshuka Recipe
Cover the pan so the steam cooks the tops of the eggs. After 8 to 10 minutes the whites should be completely opaque with no clear, jelly-like patches, and the yolks should be thick. The FDA advises cooking eggs until both the yolk and the white are firm (see its egg safety guidance), which takes a few minutes more. If you like a runny yolk, use eggs pasteurized in the shell.
A lid that fits well matters. A loose lid lets the steam escape, so the bottoms overcook before the tops set.
Shakshuka Recipe With Fresh Tomatoes
To make this shakshuka recipe in summer, about 2 pounds of ripe tomatoes, chopped, can replace the can. They need 15 to 20 minutes to break down and thicken, so add 5 to 8 minutes to the total time. A pinch of sugar helps if the tomatoes are tart.
Ways to Change This Shakshuka Recipe
- Green: stir 2 big handfuls of spinach into the sauce before adding the eggs.
- More filling: add a drained can of chickpeas with the tomatoes.
- With meat: brown 8 oz ground beef or crumbled cooked beef sausage with the onion.
- Spicier: add 1 tbsp harissa paste with the spices.
- Without cheese: finish with a spoonful of plain yogurt or just the herbs.
Common Shakshuka Recipe Mistakes
- Thin sauce: the eggs drift and the dish turns watery. Simmer longer before adding the eggs.
- Crowded eggs: leave space between the wells so each egg cooks evenly.
- Stirring after the eggs go in: it breaks the yolks. Leave the pan alone until it is done.
- Underseasoned sauce: taste before the eggs go in, since you cannot fix it after.
How to Store This Shakshuka Recipe
Refrigerate leftovers within 2 hours in a covered container. The FDA says to use leftover cooked egg dishes within 3 to 4 days. The yolks firm up when reheated, so warm portions gently, covered, until hot all the way through. The sauce without eggs freezes well for 2 to 3 months (the FoodSafety.gov range for soups and stews), so you can make a double batch and add fresh eggs later.
What to Serve With Shakshuka
Bread is the main side: warm pita, a baguette or sourdough for dipping. A crisp salad such as this rainbow harvest salad or a bowl of olives and hummus turns it into a full brunch.
Shakshuka FAQ
Is shakshuka good for dinner?
Yes. This easy shakshuka recipe is ready in about 40 minutes, and with bread and a salad it makes a quick weeknight dinner.
Can I make this easy shakshuka recipe ahead?
Make the sauce up to 3 days ahead and refrigerate it. Reheat it in the skillet until simmering, then add the eggs and cook as usual.
What can I use instead of crushed tomatoes?
Diced canned tomatoes work. Mash them with the back of a spoon as they simmer, or blend them first for a smoother sauce.
Why did my shakshuka eggs turn rubbery?
The heat was too high or the eggs cooked too long. Keep the pan at medium-low under a lid and check after 8 minutes.
Is this shakshuka recipe spicy?
This version is mild. Add the optional cayenne or a spoonful of harissa if you want heat.
Sources
Featured photo: Unsplash
