# Easy Shakshuka

> Soften onion and red pepper in olive oil, add garlic, cumin, paprika and chili, then simmer with a can of crushed tomatoes for 10 minutes. Make 6 wells, crack in the eggs, cover and cook on low for 6-8 minutes until the whites are fully set. Top with parsley and feta and serve with bread.

Source: https://www.savourrecipes.com/recipe/shakshuka
Author: Cookwithmrdots | Published: Oct 28, 2026 | Updated: Oct 28, 2026
Categories: Easy Dinner Recipes, Healthy Recipes
Collections: Quick Weeknight Dinners
Tags: Vegetarian, One Pan, Gluten Free, 30-Minute Meals

Shakshuka is a North African and Middle Eastern dish of eggs cooked right in a simmering sauce of tomatoes, peppers, cumin and paprika. It is one of the best one-pan meals we know: cheap, quick, and perfect with crusty bread for dragging through the sauce.

## Key facts

- Prep time: 8 mins
- Cook time: 22 mins
- Total time: 30 mins
- Yield: 3 servings
- Difficulty: Easy
- Cuisine: North African
- Method: Simmering
- Calories: 330 per serving

## Ingredients

- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp chili flakes or harissa
- 1 tbsp tomato paste
- 1 can crushed tomatoes, 796 ml / 28 oz
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar (optional)
- 6 large eggs
- 50 g feta, crumbled (optional)
- 2 tbsp fresh parsley or cilantro, chopped
- crusty bread or warm pita, for serving

## Equipment

- Large skillet with a lid (about 30 cm)
- Wooden spoon

## Instructions

1. **Cook the vegetables.** Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook for 6-8 minutes, stirring occasionally, until soft.
2. **Toast the spices.** Add the garlic, cumin, both paprikas and chili flakes and stir for 1 minute until fragrant. Stir in the tomato paste for 30 seconds.
3. **Simmer the sauce.** Pour in the crushed tomatoes and add the salt, pepper and sugar, if using. Simmer for 8-10 minutes, stirring now and then, until slightly thickened.
4. **Add the eggs.** Use a spoon to make 6 small wells in the sauce. Crack an egg into each one. Lower the heat to medium-low, cover and cook for 6-8 minutes, until the whites are completely set and the yolks are done to your liking.
5. **Serve.** Sprinkle with feta and herbs and serve straight from the pan with crusty bread.

## Tips

- Crack each egg into a small cup first, then slide it into its well. It is easier to control and keeps shell out of the sauce.
- Cooking with the lid on sets the tops of the whites without overcooking the yolks.
- Government food safety guidance recommends fully cooked yolks for young children, pregnant people, older adults and anyone with a weakened immune system. Cook covered for 2-3 minutes longer until the yolks are firm.

## Variations

- Green shakshuka: swap the tomato sauce for sautéed spinach, kale, leeks and herbs.
- Stir 1 can of drained chickpeas into the sauce for a heartier meal.
- Add a spoonful of harissa paste with the spices for a smoky, spicy version.

## Storage

- Fridge: The sauce keeps for up to 4 days in the fridge. Eggs are best cooked fresh.
- Freezer: Freeze the sauce without eggs for up to 3 months.
- Reheat: Bring the sauce back to a simmer in a skillet, then add fresh eggs and cook as directed.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 330 | 17 g | 22 g | 20 g |

## Frequently asked questions

### What is shakshuka?

Shakshuka is a dish of eggs poached in a spiced sauce of tomatoes, peppers and onions, popular across North Africa and the Middle East. It is usually served in the pan with bread.

### How do I know when the eggs in shakshuka are done?

The whites should be completely set and opaque with no clear, jiggly parts. Runny yolks take about 6 minutes covered; firm yolks take 8-10 minutes.

### Is shakshuka healthy?

Yes. It is packed with vegetables and protein from the eggs. Each serving of 2 eggs with sauce has about 330 calories and 17 g of protein, before bread.

### What do you serve with shakshuka?

Crusty bread, warm pita or challah for dipping, plus a simple green or cucumber salad. A spoonful of yogurt or labneh on the side is also good.