If there’s one dish I could eat any time of day, it’s Shakshuka—a warm skillet of jammy tomatoes, sweet red peppers, earthy spices, and perfectly poached eggs. It’s cozy, colorful, and just the kind of meal that turns a slow brunch or even a rushed Tuesday morning into something that feels… intentional.
Shakshuka is believed to have originated in North Africa, and today it's a beloved breakfast across the Middle East. The first time I had shakshuka was at a little café in Morocco, where it came out bubbling in a cast iron pan with bread tucked right inside. Since then, it’s been a staple on my brunch table, my meal prep list, and even my what-do-I-make-for-dinner brain.
If you're looking for some other quick and nutritional breakfasts, check out these delicious Banana Oatmeal Pancakes or for a traditional Middle Eastern breakfast, see my Ful Mudammas.
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Why You’ll Love This Recipe
One skillet = easy cleanup – No mountain of dishes, no drama. Just one pan and done.
Naturally gluten-free & vegetarian – A solid win whether it’s by choice or by default.
Brunch, lunch, or breakfast-for-dinner – Yes, eggs for dinner is absolutely a thing—and this dish proves why.
Big flavor, simple spices – Cumin, smoky paprika, and a spoonful of harissa bring the kind of bold, cozy flavor that tastes way more complicated than it is.
Protein-packed & veggie-forward – Hearty, healthy, and actually satisfying. No sad salad vibes here.
Shakshuka Video
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Ingredient Notes & Tips
Extra Virgin Olive oil: Used to sauté the aromatics and coat the pan with richness. Go for extra virgin. I break down what “extra virgin” really means in this guide.
Onion + garlic: The base of the sauce. Yellow or white onion both work, whatever’s in your pantry.
Red bell pepper: Adds sweetness and texture. Dice it small so it softens quickly.
Canned whole tomatoes: Look for a 28-ounce can of good-quality whole peeled tomatoes. You’ll break them up in the pan for that chunky, rustic feel.
Harissa paste: This North African chili paste is a game changer. It brings heat, smoke, and depth in one spoonful. Use more if you like it spicy.
Cumin + smoked paprika: The classic duo that gives shakshuka its earthy, spiced warmth.
Eggs: The stars of the show! Crack them right into the bubbling sauce and poach until the whites are set but the yolks stay soft.
Feta cheese: Crumble it over the top just before serving. The saltiness balances the acidity of the tomatoes and the heat from the harissa.
Cilantro + parsley: Fresh herbs brighten the whole dish. Use both, or just one depending on what you’ve got.
💡 Pro Tip: Prepare the sauce for meal prep and add in eggs when ready to eat!
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Heat olive oil in a pan over medium heat. Sauté chopped onion, bell pepper, and garlic for 5 minutes.
Step 2: Add cumin, paprika, and harissa. Stir for 30 seconds.
Step 3: Pour in crushed tomatoes. Season with salt. Simmer 10 minutes uncovered.
Step 4: Use a spoon to make 4 wells in the sauce. Crack in eggs.
Step 5: Cover and cook 5–7 minutes, depending on how soft you like the yolks.
Step 6: Finish with chopped herbs and crumbled feta. Serve with crusty bread or pita.
Substitutions & Variations
No harissa? No problem. A pinch of red pepper flakes or a dash of chili powder brings the heat just fine.
Add greens – Toss in a handful of spinach or kale during the simmer. Sneaky veggies = life.
Make it dairy-free – Skip the feta and keep it simple. Shakshuka doesn’t need cheese to shine (though it is nice).
Prefer chunky veg? Add zucchini, mushrooms, or whatever’s hiding in your crisper drawer.
Extra protein, anyone? Stir in a scoop of chickpeas during the simmer for a heartier, stick-to-your-ribs version.
⭐️ Recipe
Shakshuka
Ingredients
- ½ yellow or white onion diced
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves crushed
- 1 red bell pepper diced
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- 28 oz can whole peeled tomatoes
- 4 eggs
- ½ cup feta cheese crumbled
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- Crusty bread or pita for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, red bell pepper, and crushed garlic. Sauté for about 5 minutes until softened and aromatic.½ yellow or white onion, 1 tablespoon extra virgin olive oil, 3 garlic cloves, 1 red bell pepper
- Stir in the cumin, smoked paprika, and harissa paste. Let the spices bloom for about 30 seconds to deepen their flavor.1 teaspoon ground cumin, ½ teaspoon smoked paprika, 1 tablespoon harissa paste
- Pour in the canned tomatoes and gently break them up with a spoon or your hands. Season with salt and simmer the mixture uncovered for 10–12 minutes, until the sauce has reduced slightly.28 oz can whole peeled tomatoes, ½ teaspoon salt
- Once thickened, use the back of a spoon to make 4 little wells in the sauce. Carefully crack an egg into each well.4 eggs
- Cover the skillet with a lid and cook for 5–7 minutes, depending on how runny you like your yolks. Check them at 5 minutes for soft centers, or go to 8 for firm.
- Once the eggs are set to your liking, remove from heat. Sprinkle with chopped parsley, cilantro, and crumbled feta.½ cup feta cheese, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh parsley
- Serve hot with warm pita or crusty sourdough. Spoon, swipe, and enjoy every bite.Crusty bread or pita
Ronda says
I loveeee shakshuka and this recipe was very easy to follow. I love the addition of the spices. It gives it a nice kick!