Looking for the perfect breakfast with bold flavor and Middle Eastern flair? This authentic shakshuka recipe features eggs poached in a richly spiced tomato and pepper sauce, making it one of the most satisfying meals any time of day. Whether served for brunch, lunch, or dinner, shakshuka is a dish that always delivers.
What Is Shakshuka?
Shakshuka (also spelled shakshouka) is a traditional North African and Middle Eastern dish, believed to have originated in Tunisia and popularized in Israel, where it has become a staple of Israeli breakfasts. The name means “mixture” in Arabic — and that’s exactly what this dish is: a mixture of tomatoes, peppers, onions, garlic, and spices simmered into a savory sauce with eggs gently poached right on top.
Ingredients for Shakshuka
This classic shakshuka recipe with poached eggs serves six and comes together with pantry staples and fresh produce:
- 3 tbsp extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 large red bell pepper (or spicier variety, thinly sliced)
- 1 hot chili pepper (like jalapeño, serrano, or Fresno), thinly sliced
- 3 garlic cloves, thinly sliced
- 1½ tbsp paprika (Hungarian or smoked Spanish)
- 2 tsp ground cumin
- 28 oz whole peeled tomatoes, crushed by hand
- ⅓ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- ½ cup chopped cilantro or parsley (or a mix)
- 6 eggs
How to Make This Authentic Shakshuka Recipe
1. Sauté the Vegetables
In a deep skillet, heat olive oil over high heat. Add onion, red pepper, and chili. Cook undisturbed for about 6 minutes until charred in spots. Stir and cook another 4 minutes until soft and blistered.
2. Add Garlic and Spices
Stir in garlic and cook for 30 seconds until fragrant. Add paprika and cumin, stir again for another 30 seconds.
3. Simmer the Sauce
Add the crushed tomatoes. Lower the heat and let it simmer for 10 minutes. Season with salt, pepper, and half of your chopped herbs.
4. Poach the Eggs
Use a spoon to make small wells in the sauce. Crack eggs directly into each well. Spoon a bit of sauce over the whites to help them set. Cover and cook on the lowest heat for 5–8 minutes, until the whites are set and the yolks are runny.
5. Garnish and Serve
Top with the remaining herbs. Serve hot with warm crusty bread, pita, or challah for dipping.
Shakshuka Tips & Variations
- Make it mild or spicy: Choose a red bell pepper for a gentle flavor or use red chili for more heat.
- Add cheese: Crumbled feta or goat cheese takes this dish to the next level.
- Serve it in cast iron: It holds heat beautifully and gives shakshuka an authentic look.
Why This Shakshuka Recipe Works
This shakshuka is authentic, flavorful, and easy to make in under 40 minutes. The combination of sweet tomatoes, smoky paprika, spicy chilies, and rich egg yolks makes this dish deeply comforting and satisfying. It’s also naturally kosher, vegetarian, and great for meal prep.
Final Thoughts
Shakshuka is the kind of meal that turns humble ingredients into something unforgettable. Whether you call it poached eggs in spicy tomato sauce, Middle Eastern eggs, or Israeli breakfast shakshuka, this is one dish that will keep you coming back.
Poached Eggs in Spicy Tomato Sauce (Shakshuka)
DESCRIPTION
INGREDIENTS
Ingredients
- 3 tbsp olive oil (extra virgin)
- 1 medium onion (thinly sliced)
- 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference, stems, seeds, and ribs removed, thinly sliced)
- 1 hot chili pepper (such as jalapeño, serrano, or Fresno, stems, seeds, and ribs removed, thinly sliced)
- 3 cloves garlic (thinly sliced)
- 1 1/2 tbsp paprika (Hungarian or smoked Spanish)
- 2 tsp ground cumin
- 28 oz whole peeled tomatoes (crushed by squeezing between your fingers or with a pastry blender (see note above))
- 1/3 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 1/2 cup cilantro (chopped, parsley, or a mix)
- 6 eggs
INSTRUCTIONS
Directions
- Heat olive oil in a large, deep skillet or straight-sided saute pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
- Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
- Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
