Shakshuka is the one-skillet meal that breaks the rules of meal categories — it's breakfast in Tel Aviv, lunch in Tunis, and dinner in your kitchen. A deeply spiced tomato-pepper sauce, eggs poached right on top, feta melting at the edges, and a heel of bread for dipping. Thirty-five minutes in a single pan and you have something that feels like a trip somewhere. Make it for brunch, or make it on a Tuesday when you want dinner to feel special without feeling like work.
Main
Easy
Middle Eastern
Classic shakshuka
Eggs poached in a spiced tomato-pepper stew with cumin, paprika, and fresh herbs — a one-skillet Middle Eastern breakfast that works for dinner, too.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Classic shakshuka
Serves
4
Scaled 1×. Ingredients adjusted — but cook time, pan size, and oven temperature don't scale linearly. A bigger batch usually needs a bigger pan and a few extra minutes; a smaller batch often finishes sooner. Trust your eyes, not the timer.
Ingredients (21)
To finish
You'll need
- 10-inch cast iron or oven-safe skillet with lid
- Sharp knife and cutting board
- Wooden spoon
- Microplane or fine grater
Instructions
0 of 10
Nutrition
Estimated per serving · 1 serving (1 1/2 eggs + sauce)
340
Calories
17 g
Protein
22 g
Carbs
22 g
Fat
5 g
Fiber
12 g
Sugar
870 mg
Sodium
What to look for when you shop
Best varieties
- Canned San Marzano tomatoes — the gold standard for cooked tomato dishes
- Fire-roasted canned tomatoes — add smoky depth without extra work
- Fresh heirloom tomatoes (2 lb, peeled and crushed) — summer only
- Red bell peppers — sweet and rich; the classic choice
- Orange or yellow bell peppers — sweeter than green, prettier plated
- Poblanos — for a smokier, slightly hotter version
Ripeness
Bell peppers should be firm, glossy, and heavy for their size with tight green stems. Avoid wrinkled or soft peppers. Canned tomatoes should be whole or crushed with no added sweeteners.
Imperfections are fine
Slightly blemished or oddly shaped peppers work fine — they're getting diced. A soft spot can be cut out. Canned tomatoes are reliable regardless of season.
Good substitutions
- Fresh tomatoes (peeled and chopped, 2 lb) in summer
- Poblano peppers — for smokier heat
- Jarred roasted red peppers — a shortcut; skip the dicing step
- Chopped chard, spinach, or kale — fold in during the last 2 minutes
- Chorizo or merguez sausage (browned first) for a heartier dish
In season
Fresh bell peppers peak July through October. Canned tomatoes are reliable year-round and actually preferred for this dish — they're picked and canned at peak ripeness.
How much to buy
2 bell peppers (about 1 lb) + 1 large onion + 1 (28 oz) can tomatoes.
From a grower near you
Find your pepper and herb growers on CollectiveCrop
Shakshuka is the rare dish where canned tomatoes beat fresh — a good can of San Marzanos is actually the right call year-round. But the bell peppers, onions, garlic, and herbs that build the sofrito can all come from growers near you. CollectiveCrop is how you find them. When the base is built from just-pulled peppers and fresh-cut cilantro, the sauce tastes layered instead of one-note.
- In season Bell peppers: July – October. Canned tomatoes: year-round
- For this recipe 2 bell peppers + 1 onion + 1 can tomatoes
- Freshness Picked within this week
- Imperfects welcome Second-grade produce works great here
- Diet-friendly vegetarian · gluten-free
- While you're there Fresh parsley and cilantro · Feta cheese from a local dairy · Farm eggs · Fresh garlic · Crusty sourdough bread
At the market
2 bell peppers (about 1 lb) + 1 large onion + 1 (28 oz) can tomatoes.
Best varieties
- Canned San Marzano tomatoes the gold standard for cooked tomato dishes
- Fire-roasted canned tomatoes add smoky depth without extra work
- Fresh heirloom tomatoes (2 lb, peeled and crushed) summer only
Good to know
Tips
- Toast the spices in the oil. That 60-second pause after adding cumin and paprika activates the oils and doubles the flavor. Don't skip.
- Crush tomatoes by hand. You get better texture than blending — chunks in some places, smooth in others.
- Serve it in the skillet. Shakshuka is a communal dish; everyone dips bread from the center.
- Add a dollop of Greek yogurt or labneh to each serving for extra creaminess.
- Leftover sauce (without eggs) is a condiment — spread on toast, use as pasta sauce, or reheat and crack fresh eggs in for tomorrow's breakfast.
- For brunch: serve with warm pita, olives, cucumber-tomato salad, and strong coffee — the full Middle Eastern spread.
Storage
- Sauce (without eggs): 3 days refrigerated, 3 months frozen.
- With cooked eggs: 1 day refrigerated; eggs get rubbery when reheated but are still edible.
- Best eaten fresh from the pan.
Reheating
- Sauce alone: reheat on the stovetop with a splash of water, bring to a simmer, crack fresh eggs in.
- Whole dish: 350°F (175°C) oven, covered, for 10 minutes.
- Microwave: 2 minutes on medium, but the eggs suffer.
Make ahead
- Make the sauce up to 3 days ahead; refrigerate. Bring to a simmer and add eggs before serving.
- Chop vegetables up to 24 hours ahead.
- The meal is fastest when the sauce base is pre-made — crack eggs and serve in 10 minutes.
Variations
- Green shakshuka: swap tomatoes for 1 lb wilted spinach + 1 cup halved tomatillos.
- Chorizo shakshuka: brown 8 oz crumbled chorizo with the onions.
- Feta-heavy: double the feta for a creamier, tangier version.
- Harissa shakshuka: add 2 tablespoons harissa paste with the spices.
- Eggplant shakshuka: add 1 medium eggplant, diced and browned, to the sauce.
- Za'atar shakshuka: sprinkle 1 tablespoon za'atar over the finished dish.
- Shakshuka with lamb: brown 1/2 lb ground lamb before the onions; continue as written.
- Individual shakshukas: divide sauce into 4 small cocottes, crack 1 to 2 eggs into each, bake at 375°F for 10 minutes.
Swaps
- Vegan: skip the eggs and feta; add 1 can chickpeas and 1 cup cooked silken tofu crumbled on top.
- Dairy-free: skip the feta; the sauce is rich enough without it.
- Gluten-free: serve with gluten-free bread, rice, or potatoes.
- No cumin/paprika: use 1 tablespoon curry powder for an Indian-leaning variation.
- No fresh herbs: use 1 teaspoon dried oregano or za'atar.
Frequently Asked Questions
What is shakshuka?
A North African / Middle Eastern dish of eggs poached in a spiced tomato-pepper sauce. The name has Maghrebi Arabic (and likely Berber) roots — often glossed as "mixed up" or "a mixture." It's traditional in Tunisia, Libya, Morocco, Egypt, Israel, and beyond — every region has variations, but tomatoes, peppers, cumin, and eggs are standard.
Can I use canned tomatoes?
Yes — canned tomatoes are actually classic and reliable here. Fire-roasted or whole peeled San Marzanos are ideal. Fresh tomatoes work in summer (use 2 lb, peeled and chopped) but off-season canned is better than flavorless fresh.
How do I keep the egg yolks runny?
Cover the pan after adding eggs and check at 5 minutes. The whites should be set but yolks still jiggly. Residual heat continues cooking after you pull the pan off the stove, so under-cook slightly if you're eating immediately.
Can I make shakshuka ahead?
The sauce, yes — up to 3 days refrigerated or 3 months frozen. Reheat the sauce, then crack the eggs in fresh. Once the eggs are in, eat it right away; reheating cooked eggs is unpleasant.
What do I serve with shakshuka?
Crusty bread or pita for dipping (non-negotiable — it's how you eat the sauce). Also great with: a green salad, Israeli chopped salad, yogurt on the side, olives, feta, fresh herbs, hot sauce, or hummus.
Is shakshuka spicy?
Mildly — the spice comes from cumin, paprika, and a pinch of cayenne or red pepper flakes. Adjust to taste. Traditional Tunisian versions are much spicier; most modern recipes (including this one) are medium. Add harissa for authentic heat.
Can I add other vegetables?
Yes. Spinach, chard, or kale (2 cups, wilted in at the end), zucchini (1 small, diced with peppers), or mushrooms (8 oz sliced). Keep the tomato-pepper base dominant so it still reads as shakshuka.
What kind of skillet is best?
Cast iron or any heavy oven-safe skillet with a lid (or a tight-fitting aluminum foil cover). Non-stick works too but won't give you the same caramelized edges. A 10-inch skillet fits 4 eggs nicely.
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