Easy Shakshuka Recipe (Traditional & Simple) Recipe
This Easy Shakshuka recipe is a traditional and simple North African and Middle Eastern dish featuring poached eggs in a rich, spiced tomato and pepper sauce. Perfect for breakfast, brunch, or any meal, it combines fragrant spices, soft bell peppers and onions, and tender eggs, served alongside warm pita bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 2 red bell peppers, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 (28-ounce) can whole stewed tomatoes
Spices & Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper, (optional)
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 large eggs
- ¼ cup chopped fresh cilantro
- 2 ounces feta, crumbled (optional)
- Warmed pita bread, for serving
Instructions
- Cook the peppers and onions: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the thinly sliced red bell peppers and yellow onion. Cook them, stirring occasionally, until they soften and become tender, about 10 minutes.
- Add the spices: Stir in the ground cumin, smoked paprika, kosher salt, freshly cracked black pepper, and optional cayenne pepper. Cook for about 1 minute, stirring, until the spices release their fragrance and are well combined with the vegetables.
- Add the tomatoes and simmer: Pour the whole stewed tomatoes with their juices into the skillet. Use your hands to crush the tomatoes as you add them. Stir occasionally until the mixture begins to simmer. Reduce the heat to medium-low and continue cooking, stirring often, until the sauce thickens slightly, about 20 minutes.
- Add the eggs: Use a large spoon to create six wells in the thickened tomato sauce. Carefully crack one egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, approximately 6 to 8 minutes.
- Serve: Remove the skillet from heat. Garnish with chopped fresh cilantro and crumbled feta cheese, if using. Serve immediately with warmed pita bread on the side for dipping into the flavorful sauce and eggs.
Notes
- You can adjust the cayenne pepper quantity or omit it to control the heat level.
- For firmer yolks, cook the eggs a few minutes longer covered.
- Serving with warm pita bread enhances the experience, but crusty bread is also a great alternative.
- To make this dish vegetarian, omit the feta if desired; it is naturally vegetarian but not vegan.
- Leftovers can be refrigerated and gently reheated on the stovetop. Reheat covered on low heat to preserve the eggs.
