How to Make Shakshuka

If you’re looking to expand your culinary horizons and indulge in a flavorful and comforting dish, look no further than shakshuka.

Hailing from the Mediterranean region, shakshuka is a vibrant and versatile one-pan meal that combines poached eggs in a rich tomato and pepper sauce, spiced with an array of aromatic herbs and spices.

This dish is not only visually stunning with its sunny eggs floating in a sea of red goodness but is also incredibly simple to make.

In this recipe, I’ll take you through the step-by-step process of creating this mouthwatering delight in the comfort of your own kitchen.

Photo by Максим Крысанов via Getty Images


(Serves 2-4):

  • 4-6 large eggs
  • 1 large onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2-3 cloves of garlic, minced
  • 2 cups canned diced tomatoes (or fresh tomatoes, diced)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne pepper (optional, for heat)
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste
  • Olive oil
  • Fresh cilantro or parsley, chopped (for garnish)
  • Crusty bread (for serving)


Saute the vegetables

Heat a drizzle of olive oil in a large, deep skillet or frying pan over medium heat.

Add the chopped onions, sliced bell peppers, and minced garlic. Cook them for 5-7 minutes or until softened and slightly caramelized.

Create the flavorful base

Stir in the tomato paste, ground cumin, ground paprika, ground coriander, and cayenne pepper (if using).

Cook the mixture for an additional 2 minutes, allowing the spices to release their flavors and coat the vegetables evenly.

Add the tomatoes

Pour the diced tomatoes (along with their juice) into the pan. Give everything a good stir and let the sauce simmer for about 10-15 minutes, allowing it to thicken slightly and develop a rich, savory taste.

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Season with salt and pepper to your preference.

Make wells for the eggs

Using a spoon, create small wells in the tomato-pepper mixture, evenly spaced apart.

Crack one egg into each well, taking care not to break the yolk.

Poach the eggs

Cover the pan with a lid and let the eggs cook for 5-7 minutes, or until the whites are set, but the yolks are still runny.

If you prefer your eggs more well-done, cook them for a few extra minutes.

Garnish and serve

Once the eggs are poached to your liking, turn off the heat. Sprinkle freshly chopped cilantro or parsley over the top of the shakshuka.

The herbs add a burst of freshness that complements the rich flavors of the dish.

Serve the shakshuka hot, right from the pan, with some crusty bread on the side for dipping and mopping up the delicious sauce.

Shakshuka is a delightful dish that brings the vibrant flavors of the Mediterranean right to your plate. With its simple preparation and exquisite taste, it’s perfect for breakfast, brunch, or even a light dinner.

You can experiment with the spice levels and add your favorite vegetables to create a shakshuka that perfectly suits your palate.

So, grab some fresh ingredients, prepare your pan, and get ready to enjoy the comforting and delicious experience of making and devouring your homemade shakshuka!