Name: Easy Traditional Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped; 2 tablespoons olive oil; 2 teaspoon paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; salt and pepper, to taste; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs

Jump to Recipe· 4.5 from 33 reviews

If you’ve been on the hunt for a breakfast (or anytime!) dish that’s bursting with flavor, comforting, and downright easy to make, you’re going to love this Easy Traditional Shakshuka Recipe. It’s like a warm hug in a skillet—savory tomato sauce, perfectly poached eggs, and just the right kick of spices. Whether you’re cooking for guests or just treating yourself, this recipe feels special without any fuss. Stick around because I’ll share everything from my favorite tweaks to little kitchen secrets that’ll help you nail it every time.

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Why This Recipe Works

Simple ingredients, big flavor: Using pantry staples like canned tomatoes and spices, this recipe delivers authentic taste without complicated steps.
One-pan magic: Everything cooks in one skillet for easy cleanup and maximum flavor melding.
Customizable to suit you: You can easily adjust spice levels or add in veggies to make it your own.
Perfectly runny or fully set eggs: You control the egg’s doneness for that ideal yolky pull or firm bite.

Easy Traditional Shakshuka, shakshuka recipe, eggs in tomato sauce, middle eastern breakfast, simple shakshuka - A small round metal pan with brass handles sits on a wooden base, filled with a rich, chunky red tomato sauce layered with three soft white poached eggs speckled with black pepper, topped with scattered green chopped parsley. Nearby, a white plate holds slices of bright orange, pale green honeydew melon, and green kiwi, adding fresh color contrasts. To the right of the pan, there is a clear glass of water and a clear glass of bright yellow orange juice, set on a white marbled surface with a folded white napkin and a silver fork beside them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Traditional Shakshuka Recipe uses simple ingredients that work harmoniously to create that rich, smoky, spicy sauce that’s the hallmark of shakshuka. Each component plays its part—from the sweetness of the bell pepper to the luscious juiciness of the tomatoes and the warmth of the spices.

Easy Traditional Shakshuka, shakshuka recipe, eggs in tomato sauce, middle eastern breakfast, simple shakshuka - Flat lay of a small white ceramic bowl filled with golden olive oil, a medium peeled and diced white onion, a whole red bell pepper cut into chunks, four peeled garlic cloves, a small white bowl containing vibrant red paprika powder, a small white bowl with earthy brown cumin powder, a tiny white bowl holding fine red chili powder, a simple white ceramic bowl with whole peeled tomatoes in rich red juice, six whole large brown eggs with clean shells, a few sprigs of fresh green cilantro, and a few sprigs of fresh bright green parsley all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: A good quality olive oil helps sauté the aromatics and adds fruitiness to the base.
Onion: Brings sweetness and depth when softened.
Red Bell Pepper: Adds a subtle sweetness and beautiful color.
Garlic: The cornerstone of flavor, it delivers that irresistible aroma.
Paprika: This spice adds smoky notes; I prefer smoked paprika for extra warmth.
Cumin: Earthy and slightly nutty, cumin rounds out the flavor profile.
Chili Powder: Just a pinch for a gentle heat that wakes up your taste buds.
Whole Peeled Tomatoes: The star of the sauce—use a good quality can for richness and freshness.
Eggs: Fresh eggs make a big difference; they gently cook in the sauce for creamy yolks.
Salt and Pepper: Essential for balancing and enhancing flavors.
Fresh Cilantro and Parsley: Brighten up the dish and add fresh herbal notes at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Easy Traditional Shakshuka Recipe is such a flexible canvas. Over time, I’ve tweaked it with things like spinach, feta crumble, or even spicy merguez sausage when I want to level up the flavor and heartiness. It’s all about making it yours—so don’t hesitate to experiment!

Variation: Adding crumbled feta cheese on top before serving is a game-changer—I love how its salty tang contrasts the rich tomato sauce.
Dietary twist: For a lighter version, swap out some olive oil for vegetable broth when sautéing the veggies.
Seasonal take: Incorporate fresh zucchini or eggplant chunks in summer for added texture and nutrition.
Heat level: If you like things spicy, toss in a chopped jalapeño or a dash of harissa paste.

Step-by-Step: How I Make Easy Traditional Shakshuka Recipe

Step 1: Sauté the Veggies Until Sweet and Soft

Start by heating your olive oil on medium in a wide sauté pan—medium heat is key here, so the onion and red bell pepper soften slowly, developing their natural sweetness without browning. I usually cook them for about 5 minutes until the onions look translucent and the peppers are tender. This step builds the flavor foundation for your sauce, so don’t rush it!

Step 2: Add Garlic and Spices for That Signature Aroma

Once your veggies are softened, toss in the finely chopped garlic, paprika, cumin, and chili powder. Stir everything together and cook it just for about a minute—that’s enough time for those flavors to bloom without burning the garlic. Your kitchen will start to smell like magic already.

Step 3: Tomato Time—Build the Sauce

Pour in the entire can of whole peeled tomatoes along with their juices, then use a sturdy spoon to break the tomatoes into chunks. Season with salt and pepper and bring everything to a gentle simmer. I like to let it cook down uncovered for about 10 minutes because it thickens the sauce and intensifies the flavors. Patience here really pays off.

Step 4: Crack the Eggs and Let Them Poach

This is the fun part! With your spoon, make little wells in the sauce and carefully crack in the eggs—one per well. Covering the pan speeds up cooking by trapping steam, so I pop on a lid and let them cook for 5 to 8 minutes depending on how runny you want the yolks. Watch closely—if your heat is too high, the sauce can dry out or scorch, so keep it gentle.

Step 5: Finish with Fresh Herbs and Serve

Once the eggs reach your preferred doneness, sprinkle chopped cilantro and parsley all over. The fresh herbs add brightness and a pop of color that make your shakshuka irresistible. I love serving it straight from the pan with crusty bread to soak up every last bit of sauce.

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Tips from My Kitchen

Go low and slow with veggies: Sautéing the pepper and onion gently draws out their natural sugars for sweeter, deeper flavor.
Choose your spices carefully: Fresh paprika and cumin really elevate the sauce—try to buy whole spices and grind them yourself for best taste.
Don’t rush the eggs: Cover the pan and keep heat moderate so eggs cook gently without rubbery whites.
Use sturdy canned tomatoes: Whole peeled tomatoes create better texture than crushed ones—break them up yourself for a fresher sauce.

How to Serve Easy Traditional Shakshuka Recipe

Easy Traditional Shakshuka, shakshuka recipe, eggs in tomato sauce, middle eastern breakfast, simple shakshuka - A white pan filled with three visible cooked eggs with bright yellow yolks sitting on a thick layer of red tomato sauce mixed with chunks of cooked vegetables and spices. Fresh green herbs are sprinkled on top of the eggs and sauce, adding contrast. A large silver spoon is resting inside the pan, scooping some sauce near one egg. In the blurred background, there are stacks of white plates and a bunch of fresh green herbs on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my shakshuka with a generous handful of fresh cilantro and parsley—it instantly brightens up the dish with herbal freshness. Sometimes I add a sprinkle of crumbled feta or a drizzle of good olive oil just before serving. If you want a bit of heat, a few chili flakes on top work wonders.

Side Dishes

Nothing beats a chunk of crusty bread or warm pita for dunking into the rich sauce and runny eggs. I also enjoy serving it alongside a simple cucumber and tomato salad to add some crunch and cool contrast. For brunch parties, a side of labneh or hummus complements shakshuka beautifully.

Creative Ways to Present

For special occasions, I like to serve shakshuka in individual shallow ramekins or cast-iron skillets right at the table—it looks impressive and keeps the dish warm. You can also jazz it up with colorful edible flowers or a sprinkle of za’atar spice to make it extra festive.

Make Ahead and Storage

Storing Leftovers

I store any leftover shakshuka sauce separately from the eggs in airtight containers in the fridge. The sauce keeps wonderfully for up to 3 days, but the eggs can get rubbery if reheated, so it’s best to add fresh eggs when reheating.

Freezing

The tomato sauce freezes well on its own—just cool it completely, then transfer to a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and reheat gently, then crack fresh eggs into the warmed sauce to finish the dish.

Reheating

For reheating, I gently warm the sauce in a skillet over low heat. Then I create wells and crack in fresh eggs, covering and cooking until set. This method keeps the texture fresh and avoids rubbery, overcooked eggs.

FAQs

Can I make shakshuka without canned tomatoes?

You can, but canned whole peeled tomatoes give that rich, balanced flavor that’s hard to replicate fresh year-round. If you prefer fresh, use very ripe tomatoes and cook them down longer to concentrate the flavors.
How do I know when the eggs are perfectly cooked?

It depends on your preference! For runny yolks, simmer with the pan covered for about 5 minutes, or longer for firmer yolks. You can gently nudge the whites to make sure they’re set but careful not to overcook the yolk.
Can I add meat to this Easy Traditional Shakshuka Recipe?

Absolutely! Many versions include spicy sausage like merguez or chorizo. Cook the meat first, then follow the recipe as usual for a heartier version.
What if I don’t have cilantro or parsley?

No worries! Fresh basil or mint can be tasty alternatives, adding their own bright notes to finish the dish.
Is shakshuka always spicy?

Not necessarily. The heat level is customizable—you can add more chili powder or fresh chilies for spice, or omit them entirely for a milder dish that still shines with all its delicious flavors.

Final Thoughts

This Easy Traditional Shakshuka Recipe holds a special place in my kitchen because it’s one of those dishes that feels both simple and celebratory. I’ve shared it with friends on lazy weekend mornings and made it quickly on busy weeknights, and it always brings smiles. Give it a try—you might find yourself making it over and over, just like me. Trust me, once you master this, your breakfast game (or dinner, no judgment!) will be forever elevated.