Easy Shakshuka Recipe

Easy Shakshuka Recipe

How To Make Easy Shakshuka

Shakshuka is a popular Ottoman dish with poached eggs mixed together with tomatoes, herbs, and topped with a rich and thick tomato sauce. Serve it with pita.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 2tbspolive oil
  • 1largeyellow onionchopped
  • 1largered bell pepperchopped
  • ¼tspfine sea salt
  • 3cloves garlicpressed or minced
  • 2tbsptomato paste
  • 1tspground cumin
  • ½tspsmoked paprika
  • ¼tspred pepper flakes
  • 28ozcrushed tomatoesfire-roasted
  • 2tbspfresh cilantrochopped
  • ground black pepperto taste
  • 6largeeggs
  • ½cupcrumbled feta
  • Crusty bread or pitafor serving


  1. Preheat the oven to 375 degrees F. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat.

  2. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

  3. Add the garlic, tomato paste, cumin, paprika, and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

  4. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

  5. Turn off the heat. Taste and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it.

  6. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

  7. Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. It should be done once the egg whites are opaque and yolks are no longer runny.

  8. Transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes.

  9. Serve in bowls with crusty bread on the side.


  • Calories: 215.69kcal
  • Fat: 12.56g
  • Saturated Fat: 4.15g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.81g
  • Polyunsaturated Fat: 1.72g
  • Carbohydrates: 16.79g
  • Fiber: 4.08g
  • Sugar: 9.44g
  • Protein: 11.28g
  • Cholesterol: 197.13mg
  • Sodium: 574.22mg
  • Calcium: 154.40mg
  • Potassium: 642.03mg
  • Iron: 3.41mg
  • Vitamin A: 163.85µg
  • Vitamin C: 50.69mg
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