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Overhead view of shakshuka with six poached eggs nestled in spiced tomato sauce, topped with chopped fresh herbs in a stainless steel skillet

Best Shakshuka Recipe

40aprons.com/easy-shakshuka-recipe/
Out of all the shakshuka recipes, this one is ready fast and tastes so flavorful! A deeply spiced tomato sauce is simmered with tender bell peppers, and then perfectly poached eggs are nestled right in until soft and gooey, making this dish incredibly dippable with crusty bread. Great for sharing!
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Recipe Makes (Approximate): 6

Equipment

  • 12-inch deep skillet with lid
  • Wooden spoon or silicone spatula
  • chef's knife
  • Cutting board
  • 6 small bowls for cracking eggs individually

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • ½ red bell pepper (thinly sliced)
  • 3 garlic cloves (minced)
  • 1 small hot chile (like a jalapeño or Fresno chile, stem and seeds removed, thinly sliced)
  • 1 teaspoon paprika
  • ¾ teaspoon cumin
  • Pinch of red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • Salt and black pepper (to taste)
  • 6 large eggs
  • ¼ cup fresh cilantro leaves (chopped)
  • ¼ cup fresh parsley leaves (chopped)

Instructions

  • Heat 2 tablespoons olive oil in large, deep skillet over medium heat. Add 1 cup chopped yellow onion and ½ red bell pepper, thinly sliced.
  • Cook, stirring occasionally, 8-10 minutes or until completely tender and onion is lightly golden.
  • Add 3 garlic cloves, minced, and 1 small hot chile, thinly sliced.
  • Cook 2-3 minutes or until fragrant. Add 1 teaspoon paprika, ¾ teaspoon cumin, and pinch of red pepper flakes. Cook, stirring constantly, 1 minute.
  • Pour in 1 (28-ounce) can whole peeled tomatoes with juices. Crush tomatoes into large chunks using wooden spoon. Season with salt and black pepper to taste.
    Shakshuka tomato sauce in a skillet
  • Reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally, until sauce has thickened slightly. Taste and adjust seasoning.
  • Create 6 evenly spaced wells in tomato sauce. Crack 1 large egg into each well.
  • Cover skillet with lid. Cook 5-6 minutes or until egg whites are fully set and opaque but yolks are still soft and slightly jiggly.
  • Remove from heat. Top with ¼ cup chopped cilantro and ¼ cup chopped parsley. Serve immediately from pan with crusty bread.

Recipe Notes

Make Ahead: Tomato sauce can be made up to 2 days in advance. Refrigerate in airtight container. Warm over medium-low heat before creating wells and adding eggs.
Egg Tip: Crack eggs into individual small bowls before adding to wells for better control and easier shell removal.
Spice Level: For milder shakshuka, remove all seeds from chile or omit entirely. For more heat, keep seeds in or add a second chile.
Serving: Serve directly from skillet with crusty bread, warm pita, or sourdough for scooping.

Nutrition Information (Approximate)

Calories: 149calProtein: 6gFat: 9gSaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 67mgPotassium: 156mgTotal Carbs: 4gFiber: 1gSugar: 2gNet Carbs: 3gVitamin A: 972IUVitamin C: 19mgCalcium: 41mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/easy-shakshuka-recipe/