Easy Shakshuka

Start your day with a burst of flavor! Try my easy shakshuka recipe for a deliciously satisfying breakfast or brunch. With perfectly poached eggs nestled in a rich tomato and pepper sauce, this Mediterranean dish will leave you craving for more. Get ready to dip your bread and savor the harmony of spices and flavors!



Ready In:

30 mins


250 per serve

Good For:



About this Recipe

By: Vincent

Originating from the vibrant cultures of the Middle East and North Africa, Shakshuka is more than just a dish; it’s an experience. This one-pan wonder, boasting eggs poached in a rich, spicy tomato and pepper sauce, has captured the hearts (and stomachs) of many worldwide. 


2 tbsp olive oil or vegetable oil

1 large onion, finely chopped

1 red bell pepper, finely chopped

3-4 garlic cloves, minced

1 tsp paprika (sweet or smoked, based on preference)

1 tsp ground cumin

1/4 tsp chili powder (adjust to taste)

1 small spicy chili padi, finely chopped (optional, for extra heat)

1 can (14 oz/400 g) diced tomatoes,

2-3 fresh tomatoes, finely chopped

Salt and pepper to taste

1-2 tsp sugar (optional, to taste)

4-5 eggs (depending on how many each person wants)

Fresh parsley or cilantro, chopped for garnish

Its name, “Shakshuka”, playfully rolls off the tongue, echoing the culinary dance of flavors that awaits in each bite. Whether you’re indulging on a lazy Sunday morning or hosting a brunch with friends, this simple yet deeply flavorful dish promises to transport you to the bustling streets of Marrakech or the cozy cafes of Tel Aviv.

Shakshuka and sourdough bread are a match made in culinary heaven. The tangy notes of the sourdough beautifully complement the rich, spicy depths of the Shakshuka. Whenever friends grace my doorstep for weekend brunches, Shakshuka takes center stage on our table. Even in the diverse culinary landscape of Singapore, where my palate often craves an extra spice kick, this dish seamlessly melds with our Asian flavors. Time and again, I find myself adding just a tad more heat to cater to our love for fiery delights.

Get ready to embark on a gastronomic journey as we delve into the heart of Shakshuka, a timeless recipe that brings people together, one simmering skillet at a time.

Step by Step Instructions

Step 1

Sauté the Vegetables: In a large, preferably non-stick or cast iron skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until softened and slightly golden, about 5-7 minutes.

Step 2

Add Spices: Stir in the garlic, paprika, cumin, chili powder, and optional caraway. Cook for another 1-2 minutes until fragrant.

Step 3

Tomatoes: Add the chopped tomatoes and canned tomatoes to the skillet. Add salt, pepper, and sugar (if using). Stir well. If you’re using fresh tomatoes, let them simmer for a while, allowing them to break down and release their juices. When using canned, let the mixture simmer for about 10-15 minutes to let the flavors meld.

Step 4

Eggs: Make small wells in the sauce with a spoon. Carefully break an egg into each well. Season the eggs with a pinch of salt and pepper. Cover the skillet and let the eggs poach in the tomato sauce until they’re done to your liking. This could take anywhere from 5-10 minutes, depending on how runny you like your yolks.

Step 5

Final Touches: Sprinkle the shakshuka with the chopped parsley or cilantro.

Step 6

Serve: Serve the shakshuka directly from the skillet. Traditionally, it’s eaten with pita or crusty bread, perfect for dipping into the sauce and egg yolks.