Easy Shakshuka

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This easy shakshuka recipe features poached eggs in a flavorful tomato sauce. It comes together quickly and can be served any time of the day!

Since making shakshuka for the first time a few years ago, Isaac and I have become obsessed. We’ve tried it a couple different ways, but I think this version with bell pepper, feta and curry is my absolute favorite and the best I’ve ever tasted.

Cooked shakshuka in a sauté pan with fresh herbs, feta and slices of crusty bread.

If you’re new to the dish, don’t be scared away by the name. It’s way easier to cook than it is to pronounce. Just kidding, it’s pretty easy to pronounce as well… shock-shoo-kah.

The best part about this dish (besides how delicious it tastes) is that you cook everything in one pan! I don’t know a single person that doesn’t love easy, one-pan meals like this!

What’s not to love — cooking everything in one dish not only makes the prep super simple, but you’re also cutting way back on the amount of dishes you have to wash. Less dishes = winning!

What is Shakshuka?

Shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. From my online research it seems as though the dish originated in North Africa. That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well.

Ingredients in Shakshuka

  • onion
  • orange bell pepper
  • garlic cloves
  • olive oil
  • seasonings and spices – cumin, paprika, cayenne pepper, turmeric, sea salt and pepper
  • curry powder
  • canned diced tomatoes
  • eggs
  • feta cheese
  • fresh cilantro and parsley for serving
Cooked shakshuka in a sauté pan with fresh herbs and feta on top.

Substitutions & Notes

Curry powder – Curry powder is an untraditional ingredient for shakshuka but it adds a ton of flavor. If you don’t love curry flavor you can leave it out but I highly recommend it.

Vegetables – The fun thing about shakshuka is that you can customize the sauce! Don’t love bell peppers? Leave them out. Want to add greens, add them in with the tomatoes! Have fun experimenting with different vegetables in your shakshuka.

Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.

Cooked shakshuka in a sauté pan with fresh herbs, feta and a slice of crusty bread.

How to Make Shakshuka

Sauté vegetables – Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic to the skillet and cook until the vegetables are soft and fragrant – about 5-10 minutes.

Add spices – Stir in the cumin, paprika, cayenne, curry, turmeric, salt and pepper to the onion mixture and cook while stirring to combine for an additional minute.

Four spices for shakshuka in s small white bowl in a woman's hand.

Add tomatoes and cheese – Add the diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens a bit – about 10 minutes. Sprinkle the feta cheese to the tomato mixture and stir.

Tomato sauce for shakshuka in a sauté pan with feta sprinkled on top.

Add eggs – Crack the eggs into the tomato sauce, spacing them out so you get 4-5 eggs in the large skillet. Cover and let the eggs cook, undisturbed for about 5 minutes or until the egg whites are cooked through. Remove the skillet from the heat, uncover and let sit for an additional 1-2 minutes before serving.

How to Serve Shakshuka

To serve shakshuka, spoon 1-2 eggs along with a big serving of tomato sauce onto a plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or a whole grain like quinoa or brown rice for a complete meal.

Plated shakshuka on a white plate with fresh herbs, feta and two slices of crusty bread.

Since the main protein source for this dish is eggs, you can serve it for just about any meal — breakfast, brunch, lunch or dinner. It comes together quickly and works great as a fast weeknight dinner option. Plus, you can reheat the leftovers for breakfast… score!

Plated shakshuka with a runny yolk.

More Middle Eastern Dishes:

More One Pan Recipes:

If you end up trying this shakshuka recipe be sure to leave a comment and star rating letting me know how it turned out! Your feedback is so helpful for me and other EBF readers!

Easy Shakshuka

5 from 29 votes
This easy shakshuka recipe is a healthy one-pan dish with poached eggs in a flavorful tomato sauce. It comes together quickly and can be served any time of the day! 
Cooked shakshuka in a sauté pan with fresh herbs, feta and slices of crusty bread.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 1 orange bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1-2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 28 ounce can diced tomatoes
  • 4-5 eggs
  • 1/2 cup feta cheese
  • fresh cilantro and parsley, for serving

Instructions
 

  • Sauté veggies: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.
  • Add spices and tomatoes: Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.
  • Add eggs: Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
  • Serve: Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.

Notes

  • Curry powder – Curry powder is an untraditional ingredient for shakshuka but it adds a ton of flavor. If you don’t love curry flavor you can leave it out but I highly recommend it.
  • Vegetables – The fun thing about shakshuka is that you can customize the sauce! Don’t love bell peppers? Leave them out. Want to add greens, add them in with the tomatoes! Have fun experimenting with different vegetables in your shakshuka.
  • Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.

Nutrition

Serving: 1/4 of recipe Calories: 284kcal Carbohydrates: 17g Protein: 14g Fat: 18g Saturated Fat: 6g Polyunsaturated Fat: 6g Cholesterol: 224mg Sodium: 620mg Fiber: 3g Sugar: 8g
Course: Lunch/Dinner
Cuisine: Middle Eastern
Keyword: shakshuka

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    83 comments
    1. Stephanie B
      July 11, 2021 AT 2:07 pm

      5 stars
      My husband and I’d never had (or heard of) Shakshuka before this recipe, and it is now one of our favorites! I like to bake a fresh loaf of no-knead bread in my dutch oven and then use it for this dish. Easy, filling, and make a great weeknight dinner!

      1. Brittany Mullins
        July 12, 2021 AT 11:02 am

        Yay! I’m so glad this shakshuka recipe was a hit, Stephanie! Thanks so much for trying it and coming back to leave a review. I so appreciate it!

    2. Jen Perkins
      March 24, 2021 AT 9:50 pm

      5 stars
      Absolutely delicious! Made this tonight and it was a hit. Can’t wait to try it again… Next time I might try adding some fresh spinach or other veggies. YUM!!

      1. Brittany Mullins
        March 25, 2021 AT 12:42 am

        So glad you loved this recipe, Jen! Thanks for the review. I so appreciate it!

    3. Carolyn
      February 18, 2021 AT 2:42 pm

      Im planning on making this for dinner tonight but was hoping to add 6 ounces of mushrooms I need to use when I add the other veggies. Do you think this would be ok??

      1. Brittany Mullins
        February 18, 2021 AT 3:50 pm

        Yes, I think that would be totally fine!

    4. Tara
      February 14, 2021 AT 12:34 pm

      5 stars
      Do you drain the can tomatoes before putting in?

      1. Brittany Mullins
        February 14, 2021 AT 7:15 pm

        Nope! 🙂

    5. Meridith H
      February 3, 2021 AT 7:17 pm

      5 stars
      This meal was delicious! I made it for my husband and I, we both agreed we’ll keep it in the rotation! This dish has so much flavor and was easy and perfect for our schedules.

      1. Brittany Mullins
        February 4, 2021 AT 1:55 am

        Woo!! So glad it was a hit. Thanks for the review, Meridith. I so appreciate it!

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