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!

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

Easy Shakshuka


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

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! 


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
  • 12 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 28 ounce can diced tomatoes
  • 45 eggs
  • 1/2 cup feta cheese
  • fresh cilantro and parsley, for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 284
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 224mg

Keywords: shakshuka

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    71 comments
    1. Willow
      January 19, 2021 AT 8:20 pm

      So good! Was a hit with the whole family. My kids don’t like feta so we left that out and just topped ours with it, and the kids with fresh mozzarella. Quick to make after a long night of b-ball practices and was a healthy way to refuel!

      1. Brittany Mullins
        January 20, 2021 AT 12:01 pm

        So glad this recipe was a hit with the whole family! Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

    2. Brenda Mick
      January 17, 2021 AT 3:28 pm

      Wow! I really do love ALL your recipes but this one is just AMAZING! I didn’t think I would like the combination of flavors but boy was I wrong. To my surprise, I loved it and ate half the pan. Whoops! I did not have feta on hand so I used goat cheese. Way to go with this one!

      1. Brittany Mullins
        January 17, 2021 AT 6:39 pm

        Awww that makes me so happy to hear, Brenda!! I’m so glad you loved this recipe. Thanks for coming back to leave a review. I so appreciate it!

    3. Deanna
      January 4, 2021 AT 2:36 pm

      Have been wanting to try this recipe for a while and I’m so glad I did. I’ve had Shakshuka before without the curry, but the curry really took it up a notch! I’m sure I’ll be making this again soon.

      1. Brittany Mullins
        January 5, 2021 AT 9:46 pm

        Ahh yay!! so glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    4. Clara
      January 2, 2021 AT 6:00 pm

      I saw this yesterday and already got everything to make for lunch today! It turned out so good and I loved how simple it was to make. I should have added more spice but that that’s completely due to my preference 🙂

      1. Brittany Mullins
        January 3, 2021 AT 8:07 pm

        Ahh yay!! So glad you enjoyed it, Clara. Thanks for coming back to leave a review. 🙂

    5. Barbara Ann
      January 2, 2021 AT 8:50 am

      My family loved this recipe! I only had fire roasted tomatoes. I used those and eliminated the added salt. Half the cayenne was also the appropriate spice level for us. It was requested that this became a regular on our meal rotation. Thank you!

      1. Brittany Mullins
        January 2, 2021 AT 2:53 pm

        Ahh yay!! That makes me so happy to hear, Barbara. Thanks for coming back to leave a review. I so appreciate it!

    6. Janice
      January 1, 2021 AT 7:22 pm

      Made this tonight after seeing your post. Husband and I really enjoyed it! So easy to put together and flavors were great!

      1. Brittany Mullins
        January 1, 2021 AT 8:10 pm

        I’m so glad this recipe was a hit! Thanks for the review, Janice. 🙂

    7. Margaret
      October 29, 2020 AT 9:10 pm

      This recipes is Delicious. I did yesterday and we love it. I always making lots of yours recipes. You are the best.

    8. Kris
      September 16, 2020 AT 7:50 pm

      This looks delicious.I’m Looking forward to trying it. Have you ever left out the Feta cheese?

      1. Brittany Mullins
        September 16, 2020 AT 8:23 pm

        You can totally leave out the cheese if you prefer!

    9. Laurynn
      September 2, 2020 AT 1:10 pm

      My husband and I love this meal! It’s so flavorful and versatile. And it’s so easy! We have it for breakfast, lunch, or dinner -several times a month!

      1. Brittany Mullins
        September 3, 2020 AT 11:26 pm

        Ahh yay!! So glad this recipe is a hit in your house, Laurynn. Thanks for taking the time to leave a comment + star rating. I so appreciate it. <3

    10. Tara
      August 24, 2020 AT 7:50 pm

      This recipe is DELICIOUS! The trick is getting the eggs to stay runny yolks but cooked whites. I’m obsessed and now cook this all the time. I also love that we have extra to use for breakfast the next few days. I just add the mixture to a pan and reheat, add an egg and it cooks beautifully even reheated. Such a great weekly addition!! Thanks for the recipe.

      1. Brittany Mullins
        August 24, 2020 AT 10:00 pm

        Ahh yay!! That makes me so happy to hear, Tara. I’m so pumped you’ve been loving this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    11. Chelsea
      July 23, 2020 AT 8:12 am

      I am OBSESSED with this recipe. We usually have it for a weekend breakfast but this week I decided to make a batch on Sunday (without eggs) and then made a fresh egg each morning, and I look forward to it everyday! A new staple in our house!

      1. Brittany Mullins
        July 24, 2020 AT 6:30 pm

        Woo-hoo! So glad this recipe is a hit! We’ve been having it SO much at our house recently and it never gets old. 🙂

    12. Jenn C
      July 14, 2020 AT 8:15 pm

      I had been dying to try this recipe and finally gave it a try tonight. I absolutely loved it! My husband isn’t personally a huge fan of curry spices, but he ate it! Even though I loved the curry, I might try to play with the flavors to appeal to my husband (maybe taco type seasoning and spicy peppers). .

      1. Brittany Mullins
        July 14, 2020 AT 11:12 pm

        So glad this recipe was a hit, Jenn! I bet a Mexican style shakshuka would be delish!! Definitely let me know what you think if you try it. 🙂

    13. Jennifer
      July 2, 2020 AT 7:44 am

      Hands down one of our all time FAVORITES! Shakshuka is back in our regular rotation! This version is waaaay easier to prepare & comes together quicker than the recipe I used to use. We’re hooked on Curried Shakshuka & we’re not looking back! Thank you so much, Brittany!

      1. Brittany Mullins
        July 2, 2020 AT 8:12 pm

        Ahh this makes me so happy to hear, Jennifer!! So glad you’re loving this recipe. Thanks so much for taking the time to leave a comment + star rating. It means the world to me. <3

        1. Lisa
          July 22, 2020 AT 8:31 pm

          Delicious! 4 and 6 year old approved! This recipe was super easy and filling. Adding it to the rotation. Thanks Brittany!

          1. Brittany Mullins
            July 22, 2020 AT 11:23 pm

            Yay!! So glad this recipe was a hit with the kiddos, Lisa. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. <3

    14. Amanda
      May 22, 2020 AT 7:58 pm

      Quick and easy to make. Absolutely delicious! Looking forward to adding this recipe to our household meal rotation 🙂

    15. Roni
      May 16, 2020 AT 8:44 am

      It’s an Israeli dish and it’s pronounced : shak-Shuka as it’s spelled. I love it.

    16. Britt B
      May 9, 2020 AT 12:51 pm

      I make this recipe ALOT because I love this recipe ALOT. It’s crazy how easy it is to make, and inexpensive the ingredients are. You probably have them in your pantry already. Make it for dinner this week, you won’t regret it! Five stars!!

      1. Brittany Mullins
        May 12, 2020 AT 9:24 pm

        We’ve been eating this dish for dinner at least once a week recently! 🙂 I’m so glad you love this dish, Britt!! Thanks so much for taking the time to leave a comment + star rating. I really appreciate it.

    17. Dana
      May 9, 2020 AT 8:54 am

      My husband and I both loved this! Served over some crusty bread! I also used red pepper because they were out of orange.

      1. Brittany Mullins
        May 12, 2020 AT 9:28 pm

        Yay!! I’m so glad this dish was a hit, Dana! Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me. <3

    18. NK
      May 8, 2020 AT 9:31 am

      Can you use green pepper rather than orange? I’m so excited to try this recipe!

      1. Brittany Mullins
        May 8, 2020 AT 6:56 pm

        Yes, that should be just fine! Green just doesn’t have as much of a sweet taste as orange does, but it should still turn out fine!

    19. Aubrey Diggity Doggy
      May 7, 2020 AT 12:43 pm

      Your curried shakshuka was delicious! The lady and I really enjoyed it! Easy, simple ingredients, wholesome…Clearly we’ll be making that again. Think I might throw some avocado on top next time but damn that was good. Zero leftovers.YUM

      1. Brittany Mullins
        May 7, 2020 AT 8:07 pm

        Ahh that makes me so happy to hear, Aubrey! I’m glad this dish was a hit. Thank you so much for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!

    20. Lynn
      April 19, 2020 AT 3:57 pm

      So flavorful!!! My whole family loved it!!

      1. Brittany Mullins
        April 20, 2020 AT 2:08 pm

        Yay!! I’m so glad this recipe was a hit with your family, Lynn!! Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3

    21. Sally
      April 5, 2020 AT 11:01 am

      This Shakshuka is amazing! The curry is such a nice addition. It comes together so quickly, and is flavorful + filling. This is a new go to for weeknight dinners. The leftovers are really good with toast for breakfast or brunch!

      1. Brittany Mullins
        April 5, 2020 AT 11:52 pm

        Yay!! So glad you enjoyed this recipe, Sally! Thanks for coming back to leave a comment + star rating. I so appreciate it!

    22. Marina
      February 29, 2020 AT 4:03 pm

      Absolutely delicious, and so filling! Such a versatile recipe, can literally be eaten at any meal.

      1. Brittany Mullins
        March 2, 2020 AT 9:43 pm

        Ahh that makes me so happy to hear, Marina! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it! <3

    23. Fae
      February 18, 2020 AT 1:53 am

      This was such an easy and satisfying meal. I’m a curry finatic so I really loved it. Its very aesthetically pleasing as well. 🙂

      1. Brittany Mullins
        February 18, 2020 AT 3:14 pm

        Woo-hoo!! So glad you enjoyed this recipe, Fae. Thanks for giving it a try and for coming back to leave a comment and star rating. It means the world to me!

    24. Carlene
      September 16, 2019 AT 7:00 pm

      Made the curried shakshaka, just delicious! Trying to eat healthier without losing flavor, this recipe delivers! The spices are amazing, and the egg makes it hearty.

      1. Brittany Mullins
        September 16, 2019 AT 9:34 pm

        Hey Carlene! I am so happy to hear that you liked the Curried Shakshuka! Thank you for taking the time to come back and leave a review (and star rating), your feedback is super helpful!

    25. cynthia |what a girl eats
      November 16, 2016 AT 2:49 pm

      I’ve only recently started hearing about this dish…I love huevos rancheros, so I’m sure I’d love this…just different flavors!

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