Easy Curried Shakshuka

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This easy shakshuka recipe features poached eggs in a flavorful tomato sauce with curry powder. 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.

Vegetables and spices sautéing in a skillet.

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! Try my green shakshuka next!

Plated shakshuka with a runny yolk.

More Middle Eastern Dishes

More One Pan Recipes

Easy Shakshuka

4 from 47 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.

Video

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




    91 comments
    1. Terri Folse
      April 15, 2022 AT 3:44 am

      Hi Brittany,
      I’m a little late coming to the table for this recipe, but I just stumbled upon it tonight. It reads like a really good novel, where you can completely visualize the characters and plot development in your head. With a good recipe, you can practically taste the ingredients as they meld together to create a dish layered in taste and texture sensations. Delicious! There is one layer in this concoction, however, that neither my husband nor I have ever enjoyed: poached eggs. Do you think any other type of egg could be substituted and still make a tasty meal? I would so appreciate your ideas! Thank you.
      Terri

      1. Brittany Mullins
        April 15, 2022 AT 8:27 am

        Hi, Terri! I occasionally make leftovers with an over-easy egg but you could easily do over-hard if that’s what you prefer! Just omit the step where you add the eggs to the shakshuka and make your eggs how ever you like them and serve them together.

    2. MP
      February 5, 2022 AT 6:13 pm

      5 stars
      Instead of peppers, used shredded zucchini and spinach. Just let them cook with the onions to get the moisture out. Another great EBF recipe!! Delish!!

      1. Brittany Mullins
        February 7, 2022 AT 9:19 am

        Woo! So glad to hear that, MP! Thanks for letting me know what additions you made and coming back to leave a review. It means the world to me!

    3. Mina
      January 15, 2022 AT 12:43 pm

      5 stars
      So we’ve made this recipe no less than 20 times. It’s our go-to recipe. I have tried others but don’t like it. This has the best flavor profile with spices. It barely feeds the two of us though! Lol. I’ve made it before with 6 eggs and the same amount of tomato / spice mixture when we have company over. Overall, a winner! Thank you!

      1. Brittany Mullins
        January 17, 2022 AT 12:35 pm

        Woo!! Happy to hear you’ve been loving this recipe, Mina! Thanks so much for the review. I really appreciate it!

    4. Sue Courtade
      September 23, 2021 AT 6:52 am

      5 stars
      Do you think I could substitute goat cheese for the feta cheese?

      1. Brittany Mullins
        September 23, 2021 AT 7:25 pm

        Totally!!

    5. 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!

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