Shakshuka is a one-pan wonder of eggs gently poached in a vibrant, spiced tomato and pepper sauce. Popular from Turkey to Tunisia, this easy breakfast and brunch classic is ready in 30 minutes and tastes extraordinary with crusty bread.
10m
Prep
25m
Cook
35m
Total
4
Servings
280
Cal/Serving
Easy
★★★★★4.8 · 124 reviews
🛒 Ingredients
Serves 4
6 large eggs
3 tbsp olive oil
1 large onion, finely diced
1 red pepper, diced
1 green pepper, diced
4 cloves garlic, sliced
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
800g canned chopped tomatoes
1 tsp sugar
Salt and black pepper
100g feta cheese, crumbled (optional)
Fresh flat-leaf parsley, chopped
Crusty bread to serve
✨ Chef's Tips
Use the widest pan you have so all the eggs fit in a single layer.
Do not be tempted to stir after adding the eggs — they need to sit undisturbed.
Shakshuka waits for no one — serve immediately from the pan while the yolks are still runny.
For a Tunisian version, add harissa instead of cayenne for a different heat profile.
📋 Method
1Soften the vegetables: Heat olive oil in a wide, deep frying pan or skillet over medium heat. Add onion and cook for 7 minutes until soft. Add red and green peppers and cook for 5 more minutes.
2Add garlic and spices: Add sliced garlic and all the spices. Stir and cook for 2 minutes until the kitchen smells wonderful.
3Build the tomato sauce: Pour in canned tomatoes and add sugar. Season with salt and pepper. Stir well and simmer uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
4Poach the eggs: Make 6 shallow wells in the sauce using a spoon. Crack one egg into each well. Cover the pan with a lid.
5Cook the eggs: Cook for 5–7 minutes depending on how you like your eggs — 5 minutes for runny yolks, 7 for set. Watch carefully as they can overcook quickly.
6Finish and serve: Remove from heat. Scatter over feta if using, and plenty of fresh parsley. Take the pan straight to the table and serve with thick slices of crusty bread for dipping.