Name: Easy Traditional Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; 1 (28-ounce) can whole peeled tomatoes; Salt and pepper, to taste; 6 large eggs; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped

Jump to Recipe·5 from 11 reviews

If you’re craving a dish that’s comforting, vibrant, and downright delicious, you’re in the right place. This Easy Traditional Shakshuka Recipe ticks all those boxes and more — it’s one of my go-to meals when I want something hearty but still fresh and full of flavor. Trust me, once you make it, you’ll understand why this North African and Middle Eastern classic has burned its way into my heart (and my dinner rotation!). So grab your skillet, and let’s dive into this beautifully rustic, saucy, egg-poached masterpiece.

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Why This Recipe Works

Simplicity Meets Flavor: With just a handful of spices and fresh ingredients, you get a deeply satisfying taste without fuss.
One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze—perfect for busy weeknights or lazy weekends alike.
Customizable Eggs: You control how runny or firm the eggs get, so it works whether you love soft yolks or prefer them fully set.
Bright Fresh Herbs: Adding cilantro and parsley at the end gives that fresh punch that lifts the whole dish beautifully.

Easy Traditional Shakshuka, shakshuka recipe, Middle Eastern egg dish, North African brunch, one-pan breakfast - A small round metal pan with brass handles sits on a wooden base, filled with a rich, chunky red tomato sauce layered with three soft white poached eggs speckled with black pepper, topped with scattered green chopped parsley. Nearby, a white plate holds slices of bright orange, pale green honeydew melon, and green kiwi, adding fresh color contrasts. To the right of the pan, there is a clear glass of water and a clear glass of bright yellow orange juice, set on a white marbled surface with a folded white napkin and a silver fork beside them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Traditional Shakshuka Recipe brings together vibrant, pantry-friendly ingredients that combine rich spices with fresh veggies. Each component plays a role in building layers of flavor, and a few simple shopping tips can help you make it just right.

Easy Traditional Shakshuka, shakshuka recipe, Middle Eastern egg dish, North African brunch, one-pan breakfast - Flat lay of a small white ceramic bowl filled with golden olive oil, a medium peeled and diced white onion, a whole red bell pepper cut into chunks, four peeled garlic cloves, a small white bowl containing vibrant red paprika powder, a small white bowl with earthy brown cumin powder, a tiny white bowl holding fine red chili powder, a simple white ceramic bowl with whole peeled tomatoes in rich red juice, six whole large brown eggs with clean shells, a few sprigs of fresh green cilantro, and a few sprigs of fresh bright green parsley all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The base of the dish; use good quality for better flavor and to create a smooth sauté.
Onion: Adds sweetness and depth once softened; I prefer yellow or white for balance.
Red bell pepper: For a subtle natural sweetness and lovely color.
Garlic: Brings warmth and pungency—feel free to adjust to your taste.
Paprika: The star spice—smoky and sweet paprika mimics traditional flavor.
Cumin: Adds earthiness and a touch of exotic warmth.
Chili powder: Just a pinch for a subtle kick, but you can adjust depending on your spice tolerance.
Whole peeled tomatoes (canned): The saucy heart of the dish; I like San Marzano if you can find them for their bright acidity and sweetness.
Eggs: Fresh as possible so they’ll poach nicely, and their creaminess contrasts beautifully with the tangy sauce.
Salt and pepper: Essential to bring everything together; taste as you go.
Cilantro and parsley: These fresh herbs at the end brighten the whole dish and add a herbaceous layer.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Easy Traditional Shakshuka Recipe is how flexible it is. Over the years, I’ve played around with spices and toppings, and I encourage you to find your favorite variations.

Add some heat: I sometimes toss in a diced jalapeño or a sprinkle of cayenne for extra kick—it really wakes up the sauce!
Cheese lovers: Crumbled feta or goat cheese stirred in right before serving adds a creamy tang that’s just dreamy.
Veggie upgrades: Spinach or kale stirred in near the end gives it a green boost and extra texture.
Make it vegan: Skip the eggs and add roasted chickpeas or tofu for a plant-based twist that’s still hearty.

Step-by-Step: How I Make Easy Traditional Shakshuka Recipe

Step 1: Sauté the aromatics

I start by warming two tablespoons of olive oil in a large sauté pan over medium heat. Then I toss in the diced red bell pepper and onion. I love letting these soften just until the onion becomes translucent and juicy, usually about 5 minutes. This step builds that sweet, flavorful foundation that your sauce will shine on.

Step 2: Add garlic and spices for aroma

Once the veggies are softened, I add the finely chopped garlic, paprika, cumin, and chili powder. I cook this for just about a minute—enough for the spices to bloom but not too long to burn the garlic. This quick step unleashes powerful aromas that fill your kitchen and hint at the delicious meal underway.

Step 3: Stir in the tomatoes and simmer

Next comes the magic: a full 28-ounce can of whole peeled tomatoes with their juice. I pour them into the pan and use my spoon to crush the tomatoes, breaking them down into a rustic sauce. I season with salt and pepper at this point and bring everything to a gentle simmer. This is where your sauce thickens, concentrating flavors – usually about 10 minutes.

Step 4: Add the eggs carefully

Now time for the stars of the show! Using your large spoon, make six small wells in the sauce and crack an egg into each one. Cover the pan with a lid and cook for 5 to 8 minutes depending on how you like your eggs — I adore mine with a slightly runny yolk, but you can go fully set if that’s your thing. Keep an eye on them to avoid overcooking.

Step 5: Garnish and serve

Right before serving, sprinkle chopped fresh cilantro and parsley over the top for a fresh, herbal brightness that perfectly balances the richness of the eggs and sauce. Dive in with some crusty bread or pita to scoop up every last bite!

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Pro Tips for Making Easy Traditional Shakshuka Recipe

Use a wide, shallow pan: This helps the eggs cook evenly and gives enough room to space them out without crowding.
Taste before adding eggs: Adjust the seasoning of your tomato sauce first—it’s easier to fix before the eggs go in.
Simmer with lid on: Covering traps steam that gently cooks the eggs on top without drying out the sauce.
Don’t rush the sauce simmer: Letting the tomato mixture thicken slightly improves flavor concentration.

How to Serve Easy Traditional Shakshuka Recipe

Easy Traditional Shakshuka, shakshuka recipe, Middle Eastern egg dish, North African brunch, one-pan breakfast - A white pan filled with three visible cooked eggs with bright yellow yolks sitting on a thick layer of red tomato sauce mixed with chunks of cooked vegetables and spices. Fresh green herbs are sprinkled on top of the eggs and sauce, adding contrast. A large silver spoon is resting inside the pan, scooping some sauce near one egg. In the blurred background, there are stacks of white plates and a bunch of fresh green herbs on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top mine with fresh cilantro and parsley because they bring that bright, herbal freshness. If I’m feeling indulgent, a sprinkle of crumbled feta adds a tangy creaminess that pairs beautifully with the tomatoes and spices. A drizzle of good olive oil at the end doesn’t hurt either!

Side Dishes

When serving, I love pairing this shakshuka with warm, crusty bread or fluffy pita to mop up the luscious sauce and runny yolks. Sometimes, I’ll add a simple side salad or some roasted potatoes to round out the meal.

Creative Ways to Present

If you want to impress guests, try serving individual portions in small cast-iron skillets or ovenproof dishes. Garnish with edible flowers or a sprinkle of za’atar for an extra special touch. During brunch with friends, I like to lay out an array of toppings and bread to let everyone customize their own shakshuka experience.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftover sauce (before adding eggs) to an airtight container and keep it in the fridge for up to 3 days. The tomato-based sauce holds up well if refrigerated promptly. I recommend adding fresh eggs when reheating.

Freezing

If you want to freeze the tomato sauce, it freezes beautifully in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge and heat gently before adding eggs freshly when ready to eat. I wouldn’t freeze it with eggs since the texture changes too much.

Reheating

I warm leftover sauce gently on low heat to prevent burning, then crack fresh eggs right into the pan, covering and cooking until just set. This method keeps the eggs fresh and lets you enjoy shakshuka anytime without compromising texture.

FAQs

Can I make this Easy Traditional Shakshuka Recipe vegan?

Absolutely! Just skip the eggs and try adding roasted chickpeas, sautéed mushrooms, or tofu cubes to keep the dish hearty and satisfying while maintaining the rich tomato and spice base.
What can I use if I don’t have canned whole tomatoes?

You can substitute canned crushed tomatoes or even fresh, ripe tomatoes that have been peeled and chopped. Keep in mind fresh tomatoes may require a bit longer to cook down into a sauce.
How do I get perfect runny eggs every time?

Make small wells in the simmering sauce and crack eggs directly into them. Cover with a lid and cook on low to medium heat for about 5–8 minutes. Check frequently to avoid overcooking, as stove variations can affect timing.
Can I prepare the tomato sauce ahead of time?

Yes! The tomato base can be made a day ahead and refrigerated. When ready, reheat gently and add fresh eggs just before serving. This saves time and lets the flavors deepen.

Final Thoughts

There’s something genuinely comforting about a well-made shakshuka that feels like a warm hug on a plate. This Easy Traditional Shakshuka Recipe has become one of those dishes I love to share with friends and family because it’s simple, packed with flavor, and endlessly adaptable. Give it a try—you might just find yourself making it again and again like I do. And hey, once you do, let me know how your kitchen smells and tastes afterward. Enjoy every delicious spoonful!