This Easy Shakshouka is a vibrant, comforting, and authentic North African and Middle Eastern dish. Eggs are gently poached directly in a rich, simmering sauce made with olive oil, sweet bell peppers, onions, garlic, tomato paste, and aromatic spices like cumin and paprika.
Finished with fresh chopped parsley and served straight from the hot skillet with crusty bread, this one-pan recipe makes an incredible breakfast, brunch, lunch, or quick weeknight dinner!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Servings: 3–4 portions
Ingredients
For the Spiced Tomato Base:
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 small sweet bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp concentrated tomato paste
- 2 cups pureed fresh tomatoes (or tomato sauce)
- 1 tsp paprika
- 1 tsp ground cumin (optional, for earthy warmth)
- 1 tsp freshly ground black pepper
- 1 tsp salt (or to taste)
- ¼ tsp chili flakes or chili powder (optional, for heat)
For the Eggs & Finishing:
- 4–5 large fresh eggs
- 2 tbsp fresh parsley, finely chopped
- Warm crusty bread, pita, or baguette (for serving)
Step-by-Step Instructions
1. Sauté the Vegetables
Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium heat. Add the chopped onion and diced bell pepper, sautéing for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
2. Build and Simmer the Tomato Sauce
Stir in 1 teaspoon of concentrated tomato paste, then pour in the 2 cups of pureed fresh tomatoes. Add the paprika, ground cumin, black pepper, salt, chili flakes, and half of the fresh chopped parsley. Stir thoroughly and let the sauce simmer gently over medium-low heat for 5 to 10 minutes until it thickens slightly and the flavors meld together.
3. Poach the Eggs
Use a spoon to create 4 or 5 small wells or holes across the surface of the simmering tomato sauce. Carefully crack one egg into each hole.
4. Cover and Cook
Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 5 to 8 minutes. Cook until the egg whites are completely set while the yolks remain soft and runny (or cook a few minutes longer if you prefer firm egg yolks).
5. Garnish and Serve
Remove the skillet from heat. Garnish generously with the remaining fresh chopped parsley. Serve hot directly from the pan alongside warm crusty bread for dipping!
Helpful Cooking Tips
- Keep Heat Low for Eggs: Poaching the eggs on low heat with the lid closed traps steam, cooking the egg whites evenly while keeping the yolks delightfully runny.
- Use Rich Tomato Paste: Adding a teaspoon of concentrated tomato paste darkens the color and intensifies the savory umami flavor of the sauce.
- Control Moisture: If your tomato puree is too watery, allow the sauce to simmer uncovered for a few extra minutes to reduce before adding the eggs.
Tasty Customization Ideas
- Add Cheese: Crumble fresh Feta cheese, goat cheese, or mozzarella over the top right before covering the pan to cook the eggs.
- Meat Variation: Cook spicy sausage (such as merguez or chorizo) or ground beef along with the onions for a meat-heavy skillet.
- Greens Boost: Fold fresh baby spinach or kale into the tomato sauce right before creating the egg wells.
Serving Suggestions
Serve this Classic Shakshouka hot with toasted pita bread, crusty French bread, a side of salty olives, and a hot cup of mint tea or coffee!
